Yummy Vada Pav

Vada Pav is very famous fast food snack in Mumbai and it is made with spicy potato filling and deep fried with flour batter (besan).  Deep fried potato ball is called Vada (Aloo Vada) and Indian bakery bread is called Pav. 

The best way to experience Vada Pav is to eat it fresh and hot.  Vada Pav is originally Maharashtrian dish but it is also enjoyed by people from all other cultures. 

It is a very easy dish which can be made within 15 minutes. It has three main ingredients i.e. Pav, A Chutney and Aloo Vada (Or Aloo Bonda). We can serving it with Garlic Coconut Chutny , Fried Green Chilly, Tamarind Chutny and Coriander Mint Chutny.

Vada Pav

Preparation time-10 min
Cooking time – 15 min

Ingredients:

1. Pav: 8 nos 
2. Batata Vada: 8 nos
3. Tamarind Chutny
4. Green Chutny
5. Dry Coconut Chutny
6. Fried Green Chilly

Batata vada:

1. Potato (Medium) : 4 Nos
2. Green Chillies: 4 nos
3. Ginger : 1/2 inch pc
4. Garlic: 4 cloves
5. Coriander seeds: 1 tsp
6. Urad Daal: 1/2 tsp
7. Mustard Seeds: 1/2 tsp
8. Chopped Coriander leaves : 1/4 cup
9. Salt: as per taste
10. Sugar: 1 pinch
11. Lemon Juice: 1 tsp
12. Turmeric: 1/4 tsp
13. Besan: 2 cup
14. Asafoetida: 1/4 tsp
15. Coarsely chopped Curry Leaves: 4 nos
16. Baking Soda: 1/4 tsp (optional)
17. Red chilly powder: 1/4  tsp
18. Oil: for frying

Preparation :

For the filling:

1. Chop the boiled potatoes into large pieces and roughly mash them (they should not be a paste).
2. Take the green chilly,ginger and garlic and make a rough paste.
3. Heat the 1/2 tbsp oil in a small pan and add the asafoetida.  
4. Then add the mustard seeds and once they start to pop, add the curry leaves, urad daal and  the chilly-garlic paste/grate and fry on medium heat for a couple of minutes until the raw smell goes away.  
5. Add the turmeric powder and turn off the stove.  Add this to the mashed potatoes.
6. Add the chopped coriander, lemon/lime juice, sugar and salt.  Mix well and form into 8 small balls.Keep aside.

For the covering:

1. Mix the chickpea flour, salt, turmeric, baking soda and red chili powder in a bowl.  Add 1/2 the water to make a very thick lump-free paste.
2. Slowly add the rest of the water and make a thick batter.  It should be thick enough to coat the back of a spoon and stay there.

For the Vadas:

1. Heat the oil for deep frying in a wok. 
2. Dip each of the potato balls into the batter and add to the hot oil.  The oil should be hot to prevent the vadas from absorbing too much oil.
3. Add enough balls so as to not crowd the wok and deep fry while moving it around until the vadas turn golden brown.  
4. Transfer to a paper towel-lined plate and keep aside.

To assemble:

1. Split the pav in half without cutting all the way through.
2. Add some garlic chutney powder on one side and put a batata vada on top. 
3. Add green chutney to the other side of the pav.
4. Add tamarind chutny if you like sweet and tangy taste.
5. Put a fried green chilly and close.  Take a big bite and enjoy!

Note:Fried Green Chillies :Make a small slit in each chilly and deep fry right after frying the batata vadas. Please don't forget to slit them or they will burst in the oil.  Sprinkle some salt as soon as they come out of the oil.