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Indian Vada Pav

Manjula's picture
Pav is a soft bun bread. Vada is a spicy potato mixture coated with gram flour batter and deep fried. This is a very popular dish for people in Mumbai, it’s often sold by road side vendors.
  Boiled potatoes 4 Medium
  Oil 2 Tablespoon
  Black mustard seeds 1⁄2 Teaspoon (Rai)
  Turmeric 1⁄4 Teaspoon (Haldi)
  Ginger paste 1 Teaspoon
  Green chilies 2 , minced (Hari Mirch, Adjust To Taste)
  Chopped cilantro 2 Tablespoon (Hara Dhania)
  Salt 1 1⁄2 Teaspoon (Adjust To Taste)
  Gram flour 3⁄4 Cup (12 tbs) (Besan)
  Salt 1⁄2 Teaspoon (Adjust To Taste)
  Water 1⁄4 Cup (4 tbs)
For peanut chutney
  Shelled peanuts 2 Tablespoon
  Sesame seeds 1 Tablespoon
  Dry coconut powder 1 Tablespoon
  Whole dry red chilies 4 (Or Adjust To Taste)
  Salt 1⁄2 Teaspoon (Or Adjust To Taste)
Also needed:
  Oil 1 1⁄2 Cup (24 tbs) (For Frying)
  Buns 6
  Tamarind chutney 1⁄4 Cup (4 tbs)
  Cilantro chutney 1⁄4 Cup (4 tbs) (Hari Chutney)
  Tomato 1 , thinly sliced
  Lettuce leaves 8

Peanut Chutney
Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
Transfer the peanut mix into a bowl.
Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.
Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.
Peel and mash the boiled potatoes keeping the crumbly in texture.
Heat two tablespoons of oil in a pan on medium heat.
Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
After mixture cools off, divide the potato mix slightly bigger than a golf ball.
Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
Heat oil in a frying pan on medium high heat.
The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
Vada will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the vada until both sides are golden-brown.

Recipe Summary

Difficulty Level: 
Deep Fried
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Indian Potato Patty Stuffed In Soft Buns With Peanut Sauce
Manjula is showing a very popular breakfast dish from Mumbai. She has tried to replicate the potato patty stuffed in buns with peanut sauce from the street vendors who make this dish for the office goers in Mumbai. If you are missing your grab of vada pav then make it tomorrow morning and if you have never tasted then take a bite to see why whole of Mumbai relies on this traditional Indian sandwich for breakfast.

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