Vada Pav Recipe

Vada Pav is a popular street food of Mumbai. Potato mashed and seasoned with ginger, garlic and curry leaves is dipped in a batter of Besan and deep fried. Stuffed in between a Pav (which is akin to a burger bun) and sprinkled generously with spicy garlic chutney, it will tickle your taste buds no end! ❤️

Ingredients:

  • 6 potatoes pressure cooked
  • 2 inch piece ginger grated
  • 2 cloves garlic minced
  • 10 green chillies minced
  • Haldi
  • Salt
  • 1 sprig curry leaf chopped
  • Coriander leaves chopped
  • Juice of half a lemon

Method:

Heat 3 tbsps oil. Add 1 tsp mustard. After it splutters add the ginger, garlic, green chillies, curry leaves and the haldi. Toss. Add the boiled and chopped potatoes and heat well. Remove from the stove and add the lemon juice and coriander leaves. Make balls when it has cooled down.

For the batter

  • One bowl besan
  • 1/2 bowl rice flour
  • 2 tbsps very hot oil
  • Haldi
  • 1 tsp chilly powder
  • Hing
  • Salt

Method :
Mix everything together except oil to a thick batter. Heat the oil and drop into the batter. Mix well. Coat the balls with this batter and deep fry. These are called potato vada.
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Green chutney

  • A small bunch of coriander leaves
  • 10 green chillies
  • Juice of one lemon
  • 2 inch piece of ginger
  • Salt

Method:
Grind the above to a smooth paste.

Red chutney

  • 3 tbsps Everest tikhalal
  • 8 garlic cloves
  • Salt

Method :
Grind all together to a smooth paste.

Sweet chutney

  • 5 dates
  • A tennis size ball of tamarind
  • Jaggery according to taste
  • Salt
  • 1 tsp roasted jeera powder

Method :
Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera powder, give one boil and switch off.

The chilly has to be slightly crushed and then roasted in a little oil.

Slit the Pav. Apply the red, green and tamarind chutney. Place the vada in between. Top it with the green chilly and close it. Serve hot.

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