Vada Pav

If you are not a Mumbaikar, this is something that should not be skipped, whether it’s for breakfast, lunch, or teatime.

It’s a simple yet sublime sandwich that many Indians hold close to their heart. It generally consists of a deep-fried potato fritter sandwiched between Pav bread and topped with a spicy green mint coriander chutney, as well as a sweet date and tamarind chutney, accompanied by a deep-fried chili pepper.

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Vada Pav

Course Breakfast, Brunch, Snack

Cuisine Indian

Prep Time 20 minutes

Cook Time 34 minutes

Total Time 55 minutes

Servings 7 vada pav

Ingredients

Dry Garlic Chutney

• 2 teaspoons Oil
• 1/4 cup Garlic
• 1 cup Grated coconut
• 3 teaspoons kashmiri red chili powder
• 1/2 teaspoon Salt

Green Chutney

• 1 bunch cilantro
• 1-2 green chilies
• 2 garlic cloves
• 1/4 teaspoon cumin powder
• 1/4 teaspoon Salt
• 1 lime lime juice
• 1 tablespoon Water
• 1/2 teaspoon Sugar

Tamarind Chutney

• 1 cup Water
• 1/4 cup tamarind paste
• 50 grams jaggery
• 3 tablespoons Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon Ginger powder

For the Vada:

• 1 inch Ginger
• 5-6 large Garlic
• 2 green chilies
• 1 tablespoon Oil
• 3/4 teaspoon mustard seeds
• 1/4 teaspoon hing
• 12-15 Curry leaves
• 4 medium potatoes
• 1/4 teaspoon turmeric
• 3/4 teaspoon Salt
• 2 tablespoons cilantro

For the batter

• 1 cup besan
• 1/4 teaspoon turmeric
• 1/2 teaspoon Salt
• pinch baking soda
• 1/2 cup Water

Other Ingredients:

• 10 ladi pav
• Vegetable Oil
• Butter

US Customary – Metric

Instructions

How to Make the Garlic Chutney:

• Begin by heating 2 teaspoons of oil in a pan over a medium heat.
• Add the garlic cloves and fry for 1-2 minutes until they turn slightly brown. Set aside on paper towels to drain the excess oil.
• To the same pan or kadai, add the freshly grated coconut and roast for 2-3 minutes over a low heat.
• Transfer the coconut to a blender and add the toasted garlic and red chili powder and grind to a coarse mixture and set aside.
• Dilute with water according to the required consistency.

How to Make the Green Chutney:

• Put the cilantro in a blender, discarding the hard stem and rinsing thoroughly; the softer stems are okay to use.
• Add the green chili, garlic, cumin powder, salt, sugar (if using), and lime juice.
• Add 1 tbsp water or as much as needed. Blend to a fine paste and set aside or refrigerate for later use.

How to Make the Tamarind Chutney:

• Combine the water, tamarind paste, jaggery, sugar, salt, red chili powder, cumin powder, and powdered ginger in a pan.
• Bring the mixture to a boil over a medium heat stirring continuously.
• Let the mixture boil for 3-4 minutes until the chutney turns thick and coats the back of a spoon.
• Set aside to cool. It will thicken more as it cools down.

How to Make the Vada:

• Boil the potatoes until soft, peel them, and set aside.
• Using a mortar and pestle, crush the ginger, garlic, and green chili. Set aside. Using a potato ricer, mash your spuds and set aside.
• Heat 1 tablespoon oil in a pan on a medium heat. Temper the mustard seeds with curry leaves and hing.
• Add the crushed ginger-garlic-green chili, sautéing until the ginger and garlic start to change color and are lightly cooked.
• Now add the boiled potatoes and remove the pan from the heat. Add the turmeric and salt and mash the potatoes using a potato masher. Add the chopped cilantro and mix well.
• Now roll the potato mixture into lime-sized balls. You should get 10. Set aside.

How to Make the Batter to Fry the Vada:

• Sifting the besan into a large bowl.
• Add the turmeric, salt, and a pinch of baking soda followed by water, a little at a time mixing continuously.
• Whisk to form a smooth batter.
• Depending on the consistency, add more water or besan, ensuring the batter is thick and will coat the potato balls.

How to Fry the Vada:

• Heat the oil in a kadai or wok on a medium-high heat to 325° F.
• Dip each potato ball into the batter, coating it all over and draining any excess batter.
• Then drop it carefully into the hot oil.
• Fry the vada in the hot oil until golden brown.
• Fry all the vadas, draining them on a paper towel.

Assemble the Vada Pav:

• To assemble the vada pav, toast the pav with some butter in a pan.
• Then slice each pav but not entirely.
• Apply the green chutney to one side and the tamarind chutney to the other side. Then put garlic chutney on top of these chutneys.
• Place the fried vada in the center. Serve the vada pav immediately with more chutney on the side!

Notes

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