Tuesday, October 27, 2009

Vada Pav

4 medium Potatoes2 tsp Mustard SeedsOil
1 small Onion1 tbsp Grated GingerSalt
1 cup Fresh Dhania1 tbsp Minced Garlic
2 cups Chickpea flour (Besan)6-8 Green Chillies
Ladi Pav6-8 curry Leaves
Dhania Chutney1 pinch Hing
Tamarind Date Chutney1 pinch Turmeric
Vada Pav Masala1 pinch Red Chilli powder

Pressure cook the potatoes with skin for about 3-4 whistles.
Finely chop the onions.
Grind the green chillies and Dhania with 4 tbsp water into a thick smooth paste.
In a skillet, heat 2-3 tsp of Oil and splutter the mustard seeds.
Add the Hing, Turmeric, Curry leaves, ginger and garlic and saute for 2-3 minutes on medium flame until the raw smell disappears.
Add the onions and cook until translucent.
Add the Dhania /Green chilli paste and cook for another 2-3 minutes.
Remove the skin off the potatoes and cool completely.
Blend in the Green masala with the potatoes, add salt and mash well until evenly mixed.
Make lime sized balls of the mashed potatoes and set aside.
Add a pinch of salt and red chilli powder to the chickpea flour.
Make a medium thick paste of the chickpea flour along with water and blend well to remove any lumps.
Heat oil in a deep wok for frying the vadas.
Once the oil is well heated, dip each vada in the flour paste until well coated and drop them slowly in the oil.
Take care not to splash any hot oil on the fingers.
Drop as many vadas as the wok can take without crowding.
Let them fry for at least 1/2 a minute before turning them so they do not break.
Once they are fried to a golden brown, remove them and drain on a paper towel.
To assemble the vada pav, slit the pav open from one side.
Apply Dhania chutney, Tamarind Date chutney and Vada pav masala on the bottom of one side.
Set one vada in the center, top with some finely chopped onions, close with the other side.
Gently press the top a little and serve.


  1. Its been a while I have tasted these...may be I should make them sometime now.

  2. Wow the pics looks mouth watering. I also prepare vadas in the same way except for the addition of onions.