Vada Pav: The Street Food Shahenshah

  • Total Time: 45 m
  • Preparation Time: 15 m
  • Calories: 238

Ingredients for Vada Pav:

  • Pav – 8 pieces
  • Refined oil – 1 1/2 cup
  • Baking soda – 1 pinch
  • Water – 1/3 cup
  • Parboiled, mashed potato – Four gm
  • Besan (Gram flour) – 3/4 cup
  • Salt – One pinch

For Filling:

  • Small chopped green chilli – Two
  • Mustard seeds – One tsp
  • Curry leaves – Eight
  • Grated garlic – Three cloves
  • Asafoetida – One pinch
  • Powdered turmeric – 1/2 tsp

How to prepare Vada Pav:

Step 1) Take a vessel & heat some oil & place mustard seeds. When the seeds begin crackling, have the curry leaves and asafoetida & saute for a few secs.

Step 2) Now, add chopped green chillies, grated garlic, and saute the ingredients for a few seconds. Now, add the turmeric powder, salt, potatoes & mix properly. Keep beside for cooling. If you wish to lower the cooking time, soak the potatoes in the lukewarm water with pricking the peeled potatoes using a fork, it will make the potatoes smooth.

Step 3) Meantime, make the batter by mixing besan, baking soda, haldi, and a little water (around 1/3 cup). Once the potato mixture has cooled, form equal sized eight tikkis. You could give it the desired shape, in Maharashtra, the vada is almost prepared in a round shape.

Step 4) Now take a shallow fry pan & then heat oil. When the oil is sufficiently hot, then dip each vada/tikki into the batter & then slowly slide it into the hot oil. Deep fry all the eight tikkis into hot oil, until it turns golden brown. Drain on absorbent paper & put aside. Slice every pav in half and put one vada in each of the pavs. Have some green chutney, fried homemade chilli, spices to your Vada Pav to accentuate the flavour.

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