Vada Pav
Experience the bold and irresistible flavors of Mumbai with this classic Vada Pav recipe, a beloved Indian street food that's as satisfying as it is iconic. Golden, crispy potato fritters seasoned with aromatic spices like turmeric, ginger-garlic paste, and fresh coriander are nestled between soft, buttery pav bread rolls, creating the ultimate savory sandwich. Each bite bursts with layers of deliciousness thanks to tangy tamarind chutney, zesty green chutney, and fiery garlic chutney, making it a perfect combination of spice and comfort. Easy to prepare with simple ingredients like besan batter and mashed potatoes, this Vada Pav is ideal for a quick snack, party appetizer, or light meal. Indulge in the authentic taste of India and bring the vibrant flavors of street food right to your kitchen!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 tablespoon Ginger-garlic paste
- 1 Green chili
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Salt
- 1 cup Besan (gram flour)
- 1 pinch Baking soda
- 8 Pav bread rolls
- for frying Oil
- 1 pinch Asafoetida
- 0.5 teaspoon Red chili powder
- 0.5 cup Tamarind chutney
- 0.5 cup Green chutney
- 0.5 cup Garlic chutney
Instructions
Boil the potatoes until they are tender. Peel and mash them thoroughly in a large bowl.
Heat 2 tablespoons of oil in a pan and add mustard seeds. Once they start to crackle, add a pinch of asafoetida, ginger-garlic paste, and chopped green chili.
Add turmeric powder and sauté for a minute.
Add mashed potatoes, salt, and chopped coriander leaves. Mix everything well and cook for a couple of minutes until the mixture is well combined. Turn off the heat and let it cool.
Once cooled, divide the potato mixture into equal portions and shape them into balls.
In another bowl, prepare the batter by mixing besan, a pinch of baking soda, salt, and red chili powder. Slowly add water to make a smooth and thick batter.
Heat oil in a deep frying pan over medium heat.
Dip each potato ball into the batter, ensuring it is well coated, and then gently drop it into the hot oil. Fry until they are golden and crispy. Remove and drain on paper towels.
Slice each pav in half and lightly toast them in a pan with a little butter if desired.
To assemble the vada pav, spread tamarind chutney on one side of the pav, green chutney on the other, and place the potato vada in between.
Serve each vada pav with a dollop of spicy garlic chutney on the side.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6093 mg | 265% | |
| Total Carbohydrate | 530.5 g | 193% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 89.1 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5878 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
