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Vada Pav Recipe

4 from 3 votes

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Enjoy this delicious street food from Maharashtra
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Recipe CategoryVegetarian
Served AsBreakfast, Lunch
CuisineBurgers, Indian
Recipe Taste Salty, Tangy
Servings 8
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Ingredients
  

  • 8 Pav
  • 1 cup Potatoes boiled and mashed
  • 2 to 3 Green chilies chopped
  • 1 tbsp Garlic chopped
  • 1 pinch Hing asafetida
  • ½ tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 7 to 8 Curry leaves kadi patta
  • 1 tbsp Oil
  • 3/4 cup Besan Bengal gram flour
  • Salt to taste
  • Oil for deep frying
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Instructions
 

  • Heat the oil in a pan and add mustard seeds, let them crackle. Add the asafetida, curry leaves, chopped green chilies, garlic and saute for a few seconds.
  • Add potatoes, turmeric powder and salt mix well cook for 2 to 3 minutes on medium flame. Once done switch off the flame and let it cool. Shape the potato mixture into medium size balls. 
  • Combine besan, salt and little oil in a bowl add required water to make a batter.
  • Heat oil in a pan or wok dip each potato round in batter. Deep fry the balls until golden brown.
  • Slice each pav into half taking care one end is still connected to the bun. Heat tawa cook the pav from both sides till the pieces are lightly browned. 
  • Spread some garlic chutney on both the halves. Place the potato vada in between pav serve immediately with green chilies, garlic chutney and green chutney.

Please appreciate the author by voting!

4 from 3 votes

Recipe Nutrition

Calories: 175 kcal | Carbohydrates: 29 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Sodium: 47 mg | Potassium: 218 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 39 IU | Vitamin C: 24 mg | Calcium: 40 mg | Iron: 2 mg
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Pooja Bhushan
Pooja Bhushan

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