Vada Pav ( Mumbai Roadside Recipes)


by
Accompaniments

Piyush ( Gujarati Recipe) 


4/5 stars  100% LIKED IT
3 REVIEWS ALL GOOD
Added to 134 cookbooks
This recipe has been viewed 69522 times
  

Aptly called the poor man’s burger! deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just rs 5 to rs 10. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 vada pav
Show me for vada pav


Ingredients


For The Vada
1 tbsp oil
1 1/2 tbsp finely chopped ginger (adrak) , green chillies and garlic (lehsun)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 1/2 cups boiled , peeled and mashed potatoes
a pinch of turmeric powder (haldi)
salt to taste
oil for deep-frying

To Be Mixed Together Into A Batter
3/4 cup besan (bengal gram flour)
a pinch of turmeric powder (haldi)
salt to taste
1/4 cup water

For Serving
4 laddi pavs
meetha chutney
teekha chutney
sukha garlic (lehsun) ka chutney
8 to 10 fried green chillies

Method
For the vada

  1. Heat the oil in a small kadhai and add the mustard seeds.
  2. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
  3. Add the pounded mixture and sauté on a medium flame for a few more seconds.
  4. Add the potatoes, salt and turmeric powder,mix well and cook for a minute, while stirring continuously.
  5. Add the coriander and mix well.
  6. Remove from the flame and keep aside to cool.
  7. Divide into 4 equal portions and shape each portion into a round.
  8. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

How to serve

  1. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.
  2. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
  3. Repeat with the remaining ingredients to make 3 more vada pavs.
  4. Serve immediately with fried green chillies.

Handy tip:

  1. Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
3 reviews received for Vada Pav ( Mumbai Roadside Recipes)
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Payal Parikh 86June 14, 2013

this recipe is sooo tasty when eaten between pav along with chutneys....Yumm yumm thats all I can say for this recipe...

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed December 29, 2010by Foodie#485578

   


Report this
Reviewed June 14, 2013by Payal Parikh 86

this recipe is sooo tasty when eaten between pav along with chutneys....Yumm yumm thats all I can say for this recipe...

Was this review helpful?   


Report this Reported by 1 member
Reviewed January 19, 2012by Vismaya

Yummy !

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Delightful Bread Recipes

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email