Maharastrian Vada Pav Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. Add chopped green chilies, ginger, garlic, turmeric, red chili powder, and salt. Mix well.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add the potato mixture and cook for a few minutes.
• STEP 3.Make small balls from the potato mixture and dip them in a batter made from chickpea flour, salt, and water. Deep fry until golden brown.
• STEP 4.Slice the pav buns and toast them with butter on a griddle until they turn golden brown.
• STEP 5.Spread a generous amount of garlic chutney on the toasted pav buns. Place a vada in between and press gently to assemble the Vada Pav.
• STEP 6.Serve hot with more chutney or ketchup on the side.

Cooking Tips

• Make sure the mashed potato mixture is well seasoned with spices to enhance the flavor of the vada.
• To make the vada extra crispy, you can add a tablespoon of rice flour to the chickpea flour batter.
• If you prefer a spicier version, you can add more green chilies or red chili powder to the potato mixture.
• You can also add a slice of tomato, onion, or a sprinkle of sev (fried gram flour noodles) for added crunch and flavor.
• To store leftover vada pav, wrap each vada in aluminum foil and refrigerate. Reheat in a preheated oven or microwave before serving.

Storage and Serving

• Vada Pav is best served hot and fresh.
• You can serve it with a side of green chutney, tamarind chutney, or tomato ketchup.
• It is a popular street food snack and can be enjoyed as a quick meal or as an evening snack.
• You can also pack Vada Pav in lunchboxes or picnics.
• It pairs well with a hot cup of tea or coffee.