Vada Pav Recipe consists of pav which is a bread roll, the vada and it is what we are going to make today, it’s potato balls mixed with earthy spices, dipped in gram flour batter and fried until golden in color, and the vada pav can have different types of chutney spread in the bread roll. It is India’s most popular snack!
HOW TO MAKE VADA PAV?
In my previous post, I have shown you how to make the Pav. You won’t be spending much time making the vada it is easy to put together.
You have to boil the potatoes, and then prepare the tarka which is basically, frying the mustard seed with green chili and other ingredients and then mix it with the potato after adding few spices to it.
Making the batter takes 3 minutes, well, few seconds to add the ingredients in the mixing bowl but you will have to beat the batter for three minutes using a fork or a spoon.
I have used sunflower oil to deep fry the vada, but you can use any cooking oil you wish.
HOW TO SERVE VADA PAV?
Vada pav usually served with chutney, like the green chutney and tamarind chutney. I am not going to use any chutney in my vada pav because that’s how I like mine and honestly, I can’t tolerate more heat coming from the chutney.
I might make another post about different types of chutney which you can serve on the side!
I hope that you give this Indian snack a try, it’s a great street food and you can find it anywhere in India and definitely in every street of Mumbai.
To enjoy the whole experience you should have vada pav with a strong Indian tea, a delicious and freshly made Karak chai.
It’s winter, so why not make some today? It will keep you warm and full, and if you have been to India before, this will most certainly bring back some memories!
Vada Pav Recipe an Indian Snack
MAKING THE POTATO MIX
- 2 medium-size potato boiled and peeled
- Salt to taste
- 1 tablespoon chopped green coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ½ teaspoon red chili powder add less if you wish
- 2 teaspoon minced ginger
MAKING THE TARKA
- 3 tablespoon oil
- ½ teaspoon mustard seeds
- 1 green chili chopped
- ½ teaspoon cumin seeds
- 5 curry leaves
MAKING THE BESAN BATTER
- 1 cup besan flour Gram flour
- ¼ teaspoon baking powder
- ½ cup + 3 tablespoon water
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon red chili powder
- **Oil to deep fry the vada
- In a bowl, add the potato and mash it using your hand. (Make sure the potatoes are cool).
- Add all the ingredients under the potato mix to the potato and mix until well combined.
MAKE THE TARKA
- In a small saucepan, add the oil and when hot add all the ingredients listed under the tarka. Fry for few seconds or until the mustard seeds and cumin seeds starts to crackle.
- Remove from heat and add to the potato mixture prepared earlier.
- Use a spoon for this step to avoid burning your hand. Mix the ingredients well.
- If the mixture is cool to the touch, start making equal size balls. I made five balls.
- Keep the balls aside, and now you are ready to make the batter.
MAKE THE BESAN BATTER
- In a bowl, sift the gram flour to avoid creating lumps later.
- Add the water gradually while mixing at the same time. To mix you can use your hand or a spoon.
- You should get a thinner than pancake batter consistency.
- Add the rest of the besan batter ingredients and beat for three minutes.
FRYING THE VADA
- In a deep frying pan add enough oil to cover half the potato balls you have prepared earlier, you can measure that with your eyes, and it’s alright if you add a little more oil or a little less.
- The heat should be medium-high.
- Dip the potato balls in the besan batter, when completely covered with batter, remove from the batter and place the ball in the frying pan. (it’s best to use your hand but to avoid injury, you can use a spoon to place the balls in the oil.)
- Do not crowd the pan because you have to move the balls around.
- When the vada is golden brown, it is ready to be removed from the oil.
- Place the cooked vada on a kitchen towel to get rid of excess oil.
- You can make vada pav by cutting the bread roll in half and spreading your preferred chutney on one side of the bread roll (Pav), then place the vada in the middle of the bread roll and enjoy it like a sandwich.
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