What is Vada Pav?
Vada pav consists of a deep-fried potato fritter, called a vada, sandwiched between a soft bread roll, called a pav. The vada is made from mashed potatoes that are seasoned with spices such as mustard seeds, turmeric, and cumin, and then dipped in a batter made from gram flour (besan) and deep-fried until crispy and golden brown. Vada pav is often accompanied by fried green chilies or a side of fried salted green chilies, and is a filling and affordable snack that can be found at street stalls and fast food restaurants throughout the state. It is sometimes called the “poor man’s burger” due to its simplicity and affordability.
Ingredients you need
Potatoes - The Vada in Vada Pav is potato dumpling fritters. You can use any variety of potatoes. I used yellow potatoes, but russet will also work great. Green Chutney and Red Chutney - These chutneys are a key component, and you can either buy from Indian store and make at home. Both the Green chutney and Red Chutney is easy to make and stores well for several weeks in the refrigerator. Pav (butter buns) - These buttery buns are soft and can be found easily in any Indian stores. You can use my recipe of Eggless Burger Buns to make smaller square shape buns for this dish. Dry Peanut Garlic Chutney - The dry garlic chutney is not optional, and brings the dish together. It’s mildly spicy, garlicky and goes so well with the potato fritters. I have kept the potato fritter and the dry garlic chutney very mildly spiced, as neither me nor Avyan can eat spicy food. And instead fried some green chili to bite alongside for the spice kick that my husband really enjoys.
Steps to prepare the Dry Peanut Garlic Chutney
I start by making the dry peanut garlic chutney. The chutney powder can be used in several other dishes too. The extra chutney can be saved in the refrigerator for a couple of weeks. The dry Peanut Garlic chutney is ready.
Steps to prepare the Vada
- Steam or boil the potatoes and while it’s still hot, peel the potatoes and then mash it. I always find it easy to peel and mashed potatoes while it’s still hot.
- To the same skillet when you had made the chutney, add a little oil and toss around the grated garlic cloves along with black mustard seeds. You can add finely chopped green chili and cilantro leaves too.
- Once done, add it to the mashed potatoes, along with salt and turmeric powder, and mix it around to form a smooth texture.
- Taste the mashed potatoes and add more salt if needed. The mashed potatoes can be made in advanced and stored in the refrigerator for a couple of days.
- Make small dumplings of the mashed potatoes and keep aside to make the fritters.
- To make the batter for the fritters, in a bowl mix chickpea flour, salt, turmeric, and you can add some of the dry garlic chutney that we made earlier. Whisk to make a smooth batter. The consistency of the batter shouldn’t be too thick or else the coating will taste too doughy, and it shouldn’t be too thin or else it will not coat the potatoes.
- Dip the shaped potato dumplings in the chickpea batter and coat it around nicely.
- Deep fry in hot oil by tossing and turning until it’s mild golden.
Building the Vada Pav
It’s simple, but you cannot skip any of the condiments. Everything together will give that perfect bite and taste you are looking for in Vada Pav.
