Vada Pav has iconic status which comes straight out of the heart of Maharashtra in Western India. It used to be “poor man’s food”, but these days even the rich and famous can be spotted eating it at Mumbai’s numerous food street stalls. 

Vada means patty and Pav means bun in Hindi. Vada Pav is a potato patty in a bun garnished with delicious, hot, tangy, sweet chutneys and served piping hot.

You can pre-make the potato mixture a day earlier for convenience sake. It actually tastes better when done like this as the flavors ‘mature’ overnight. When you are ready to eat, fry the patties and prep the buns and serve. Lots of people pre-make the chutneys in batches and store in the fridge. This comes very handy, when the urge strikes, you are halfway done to preparing delicious and tasty Vada Pav.

  • Prep Time1 hr
  • Cook Time45 min
  • Total Time1 hr 45 min
  • Yield4 Plates
  • Serving Size300 g
  • Energy263 cal
  • Cuisine
    • Indian
  • Course
    • Breakfast
    • Snack
  • Cooking Method
    • Cutting
    • Steaming

Ingredients of Vada Pav

    • 8-10 potatoes boiled, peeled and mashed
    • 2 tsps garlic paste
    • 1 tsp ginger paste
    • 3 green chillies
    • 1/2 tsp tumeric powder
    • 1/2 tsp black mustard seeds
    • 6-7 curry leaves
    • Salt to taste
    • 2 cups bengal gram flour/ besan
    • Vegetable/ canola/ sunflower cooking oil for deep frying (enough for your deep fryer)
    • 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)
    • 1 cup Tamarind Chutney
    • 1 cup Mint-Coriander Chutney
    • 1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney)

Recipe Method of Vada Pav

1
  • In a large mixing bowl, mix the Bengal gram flour/ besan with enough water and salt to taste.
  • Make a thick, smooth paste.
  • Always add the water a little at a time so that you do not get a runny batter.

  • Stop when the batter is the consistency of a thick soup.
  • When ready, keep aside for later use.
  • Mix the ginger and garlic pastes and add the green chillies to them.
  • Grind into a smooth paste in the food processor.

  • Mix this paste with the mashed potatoes.
  • Season with salt.
  • Heat 2 tbsps of oil in a pan on a medium flame.
  • Add the mustard seeds, curry leaves, and turmeric powder.

  • Fry till the seeds stop spluttering.
  • Add this to the potato and mix well.
  • Divide the potato mix into portions slighter smaller than a tennis ball.
  • Smoothen by rolling between slightly greased palms.
  • Heat the oil for deep frying on a medium flame.
  • When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well.
  • Deep fry till golden.

  • Drain on paper towels.
  • Take one Pav bun, slit in half – not completely – leave one edge joint.
  • Put a spoonful each of Tamarind Chutney, Mint-Coriander Chutney and Peanut Garlic Chutney each on it.

  • Place a potato ball on the bun and fold over, pressing down gently.

  • Serve while the potato ball is still hot.
  • 4 servings per container
  • Serving Size300 g
  • Amount per serving
  • Calories263
  • % Daily Value*
  • Total Fat9.5 g12.18%
  • Saturated Fat1.1 g5.5%
  • Trans Fat0.2 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol18 mg6%
  • Sodium209 mg9.09%
  • Total Carbohydrate37 g13.45%
  • Dietary Fiber3.8 g13.57%
  • Total Sugars3.5 g
  • Protein7.5 g15%
  • Calcium0.4 mg0.03%
  • Iron0.12 mg0.67%
  • Potassium357 mg7.6%
  • Vitamin A0.1 mcg0.01%
  • Vitamin C (Ascorbic Acid)0.16 mg0.18%

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