How to make Vada Pav

Preparation Time : 16-20 minutes
Cooking time : 11-15 minutes


Main Ingredients
Potatoes , Garlic
Cuisine
Indian, Maharashtrian
Course
Snack

Ingredients
Potatoes boiled, peeled and mashed6 large
Garlic 8-10 cloves
Green chillies 4 Turmeric powder 1/4 teaspoon
Asafoetida a pinch
Lemon juice 1 tablespoon
Fresh coriander leaves chopped 1/4 bunch
Salt to taste
Oil to deep fry
Pavs FOR BATTER Gram flour (besan) 1 1/4 cup
Soda bicarbonate a pinch
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to tasteOil 1 tablespoon
Red chutney Dry coconut (khopra) grated 3 tablespoons
Red chilli powder 2 teaspoonsGarlic 4-6 cloves
Oil 1 tablespoonGram flour Crumbs (besan boondi) 1/2 cup
Salt to taste


Method
Step 1
For red chutney, grind together coconut, red chilli powder and garlic in a mixer. Heat oil in a non stick pan, add this mixture and sauté for a minute. Add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool.

Step 2
Grind together green chillies and garlic to a paste. Mix the potatoes, garlic-green chilli paste, turmeric powder, asafoetida, lemon juice, coriander leaves and salt in a bowl. Divide into eight equal portions and roll them into balls.

Step 3
Mix together gram flour, soda bicarbonate, turmeric powder, red chilli powder and salt in a bowl. Heat one-tablespoon oil and add it to the gram flour mixture. Add sufficient water and whisk to make a coating consistency batter. Heat sufficient oil in a kadai.

Step 4
Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Drain on an absorbent paper. Slit the pavs horizontally without cutting through, spread the red chutney on the inner sides of the pav and stuff it with hot vadas. Serve hot.

Step 5
Chef's Tip

Step 6
or the red chutney reserve the gram flour crumbs (besan boondis) obtained during the frying of vadas. Remove excess oil and allow it to cool. 

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