Vada Pav - Indian Street Food
For Potato Filling (Vada)
For Gram Flour Batter
For Deep Frying & Assembly
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Potatoes
Empty the bag of potatoes into a large pot. Wash the potatoes thoroughly with water until clean. Transfer the washed potatoes to another large pot and place it over a wood fire. Boil the potatoes until they are tender, approximately . Once boiled, remove the potatoes from the hot water and let them cool slightly. Peel the skin off all the boiled potatoes. Mash the peeled potatoes using potato mashers until smooth.
Prepare Coriander and Turmeric
Wash the fresh coriander leaves thoroughly. Finely chop the washed coriander leaves. Grind fresh turmeric root on a stone grinder with a little water to form a smooth paste.
Temper Spices for Potato Filling
Place a large kadai (wok) over the wood fire. Pour cold-pressed sesame oil into the kadai and heat it. Once the oil is hot, add mustard seeds and let them splutter. Add cumin seeds and allow them to crackle. Add the hand-ground turmeric paste and for a minute. Add curry leaves and asafoetida powder, stirring well.
Cook Potato Filling
Add the mashed potatoes to the kadai with the spices. Mix everything thoroughly with a large wooden spatula. Squeeze fresh lemon juice over the potato mixture. Add crystal salt to taste and the fine chopped coriander leaves. Continue to mix and cook the potato filling for about until all ingredients are well combined and heated through.
Form Potato Vadas
Take small portions of the cooked potato mixture and roll them into small, round balls. Place the potato balls on a large tray.
Prepare Gram Flour Batter
In a large pot, add gram flour. Gradually add water while mixing by hand to form a smooth, thick batter. Ensure there are no lumps. Add crystal salt to the batter and mix well. The batter should be of a consistency that coats the potato balls evenly.
Deep Fry Vadas and Green Chillies
Heat a generous amount of cold-pressed sesame oil in another large kadai over the wood fire for deep frying. Dip each potato ball into the gram flour batter, ensuring it's fully coated. Carefully place the batter-coated potato balls into the hot oil. Deep-fry the vadas until they are golden brown and crispy. Remove the fried vadas using a slotted spoon and place them on a tray. Slit the green chilies lengthwise. Deep-fry the green chilies in the same oil until they are slightly blistered. Remove the fried green chilies and place them on a separate tray.
Assemble Vada Pav
Take a pav bun and slice it horizontally, but not all the way through, creating a pocket. Sprinkle a pinch of red chili powder inside the bun. Add a spoonful of green chutney (mint-coriander) inside the bun. Place one fried potato vada inside the bun. Add one fried green chili alongside the vada. Close the bun to complete the Vada Pav. Repeat the process for all the pav buns and vadas.
Serve
Serve the freshly prepared Vada Pavs to the residents of the old age home, accompanied by fresh fruits.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add finely chopped onions toCustomise
Add finely chopped onions to the potato mixture for extra flavor and crunch.
- Experiment with different chutneys like
Experiment with different chutneys like garlic chutney or tamarind chutney.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
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