Vada Pav Recipe
Vada pav is the quintessential Indian street food snack starring a spicy potato dumpling cradled in a soft bread roll called pav and spiced up with garlic chutney.
Servings: 12 servings
Calories: 357kcal
Ingredients
For vada
- 4 potatoes (boiled, peeled and mashed)
- ¼ teaspoon asafetida or hing (hing)
- ¼ teaspoon turmeric
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon green chilli paste (crush green chilies in mortar and pestle)
- 2 teaspoon avocado oil or any neutral oil
- Salt to taste
- 1 tablespoon lemon juice
- ¾ cup chickpea flour (sifted to remove any lumps)
- ½ teaspoon red chilli powder (like paprika or cayenne)
- ¼ teaspoon turmeric
- Salt to taste
- ¼ teaspoon baking soda
- ¼ cup oil
For garlic chutney
- 1 cup grated coconut (unsweetened)
- 10 cloves garlic
- 2 tablespoons raw peanuts
- 1 tablespoon sesame seeds
- 4 dried red chilies
- ½ ball tamarind
- 2 teaspoon oil
- Salt to taste
To serve
- 12 pav
- Garlic chutney (recipe follows)
Instructions
Make batata vada
- Heat the oil and add the turmeric and the asafetida.
- Now add the ginger, garlic and chilli pastes and saute just a few seconds. Add the potatoes and salt, mix well, and take off the heat. Mix in the lemon juice.
- Allow the mixture to cool before you handle it.
- Mix the chickpea flour with red chili powder, turmeric, baking soda and salt. Add enough water to make a fairly thick batter, about the consistency of pancake batter.
- Make balls with the potato mixture, about 1 inch in diameter. Dunk one at a time into the chickpea batter. Turn to coat and then drop into the oil which should be at between 350 and 375 degrees.
- Fry the vadas on all sides until they turn reddish-brown. Don't overcrowd the pan. Remove to paper towels and drain.
Make garlic chutney
- In one teaspoon of oil, roast half the garlic cloves and the rest of the ingredients except the tamarind and salt, allowing everything to turn lightly golden brown and putting each into a plate before moving on to the next ingredient. Be very careful roasting the coconut because it will brown very fast.
- Place all the ingredients including the unroasted garlic cloves, the tamarind, salt and remaining 1 teaspoon oil in a food processor.
- Process until everything breaks down into a coarse powder.
Assemble vada pav
- Make a slit through the center of the pav without going all the way through the bottom. Smear the bread with garlic chutney and place a vada on to. To eat, place your thumbs on the underside of the pav and your fingers on top, press the top and bottom together, and dig in.
Nutrition
Serving: 1vada pav | Calories: 357kcal | Carbohydrates: 46g | Protein: 9g | Fat: 16g | Saturated Fat: 5.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Potassium: 512mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 2mg