Maharastrian Vada Pav Recipe

Vada Pav is a popular street food from Maharashtra, India. It consists of a spicy potato fritter (vada) sandwiched between a soft bun (pav). The vada is made by mashing boiled potatoes with spices, forming them into balls, dipping them in a chickpea flour batter, and deep-frying until golden and crispy. The pav is usually toasted with butter and served with a tangy and spicy chutney made from garlic, chili, and tamarind. Vada Pav is a delicious and filling snack that is loved by people of all ages.

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30minstotal
30m.total
Maharastrian Vada Pav
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Ingredients for Maharastrian Vada Pav Recipe

  • 1.33 Medium Sized Potatoes, Boiled And Mashed
  • 1.50 En Chilies, Finely Chopped
  • 0.33 inch Ginger, Grated
  • 1.50 Lic Cloves, Minced
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Mustard Seeds
  • 0.33 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 0.33 cup Chickpea Flour
  • as needed Water As Needed
  • 2.67 Pav Buns
  • as per your need Butter For Toasting
  • as required Garlic Chutney, As Needed

Directions: 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.
Nutrition
value
215
calories per serving
7 g Fat8 g Protein28 g Carbs9 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    8g
  • Carbs
    28g
  • Fiber
    9g

MacroNutrients

  • Carbs
    28g
  • Protein
    8g
  • Fiber
    9g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    146mg
  • Iron
    6mg
  • Vitamin A
    3226mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    118mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    56mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    118mg
  • Manganese
    1mg
  • Phosphorus
    154mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp