Vada Pav - A popular street snack from state of Maharashtra

Recipe by Taruna H Gupta, Owner of Restaurant-

Daarcha , Ludhiana

Vada pav recipe:

Spiced potato stuffing:

• 350 grams potatoes
• 6 to 7 garlic ,1 to 2 green chillies, finally chopped
• ½ tsp mustard seeds
• a pinch of hing
• ⅛ tsp turmeric powder
• 7 to 8 kadi patta
• 1 tbsp chopped coriander leaves
• salt as per paste

for batter:

• 1 cup besan
• a pinch of hing
• ⅛ tsp haldi
• a pinch of baking soda
• ½ cup water or as required
• salt

Preparing the batata vadas:

• Boil potatoes, till they are completely cooked. peel and then mash them with a fork in a bowl
• Heat 2 to 3 tsp oil in a small pan. add ½ tsp mustard seeds and crackle them
• Add 7 to 8 curry leaves and hing stir and saute for about 5 seconds
• Add 6 to 7 garlic and 1 to 2 green chilies
• Add ⅛ tsp turmeric powder
• Stir till the raw aroma of garlic goes away
• Pour this tempering in the mashed potatoes
• Add 1 to 2 tbsp chopped coriander leaves
• Also add salt
• Mix everything well and then make small to medium balls from the mashed potato mixture
• Flatten these balls a bit. cover and keep aside
• In another bowl, make a smooth batter from 1 cups besan, add turmeric powder, a pinch of hing, a pinch of baking soda , salt and ½ cup water
• The batter should not be too thick or thin
• If the batter becomes thin, add 1 or 2 tbsp of gram flour
• If the batter becomes thick, then add 1 or 2 tbsp water.
• Keep aside in a kadai or pan, heat oil for deep frying
• Dip the slightly flattened potato balls in the batter and coat it evenly with the batter
• Gently drop these batter coated potato balls in medium hot oil
• Depending on the size of the kadai or pan, you can add more or less of the vadas while frying
• Deep fry these batata vadas till golden evenly
• Drain them on kitchen paper towels
• Make all batata vadas this way and keep aside

Recipe for dry chutney :

• 1/4 cup roughly chopped garlic
• 2 tsp oil
• 1/4 cup grated dried coconut
• 1/4 cup chilli powder
• salt to taste

• Heat the oil in a small non-stick pan, add the garlic and sauté on a medium flame for 1 minute
• Switch off the flame, add the coconut and mix well
• Transfer the mixture into a plate and allow it to cool completely
• Once cooled, blend in a mixer along with the chilli powder and salt till smooth
• Use as required

How to serve vada pav:

• Slice the pav without breaking it into two parts and keep aside
• Spread both the green chutney and dry chutney on the sliced pav
• Place the hot vada sandwiched in the pav slices
• Serve vada pav immediately with fried chillies and both the chutneys

You can either make this delicious street food from Maharashtra at home or can try at Daarcha in Ludhiana.

For more details check out : https://www.facebook.com/Darchawaterfront/

Thanks Taruna for sharing the recipe with Indian Spicy Kitchens and it's readers!

Happy Cooking!