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Vada Pav Recipe

Recipe By Sarita Srivastava
#bread This snack is also referred as indian burger or aka bombay burger because it hails from maharashtra or marathi cuisine. generally, it is served as an evening snack, but can also be adapted to breakfast.
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30minstotal
30m.total
Vada Pav
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Ingredients for Vada Pav Recipe

  • 1/2 tsp Oil
  • 0.13 tsp Mustard
  • 1/4 inch pinch asafoetida
  • 1/4 inch Ginger (crushed)
  • as required Few curry leaves
  • 1/4 Pieces Green chilli finely chopped
  • 1/2 tbsp coriander (finely chopped)
  • 1/2 Pieces potato / aloo (boiled & mashed
  • 0.06 tsp Turmeric powder
  • 1/4 tbsp Lemon juice
  • 0.06 tsp Salt
  • 0.19 cup besan / gram flour
  • 1/4 tbsp Rice flour
  • 0.13 cup water
  • as required Oil for deep frying
  • 0.06 tsp Baking soda
  • 0.06 tsp Kashmiri red chilli powder

Directions: Vada Pav Recipe

  • STEP 1.firstly, in a large kadai heat 2 tsp oil and splutter ½ tsp mustard, a pinch of hing and few curry leaves.also add 1-inch ginger, 2 clove garlic, 1 chilli, 2 tbsp coriander and saute well.further, add ¼ tsp turmeric and saute for 30 seconds additionally, add 2 boiled and mashed potato and ½ tsp salt.mix well making sure all the spices are combined well with potato.turn off the flame and add 1 tbsp lemon juice.Mix well and aloo mixture is ready. keep aside further, prepare besan batter by taking ¾ cup besan, 1 tbsp rice flour, ¼ tsp turmeric, ¼ tsp chilli powder, a pinch of hing, ¼ tsp salt and ¼ tsp baking soda.add ½ cup water or as required and prepare smooth lump free batter.now make ball sized aloo mixture. I like my vada to be round rather than flat, flatten the balls slightly if you prefer.dip in prepared besan batter and coat well.Deep fry in hot oil stirring occasionally.fry on medium flame till the vada turns golden and crisp.drain the vada on a kitchen paper to absorb excess oil. keep aside.now fry the green chilli, by turning off the flame – be careful as the oil splutter.stir occasionally, till the blisters appear on chilli.drain the fried chilli on a kitchen paper to absorb excess oil. keep aside.Now with leftover besan batter prepare chura by pouring watery besan batter in hot oil. add 2 tbsp of water to besan batter to make watery besan batter.fry on medium flame till the chura turns golden and crispdrain the chura on a kitchen paper to absorb excess oil. keep aside.Assembling vada pav recipe:now slit the ladi pav centre halfway without cutting fully spread 1 tsp green chutney, ½ tsp tamarind chutney and ½ tsp dry garlic chutney on one side of inside pav.place the prepared vada in center of pav.also stuff few prepared chura and place a fried chilli on top of vada.finally, press the vada pav and serve immediately.
Nutrition
value
158
calories per serving
4 g Fat7 g Protein22 g Carbs4 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    7g
  • Carbs
    22g
  • Fiber
    4g

MacroNutrients

  • Carbs
    22g
  • Protein
    7g
  • Fiber
    4g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    3mg
  • Vitamin A
    282mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    129mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    105mg
  • Selenium
    3mcg
  • 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 Sarita Srivastava