Vada Pav Recipe (Mumbai Style)

A vada pav is a popular Indian street food made from a batata vada (a potato patty) sandwiched between two slices of pav (a bread bun).

Recipe Source Link:https://www.mygingergarlickitchen.com/vada-pav-recipe/

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RECIPE INGREDIENTS

» For Batata Vada Stuffing:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 3 tablespoons curry leaves (preferably fresh)
• 3 large garlic cloves, peeled
• 1 inch ginger
• 3 small green chilies
• 1/4 teaspoon turmeric powder
• 2 cups potatoes, boiled, peeled, & mashed
• Salt to taste
• 1 tablespoon coriander leaves, chopped

» For Batata Vada Batter:

• 2 cups besan (gram flour)
• 1 tablespoon rice flour
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon turmeric powder
• Water, as required for making the batter
• Oil for deep frying
• Pinch of baking soda (optional)

» For Dry Garlic Chutney:

• 1/4 cup grated or desiccated coconut
• 4 tablespoons peanuts
• 5-6 small dried red chilies
• 2 teaspoons sesame seeds
• 10-12 garlic cloves, peeled
• Salt to taste
• 1-2 tablespoons Kashmiri red chili powder

» For Assembling The Vada Pav:

• 8 batata vada
• 8 ladi pav
• Dry garlic chutney
• Green coriander chutney
• Tamarind chutney
• Fried green chilies

RECIPE INSTRUCTIONS

» How To Make Batata Vada Stuffing:

1. In a blending jar, add 3 green chilies, 3 garlic cloves, and 1-inch ginger piece. Pound them to make a coarse paste.
2. Heat 2 tablespoons oil in a wide pan over medium heat.
3. Once hot, add mustard seeds and let them splutter for a few seconds.
4. Then, add the curry leaves and sauté for 30 seconds.
5. Now, add green chili paste and sauté for 2 minutes on medium heat.
6. Next, add turmeric powder and sauté for another minute.
7. Then, add the mashed potatoes and salt, and mix well. Cook for 2 more minutes.
8. Remove the mixture from heat and let the potato mixture cool completely.
9. Divide the potato mixture into 8 balls. You can also flatten these balls. Set them aside.

» How To Make Gram Flour Batter:

1. In a mixing bowl, combine besan, rice flour, salt, turmeric, and whisk well.
2. Add enough water to make a thick batter. Whisk well until you get a lump-free batter.
3. Let the batter rest for 15-20 minutes.
4. Then, add a pinch of baking soda and whisk well until the batter is light and fluffy.

» How To Fry Batata Vada:

1. Heat oil in a pan over medium heat. Using a spoon, dip each vada into the batter to coat completely.
2. Drop the vadas in hot oil, and deep-fry until golden brown on all sides.
3. Once golden and crispy, remove them with a slotted spoon.
4. Drain fried vadas on absorbent paper and keep them aside. (You can make pakoras with the rest of the batter).

» How To Fry Green Chilies:

1. In the same pan, add green chilies and fry them. Be careful, as green chilies tend to splutter.
2. Drain fried green chilies on absorbent paper and keep aside.

» How To Make Dry Garlic Chutney:

1. Heat a broad non-stick pan over medium heat. Add coconut to the pan.
2. Dry roast until golden. Transfer to a plate and set aside to cool.
3. In the same pan, roast peanuts until golden. Transfer to a plate and set aside.
4. Then, in the same pan, roast dried red chilies and sesame seeds until the seeds are golden. Transfer to a plate and keep aside to cool.
5. In the same pan, sauté garlic cloves for 1 minute.
6. Transfer to the plate and set aside to cool.
7. Once cooled, add all roasted ingredients to a blending jar along with some salt.
8. Pound to make a coarse powder. Next, add Kashmiri red chili powder.
9. Pound for a few seconds or mix well with a spoon. Dry garlic chutney is ready.

» How To Assemble Vada Pav:

1. Slice each pav in half.
2. Slather on some green chutney and tamarind chutney on both sides of the sliced pav.
3. Sprinkle both sides with some dry garlic chutney.
4. Place one hot vada on each sliced pav, cover with the other half. Press down.
5. Top with a fried green chili and sprinkle more dry garlic chutney on top. Serve immediately.

RECIPE NOTES

1. You can adjust the amount of all three chutneys to taste.
2. Adding rice flour to the batter makes the vada crispy. If you can't find rice flour, you can either make your own by pulsing raw rice or swap it with some cornflour.
3. You can re-heat the deep-fried vadas. To keep the re-heated vada crispy, bake them for 8-10 minutes. This method ensures they stay crisp and don?t turn soggy. For baking, you can use either an oven or a pan.