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Cheese Stuffed Vada Pav recipe | Mumbai Cheese Vada Pav | Cheesy Vada Pav |

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Tarla Dalal

15 June, 2018

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Table of Content

About Cheese Stuffed Vada Pav

Ingredients

Methods

For the cheese stuffed vadas

How to serve

Nutrient values

Cheese Stuffed Vada Pav recipe | Mumbai Cheese Vada Pav | Cheesy Vada Pav |

The iconic Vada Pav, a quintessential Mumbai street food, gets a delightful and indulgent twist in this Cheese Stuffed Vada Pav recipe. This innovative rendition elevates the beloved potato fritter by encasing a pocket of gooey, melted cheese within its spicy core, offering a surprising burst of flavor and texture with every bite. It transforms a simple snack into a more gourmet experience, appealing to cheese lovers while retaining the soul of the original.

The heart of this elevated Vada Pav lies in its specially prepared cheese-stuffed vadas. The process begins with a classic potato mixture, tempered with aromatic mustard seeds, curry leaves, and asafoetida. Freshly chopped garlic, ginger, and green chilies are added, infusing the potatoes with a pungent, spicy kick. Turmeric powder lends its golden hue and earthy notes. This well-seasoned potato mash forms the outer layer of the vada, setting the stage for the cheesy surprise within.

The true innovation comes with the cheese stuffing. After the potato mixture cools, it's divided and flattened, creating a small cavity for the star ingredient: grated processed cheese. This cheese is nestled into the center, and the potato mixture is carefully sealed around it, forming a perfect ball. This meticulous stuffing ensures that when the vada is fried, the cheese melts into a warm, luscious core, contrasting beautifully with the soft, spiced potato.

Before deep-frying, each cheese-stuffed vada is coated in a simple yet effective besan (Bengal gram flour) batter. This thin batter, seasoned with a pinch of turmeric and salt, creates a crisp, golden-brown crust that encases the potato and cheese filling. The vadas are then plunged into hot oil and fried until they achieve that characteristic golden hue and a satisfyingly crunchy exterior, ensuring the potato is cooked through and the cheese is perfectly melted.

Assembling the Cheese Stuffed Vada Pav is where the magic comes together. The traditional ladi pav (soft bread roll) is horizontally slit and given a modern touch. Both inner sides are generously spread with creamy mayonnaise, adding a rich, tangy counterpoint, and the essential sukha lehsun ki chutney (dry garlic chutney), which provides its signature spicy, pungent flavor. This combination of condiments creates a moist and flavorful bed for the vada.

The grand finale involves placing a hot, freshly fried cheese-stuffed vada onto the prepared pav. As an extra layer of indulgence, a sprinkle of additional grated processed cheese is added over the hot vada, which gently melts from the residual heat, further enhancing the cheesy experience. Served immediately, the Cheese Stuffed Vada Pav is a symphony of textures and temperatures: a warm, soft pav, a crunchy vada exterior, a spicy potato interior, and a molten, gooey cheese core, all brought together by the zesty chutneys and creamy mayonnaise, offering a truly unforgettable street food indulgence.

Ingredients

For The Cheese Stuffed Vadas

8 tsp grated processed cheese

1 tbsp oil

1/2 tsp mustard seeds ( rai / sarson)

5 to 7 curry leaves (kadi patta)

1/4 tsp asafoetida (hing)

1/2 tbsp finely chopped garlic (lehsun)

1/2 tbsp finely chopped ginger (adrak)

1/2 tbsp finely chopped green chillies

1 1/2 cups boiled , peeled and boiled and mashed potatoes

a pinch of turmeric powder (haldi)

salt to taste

2 tbsp finely chopped coriander (dhania)

oil for deep-frying

To Be Mixed Together Into A Batter

1/2 cup besan (Bengal gram flour)

a pinch of turmeric powder (haldi)

salt to taste

5 tbsp water

For Serving

4 ladi pav

4 tsp mayonnaise

2 tsp sukha lehsun ki chutney

4 tsp grated processed cheese

Method

For the cheese stuffed vadas

Heat the oil in a broad non-stick pan and add the mustard seeds ( rai / sarson).
When the seeds crackle, add the asafoetida (hing) and curry leaves (kadi patta) and sauté on a medium flame for a few seconds.
Add the finely chopped garlic (lehsun), finely chopped ginger (adrak) and finely chopped green chillies and sauté on a medium flame for a few more seconds.
Add the boiled , peeled and mashed potatoes, salt to taste and turmeric powder (haldi), mix well and cook for a minute, while stirring continuously.
Add the finely chopped coriander (dhania) and mix well.
Remove from the flame and keep aside to cool.
Divide the mixture into 4 equal portions and shape each portion into a round.
Flatten each round and place 2 tsp of grated processed cheese in the center.
Bring all the sides together to seal it, and roll again to form a ball.
Dip each vada in the prepared batter.
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

Slit a ladi pav horizontally.
apply 1 tsp of mayonnaise and ½ tsp of sukha lehsun ki chutney on both the inner sides. Place a hot vada on the lower mayonnaise-chutney side and sprinkle with 1 tsp of grated processed cheese evenly over it.
Repeat step 1 to make 3 more cheese stuffed vada pavs.
Serve Cheese Stuffed Vada Pav immediately.

Cheese Stuffed Vada Pav recipe with step by step photos

For the cheese stuffed vadas

1. Heat the oil in a broad non-stick pan and add the mustard seeds ( rai / sarson).
2. When the seeds crackle, add the asafoetida (hing) and curry leaves (kadi patta) and sauté on a medium flame for a few seconds.
3. Add the finely chopped garlic (lehsun), finely chopped ginger (adrak) and finely chopped green chillies and sauté on a medium flame for a few more seconds.
4. Add the boiled , peeled and mashed potatoes, salt to taste and turmeric powder (haldi), mix well and cook for a minute, while stirring continuously.
5. Add the finely chopped coriander (dhania) and mix well.
6. Remove from the flame and keep aside to cool.
7. Divide the mixture into 4 equal portions and shape each portion into a round.
8. Flatten each round and place 2 tsp of grated processed cheese in the center.
9. Bring all the sides together to seal it, and roll again to form a ball.
10. Dip each vada in the prepared batter.
11. Deep-fry in hot oil till they turn golden brown in colour from all the sides.
12. Drain on absorbent paper and keep aside.

How to serve

1. Slit a ladi pav horizontally.
2. Apply 1 tsp of mayonnaise and ½ tsp of sukha lehsun ki chutney on both the inner sides. Place a hot vada on the lower mayonnaise-chutney side and sprinkle with 1 tsp of grated processed cheese evenly over it.
3. Repeat step 1 to make 3 more cheese stuffed vada pavs.
4. Serve Cheese Stuffed Vada Pav recipe | Mumbai Cheese Vada Pav | Cheesy Vada Pav immediately.