Vada Pav Recipe
Make Vada Pav Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potato Vada (Batata Vada)
Gram Flour Batter (Besan Coating)
Pav and Accompaniments
Method
Potato Vada (Batata Vada)
- 1
Boil and mash potatoes
Place diced potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are fork-tender, about 12–15 minutes. Drain thoroughly and transfer to a large bowl. Mash while hot until smooth but still having some texture. Set aside to cool slightly.
- 2
Prepare tempering
Heat 1 tablespoon of oil in a small skillet over medium heat. Add mustard seeds and let them pop (about 20–30 seconds). Add cumin seeds and sauté for 10 seconds. Add turmeric, chopped green chilies, grated ginger, minced garlic (if using), and curry leaves. Sauté for 30–45 seconds until fragrant, taking care not to burn the spices.
- 3
Mix potato filling
Add the tempering to the mashed potatoes. Add chopped cilantro, lemon juice, salt, and black pepper. Mix thoroughly. Taste and adjust seasoning. Form the mixture into 8 even-sized balls (about 3–3.5 inches diameter), flattening each slightly into a disc shape suitable for coating and frying. Keep them covered so they don't dry out.
- 4
Heat oil for deep frying
Pour remaining vegetable oil (about 1 15/16 cups) into a deep, heavy-bottomed pan and heat over medium-high until it reaches about 350°F (175°C) or a small piece of batter sizzles and rises steadily.
Gram Flour Batter (Besan Coating)
- 5
Make the batter
In a mixing bowl, combine gram flour, rice flour, ajwain (if using), red chili powder, turmeric, baking soda, and salt. Gradually whisk in about 0.75 cup water until you have a smooth, lump-free batter with a thick but pourable consistency (like pancake batter). If batter thickens after resting, add a tablespoon of water to adjust.
- 6
Coat and fry vadas
Working one at a time, dip a prepared potato ball into the batter, coating it evenly. Allow excess batter to drip back into the bowl. Gently slide the coated vada into the hot oil. Fry 2–3 vadas at a time (do not overcrowd) for 4–5 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm while you fry the remaining vadas.
Pav and Assembly
- 7
- 8
Assemble Vada Pav
Spread a little green chutney on one half of each toasted pav and tamarind-date chutney on the other half (or as preferred). Alternatively, smear some dry garlic chutney inside for a spicy kick. Place a hot potato vada inside each pav. Add some thinly sliced onion and a few cilantro leaves. Serve immediately while vadas are hot and pavs are buttery.
- 9