Vada Pav Stall - Indian Street Food

bhavnaskitchen's picture

Aug. 28, 2013

During vacation in India, my American/Canadian son asked me to feed him burger and I took him to Vada pav Stall. He really enjoyed Indian burger!

Ingredients

For the potato mixture
Potatoes 8 Medium
Garlic cloves 4 Medium , peeled, chopped finely
Green chilies 2 Medium , chopped finely
Coriander leaves 1/2 Cup (8 tbs) , chopped finely (With stems)
Roasted cashews 1/2 Cup (8 tbs) , chopped finely
Garam masala 1/4 Teaspoon
Coriander powder 1 Teaspoon
Salt To Taste (2 Tsp added)
For the batter
Chickpea flour 2 Cup (32 tbs) (Besan)
Water 1 Cup (16 tbs)
Turmeric 1/2 Teaspoon
Red chili powder 1/2 Teaspoon
Salt 1 Teaspoon
For frying the vadas
Oil 2 Cup (32 tbs) (For deep frying)
For the pav
Pav 25 Medium (As needed)
Oil 1/2 Cup (8 tbs) (As needed for applying on insides)

Directions

GETTING READY

To make the vadas:

1. Boil the potatoes . Once boiled, put them in a mixing bowl, peel and mash them using a potato masher.

2. Combine garlic, green chilies, cashews and coriander leaves with the mashed potatoes. Mix in the garam masala, coriander powder and salt. Mix everything well until combined.

3. Take portions of the mixture and roll in your palms into round balls. Set aside.

To make the batter:

4. In a mixing bowl, take besan and gradually add water, mixing thoroughly to make a lump free and smooth batter. (The batter should not be watery or too thick)

5. Mix in turmeric, red chili powder and salt.

MAKING

6. Heat enough oil for deep frying the vadas. When the oil is hot enough, dip each round vada ball into the batter and then gently roll into the oil for deep frying.

To prepare the pav:

7. Spread oil on the insides of both halves of the pav (buns).

8. Heat a pan and pan fry each half until the insides are golden.

SERVING

9. Serve the vada pav by smearing a little of tamarind, mint and chili garlic chutney, as desired on one side of a pav and place a vada in between the pav halves.

TIPS

If desired, you may dip slit green chilies in the batter and deep fry them, which can be served with the vada pav.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 25

Nutrition Facts

Serving size

Calories 308Calories from Fat 121

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 379 mg15.79%

Total Carbohydrates 42 g14%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet