Can't Just Have 1 - Vada Pav!

Vada pav is a very popular and famous street food in India! The vada is a deep-fried spicy potato ball and the pav is the bun. So when you put the two of them together, it’s just a whole bunch of spicy goodness! Whether you consider it a sandwich or a burger, it is hard to believe that such a tiny thing packs so much flavor! It is tiny, filling, and dangerous to eat because I guarantee you, you’ll want more than just ONE!

There are A LOT of steps to this recipe, but please don’t be intimidated by it! The end result is well worth it!

The vada is only one part of the recipe! Follow the link here, to also make the pav to go along with the vada! If at the moment, you do not feel like making the pav, 1 slice of bread can be a good substitute! But I really do encourage you to make the pav along with the vada to get the whole experience!

I PROMISE IT’S WORTH IT.

Ciao for now!

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Can't Just Have 1 - Vada Pav!

Can't Just Have 1 - Vada Pav!
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Course: Snack
Cuisine: Indian
Keyword: Vegetarian, Potato, Street Food, Spices, Pav
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16
Calories: 314kcal

Ingredients

Boiling

  • 3 medium Potatoes

Tempering

  • 2 tsp Avocado Oil
  • 1/4 tsp Mustard Seeds
  • 1 pinch Asafoetida
  • 5 Thai Chilis Minced
  • 1/2 tsp Ginger
  • 1/2 tsp Garlic
  • 1/4 tsp Turmeric
  • 1/4 tsp Red Chili Powder
  • 1/3 cup Coriander Leaves
  • 1 tbsp Lemon Juice

Wet Ingredients

  • 1 cup Besan
  • 1/4 tsp Turmeric
  • 1/4 tsp Salt
  • 1 pinch Baking Soda
  • Water

Frying

  • 2 cup Canola Oil

Instructions

  • In a large pot, add water and potatoes. Boil until potatoes are soft and mashable.
  • Transfer potatoes to large bowl and allow to cool.
  • Once potatoes have cooled, peel and mash the potatoes.
  • In a separate pan, heat 2 teaspoons of oil over medium heat.
  • Add mustard seeds. Once mustard seeds start to pop, add pinch of asafetida, ginger, garlic, turmeric, red chili powder and chilies. Stir and cook for 1 minute.
  • Add mixture into the mashed potatoes.
  • Add coriander leaves, lemon juice, and salt. Mix well.
    Be sure to taste during this step to see if any adjustments are needed!
  • Divide into 16 portions.
    If the mixture starts to get sticky, grease hands with oil and continue to work the potato mixture into round balls.
  • In a separate large bowl, add besan, turmeric, and salt. Start to add water little by little and stir continuously to ensure there are no lumps in the batter.
    Consistency should be thin. If batter is too watery, add besan little by little until consistency desired is reached. If too thick, add water little by little until desired consistency is reached.
  • Heat oil in a deep pan.
    Test oil by dropping a small ball of batter into the oil. If batter rises quickly, the oil is hot enough.
  • Dip each potato ball into the batter and coat evenly on all sides.
  • Gently drop the potato ball into the hot oil. Deep fry the potato balls until they are a light golden brown.
    Be careful to not overcrowd the pot.
  • Drain excess oil using a slotted spoon and transferring onto a plate covered with a paper napkin.
  • Repeat steps 12 - 14 until all potato balls have been cooked.
  • Grab 1 pav and cut in half. Be careful to not cut all the way through.
  • Add sweet chutney inside the pav on the top and bottom.
  • Sprinkle dry garlic chutney inside the pav on the top and bottom.
  • Add one vada inside the pav and enjoy!

Notes

Please note that *The % Daily Value (DV) tells you how much nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition

Calories: 314kcal | Carbohydrates: 12g | Protein: 3g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 62mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 1mg