Advertisment

Masala Vada Pav

Masala Vada Pav is a popular Indian street food dish featuring crispy, deep-fried potato vadas served inside toasted pav bread, smothered in a flavorful masala mixture made with onions, tomatoes, and spices. This is a Sanjeev Kapoor exclusive recipe.

New Update
Masala Vada Pav - SK Khazana

Main Ingredients Vada, Large potatoes
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients 

Vada

  • 4 large potatoes boiled, peeled and mashed
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon asafoetida
  • 5-6 curry leaves
  • 1½ tablespoons ginger-garlic-green chilli-coriander leaf paste
  • ¾ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon fresh coriander leaves chopped
  • 2 cups gram flour (besan)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 pinch baking soda

Masala pav

  • 8 pavs slit
  • Butter as required
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 large tomato, finely chopped
  • 1 small green capsicum, finely chopped
  • 2 tablespoons fresh coriander leaves chopped + to garnish
  • 1 tablespoon red chilli paste
  • 1 tablespoon pav bhaji masala
  • Salt to taste
  • 1 teaspoon lemon juice
  • Green coconut chutney to serve

Method

  1. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add ½ tsp asafoetida, curry leaves, and ginger-garlic-green chilli-coriander leaf paste, mix well and sauté for 2 minutes.
  2. Add ¼ turmeric powder and potatoes and mix well. Add salt and fresh coriander leaves and mix well. Set aside to cool.
  3. Take gram flour in a bowl, add cumin powder, coriander powder, red chilli powder, remaining asafoetida, remaining turmeric powder, salt, baking soda and sufficient water, and whisk well to make a semi-thick batter.
  4. Heat sufficient oil in a kadai.
  5. Divide the potato mixture into equal portions, shape them into balls and flatten them slightly. Dip each portion in the gram flour batter and slide into hot oil. Deep-fry till golden and crisp on the outside. Drain on absorbent paper.
  6. Heat 2 tbsps butter in a non-stick tawa, let it melt. Add onion and sauté till golden brown.
  7. Add ginger-garlic paste, mix well and sauté for 30 seconds. Add tomato, mix well and sauté for 4-5 minutes or till pulpy. Add capsicum, coriander leaves and red chilli paste and mix well.
  8. Add pav bhaji masala, salt and ½ cup water. Mash the mixture well with a masher. Cook for 1-2 minutes. Add remaining butter and lemon juice and mix well. Slide the cooked mixture on the sides of the tawa.
  9. Add a little butter in the middle of the tawa and let it melt. Place the pavs on it and cook for 30 seconds.
  10. Flip them and apply ¾ of the cooked mixture on the inner side, and fold in half. Apply the remaining mixture on top of the pavs. Cook for 30 seconds.
  11. Transfer 2 pavs onto each plate, place one cooked vada in the middle of each masala pav. Sprinkle some coriander leaves on top. Serve hot with green coconut chutney.
Advertisment