Pav vada is a famous Mumbai street food, and happens to be one of my FAVE street foods from India… after pani puri of course lol. But seriously I eat a vada pav EVERY afternoon I’m in India as a snack, excessive I know but OH WELL. This recipe is so so so worth the time you spend behind it. I put the dry peanut chutney as optional but please make it, because it’s game changing and just so so good. You can store the chutney in the fridge for a couple of months. The chutney can also be used in dosa. I have tried it and it tastes really good.
Hope you guys will enjoy this recipe as much as I do! Make sure to tag me @zheelicious when you make this 🙂
Stay happy, stay hungry
|Prep time: 15 minutes||Cook time: 15 minutes||Total time: 30 minutes||Makes: about 12 vada pavs|
- Oil to fry the vada’s
- 12 bread rolls
- 6 potatoes, boiled & mashed
- 4 onions, chopped (Keep one in a separate bowl to put on top)
- 4 tbsp oil
- 2-3 curry leaves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- ¼ tsp asafoetida
- 1 tsp amchur powder or lemon juice
- 4 cloves garlic, shredded
- 2 inch ginger, shredded
- 6 thai chilies, crushed
- 1 ½ tsp amchur powder
- 1 ½ tsp turmeric powder
- 1 cup gram flour
- ½ cup Water
- Salt to taste
- Cilantro chopped
- Green chutney
- Sweet chutney
- Red garlic chutney or tetcha chutney
Dry Peanut chutney (optional)
- ½ cup unsalted roasted peanuts
- ½ cup sesame seeds
- 3-4 garlic cloves
- 1 tbsp red chili powder
- Salt to taste
- For the dry peanut chutney grind all the ingredients to a coarse like consistency. Set it aside until ready use. (optional)
- In a bowl whisk together gram, water, salt, and ½ tsp turmeric powder. Set this aside until ready to use.
- Heat oil to deep fry the vada’s.
- In a pan heat oil, once heated add cumin seeds, mustard seeds, sesame seeds, curry leave, and asafoetida. Once it splatters add onions, garlic, ginger, and green thai chilies. Once the onions are softened, add turmeric powder, amchur powder and salt. Turn off the heat.
- Add the onion mixture to the mashed potatoes. Mix everything really well. Roll the potatoes in a ball shape.
- coat the rolled vada’s in the gram flour mixture until its coated well and has a thick layer on it. Deep fry until golden brown. Follow this until all the vada’s are fried.
- Toast the bread on both sides, then spread green, garlic, and sweet chutney on both sides. Put a fried vada, top it with the dry peanut chutney, chopped onions, and cilantro.
- Serve hot!
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2 thoughts on “Vada Pav”
What type of bread tastes and texture close to ladi pav aka the one we get in india?
I find US beard to be on sweater side.
I get bread rolls from costco, but my mom also makes them at home sometimes!