Hello everyone, I am Rikta Mondal and welcome to Yum Yum Palates. Today I am going to share Vada Pav recipe with you step by step with special tips, hope you will enjoy it. Let's take a look.
 |
| Vada Pav Recipe |
Vada Pav is a popular street food in Mumbai, India. It is a delicious snack that can be enjoyed at any time of the day. This simple yet flavorful snack consists of a spicy potato fritter (Vada) placed between two slices of bread (Pav), usually served with green chutney and tamarind chutney.
If you are a fan of spicy food, then Vada Pav is the perfect snack for you. It is easy to make and can be a great addition to your evening snack menu or even your lunchbox. So, let's get started with the recipe!
Ingredients: For the Vada:
- 4-5 medium-sized potatoes
- 1 tablespoon ginger-garlic paste
- 1 green chili (finely chopped)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Oil for deep frying
For the Pav:
- 4-5 Pav bread
- Butter for toasting
For the Green Chutney:
- 1 bunch of coriander leaves
- 4-5 green chilies
- 1 teaspoon cumin seeds
- 1 teaspoon lemon juice
- Salt to taste
- Water as needed
For the Tamarind Chutney:
- 1 cup tamarind pulp
- 1 cup jaggery
- 1 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste
- Water as needed
Instructions:
Boil the potatoes until they are soft and mash them using a potato masher.
In a pan, heat oil and add mustard seeds and cumin seeds. Let them splutter.
Add ginger-garlic paste and green chili and sauté for a minute.
Add turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
Add mashed potatoes and mix everything together. Turn off the heat and let it cool.
Divide the potato mixture into small portions and shape them into balls.
In a pan, heat oil for deep frying. Once the oil is hot, reduce the flame to medium-low.
Dip the potato balls in the chickpea flour batter and gently place them into the hot oil.
Fry until they turn golden brown and crispy. Remove from oil and drain on a paper towel.
For the green chutney, blend all the ingredients together in a blender until smooth. Add water as needed.
For the tamarind chutney, mix all the ingredients together in a pan and cook on low heat until the jaggery melts and the mixture thickens. Add water as needed.
Slice the Pav bread in half and toast them with butter.
To assemble the Vada Pav, spread green chutney on one side of the Pav bread and tamarind chutney on the other side.
Place the Vada in the center of the bread and close it with the other half of the Pav bread.
Serve hot with extra chutney on the side.
Tips:
- Boil the potatoes well and mash them without any lumps to get a smooth texture for the vada.
- Be careful while adding water to the gram flour to avoid making the batter too thin or too thick.
- Fry the vadas on medium heat to get a crispy texture and to ensure that they cook evenly.
- If you are making the dry garlic chutney at home, use freshly grated garlic to get a strong and authentic flavor.
- If you want to make the vada pav healthier, you can bake or air fry the vadas instead of deep frying them.