Vada Pav – Maharashtrian Street Food
- Boiled potatoes - 2 piece
- Finely chopped onion - 1/2 piece
- Green chilli - 1 piece
- Coriander leaves - 1/4 bowl
- Turmeric - 1/2 teaspoon
- Garam Masala - 1/2 teaspoon
- Amchur or Dry Mango Powder - 1/2 teaspoon
- Salt - 1 teaspoon
- Curry leaves - 5-6
- Jeera/Cumn Seeds - 1/2 teaspoon
- Asafoetida - 1/2 teaspoon
- FOR BATTER :
- Coriander leaves - a few
- Salt - 1/2 teaspoon
- Red chilli powder - 1/2 teaspoon
- Water - 1/2 cup
- Gram flour - 1 small bowl
- Oil for deep frying
- Heat oil in a pan. Add jeera, curry leaves, asafoetida, onions and sauté it for 2 minutes.
- Add green chili, salt, turmeric, garam masala and let it cook for another 2 minutes. Add amchur powder now and mix once.
- Add coriander leaves and mashed boiled potatoes and mix thoroughly.
- Cover the lid and let it cook for 3-4 minutes.
- Meanwhile, take a bowl and make a thick batter for coating the mix.
- For batter, in a bowl add gram flour, salt, coriander leaves and red chilli powder. Mix it well with help of water.
- There should not be any lumps in the batter. Mix well to get equal consistency in the batter for frying.
- Once on room temperature, take the potato mix on the palm and make round balls out of it.
- Dip this into the batter and deep fry it until golden brown. Take this out on tissue paper to soak the excess oil.
- Take the Pav (easily available in the grocery store), slit it and keep the round vada in between.
- Serve Vada Pav hot with green chutney or red Chilli and garlic chutney.
Ready in :
Recipe Type :
Financial Analyst by profession and foodie by nature. I love to experiment the traditional Indian recipes by adding twist to it. Since I stay UAE, I get the exposure of Arabic and European taste as well.