Vada Pav or wada pav is the most popular street food found in Maharashtra, India. It is so popular that it’s become a culture in itself. It claims to have originated in Mumbai (Bombay) and you will find at any street food stall which is at every nook and corner serving hot vada pav.
Vada Pav is a dish that you can have it for breakfast, lunch or even as an evening snack. Usually people like to eat this with some fried green chillies along with the indian masala chai. Vada Pav Recipe consists of boiled potatoes, green chillies garlic and some other spices and coated with gram flour and then deep fried. It served in between pav which is basically a loaf of bread. Some even call it the indian burger as the potato patty is sandwiched between the bread.
This is a must try dish and is full of flavours that will keep you asking for more. So if you are living in other parts of india where this dish is not easily available or if you are living aboard and are missing out on your favorite dish, I bring you the finger licking vada pav recipe.
Do try this vada pav recipe and i am sure you will be extremely happy with the results… 😛
Step by Step Video for ‘Best Vada Pav’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Vada Pav Stuffing
- 6-7 Potatoes, Boiled and Grated
- 20 cloves Garlic
- 10 (mild spicy) Green Chillies
- ¼ tsp Mustard seeds (rai)
- ¼ tsp Cumin seeds (jeera)
- pinch Asafetida (hing)
- ¼ tsp Turmeric (haldi)
- 12 - 15 Curry leaves (kadi patta)
- ½ cup Cilantro (dhania patta), Diced
- to taste Salt
- ¼ cup oil
ingredients for Vada Pav Batter
- 1 cup Gram Flour (Besan Ka Atta)
- ½ tsp Turmeric (haldi) powder
- ¼ tsp Soda
- pinch Asafetida (hing)
- as per taste Salt
- ¾ cup Water
- for frying Vegetable oil
- 7-8 Pav Ladi (bread)
- Boil the Potatoes, once cool, peel and mash them with a fork in a bowl, or garte.
- Dice the dhania leaves.
- In a mortar pestle crush the green chillies and garlic with a ½ tsp salt. Keep aside
- In a hot pan add oil, once hot, add hing, and mustard seeds, wait till they start crackling.
- Add jeera, turmeric, kadi patta and the garlic chilli paste. Stir and saute.
- Add the dhania leaves, and stir till the time you get the cooked aroma of garlic.
- Add the mashed potatoes and salt. Mix well.
- Transfer this filling in a bowl till it come to room temperature.
- Make small balls using this filling the size of a small sized tomato.
- Flatten these balls a bit. Keep Aside.
- In a bowl , make a smooth batter using all the ingredients from the batter list.
- The batter should not be too thick or thin. If it’s thick add a little water, if it’s thin then add a little more gram flour.
- Heat the vegetable oil in a kadai or pan
- Dip the slightly flattened potato balls in the batter and make sure it’s evenly coated.
- Gently drop these batter coated balls in medium hot frying oil.
- After 30 seconds you can move the vadas so they get fried evenly.
- You can remove the vada once they are golden in color all over.
- Place it on a paper towel, to remove excess oil.
- Repeat the same process with the rest of the vadas.
- Slice the pav into two parts without breaking. Place the vada in between and enjoy hot.
- You can also enjoy them with some fried green chillis, or some chutney.
- Serve with Special Masala Chai to your gustes and you are a Hero. 😉
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