Vada pav is India’s most popular street food served mainly with pav bread and deep fry batata vada stuffing. This street food is also known as Indian burger but unlike the burger recipe, vada pav is much easier and quicker to prepare and assemble it.
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Vada pav recipe | Gujarati style vada pav | How to make vada pav
Ingredients
Dry garlic chutney
- 1 tsp oil
- 7-8 cloves garlic
- 2 tbsp peanuts
- 1 tbsp sesame seeds
- ½ cup grated coconut
- 1 tbsp red chilli powder
- Salt as per taste
For vada
- 2 tsp oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- Pinch of hing
- ½ tsp garlic paste
- ½ tsp ginger paste
- 2 tbsp green chilli paste
- ¼ tsp turmeric powder
- Salt to taste
- 4 medium-sized mashed and boiled potatoes
- ¼ cup chopped coriander leaves
For batter
- 1 cup gram flour
- 1 tbsp rice flour
- ¼ tsp turmeric powder
- Salt to taste
- Pinch of baking soda
- ½ cup + 2 tbsp water
Other Ingredients
- Oil for deep frying
- 5-6 green chilies
- Gram flour batter + 2 tbsp water
- 1 tsp green chutney
- 1 tsp tamarind chutney
- 1 tsp dry garlic chutney
Instructions
Making besan batter
- in a mixing bowl, add the besan & other ingredients of the batter and mix well.
- add water gradually to make a smooth batter make sure there should not be any lumps.
- Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
- Once whisked well, let the batter rest for a minimum time of 10-15 minutes.
Making aloo masala
- In a mortal-pestal, add green chilli, ginger, garlic, curry leaves and some coriander leaves. Crush it into coarse paste. Keep it aside.
- In a mixing bowl, mash boiled potatoes and keep it aside.
- Now in a pan, add oil, mustard seeds, cumin seeds and hing. Sauté for a minute.
- Then add coarse paste. Sauté for a minute.
- Now, lower the flame and add turmeric powder, coriander powder, garam masala and salt. mix well.
- Switch off the gas and add tempering into boiled potatoes.
- Also some coriander leaves and lemon juice. mix well.
- Aloo masala is ready.
- Make a round shape ball from masala and keep it aside.
Making vada
- Set oil on medium heat for deep frying, whisk the batter once again & further coat the vadas with the besan batter.
- Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium-high flame until the vadas take their shape, further low down the heat and fry until they are crispy & golden brown in colour.
- Now drain off over wire rack and fry all vada into same way.
- Then add some water into besan batter and mix well. With your finger, add batter into hot oil. Fried till it become crispy. Besan chura is ready.
- For fried green chillies, take as many green chillies you would like to have with vada pav, now make a slit with a knife without dividing in half, now, briefly fry the slit green chillies for 15-20 seconds and serve with hot crispy vada pav.
Making dry garlic chutney
- In a mixture jar, add roasted garlic cloves, roasted peanuts and roasted dry coconut.
- Then add red chilli powder and salt.
- Without adding water, grind chutney into coarse damp powder. Keep it aside.
Assembling vada pav
- Heat tawa, add some oil and grease tawa with it.
- Now add butter and spicy red chutney. Mix well.
- Then slit the pav in two, and roast and coat pav with butter and red chutney.
- Apply green chutney on pav and place a vada in centre.
- close, serve immediately with tomato ketchup and green chutney. Also add some chura for that extra crispiness and fried chilli of spicy flavor.
- For cheesy vada pav, roast pav into butter and garlic mixture. Place vada and grate some cheese on it. close and serve cheesy vada pav with chutney and tomato ketch up.
Notes
For batter
- batter has medium thick consistency and coated backside of spoon very well.
- rest batter for 10-15 minutes so gram flour is properly soaked.
- cool down boiled potatoes completely so there will be no moisture in it.
- roast garlic for a few minutes so its raw smell goes away.
- dry roast coconut and peanuts to increase the shelf life of chutney.
- Grind chutney into a coarse or semi-fine mixture.
- fry vada on medium flame.
- add some oil to tawa, so the butter will not burn on the hot tawa.
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