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Vada Pav Recipe | YourFoodFantasy

Vada Pav

Meenu Gupta
Deep fried potato dumplings wrapped in gramflour coating served between buns, an authentic street food of Mumbai
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Indian
Servings 8
Calories 387 kcal

Ingredients
  

For The Vada Stuffing

  • 3 Boiled Potatoes Mashed
  • 2 Green chillies Finely Chopped
  • 1.5 Tbsp Ginger Grated
  • 1 Tbsp Garlic Grated
  • 1 Tsp Mustard Seeds
  • 1/3 Tsp Asafoetida
  • 6 Curry leaves
  • 1 Tsp Coriander Powder
  • 1/3 Tsp Turmeric Powder
  • 1/3 Tsp Roasted cumin powder
  • 1/3 Tsp Red Chilli Powder
  • 1 Tsp Salt
  • 1.5 Tbsp Oil

For the outer coating

  • 2/3 Cup Gram flour / Besan
  • 1/3 Tsp Turmeric Powder
  • 1/3 Tsp Salt As per taste
  • 1/3 Tsp Red Chilli Powder
  • A pinch Baking Soda
  • 1.5 Tbsp Oil

Other Ingredients

  • 100 ML Oil For Deep Frying
  • 8 Whole wheat flour rolls / white roll
  • 4 Tbsp Mint Coriander Chutney
  • 4 Tbsp Date Tamarind Chutney
  • 4 Tbsp Dry Garlic Chutney

Instructions
 

  • Start with making potato stuffing. For this, heat a pan over medium flame and add 1.5 tablespoon oil to it. Once warm add Asafoetida and mustard seeds. When they crackle, add the curry leaves and sauté for a few seconds. Lastly add Grated garlic, Ginger and green chillies and sauté till the raw aroma fades away.
  • Add the potatoes, turmeric powder, coriander powder, red chilli powder and salt and mix well. Switch off the heat and let it cool.
  • Once this has cooled, divide it into 8 equal portions and shape them into round ball.
  • For outer coating, take a mixing bowl and combine gram flour, turmeric powder, salt, red chilli powder, baking soda, oil and make a smooth batter.
  • Dip each round ball of the potato stuffing into the batter and coat the mixture well from all sides.
  • Drop these balls into hot oil and deep fry till they golden brown. Take them out and drain on a kitchen towel.
  • For assembling the vada pav, slice each pav / bread roll into half and spread some green chutney first, then spread the sweet tamarind chutney and dry garlic chutney inside. Place one vada in each pav and serve immediately with fried green chillies.

Notes

  • You can fry the chillies in the same oil after frying all the vadas. Be little careful as they splutter when you add them in hot oil.
  • The trick for getting smooth coating and thick layer is adding oil in the mix, don't miss out on that.

Nutrition

Nutrition Facts
Vada Pav
Amount Per Serving
Calories 387 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 625mg27%
Potassium 191mg5%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 33IU1%
Vitamin C 24mg29%
Calcium 8mg1%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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