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Vada Pav

Vada Pav

Trupti Deo
"Vada" (Batata Vada) is a spicy potato filling deep fried in chickpea flour batter. These Vadas are then sandwiched between buns known as "Pav" along with delicious chutneys like green chutney, tamarind chutney and garlic chutney.
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Course Breakfast
Cuisine Indian

Ingredients
  

For the potato filling:

  • 4 large potatoes boiled and mashed
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 4-5 curry leaves
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoon green chili-ginger-garlic paste
  • 2 tablespoons chopped coriander leaves

For the batter:

  • 1 cup chickpea flour besan
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • A pinch of asafoetida hing
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Water as needed

For Garlic Chutney:

  • 9-12 Garlic cloves
  • 1/4 cup desiccated coconut
  • 1 teaspoon sesame seeds
  • 1 teaspoon oil
  • 1 teaspoon red chili powder
  • 1 tablespoon Kashmiri Red chili powder.
  • 1/2 teaspoon turmeric powder
  • salt to taste

For green chutney:

  • 5-6 green chilies
  • 1 inch ginger
  • 2 small garlic cloves
  • 1/2 cup coriander leaves
  • 1/4 cup mint leaves optional
  • 1 teaspoon cumin powder
  • 1/2 teaspoon black salt
  • salt to taste
  • ice cubes optional

For Tamarind chutney:

  • 1/4 cup Tamarind paste
  • 80 gms jaggery ,
  • salt to taste
  • 1/2 teaspoon black salt
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 cup water and
  • 1 teaspoon ginger powder

For fried chilies:

  • 8-10 green chilies
  • 1 teaspoon lime juice
  • Salt to taste

Instructions
 

Preparation:

  • Making Garlic chutney: In a small pan, fry the garlic cloves along with sesame seeds and desiccated coconut. Switch off the heat and add rest of the ingredients. Let it cool down and grind it in a mixer to make a coarse powder. Set it aside as well.
  • Making Green Chutney: In a blender, add all the ingredients and blend into a fine paste adding little water. Set it aside.
  • Making Tamarind Chutney: In a small sauce pan, add all the ingredients along with water and let it come to a boil. Cook for 2-3 minutes and switch off the gas. Let is cool and set it aside.

For Potato filling:

  • Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves. Let them crackle.
  • Add green chili- ginger-garlic paste and cook till the raw smell disappears.
  • Add turmeric powder, red chili powder and salt. Saute for a minute.
  • Add the mashed potatoes, and chopped coriander leaves.
  • Mix well and cook for 2-3 minutes. Remove from heat and let it cool.
  • Divide the potato mixture into equal portions and shape them into balls.

For Frying Vada:

  • Heat oil in a deep frying pan over medium heat.
  • In a mixing bowl, prepare the batter by mixing chickpea flour, turmeric powder, red chili powder, asafoetida, and salt.
  • Add water gradually to form a smooth batter with a thick consistency.
  • Add baking soda in the batter and mix gently.
  • Dip each potato ball into the batter, ensuring it's coated evenly, and carefully drop it into the hot oil.
  • Fry the wadas until they turn golden brown and crispy.
  • Remove from oil and drain excess oil on paper towels.

For frying green chilies:

  • Poke holes in the green chilies.
  • In the same hot oil used for frying vadas, once all the vadas are fried, drop the chilies and fry for a minute.
  • Take them out and drain them on paper towels. Sprinkle salt, lime juice and mix well.
  • Serve them along with Vada Pav.

Notes

**Serving Suggestions**
  • Serve Vada Pav hot with pav (dinner rolls) sliced halfway through but still attached.
  • Spread green chutney, tamarind chutney, and garlic chutney inside the pav.
  • Place a fried potato vada between the pav halves and press gently.
  • Serve with additional chutneys on the side for dipping.
**Tips and Tricks**
  • Make sure the potato mixture is well-seasoned with spices for a flavorful filling.
  • Keep the oil at the right temperature while frying to ensure crispy wadas.
  • Before using the green chilies, it's important to poke holes in them. This step helps prevent the chilies from popping while cooking, which could cause burns or splattering. So, make sure to poke holes in the green chilies before adding them to your recipe to stay safe in the kitchen.
  • Adding ice cubes to the green chutney helps maintain its vibrant green color.
  • Customize the spiciness of the chutneys according to your taste preferences.
  • For a healthier version, you can air-fry the vadas instead of deep-frying them.
**Meal Prep Tips**
  • Prepare the potato filling and batter in advance and store them in the refrigerator.
  • Fry the vadas just before serving to retain their crispiness.
  • Leftover vadas can be refrigerated and reheated in the oven or air fryer for a quick snack.
  • Double or triple the recipe to make a large batch and freeze the extra vadas for later use.
Keyword Batata Vada, Easy Vegan Breakfast, Indian street food, Indian Vegetarian Dish, Indian Veggie Burger, Vada Pav, Vegan, Vegan Recipes, Vegetarian