Vadapav
Indulge in the bold flavors of Vadapav, Mumbai's iconic street food that captures the essence of Indian cuisine in every bite. This delectable snack features golden, crispy potato fritters (vada) infused with aromatic spices like cumin, mustard seeds, turmeric, and a zesty chili-garlic paste. Nestled inside soft, butter-toasted pav buns, each vada is complemented by vibrant green chutney and fiery red garlic chutney, creating a symphony of spice, tang, and earthiness. Perfectly balanced with a crunchy exterior and a melt-in-your-mouth potato center, Vadapav is easy to prepare and ideal for quick snacks, party appetizers, or a unique addition to your dinner table. Serve it hot, garnished with fried green chilies for an extra kick, and taste the heart of India in every bite. This recipe, ready in under an hour, is sure to become a family favorite! Keywords: Mumbai street food, Indian snack, spicy potato vada, chutney.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 3 pieces Green chilies
- 4 pieces Garlic cloves
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Coriander leaves
- 1 cup Gram flour (besan)
- 0.75 cup Water
- 1.5 teaspoons Salt
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 2 cups Oil
- 6 pieces Pav buns
- 2 tablespoons Butter
- 0.5 cup Green chutney
- 0.5 cup Red garlic chutney
Instructions
Boil the potatoes until tender. Once done, peel and mash them.
In a blender, add green chilies and garlic. Blend to a coarse paste.
Heat 2 tablespoons of oil in a pan. Add mustard seeds, cumin seeds and let them splutter.
Add the blended chili-garlic paste, curry leaves, and asafoetida. Sauté for 2 minutes.
Add turmeric powder, mashed potatoes, 1 teaspoon of salt, and coriander leaves. Mix well.
Cook the mixture for 5 minutes and then let it cool down. Shape the potato mixture into 6 golf-sized balls.
In a mixing bowl, combine gram flour, 0.5 teaspoon salt, red chili powder, and water to make a smooth batter.
Heat the remaining oil in a deep pan over medium heat.
Dip each potato ball into the gram flour batter, ensuring it is completely coated.
Carefully deep-fry each coated potato ball until golden brown. Remove and drain on a paper towel.
Slice each pav bun into half and spread butter on the inner sides.
Toast the buttered pav buns on a hot pan until lightly crisp.
Spread green chutney on one side of the bun, and red garlic chutney on the other.
Place the fried potato ball between the two halves of the bun.
Serve hot vadapav with extra chutneys and fried green chilies, if desired.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 6.0 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 691 mg | 15% | |
*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.
