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Vada pav recipe, desistreetfood, streetfood

Spicy Vada Pav Recipe: A Taste of Street Food!

Ravi Shankar Karn
Welcome to DesiStreetFoods! Today, join me as we embark on a delectable journey through the vibrant streets of India to uncover the fascinating story behind one of its most iconic street foods - Vada Pav. This quintessential snack, also known as Bombay Vada Pav or Mumbai Vada Pav, has captured the hearts and palates of millions with its irresistible flavors and crunchy texture. As we delve into the rich history, cultural significance, and mouthwatering variations of this beloved street food, get ready to tantalize your taste buds with the best Vada Pav recipes and discover where to find the best Vada Pav near you.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course indian side dish, indian snack, Snack, street food
Cuisine Indian
Servings 2

Equipment

  • 1 x Pressure Cooker
  • 1 x Pan
  • 1 x Bowl
  • 1 x spatula
  • 1 x wok
  • Spoons

Ingredients
  

For the Potato filling:

  • 4 large potatoes boiled and mashed
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2-3 green chilies finely chopped
  • 1- inch piece of ginger grated
  • A handful of curry leaves
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil

For the Vada Batter:

  • 1 cup chickpea flour besan
  • 1/4 teaspoon turmeric powder
  • A pinch of baking soda
  • Salt to taste
  • Water as needed

For Assembling:

  • Pav soft bread rolls
  • Green chutney
  • Tamarind chutney
  • Garlic chutney optional
  • Thinly sliced onions
  • Fresh coriander leaves
  • Oil for deep frying
  • For Assembling:
  • Pav soft bread rolls
  • Green chutney
  • Tamarind chutney
  • Garlic chutney optional
  • Thinly sliced onions
  • Fresh coriander leaves
  • Oil for deep frying

Instructions
 

Steps to Prepare Vada Pav:

    For preparation potatoes:

    • Take a pressure cooker and boil potatoes
    • Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them splutter.
    • Add chopped green chilies, grated ginger, and curry leaves. Sauté for a minute.
    • Add turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes. Season with salt. Remove from heat and let it cool.

    For preparing Vadas:

    • Once the potato mixture has cooled, divide it into equal portions and shape them into round balls. Flatten them slightly to form patties.
    • In a bowl, mix chickpea flour, turmeric powder, baking soda, and salt. Gradually add water to form a smooth batter with a thick consistency.
    • Heat oil in a deep frying wok over medium heat. Dip each potato patty in the chickpea flour batter, ensuring it is coated evenly.
    • Carefully slide the coated patties into the hot oil and fry until golden brown and crisp. Remove from the oil and drain on paper towels to remove excess oil.

    Making Vada Pav:

    • Slit the pav horizontally, without cutting all the way through. Spread a generous amount of green chutney and tamarind chutney on the inner surfaces of the pav.
    • Place a hot vada in the center of the pav. Optionally, spread some garlic chutney on top of the vada for an extra kick.
    • Top the vada with thinly sliced onions and fresh coriander leaves. Close the pav and press gently to seal.

    Serve Immediately for better taste.

      Video

      Notes

      Use only fresh Pav or breads.
      Do not over fry vadas.
      Do not cook pav or breads.
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