2 Types Vada Pav - Street Style & Rassam Vada Pav

Step 1: Prepare Gram Flour Batter

In a bowl, add 2 cups (approx. 250-300 gms) of gram flour. Then add 1 tsp salt, 1/4 tsp turmeric powder, and 1/4 tsp baking soda (optional). Crush 1/4 tsp carom seeds between your palms and add them to the bowl. Mix all the dry ingredients well.

Step 2: Whisk the Batter

Gradually add water to the dry ingredients while continuously whisking to ensure there are no lumps. The batter should not be overly thick. Whisk the mixture for 2 minutes until it becomes airy and light, achieving a free-flowing consistency. Set aside the batter.

Step 3: Prepare Masaledar Stuffing Paste

In a grinder, combine a few slit green chilies, 2-3 pieces of ginger, 8-10 garlic pods, and 1-2 tsp coriander seeds. Blend these ingredients to a coarse paste.

Step 4: Temper the Stuffing Base

Heat 1 tbsp oil in a pan. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp asafoetida, and 8-10 curry leaves. Once they splutter, add the prepared coarse ground masala paste. Toss and cook for 1-2 minutes on low to medium flame. If the masala starts to burn, you can add a little water.

Step 5: Add Potatoes and Finish Stuffing

Add 1/2 tsp turmeric powder to the tempering and mix well. Then add 6-7 boiled potatoes (crushed nicely but not entirely mashed) and 1 tsp salt. Mix and cook for 3-4 minutes. Mash any large potato pieces with a pav bhaji masher, ensuring some chunks remain. Add some lemon juice and chopped fresh coriander, then mix everything thoroughly.

Step 6: Shape the Vadas

Once the potato stuffing cools down, shape it into round balls. These are now ready for frying.

Step 7: Prepare Batter for Frying

Check the gram flour batter; it should have set nicely. Heat oil for frying in a pan. Add 1 tbsp of hot oil from the pan into the gram flour batter and give it a good mix. This step helps in making the vadas crispy and gives them a nice shine.

Step 8: Fry the Vadas

Dip each potato ball (vada) into the gram flour batter, ensuring it's fully covered. Use a spoon to coat and remove excess batter. Carefully drop the coated vadas into the hot oil. Do not touch them for the first 30 seconds. After 30 seconds, start stirring them gently. Fry until they turn golden brown in color. Remove the fried vadas using a strainer.

Step 9: Fry Flattened Vadas and Green Chillies

Similarly, fry another batch of vadas, some of which can be flattened to fit nicely inside the pav. Remove these when golden brown. In the same hot oil, briefly fry some slit green chilies. Sprinkle salt on the fried chilies and keep them aside.

Step 10: Prepare Dry Lehsun Chutney

Sprinkle the remaining gram flour batter into the hot oil to create besan churra. Fry it for 2-3 minutes until crispy, then remove. In a grinder, add the fried besan churra, the briefly fried garlic pieces, 2-3 tsp Kashmiri red chili powder, and some salt. Blend it nicely until you get a coarse, red dry chutney. This chutney can be stored in the fridge for up to a week.

Step 11: Assemble Street-Style Vada Pav

Take one pav and spread a generous amount of the dry lehsun chutney on the inside. Place one fried vada inside, then add some more lehsun chutney on top of the vada. Serve with a fried green chilly. This is the classic street-style Vada Pav, irresistible during the monsoons.

Step 12: Assemble Rassam Vada Pav

For a different style, you can serve the vadas with Rassam. Place two vadas in a bowl, pour hot Rassam over them, and top with chopped onions and fresh coriander.

• Whisk the gram flour batter thoroughly to avoid any lumps and achieve an airy texture.

• Add hot oil to the gram flour batter for a nice shine and crispy vadas.

• Do not mash the boiled potatoes entirely; leave some chunks for texture in the stuffing.

• Slit green chilies before frying to prevent them from bursting in the hot oil.

• Do not stir the vadas immediately after adding them to the oil; wait for about 30 seconds for them to firm up.

• Street-style Vada Pav with dry garlic chutney

• Rassam Vada Pav