Vada Pav Recipe
Vada Pav is a popular Indian street food with a deep fried potato fritter wrapped inside a pav bun sandwiched between red and green chutneys and accompanied by fried green chili. Vada Pav is popularly known as Batata Vada Pav or Mumbai Vada Pav. Learn to make Vada Pav with step by step pictures.
Servings2 people
Ingredients
- 4 pav buns
- 2 tablespoon red chutney see recipe below
- 2 tablespoon green chutney as required
For the vadas :
- 2 boiled potatoes medium sized
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon green chillies chopped finely
- 1/2 teaspoon mustard seeds
- 1 teaspoon ginger garlic paste
- 1 onion medium sized chopped finely
- 1/2 teaspoon turmeric powder
- 2 teaspoon coriander leaves
- 2 teaspoon oil
For vada outer coating:
- 1/4 cup besan flour
- 1 tablespoon rice flour
- 1/2 teaspoon chilli powder
- salt to taste
- a pinch baking soda
- oil to toast / deep fry
Red Garlic chutney:
- 5 tablespoon coconut
- 1 red chillies
- 4 garlic chopped finely
- 1 teaspoon tamarind
- salt to taste
Instructions
For the vadas:
- Heat oil, add mustard seeds and jeera, allow it to crackle.
- Add green chillies, ginger garlic paste and saute for mins.
- Add onions and saute till it turns lightly browned. Then add mashed potatoes, turmeric powder, required salt and mix well.
- Add chopped coriander leaves,mix well and switch off. Allow it to cool and make small balls and keep it ready.
For the vada coating:
- Mix besan flour, rice flour, salt, turmeric, chilli powder, baking soda. Add little water to form a paste like we do for bajjis and bondas.
- Now take the balls and dip it to the flour paste and deep fry it till golden brown (I didnt deep fry them instead toasted them in a paniyaram pan)
Red Chutney
- Dry roast coconut and tamarind till lightly browned. Grind together with all other ingredients. Do not add water its slighly pastey and dry.
- For the vada pav assembling:
- Take the buns slit it into halves taking care one end is still connected to the other bun.
- Apply the green chutney on one side , red chutney on another side. Keep the prepared vadas in between as shown and enjoy your Vada Pavs!
Notes
- This sure needs time but when you are ready with the chutneys then making vadas and assembling them as vada pavs is easy.
- Usually the vadas are nothing but our aloo bondas.
- The chutney combination and assembling it as vada pav gives a unique taste. I chose to toast in paniyaram pan
- You can make the chutneys ready the before day itself and refrigerate them.
The red garlic chutney is fiery hot which makes a apt combination for this vada pav.
Nutrition Facts
Vada Pav Recipe
Amount Per Serving (75 g)
Calories 506
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 20mg7%
Sodium 1344mg58%
Potassium 410mg12%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 16g18%
Protein 12g24%
Vitamin A 483IU10%
Vitamin C 40mg48%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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