Vada Pav

INGREDIENTS

🥔 For Batata Vada (Potato Filling):

• 3–4 medium boiled potatoes
• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 pinch hing (asafoetida)
• 1 tsp finely chopped ginger-garlic
• 1–2 green chilies – finely chopped
• 8–10 curry leaves
• ¼ tsp turmeric powder
• Chopped coriander leaves
• Juice of ½ lemon

🧈 For Besan Batter:

• 1 cup besan (gram flour)
• 1 tbsp rice flour (for crispiness)
• ¼ tsp turmeric
• ¼ tsp baking soda (optional)
• Water to make a thick batter

🌶️ For Dry Garlic Chutney:

• 4–5 garlic cloves
• 2–3 dry red chilies
• ¼ cup dry coconut (grated)
• 2 tbsp roasted peanuts
• Salt to taste
• 6–8 Pav buns

Recipe

1️⃣ Make the Potato Filling:

- Mash boiled potatoes in a bowl.

- Heat oil in a pan. Add mustard seeds → cumin → hing → curry leaves.

- Add green chilies + garlic + ginger. Sauté for 30 sec.

- Add turmeric & salt. Mix in mashed potatoes.

- Add coriander leaves and lemon juice. Mix well.

- Let it cool, then shape into round balls (vada).

2️⃣ Prepare the Besan Batter:

- Mix besan, rice flour, turmeric, salt, and baking soda.

- Add water gradually to make a smooth, thick batter (not runny!).

3️⃣ Fry the Vadas:

- Heat oil in a deep pan/kadai.

- Dip each potato ball in batter and drop into hot oil.

- Fry on medium flame until golden & crispy.

- Drain on tissue.

4️⃣ Make Dry Garlic Chutney (The Secret!):

- Dry roast garlic, red chilies, peanuts, and coconut separately.

- Grind them together with salt into a coarse powder.

- 💡 This chutney gives real street flavor!

5️⃣ Assemble the Vada Pav:

- Slice pav buns (don’t cut all the way through).

- Optional: Toast inside with a little butter or pav bhaji masala.

- Sprinkle dry garlic chutney on one side.

- Place hot vada in the middle.

- Press gently, serve with fried green chili on the side.

🤤 Serving Tips:

- Serve immediately while hot & crispy

- Pair with cutting chai ☕ or masala soda

- Add mint chutney or tamarind chutney if you like extra saucy