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Vada Pav Recipe
For the vada filling
For the outer covering
Other ingredients
Ingredients
- 8 ladi pavs (small squares of white bread)
- 1 recipe Dry Garlic Chutney
For the vada filling
- 1 1/2 cups boiled and mashed potatoes
- 2 green chillies, chopped
- 1 1/2 tbsp grated garlic
- 1 tsp mustard seeds ( rai / sarson)
- 1/4 tsp asafoetida (hing)
- 6 to 8 curry leaves (kadi patta)
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp oil
For the outer covering
- 3/4 cup besan (Bengal gram flour)
- 1/4 tsp turmeric powder (haldi)
- a pinch of baking soda
- 1 tsp oil
- salt to taste
Other ingredients
- oil for deep-frying
Method
For the vada fillling
- Pound the green chillies, ginger and garlic using a mortar and pestle.
- Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and saut for a few seconds.
- Add the pounded mixture and saut again for a few seconds.
- Add the potatoes, turmeric powder and salt and mix well.
- Remove from the fire and cool.
- Divide into 8 equal portions. Shape into rounds.
For the outer covering
- Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
- Dip each round of the vada filling into the batter and allow it to coat the mixture well .
- Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
How to proceed
- Slice each pav into half and spread some dry garlic chutney inside.
- Place one vada in each pav and serve immediately.
Tips
- Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
- You can also use bread roll or slices if the pav is not available.
Anupamaa
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