Vada Pav

4.50 from 8 votes

Are you looking for a filling meal to delight your family, then look no more. These simple-to-make Vada Pav are full of flavors and texture and easy enough to be a perfect weeknight dinner. It can also become a quick grab on your hectic afternoons or evenings that leave you full and delighted.

Prep: 15

Cook: 30

Total: 45

Course: Snacks And Appetizers

Cuisine: Indian

Servings: VADAS

Calories: 156kcal

Author: Ruchi

Ingredients

DRY GARLIC CHUTNEY

1½ teaspoons Oil
¼ cup Garlic cloves
1¼ cup Grated coconut use the fresh one
2 teaspoons Sesame seeds toasted
2¾ teaspoons Kashmiri Red chili powder
½ teaspoon Salt

FOR BATATA VADAS

2 tablespoons Oil
¾ teaspoon Mustard seeds
⅛ teaspoon Hing/ Asafoetida
10-12 leaves of Curry leaves
3 large Boiled Potatoes
1 teaspoon Mango Powder (Amchur Powder )
½ teaspoon Haldi (Turmeric powder)
1 teaspoon Roasted cumin seeds
¾ teaspoon Kashmiri Red chili powder
1 tablespoon Chopped cilantro leaves
- - Salt to taste

BATTER PREPARATION

1½ cups Besan (Chickpea flour/ Gram flour)
½ cup Soda water add more if needed to make a thick batter
1 teaspoon Kashmiri Red chili powder
- - Salt to taste
Oil for Frying

ASSEMBLING INGREDIENTS

10 pieces of Homemade Pav
- - Green Chutney
- - Tamarind Chutney
- - Onion, sliced
- - Dry garlic chutney

Instructions

PREPARE DRY GARLIC CHUTNEY

Heat a pan on a medium-low flame. Add the garlic cloves and sauté them for a minute. You can sauté the garlic till it becomes slightly brown so that the raw smell of the garlic goes away.
Remove from heat and set it aside on a plate. Add dry coconut to the same pan and dry roast until light brown.
Remove from heat and set it aside to cool.
Now transfer completely cooled garlic cloves and roasted coconut to a food processor along with toasted sesame seeds, Kashmiri red chili powder, and salt.
Pulse them to a coarse powder. Set it aside.
TIP - You can keep this chutney in an air-tight container. Refrigerate and use within 15 days.

PREPARE BATATA VADA

Peel and mash the boiled potatoes. Heat oil in a heavy-bottomed wide pan. Once hot, add mustard seeds and let them pop.
Then add hing and curry leaves. Sauté for a minute.
Add mashed potatoes, spices, and chopped cilantro leaves.
Mix well till everything is incorporated well. Cook for 2-3 minutes, then take the potato mixture off the flame.
Set it aside to cool completely.
Once cooled, divide the potato mixture into 12 equal portions and make smooth vada balls.

PREPARE CHICKPEA (BESAN) BATTER

Take besan in a bowl. Add salt and Kashmiri red chili powder. Mix it well.
Start adding a little soda water and keep mixing until you get medium-thick, runny-consistency, lump-free, smooth batter.

FRY BATATA VADA

Heat oil in a kadhai over medium heat. Take a little batter and drop it in the oil to check the oil temperature. If it floats to the top slowly, you are all set, but if it sinks, then you need to heat the oil for a few more minutes until you attain that right temperature.
Once the oil is hot, take 1 ½ teaspoon of hot oil and add it to the besan batter. Beat it well.
Now, take one potato ball and dip it into the besan batter.
With the help of a spoon, lift the batter-coated ball and carefully add it to the hot oil.
Do not crowd the kadhai; fry a few vadas at a time. Keep moving them around the pan for even browning.
Once browned from all the sides, remove them using a slotted spatula—transfer batata vada from the kadhai to a paper towel-lined plate.
Repeat the process until all the batata vadas are fried.

ASSEMBLE OF VADA PAV

Slice each pav halfway through the center (do not slice it thoroughly). It should still be secured and connected at one end. Toast the pav with some butter on a skillet.
Apply green chutney on one side and tamarind chutney on the other side of the pav.
Sprinkle garlic chutney on top of the chutney.
Place the fried vada in the center. Gently press the top part of the pav over the vada.
Serve immediately with more chutney and fried green chilies on the side.

APPE PAN METHOD

If using appe pan - heat and brush appe pan with oil. Dip potato balls in the batter and drop them in appe pan molds.
Cover and cook.
Flip them over and cook till evenly brown and crisp when cooked from one side.

Notes

Frequently asked Questions

Can I make Vada Pavs in advance?

Yes, you can prepare the potato dough 1 day in advance and store it in the fridge in an air-tight container. However, always prepare the batter with soda water when the vadas are ready for frying.

Storing the batter with soda water will let the soda lose its fizz and aerating properties.

How can I store the Vada Pavs?

You can store the fried vadas in the fridge after transferring them to an air-tight container. They keep good for 2-3 days under refrigeration.

You can take them out and reheat them in the oven for 8-10 minutes when needed. This way, they would become crisp again and are ready to be assembled into the Vada Pavs.

Is this recipe Gluten-Free?

The recipe, as shown in the picture, is NOT gluten-free. But, all the ingredients used to make this Batata Vada are gluten-free except Hing (it contains traces of wheat flour).

You can avoid adding Hing if you want your Vadas to be gluten-free.

How to bake Batata Vada?

Make the vadas just like mentioned in the recipe. Instead of deep-frying the same, we will either bake them or cook them in an appe pan for a much healthier version.

Grease a baking tray with oil and keep it aside. Now dip the batata vada in the gram flour batter, line the vadas in the greased baking tray, spray a little oil on top and bake the batata vadas @350 degrees F for about 25 minutes.

Since every oven differs, keep an eye on the last 5 minutes to not burn the Batata Vada.

Batata Vada in appe pan -

Likewise, to make the Batata vada in an appe pan -

Grease each cavity of the Appe pan; now add the batter-dipped batatas into each hole.

Lower the heat to medium-low and cook the batatas covered for 10-12 minutes, turning them occasionally during the whole cooking time.

Nutrition