Easiest Way to Prepare Tasty Vada pav or vada pav

Vada pav or vada pav.

You can have Vada pav or vada pav using 36 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Vada pav or vada pav

  1. Prepare of For Spiced Potato Stuffing.
  2. It’s 350 grams of potatoes or 2 medium to large sized potatoes.
  3. You need 6-7 of garlic – small to medium-sized.
  4. It’s 1-2 of green chillies.
  5. You need 1/2 teaspoon of mustard seeds.
  6. Prepare 1 pinch of asafoetida (hing).
  7. Prepare 1/8 teaspoon of turmeric powder.
  8. Prepare 7-8 of curry leaves.
  9. Prepare 1-2 tablespoons of chopped coriander leaves.
  10. It’s as per taste of salt.
  11. Prepare of For Batter.
  12. It’s 1-1.25 cups of gram flour (besan).
  13. You need 1 pinch of asafoetida (hing).
  14. You need 1/8 teaspoon of turmeric powder.
  15. You need 1 pinch of baking soda – optional.
  16. It’s 1/2 cup of water or add as required.
  17. Prepare as per taste of salt.
  18. Prepare of For Green Chutney.
  19. Prepare 1 cup of chopped coriander leaves.
  20. You need 1-2 of garlic cloves – small to medium-sized, chopped.
  21. You need 2-3 drops of lemon juice.
  22. You need 2-3 of green chillies – chopped.
  23. It’s as per taste of salt.
  24. Prepare of For Sweet Tamarind Chutney.
  25. It’s 1/2 cup of seedless tamarind – tightly packed.
  26. It’s 1/2 teaspoon of cumin seeds.
  27. You need 1.75 cups of water or add as required.
  28. Prepare 1/2 teaspoon of ginger powder (saunth powder).
  29. It’s 1/4 teaspoon of red chili powder.
  30. It’s 7-8 tablespoons of jaggery powder or grated jaggery – add as req.
  31. Prepare 1 teaspoon of oil.
  32. You need as per taste of salt or black salt, add as required Other Ingredients.
  33. You need 1 pinch of asafoetida (hing).
  34. You need As needed- of oil as required – for deep frying.
  35. Prepare 8 of pav or dinner rolls.
  36. You need 3-4 of fried green chillies mixed with some salt, optional.
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Vada pav or vada pav step by step

  1. Making Sweet chutney Soak tamarind in hot water for 30 to 40 minutes. With your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside..
  2. Heat oil in a small pan. lower the flame & add cumin seeds and let them crackle..
  3. Add ginger powder, red chili powder, asafoetida. Stir and add the strained tamarind pulp. Cook for 2-3 minutes..
  4. Add the jaggery and salt and cook for 4-5 mins more. The mixture would thicken. Let the saunth chutney mixture cool..
  5. When cooled, store the saunth chutney in an air-tight dry jar or container. Refrigerate and serve the saunth chutney whenever required with chaat or snacks..
  6. Making Green Chutney Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney..
  7. Making Potato Stuffing Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl..
  8. Add chopped coriander leaves and salt..
  9. Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and set aside..
  10. Making batter In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water..
  11. The batter should not be very thick or thin. If the batter becomes thin, add 1 or 2 tablespoons of gram flour. If the batter becomes thin, then add 1 or 2 tablespoons water. Set aside..
  12. Frying In a kadai or pan, heat oil for deep frying..
  13. Dip the slightly flattened potato balls in the batter and coat it evenly with the batter..
  14. Gently drop these batter coated potato balls in medium hot oil..
  15. Depending on the size of the kadai or pan, you can add more or less of the vadas while frying..
  16. Deep fry these batata vadas till golden evenly. Drain them on kitchen paper towels. Make all batata vadas this way and keep aside..
  17. When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface..
  18. Assembling and Serving Slice the pav without breaking it into two parts and keep aside. If you don’t have sweet chutney, then just make the vada pav with green chutney..
  19. Spread both the green chutney and sweet chutney on the sliced pav. You can also spread green chutney on one side and sweet chutney on the other side..
  20. Place the hot batata vada sandwiched in the bread slices..
  21. Serve vada pav immediately or else the pav becomes soggy. You can also serve some fried green chillies and both the chutney along with it..
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