Vada Pav | Batata Vada Recipe
Vada Pav | Batata Vada is a dish loved by India made by sandwiching potato fritter between toasted buns layered with one or more chutneys & accompanied by fried green chilli. Vada Pav is an all time snack and a famous street food which fills the heart with its taste, spiciness and flavor. Vada Pav Recipe is featured in this post with step by step pictures.
Servings2 people
Ingredients
- 4 pav buns
- 2 tablespoon red chutney see recipe below
- 2 tablespoon green chutney as required
For the vadas :
- 2 boiled potatoes medium sized
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon green chillies chopped finely
- 1/2 teaspoon mustard seeds
- 1 teaspoon ginger garlic paste
- 1 onion medium sized chopped finely
- 1/2 teaspoon turmeric powder
- 2 teaspoon coriander leaves
- 2 teaspoon oil
For vada outer coating:
- 1/4 cup besan flour
- 1 tablespoon rice flour
- 1/2 teaspoon chilli powder
- salt to taste
- a pinch baking soda
- oil to toast / deep fry
Red Garlic chutney:
- 5 tablespoon coconut
- 1 red chillies
- 4 garlic chopped finely
- 1 teaspoon tamarind
- salt to taste
Instructions
For the vadas:
- Heat oil, add mustard seeds and jeera, allow it to crackle.
- Add green chillies, ginger garlic paste and saute for mins.
- Add onions and saute till it turns lightly browned. Then add mashed potatoes, turmeric powder, required salt and mix well.
- Add chopped coriander leaves,mix well and switch off. Allow it to cool and make small balls and keep it ready.
For the vada coating:
- Mix besan flour, rice flour, salt, turmeric, chilli powder, baking soda. Add little water to form a paste like we do for bajjis and bondas.
- Now take the balls and dip it to the flour paste and deep fry it till golden brown (I didnt deep fry them instead toasted them in a paniyaram pan)
Red Chutney
- Dry roast coconut and tamarind till lightly browned. Grind together with all other ingredients. Do not add water its slighly pastey and dry.
For the vada pav assembling:
- Take the buns slit it into halves taking care one end is still connected to the other bun.
- Apply the green chutney on one side , red chutney on another side. Keep the prepared vadas in between as shown and enjoy your Vada Pavs!
Notes
- This sure needs time but when you are ready with the chutneys then making vadas and assembling them as vada pavs is easy.
- Usually the vadas are nothing but our aloo bondas.
- The chutney combination and assembling it as vada pav gives a unique taste. I chose to toast in paniyaram pan
- You can make the chutneys ready the before day itself and refrigerate them.
- The red garlic chutney is fiery hot which makes a apt combination for this vada pav.
Nutrition Facts
Vada Pav | Batata Vada Recipe
Amount Per Serving (75 g)
Calories 506
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 20mg7%
Sodium 1344mg58%
Potassium 410mg12%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 16g18%
Protein 12g24%
Vitamin A 483IU10%
Vitamin C 40mg48%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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