Vada Pav
Mumbai’s pride, the vada pav is comprises of a batata (deep fried potato patty) served between pav (Indian dinner rolls) with a smattering of tamarind chutney, green chutney, and dry garlic chutney. Today, you can learn how to make the vada and the chutneys required to make vada pav. The pav is available in all stores.
Servings - 4
Difficulty Level - Medium
Preparation Time - 30 mins
Cook Time - 60 mins
Ingredients
- 50 gms coriander leaves, chopped
- Few garlic cloves, chopped
- 1 lemon, juiced
- 3 green chillies, chopped
- Salt to taste
- 200 gms seedless tamarind, soaked in hot water
- 420 ml water
- 5 gms Master Cook jeera (cumin seeds)
- 5 gms ginger powder
- Pinch of hing
- 5 gms red chilli powder
- Jaggery, as required
- 5 ml oil
- Rock salt to taste
- 4 cloves garlic
- Handful of peanuts
- 15 gms sesame seeds
- Handful of desiccated coconut
- 5-10 gms Kashmiri red chilli powder, as required
- Salt to taste
- 350 g potatoes, boiled and peeled
- One pod garlic
- 6 green chillies, chopped
- 5 gms Master Cook mustard seeds
- Pinch of hing
- Pinch of turmeric
- Few curry leaves
- Handful coriander leaves, chopped
- Salt to taste
- 100 gms Master Cook besan (chickpea flour)
- Water, as required
- 8 pavs
- Green chillies, fried in oil and tossed with salt
| Servings: 4 | |
| Amount per serving | |
| Calories | 935 |
| % Daily Value* | |
| Total Fat 21.6g | 28% |
| Saturated Fat 9.3g | 47% |
| Cholesterol 29mg | 10% |
| Sodium 1275mg | 55% |
| Total Carbohydrate 163.4g | 59% |
| Dietary Fiber 16.3g | 58% |
| Total Sugars 45.9g | |
| Protein 29.7g | |
| Vitamin D 5mcg | 24% |
| Calcium 435mg | 33% |
| Iron 12mg | 69% |
| Potassium 1594mg | 34% |
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
Procedure
- For the green chutney: Grind coriander, garlic, lemon juice, chillies and salt to a fine paste. Add minimal water if required.
- For the tamarind chutney: Squeeze the tamarind to a pulp with as much water as required. In a pan, add oil and crackle cumin seeds on a low flame. To this, add ginger powder, chilli powder, hing and the tamarind pulp. Cook until it doesn’t taste raw anymore. Add jaggery and salt to this and cook until it thickens.
- For the dry garlic chutney: Heat a pan and roast the garlic until it browns. Set aside and roast the coconut until it gains a light brown colour. Repeat with peanuts and sesame seeds. Make sure they’re all cooked individually. Once cool, grind until it resembles coarse sand. Add chilli powder and salt and mix.
- For the batata vada: Mash the potatoes until lumpy. Crush garlic and chillies is a mortar. In a pan, heat some oil and crackle the mustard seeds. Next, add curry leaves and hing. To this, add the crushed garlic and chillies with a pinch of turmeric. Cook until it loses its raw smell. Mix these with the potatoes and some chopped coriander leaves. Season with salt and make patties the size of the pavs. Flatten slightly and set aside, covered. Using the besan, a pinch of turmeric, hing, salt and half the amount of water, make a paste. Adjust the consistency with more besan or water until it is thick enough to coat the patties, but thin enough to only form one uniform layer. Heat oil for deep frying in a wok or kadai. Dipping the patties in the batter, fry in this oil until golden brown. Repeat with the rest.
- To assemble: Slice the pav horizontally, but don’t cut it all the way through. It must be attached at one corner. Spread green chutney and tamarind chutney on the insides of the pav and sprinkle the dry garlic chutney. Place a hot vada inside and serve immediately. To add some extra kick, you can also serve the fried green chillies along with it.
