Vada Pav or Wada Pav
Vada Pav or Wada Pav is a popular street food or snack of Mumbai. In fact it’s very popular across Maharashtra in India, and over time it has gained popularity throughout India and is loved by all.
Vada Pav is basically the desi version of a Burger. Vada is a spiced potato patty and Pav is a bread bun. Vada is sandwiched between two pav slices, which are smeared with Chutneys. A medley of Chutneys and fried green chilies served along with the vada pav makes it all the more delicious.
The recipe to make this delightful treat seems to be a long one, but if you plan everything, then it’s just child’s play. The scrumptious treat is worth putting in all the efforts to make.
I will list down all the steps of making Vada Pav. Don’t get intimidated by seeing a long list of items ;) My suggestion would be to keep your chutneys prepared a day before you are planning to make vada pav. It saves so much time. The chutneys will stay good in the refrigerator for 7-8 days. Keep them in airtight containers.
So, here are the steps to make this scrumptious Vada Pav:
1- Prepare Green Chutney (Coriander Mint Chutney)
2- Prepare Tamarind Chutney (Tamarind Jaggery/sugar Chutney)
3- Prepare coconut garlic Chutney (I have used store bought garlic Chutney)
4- Prepare the Vadas (Spiced up Potato balls which are dipped in gram flour batter and then deep fried)
5- Fry the green chilies
6- Assembling and serving
As you can see there are multiple steps and if you don’t have time to do all of these in one day, I suggest making the chutneys in advance. This way, you only have to make the vada when you want to eat it.
Now let’s talk about each of these steps in detail!
Yields- 10 vadas
1 & 2- FOR GREEN CHUTNEY & TAMARIND CHUTNEY
Click here for chutney recipes---> CHUTNEYS
5-6 teaspoon of each Chutney.
3- As I have mentioned earlier, I have used store bought Garlic Chutney.
We will be needing 3-4 teaspoon of this Chutney.4- FOR PREPARATION OF VADAS
Potatoes- 3, medium, boiled
Oil- 1 tablespoon
Curry leaves- 8-10
Green chilies- 2, chopped
Ginger- 1” piece, chopped
Mustard seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Turmeric powder- 1 teaspoon
Red chili powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1 teaspoon
Chaat masala powder- 1 teaspoon
Salt- 1 teaspoon (adjust according to your taste)
Lemon juice- 1 teaspoon
Coriander leaves- 1 tablespoon, chopped DIRECTIONS:
Boil the potatoes till they are completely cooked.
Peel and then mash them in a bowl.
Heat oil in a pan.
Add mustard seeds and let them crackle. Add in cumin seeds and let them crackle too.
Then add curry leaves, chopped ginger and green chilies.
Stir and saute for about 5 seconds.
Add mashed potatoes in this pan.
Add in all the masalas and lemon juice.
Mix everything well and cook on low heat for 2-3 minutes.
After that switch off the heat and add chopped coriander leaves and mix.
Keep this mixture aside and let it come at room temperature.
When the mixture comes to room temperature, then make small to medium balls from the mashed potato mixture.
Now make lemon sized balls out of the potato mixture.
I was able to get 10 of these. Set these aside.
5- FOR MAKING BATTER
Gram flour or Besan- 1cup
Rice powder- 1 tablespoon
Carom seeds or Ajwain- 1/4th teaspoon
Coriander powder-½ teaspoon
Red chili powder-½ teaspoon
Garam masala powder-½ teaspoon
Chat masala powder-½ teaspoon
Turmeric powder-3/4th teaspoon
Baking soda-¼th teaspoon
Asafoetida/ hing- a pinch
In a bowl, take gram flour/ besan and rice powder.
Add in all the masalas. Mix everything well.
Add water and make a smooth batter.
The batter should not be too thick or thin.
If the batter looks thin, add 1 or 2 tbsp of gram flour and If the batter becomes thick, then add 1 or 2 tbsp water.
Keep it aside.
6- FRYING THE VADAS
Oil for frying
A big wok or kadai
In a kadai or wok, heat oil for deep frying.
Dip the potato balls in the besan batter and coat it evenly with the batter.
Gently drop these batter coated potato balls in medium hot oil.
Do not crowd the kadai with vadas. Otherwise it will become difficult to turn them.
Fry them in batches, 3 or 4 at a time depending on the size of the kadai you are using.
Fry on a medium high flame till they are crisp and golden brown.
Turn them gently and let the other side also get fried and become golden brown.
Drain them on a tissue paper. So that excess oil is absorbed.
Similarly fry all the vadas.
7- FRYING THE GREEN CHILIES
7-8 green chilies
After frying the vadas turn off the flame. Let the oil’s temperature drop down a little bit.
Then carefully fry the green chilies.
Be careful as the oil may splutter.
Stir occasionally, till the blisters appear on chilli. drain the fried chilli on a kitchen paper to absorb excess oil.
Keep them aside.
Next, we have to serve these prepared vadas with the Chutneys.
Keep everything at one place- vadas, Chutneys, Pav and fried chilies.
When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.
8- HOW TO ASSEMBLE & SERVE VADA PAV
Pav buns- 10
Slice the pav without breaking it into two parts and keep aside.
Spread both the green chutney and sweet chutney on the sliced pav.
You can also spread green chutney on one side and sweet chutney on the other side.
Sprinkle the dry garlic chutney.
Place the hot batata vada sandwiched in between the sliced Pav.
Place a fried chili on top of vada.
Serve vada pav immediately or else the pav becomes soggy.
You can also serve some extra fried green chillies and both the chutney along with it.