Vada Pau Recipe
Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste.
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Ingredients
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For the Vada
For the Chutneys
For the Buns
For Garnishing
Method
Preparing the Vada
Prepare the Seasoning
In a pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Add curry leaves, finely chopped green chilies, and ginger. Sauté for a minute.
Mix Ingredients
Add turmeric powder, chaat masala, and salt to the seasoning. Mix well with the mashed potatoes and let it cool.
Shape the Vadas
Once the mixture is cool, shape it into small balls (vada) and set aside.
Prepare the Batter
In a bowl, mix besan with water to form a thick batter. It should coat the back of a spoon.
Fry the Vadas
Heat oil in a deep pan. Dip each potato ball into the besan batter and deep-fry them until golden brown. Remove and drain on paper towels.
Preparing the Chutneys
Prepare Green Chutney
Blend fresh coriander leaves with green chilies and salt to make a smooth chutney.
Prepare Sweet Chutney
Mix tamarind paste with jaggery and spices to create a sweet chutney.
Assembling the Vada Pau
Prepare the Buns
Slice the pav buns horizontally without cutting all the way through.
Fill the Buns
Spread a layer of green chutney on one side of the bun and sweet chutney on the other. Place a vada in between.
Garnish
Sprinkle red spicy masala over the vada to taste.
Serve
Serve the vada pau hot with extra chutneys on the side.