Vada Pav

Share
41 Ratings
74 Reviews
Print
Recipe By Vahchef
25 m
2 servings
370 Cals

Chicken Tempura

Chicken tempura is really popular on Iftar table these days and served with sauce. ...

Kundapur Chicken

Mangalore (Kundapur) Chicken Curry is one of the versatile coastal curries, which goes ve...

Sukha Murg Ka Mukul

Sukha Murg ka Mukul is a brilliant crispy fried snack dish made with threads of chicken b...

Horlicks Oats Puliyodharai Ladoo & Oats Sarvapindi

Horlicks Oats Puliyodharai ladoo & oats Sarvapindi is a healthy way of having oats at any...

Moong Dal Rice Crisps

This is a snack recipe prepared with moong dal, rice flour, sesame seeds and deep fried i...

Oats Pan Cake

An easy recipe with healthy whole wheat oatmeal pancakes which becomes the perfect mornin...

Vada Pav Recipe, How To Make Vada Pav Recipe

Name: Vada Pav
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2

Vada pav, sometimes spelled vada pav or Vada Paav is a popular spicy vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada sandwiched between 2 slices of a pav.

About Recipe

How to make Vada Pav

(41 ratings)

74 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Besan Gram Flour

Servings : 2 persons
Published date : March 22, 2019

Ingredients used in Vada Pav
• Turmeric powder - 1/2 tea spoon.
• Besan - 1 cup.
• Garlic - 1.5 clove.
• Potatoes - 3 big.
• Ginger - 12 piece.
• Green chilies - 3 numbers.
• Coriander leaves - 2 springs.
• Chili powder - 1 tea spoon.
• Haldi - 1/2 tea spoon.
• Salt - to taste.
• Lemon - 1/2 numbers.
• Vegetable oil - to fry.
• Sugar - to taste.
Method:
Boil and mash the potatoes. Grind together the ingredients for the paste and mix with the mashed potatoes. Make round balls of the potato mixture (about the size of table tennis balls). Prepare the batter of besan. Take care not to add too much water. Heat the oil until its hot enough to brown the batter (test it with little droplets of batter). When the oil is hot, dip the balls of potato in the batter, and fry. Place the fried Vada on absorbent kitchen paper to remove excess oil. Slice the Pav in half, spread on it any chutney or none whatsover. Place vada between the slices and serve immediately. Some finely chopped onions go well with this.