Vada Pav recipe step by step pictures
Vada Pav recipe step by step pictures
I never lived in Mumbai, but always heard stories of Mumbai from my partner and invariably in all those stories “Vada Pav” was a common character. Vada Pav or Wada Pav is the common man’s food in Mumbai and in general all over Maharashtra region of India.
This is enjoyed by all from “Rags to riches”. You will find Vada pav being sold in almost each food joint / restaurant and tastes fabulous. I got the taste of it for the first time when I went to Switzerland and on the foothill of Mt. Titlis there is this guy who sells Vada Pav with tea.
I will recommend him shall you ever go there. Vada pav is one of the most humble street food of mumbai, or can say Mumbai’s very own burger. Basically it has batata vada which is sandwiched between two slices of a pav (bread loaf), along with tamarind/ Imli chutney (sweet chutney) and Mint-coriander chutney (green chutney).
Since then I have tried making vada pav and what am sharing is my take on this. Continue reading for “vada pav recipe shown with step by step photos”. This vada is also known as Aloo Bonda or Aloo Gunda in central part of India (Madhya Pradesh & Chhattisgarh).
View recipe by Meenu
“https://yourfoodfantasy.com/2017/05/29/vada-pav-recipe/”
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Recipe Ingredients and Instructions
- For The Vada Stuffing
- Potatoes – 3 medium sized(boiled and mashed),
- Green chillies – 2(finely chopped),
- Grated garlic – 1 tablespoon,
- Grated ginger – 1.5 teaspoon,
- Mustard seeds – 1 teaspoon,
- Asafoetida/Heeng – ⅓ teaspoon,
- Curry leaves – 6-8,
- Coriander powder – 1 teaspoon,
- Turmeric powder – ⅓ teaspoon,
- Red chilli powder – ⅓ teaspoon,
- Salt – 1 teaspoon,
- Oil – 1.5 tablespoon,
- Roasted Cumin Powder – ⅓ teaspoon,
- For the outer coating
- Gram flour/ Besan – ⅔ cup,
- Turmeric powder – ⅓ teaspoon,
- Salt – ⅓ teaspoon or as per your taste,
- Red chilli powder – ⅓ teaspoon,
- Baking soda – a pinch,
- Oil – 1.5 teaspoon,
- Water – ⅓ cup,
- Other Ingredients
- Oil – for deep frying,
- Whole wheat flour rolls / white rolls – 8,
- Mint-coriander chutney – 4 tablespoon,
- Tamarind / Imli chutney – 4 tablespoon,
- Dry red chutney/dry garlic chutney – 2 tablespoon (optional),
- Fried green chilies – 8-10 (optional)
- Start with making potato stuffing. For this, heat a pan over medium flame and add 1.5 tablespoon oil to it. Once warm add Asafoetida and mustard seeds. When they crackle, add the curry leaves and sauté for a few seconds. Lastly add Grated garlic, Ginger and green chillies and sauté till the raw aroma goes off.
- Add the potatoes, turmeric powder, coriander powder, red chilli powder and salt and mix well. Switch off the heat and let it cool.
- Once this has cooled, divide it into 8 equal portions and shape them into round ball.
- For outer coating, take a mixing bowl and combine all the ingredients and make a smooth batter.
- Dip each round ball of the potato stuffing into the batter and coat the mixture well from all sides.
- Drop these balls into hot oil and deep fry till they golden brown. Take them out and drain on a kitchen towel.
- For Assembling the vada pav, slice each pav/ bread roll into half and spread some green chutney first, then spread the sweet tamarind chutney and dry garlic chutney inside. Place one vada in each pav and serve immediately with fried green chillies.
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