Vada Pav, more popular as Mumbai Vada Pav is a Maharashtrian dish. It is a street food found all over India. This is an Indian burger made of spicy potato patty served in a square shaped bun. You can also enjoy the Vada known as Aloo Bonda on it’s own with sauce or chutney.
The vada in this dish is potato patties made of spicy potato filling first and then coated with gram flour batter and then deep-fried. The pav here is a simple bun bread, aka dinner roll. These slider buns are also known as Bombay Pav, or simply Pao.
Yield: 8 to 10
Prep time: 15 minutes
Total time: 30 minutes
Ingredients for Vada Pav
10 Pav buns (square buns)
50 grams dry Garlic chutney
1 recipe green chutney
1 recipe Imli chutney (tamarind)
For the Vada
300 grams boiled potato
2 green chillies chopped
6 cloves garlic
2” piece of ginger chopped
2 teaspoon coriander chopped
1/2 teaspoon rai (mustard seeds)
2 teaspoon oil
1 tej patta (bay leaf)
A pinch of turmeric
Salt
For the batter
3/4 cup besan (gram flour)
1/4 cup rice flour
1/2 teaspoon salt
1/4 teaspoon ajwain (carom seeds)
A pinch of soda bicarb
Oil for deep frying
Directions
- Mash the potatoes and keep.
- Pound the green chilies’, ginger and garlic to a coarse paste.
- Heat oil in a pan, add rai and let it crackle, add the chilli paste mix, bay leaves and stir for 20 seconds.
- Now add the potatoes, turmeric and stir fry for a couple of minutes.
- Add salt and coriander, mix well. Switch off the heat.
- Cool and divide into 8 to 10 parts and make balls.
- Flatten the balls like patties and set aside.
- In a bowl, combine the entire ingredient and make a batter with 3/4 cup of water. Beat well for 2 to 3 minutes. Adjust the thickness as the batter should not be too thick or too thin. When you dip the potato patties it should coat well.
- Heat the oil on medium heat for frying.
- Dip the patties in the batter and deep fry till golden brown.
How to Proceed
- Slice each Pav into 2 and spread a little of the dry garlic chutney.
- Place a Vada and close with the other half of Pav.
- Serve with green chutney and Imli chutney.
