How to make Vada Pav - A very popular Street food of Mumbai. Also known as Indian Burger.
This recipe is from the book Any Time Temptations.
Main Ingredients : Potatoes (आलू), Besan
Cuisine : Maharashtrian
Course : Snacks and Starters
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
For more recipes related to Vada Pav checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Sukhiyan, Besan Ka Dhokla, Veggie Poha, Vegetable Momos.
Vada Pav Recipe Card
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Vada Pav Recipe
Potatoes boiled, peeled and mashed 6 large
Besan 8-10 cloves
Green chillies 4
Turmeric powder 1/4 teaspoon
Asafoetida a pinch
Lemon juice 1 tablespoon
Fresh coriander leaves chopped 1/4 bunch
Salt to taste
Oil to deep fry
Pavs
FOR BATTER
Gram flour (besan) 1 1/4 cup
Soda bicarbonate a pinch
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Oil 1 tablespoon
Red chutney
Dry coconut (khopra) grated 3 tablespoons
Red chilli powder 2 teaspoons
Garlic 4-6 cloves
Oil 1 tablespoon
Gram flour Crumbs (besan boondi) 1/2 cup
Salt to taste
Method
Step 1
For red chutney, grind together coconut, red chilli powder and garlic in a mixer. Heat oil in a non stick pan, add this mixture and sauté for a minute. Add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool.
Step 2
Grind together green chillies and garlic to a paste. Mix the potatoes, garlic-green chilli paste, turmeric powder, asafoetida, lemon juice, coriander leaves and salt in a bowl. Divide into eight equal portions and roll them into balls.
Step 3
Mix together gram flour, soda bicarbonate, turmeric powder, red chilli powder and salt in a bowl. Heat one-tablespoon oil and add it to the gram flour mixture. Add sufficient water and whisk to make a coating consistency batter. Heat sufficient oil in a kadai.
Step 4
Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Drain on an absorbent paper. Slit the pavs horizontally without cutting through, spread the red chutney on the inner sides of the pav and stuff it with hot vadas. Serve hot.
Step 5
Chef's Tip
Step 6
or the red chutney reserve the gram flour crumbs (besan boondis) obtained during the frying of vadas. Remove excess oil and allow it to cool.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.