Authentic Indian Vada Pav Recipe: Crispy Potato Fritters in Soft Buns
45 minutes
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About Authentic Indian Vada Pav Recipe: Crispy Potato Fritters in Soft Buns
Dive into the vibrant flavors of Mumbai street food with this authentic Vada Pav recipe! This iconic Maharashtrian snack features crispy potato fritters nestled in soft, buttery bread rolls. It's a delightful combination of textures and tastes that will transport you straight to the bustling streets of India.Our recipe breaks down the process step-by-step, ensuring even novice cooks can achieve restaurant-quality results. From preparing the perfectly spiced potato filling to achieving that golden-brown vada crunch, we've got you covered. Get ready to experience the magic of Vada Pav!Prepare for a culinary adventure that's as simple as it is satisfying. This recipe is perfect for a quick weeknight meal or an impressive appetizer for your next gathering. Let's get cooking!
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Recipe Time & More
Prep25 minutes
Cook20 minutes
Total45 minutes
Ingredients
For the Potato Vada Filling
- 2 medium Potato boiled and mashed
- 2-3 Chili finely chopped, green
- 1 tbsp Garlic finely chopped
- 1/4 tsp Asafoetida hing
- 1/2 tsp Turmeric
- 1 tsp Mustard Seed
- 7-8 Curry Leaf kadi patta
- 1 tbsp Oil for tempering
- Salt Salt to taste
For the Vada Batter
- 3/4 cup Gram Flour bengal gram flour, besan
- 1 tbsp Oil for batter
- Water Water as needed, to make a thick batter
- Salt Salt to taste
For Assembly
- 8 Pav Roll soft bread rolls
- Oil Oil for shallow frying pav
- Garlic Chutney to taste
- Chutney (optional), green, to taste
Instructions
Prepare the Potato Vada Filling
- Heat 1 tablespoon of oil in a pan. Add mustard seeds and let them crackle. Add asafoetida, curry leaves, green chilies, and garlic. Sauté for a few seconds.
- Add the mashed potatoes, turmeric powder, and salt. Mix well and cook for 2-3 minutes on medium flame. Remove from heat and let it cool.
- Shape the potato mixture into medium-sized balls.
Make the Vada Batter
- In a bowl, combine gram flour, salt, and 1 tablespoon of oil. Gradually add water to make a thick, smooth batter.
Fry the Vadas
- Heat oil in a deep pan for deep frying. Dip each potato ball into the batter and carefully drop them into the hot oil.
- Deep fry the vadas until they are golden brown and crispy.
- Remove and drain on paper towels.
Prepare the Pav
- Slice each pav roll in half, leaving one end slightly attached. Heat a little oil in a flat pan or tawa.
- Gently toast the pav halves on both sides until lightly browned.
Assemble the Vada Pav
- Spread garlic chutney on both halves of each pav. Place a crispy vada in between the pav halves.
- Serve immediately with green chutney (optional) and extra green chilies, if desired.
Recipe Notes
Expert Tips for Perfect Vada Pav:
- For extra crispy vadas, add a pinch of baking soda to the batter.
- Don't overcrowd the pan when frying the vadas; fry them in batches for even browning.
- To make the pav extra soft, lightly brush them with melted butter before toasting.
- Experiment with different chutneys – cilantro-mint chutney or tamarind chutney also work well.
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Recipe Nutrition
Calories: 175kcalCarbohydrates: 29gProtein: 6gFat: 4gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 47mgPotassium: 218mgFiber: 4gSugar: 4gVitamin A: 39IUVitamin C: 24mgCalcium: 40mgIron: 2mg
Pooja Bhushan
Articles: 24
4 Comments
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I’m excited to make this at home!
This is perfect! Can’t wait to taste it.
This looks delightful! Thanks for the recipe.
My Favorite ..I love them.