Classic Vada Pav
Traditional dish · Indian
The quintessential Mumbai street food, featuring a spicy potato fritter (vada) sandwiched in a soft bun (pav), typically served with chutneys.
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Ingredients
- Potatoes4 medium
- Besan (Gram Flour)1 cup
- Ginger-Garlic Paste1 tbsp
- Green Chilies2-3
- Turmeric Powder1/2 tsp
- Red Chili Powder1/4 tsp
- Coriander Powder1 tsp
- Asafoetida (Hing)a pinch
- Saltto taste
- Wateras needed
- Pav (Bread Buns)8
- Oil for Fryingfor deep frying
- Fresh Coriander Leaves2 tbsp, chopped
- Lemon Juice1 tsp
Steps
- 1
Boil and mash the potatoes. Let them cool.
- 2
In a bowl, mix besan, ginger-garlic paste, chopped green chilies, turmeric powder, red chili powder, coriander powder, asafoetida, salt, and water to form a thick batter. The batter should be thick enough to coat the vada.
- 3
Add chopped coriander leaves and lemon juice to the mashed potatoes and mix well. Form small, round balls from the potato mixture.
- 4
Heat oil in a deep pan for deep frying.
- 5
Dip each potato ball into the besan batter, ensuring it's well coated.
- 6
Carefully drop the batter-coated potato balls into the hot oil and deep fry until golden brown and crisp. Drain on paper towels.
- 7
Slice the pav horizontally, but not all the way through, creating a pocket.
- 8
Place one or two fried vadas inside the pav. Serve hot with green chutney and tamarind chutney.
