Indian Vada Pav Recipe Video
Pav is a soft bun bread. Vada is a spicy potato mixture coated with gram flour batter and deep fried. This is a very popular dish for people in Mumbai, it’s often sold by road side vendors.
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelEasy
Health IndexJust EnjoyServings3
Interest GroupExotic
Ingredients
4 medium size boiled potatoes
2 tablespoons oil
1/2 teaspoon black mustard seeds (rai)
1/4 teaspoon turmeric (haldi)
1 teaspoon ginger paste
2 green chilies minced (hari mirch) adjust to taste
About 2 tablespoons chopped cilantro (hara dhania)
1 1/2 teaspoon salt adjust to taste
For Batter
3/4 cup gram flour (besan)
About 2 tablespoons chopped cilantro (hara dhania)
1/2 teaspoon salt adjust to taste
About 1/4 cup of water
Peanut Chutney
2 tablespoons of shelled peanuts
1 tablespoons sesame seeds
1 tablespoons dry coconut powder
4 whole dry red chilies adjust to taste
1/2 teaspoon salt adjust to taste
Also Needed
Oil to fry
6 buns
For Garnishing
1/4 cup tamarind chutney
1/4 cup hari cilantro chutney
1 thinly sliced tomato
Some lettuce leaves
Directions
Peanut Chutney
Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
Transfer the peanut mix into a bowl.
Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.
Batter
Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.
Vada
Peel and mash the boiled potatoes keeping the crumbly in texture.
Heat two tablespoons of oil in a pan on medium heat.
Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
After mixture cools off, divide the potato mix slightly bigger than a golf ball.
Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
Heat oil in a frying pan on medium high heat.
The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
Vada will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the vada until both sides are golden-brown.
Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
Transfer the peanut mix into a bowl.
Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.
Batter
Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.
Vada
Peel and mash the boiled potatoes keeping the crumbly in texture.
Heat two tablespoons of oil in a pan on medium heat.
Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
After mixture cools off, divide the potato mix slightly bigger than a golf ball.
Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
Heat oil in a frying pan on medium high heat.
The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
Vada will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the vada until both sides are golden-brown.
Editors Review
Manjula is showing a very popular breakfast dish from Mumbai. She has tried to replicate the potato patty stuffed in buns with peanut sauce from the street vendors who make this dish for the office goers in Mumbai. If you are missing your grab of vada pav then make it tomorrow morning and if you have never tasted then take a bite to see why whole of Mumbai relies on this traditional Indian sandwich for breakfast.Chef
