Vada Pav

For Potato fillings
Oil – 2 tsp
Mustard seeds – 1/4 tsp
Pound (Ginger, Garlic and Green chilli)
Boiled Potato – 4 nos
Turmeric powder – 1/4 tsp
Salt to taste
Chopped Coriander leaves

For Batter
Besan/Gram flour – 1 cup [Buy:]
Salt to taste
Chili powder – 1/2 tsp
Pinch of Turmeric powder
Pinch of Cooking Soda

Oil for frying vadas
Pav (Buns) [Buy:]

Coriander chutney
Dry Garlic chutney [Recipe:]
Tamarind Date chutney [Recipe:]

For Potato fillings
1. Heat oil in a sauce pan, add mustard seeds.
2. Once mustard seeds starts splattering add pounded (ginger, garlic and green chili) and saute well.
3. Now add boiled and mashed potatoes. Mix well.
4. Add turmeric powder, salt and cook for few minutes.
5. Add chopped coriander leaves and mix well.
6. Turn off the stove and cool the potato filings.

For Batter
1. In a bowl add besan/gram flour, salt, chili powder, turmeric powder, cooking soda and water.
2. Batter should be little thick, it has to coat the potato fillings.

For Frying Vadas
1. Heat oil for deep frying vadas.
2. Roll potato filling into even size balls.
3. Dip it into the batter, and deep fry it, till it turns golden brown color.

Assembling Vada Pav
1. Slice the pav, dont cut it full.
2. You can have it with different types of chutney like coriander chutney, dry garlic chutney and tamarind date chutney.
3. Spread coriander chutney, dry garlic chutney to the sliced pav.
4. Place the vada and have it immediately.
5. Spread dry garlic chutney, place the vada and serve it.


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