Vada Pav
Vada Pav is a famous street food from Mumbai. Piping hot batata vada is placed in between soft and spongy fresh pav and served along with spicy garlic chutney.
Ingredients
For Outer Covering
- For Outer Covering
- 1 Cup Gram Flour (Besan
- Salt to taste
- 1/2 Tsp Turmeric Powder
- Water as required
For Vada
- 1 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Finely Chopped Ginger-Garlic
- 4-5 Nos. Curry Leaves
- 1 No. Chopped Green Chilli
- 1/2 Tsp Turmeric Powder
- 2 Nos. Boiled & Mashed Potatoes (Large)
- Salt to taste
- 1 Tsp Coriander Powder
- Coriander leaves
- Oil for frying
Instructions
Batter (For outer covering) –
- In a mixing bowl add gram flour, salt and turmeric powder. Add water gradually as required and form a thick yet flowing batter. Let it rest for 15 mins.
For Batata Vada –
- Heat oil in a pan. Splutter mustard seeds.
- Add finely chopped ginger and garlic. To it, add curry leaves and chopped green chillies. Mix well.
- On a low flame, add turmeric powder and mix well.
- Finally, add boiled and mashed potato. To flavour it add salt and coriander powder.
- Mix well. Cook for 2-3 mins on a low flame.
- For freshness, add coriander leaves and mix well.
- Allow it to cool.
- Divide it into equal size and shape them into vadas.
- Dip the vadas into gram flour batter and coat them nicely.
- Deep fry in fairly hot oil on a low medium flame till golden brown.
- Strain excess oil on a kitchen towel.
- Serve it with soft pav and garlic chutney.
Video
Notes
• Make sure the batter is not to runny (thin) else it will not coat the vadas properly.
• You can add soda if you want a nice thick (street style) coat (I do not prefer adding soda).
• The oil should be at ideal temperature. Dip a small portion on batter if it rises immediately it indicates the oil is ready.
• Fry on a low medium flame to ensure the vadas are cooked well from inside.
• Adjust spices as per taste.