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Vada Pav | How to make Vada Pav
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5 from 1 vote

Vada Pav | How to make Vada Pav

Vada Pav, Classic Mumbai style street food. Deep fried gram flour coated mashed potato balls sandwiched between pav bread. A perfect evening snack with hot tea/coffee!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Chaat, Snacks
Cuisine: Indian Cuisine, Indian Recipes, North Indian
Servings: 5 people
Calories: 263kcal
Author: Sowmya Venkatachalam

Equipment

  • 1 Mixer Grinder
  • 1 Heavy Bottomed Pan
  • 1 Mixing Bowl

Ingredients

For Batata Vada Outer Cover

  • 1 Cup Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
  • 1 tablespoon Corn Flour
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Red Chili Powder
  • 1 teaspoon Salt
  • 1 pinch Baking Soda
  • 3 Cups Oil

Batata Vada filling

  • 3 nos Potato boiled, peeled, mashed
  • 2-3 nos Green Chili
  • 1 inch Ginger
  • 3-4 nos Garlic cloves
  • ¼ teaspoon Turmeric Powder
  • 1 tablespoon Coriander Finely chopped
  • 1 teaspoon Salt
  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • Few Curry leaves

Dry Ginger Chutney

  • 10 nos Garlic cloves
  • ¼ cup Peanuts
  • 2 tablespoon Grated Coconut
  • 1 teaspoon Salt
  • 1 teaspoon Red Chili Powder

For Vada Pav

  • 1 no Pav
  • 1 tablespoon Dry Ginger Chutney
  • 1 tablespoon Green Chutney
  • 1 tablespoon Tamarind Chutney
  • 1 no Batata Vada
  • Few Roasted Green Chili For Garnishing
  • Fresh Onions For Garnishing

Instructions

Making Batata Vada

  • First lets start with the filling of the vada. Take the green chillies, ginger and garlic cloves in a mixer and grind it to a nice paste. This is the spice mix for our filling. 
  • Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and hing and fry for few seconds. Then add the ground ginger-garlic-green chilli paste and saute it for couple of minutes in medium flame.
  • I have already boiled the potatoes and mashed it coarsely and kept it aside. Add these coarsely mashed potatoes to the pan and mix well
  • Then add turmeric powder, salt and mix well. To the pan, then add finely chopped coriander leaves and mix everything well. 
  • Our Potato filling is ready. Allow the filling to come to room temperature and make lemon sized balls out of the filling and set it aside
  • Now, lets prepare out batter. In a mixing bowl, add besan flour, corn flour and turmeric powder and mix well. Then add red chilli powder and salt and mix well. 
  • Then add water little by little and mix well and make it like a bajji batter. The batter should not be too thick or too thin. Heat oil in a pan.  Just before you fry the dumplings, add a pinch of Bi Carbonate of Soda and a tablespoon of hot oil and mix everything well. Adding soda salt should be at last, just before frying the batata vada. If you plan to make these batata vada for guests, then prepare the dumplings and also the batter without adding soda salt and hot oil and keep it ready. When the guests arrive and they are ready to be treated, then heat the oil and add hot oil along with soda salt and mix the batter .
  • Add each dumplings to the vada batter and nicely coat then with the batter using a fork. Fork will help to have a nice coating than using our hand. Then using the fork itself, gently drop each coated dumplings in the hot oil and fry them
  • Flip the batata vada on other side and fry them in medium flame till they are crispy and turn golden brown outside. Remove the fried batata vada from oil and place them in paper towel to drain excess oil.
  • Yummy and Crispy Batata Vada is now ready! 

Making Dry Garlic Chutney

  • Dry Roast Garlic Cloves till light golden brown. We just want to get rid of the raw smell of the garlic. Take these roasted garlic aside
  • In the same pan, dry roast the peanuts and take the peanuts aside
  • Again add the dry coconut and roast them till golden brown. 
  • Take all these in a mixer jar and add red chili powder and salt and grind it to a dry powder without adding any water
  • Dry Garlic Chutney Ready!

Preparing Vada Pav

  • Take the Pav and slit it in half. Apply Green chutney on both the half of the bun
  • Also apply sweet tamarind chutney on the bun. These chutneys are optional
  • Add Dry Garlic Chutney to the bun. Keep a batata vada and gently press it
  • Close the bun with other half. Take this in a serving plate
  • Serve the Vada Pav with Roasted Green chili & Fresh Onions
  • The mouth-watering Vada Pav Ready!

Nutrition

Serving: 1vada pav | Calories: 263kcal | Carbohydrates: 37g | Protein: 7g | Fat: 9g