Tuesday, May 15, 2012

Vada Pav

Whenever I  make Vada pav at home, it makes me remember those days when we had gone to Mahablaeshwar from Mumbai by road. The road journey was great as the express highway made the time less and more pleasurable. On our way we had stopped on this eating joint which serve awesome vada pavs. Vada pavs are the staple food of the people of Maharashtra as it is available in every gali of any city and it is sold by all the street hawkers as well some posh eating joints. It is served with a chutney made up of garlic, shredded coconut, tamarind pulp. its a dry chutney.

Vada Pav
6 Pav Bun

For the Vada (Batata)
4 medium-sized boiled Potato
2 Green Chilies
1tbsp Ginger-Garlic paste
Salt to taste
1tsp Cumin powder
1tsp Coriander powder
1tbsp Turmeric powder
Fresh coriander

For the tempering:
1tsp oil
1tbsp Rai (Mustard Seeds)
5-6 curry leaves (Finely chopped)

For the Gram Flour paste:
4tbsp Gram flour (Besan)
Salt to taste (be careful as u will add salt bath in potato and besan mixture)
Fresh coriander leaves
1tsp red chilly powder
Water to make a paste
Oil to fry


  • Take a bowl, mash in the potatoes in it.
  • Now add in ginger-garlic paste + salt + cumin powder + coriander powder + turmeric powder + fresh coriander.
  • Mix all this well.
  • Now heat 1tbsp oil in a pan, add in rai  + curry leaves.
  • When it starts to tempering switch off the gas.
  • Add this into the potato mixture.
  • Mix in well
  • In another bowl make a paste of gram flour with water + salt + fresh coriander + red chilly powder.
  • Mix all this well and make sure no lumps are made.
  • Make a thick paste.
  • Now divide the potato mixture into balls.
  • Heat the oil.
  • Dip each ball into the gram flour mixture and fry till it turns red.
To serve Vada Pav:
  • Cut the pav bun into halves.
  • Place the vada in between the pav.
  • Serve hot with green chutney.

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