Introduction

A popular and delectable street dish in Maharashtra, vada pav consists of fried potato dumplings coated in batter, smothered in a pav (soft dinner rolls), and served with tamarind, green, and dry garlic chutneys.

Total Time for Vada Pav

Preparation Time	30 mins
Cock Time	20 mins
Total Time	50 mins
Servings	8

Ingredients for Vada Pav

Ingredients for Spiced Potato Stuffing

• Two medium-to-large-sized potatoes, or 350 grams of potatoes
• Six to seven small- to medium-sized garlic
• one or two green chilies
• ½ teaspoon of mustard seeds
• 1 pinch hing (asafoetida)
• ⅛ teaspoon of turmeric powder
• 7-8 curry leaves
• 1 to 2 tablespoons of chopped coriander leaves (cilantro leaves)
• salt as required

Ingredients for Batter

• 1 to 1.25 cups of gram flour (besan)
• 1 pinch hing (asafoetida)
• ⅛ teaspoon of turmeric powder
• 1 optional sprinkle of baking soda
• ½ cup of water or add as required
• salt as required

Ingredients for Green Chutney

• 1 cup of chopped coriander leaves
• One or two small to medium-sized chopped garlic cloves
• 2 to 3 drops of lemon juice
• two to three chopped green chilies
• salt as required

Ingredients for Sweet Tamarind Chutney

• ½ cup of seedless tamarind – tightly packed
• 1.75 cups of water or add as required
• ½ teaspoon of cumin seeds
• ½ teaspoon of ginger powder (saunth powder)
• 1 pinch hing (asafoetida)
• ¼ teaspoon of red chili powder
• 7 to 8 tablespoons of jaggery powder or grated jaggery – add as required adjusting to your taste
• 1 teaspoon of oil
• salt or black salt, add as required

Other Ingredients

• oil for deep-frying as needed
• 2 tablespoons of dry red chutney – optional
• Eight dinner rolls, or Pav
• Three to four fried green chilies combined with optional salt

How To Make Vada Pav

Make Green Chutney

1. Blend all the components for the green chutney until smooth, using a small amount of water. Don’t make a chutney that’s too thin.

Make Sweet Chutney

1. Soak the tamarind in boiling water for thirty to forty minutes.
2. Using your hands, press the tamarind pulp into the same pan or bowl. After straining, set the pulp aside.
3. Oil is heated in a small pan. Reduce the heat and add the cumin seeds, allowing them to crackle.
4. Add asafoetida, ginger powder, and red chili powder. Add the strained tamarind pulp and stir. Simmer for two to three minutes.
5. Salt and jaggery should be added and cooked for a further four to five minutes. The blend would become denser. Permit the saunth chutney mixture to cool.
6. Once the chutney has cooled down, keep it in a dry, airtight jar or container. When needed, serve the saunth chutney with chaat or other snacks that you’ve refrigerated.

Make Potato Stuffing

1. In a pan, pressure cooker, or Instant Pot, boil or steam potatoes until they are tender. Peel them and then use a fork to mash them in a bowl.
2. Using a mortar and pestle, crush the garlic and green chilies into a semi-fine paste.
3. Oil is heated in a small pan. Add and crackle-cure the mustard seeds. Add asafoetida and curry leaves after that. Fry and stir for roughly five seconds.
4. Next, add the paste made from crushed green chilies and garlic, which have been pounded using a mortar and pestle. Add powdered turmeric. Stir for a few seconds to get rid of the raw garlic smell. Avoid browning the garlic.
5. Mix this blending mixture with the mashed potatoes.
6. Add salt and chopped coriander leaves.
7. Once everything is thoroughly combined, use the mashed potato mixture to form tiny to medium-sized balls. Gently flatten these balls. Shut off and cover.

Make Batter

1. Mix the besan, water, salt, asafoetida, turmeric powder, and a pinch of optional baking soda in another bowl to produce a smooth, thick, and flowing batter.
2. There should be no extremes in the batter’s thickness. Add one or two tablespoons of gram flour if the batter starts to get thin. Add one or two tablespoons of water if the batter starts to get thin. Put away.

Frying

1. Heat up some oil in a pan or kadai for deep-frying.
2. Once the oil reaches a medium temperature, evenly coat the potato balls that have been slightly compressed with batter by dipping them in it.
3. Add these potato balls coated in batter to the medium-hot oil, stirring gently and carefully.
4. While frying, you can add more or less vadas, depending on the size of the pan or kadai. When frying, avoid packing the pan too full.
5. Using a slotted spoon, carefully flip it over and fry the other side until the first side is crisp, faintly golden, and firm. When the second side is fried, flip over.
6. In this manner, fry the batata vadas a few times until they are uniformly golden on both sides.
7. Using kitchen paper towels, drain them. Continue making all of the batata vadas and set aside.
8. You must serve them while they are still hot or slightly warm. Place the pav and all of the chutneys on your work surface.

Assemble & Serving

1. Cut the pav without slicing it in half and set it aside. Simply use green chutney to make the vada pav if you don’t have any sweet chutney.
2. Evenly distribute the green and sweet chutneys over the sliced Pav. Alternatively, you might spread one side with sweet chutney and the other with green chutney.
3. Disperse the desiccated garlic relish. You can skip this if you don’t have it because it’s optional.
4. Sandwich the warm batata vada between two slices of bread.
5. Serve the vada pav right away to avoid it getting soggy. Along with it, you may serve some salted green chilies that have been fried and the chutney.
6. Serve these as an evening snack along with some coffee or ginger chai.

Notes

1. You may always adjust how much chutney you apply on the pav to suit your preferences and tastes.
2. When you fry the batata vada, the oil must be medium hot. The batter will brown on the outside while remaining uncooked on the interior if the oil is really hot. However, if the oil is not heated enough, the batata vada will absorb a lot of oil, becoming drenched and oily.
3. Increase the number of chilies in the potato stuffing to create a spicy vada pav. Alternatively, you may add extra chiles to your homemade green chutney.
4. You can adjust the recipe’s scaling to prepare a large quantity for a gathering or party.

Nutrition Facts of Vada Pav

296	9g	47g	7g
Calories	Fat	Carbs	Protein

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