How To Make Vada Pav At Home In Easy Way To Easy English Language? | Vada Pav Recipe

Ingredients

For the Vada (Potato Fritter):

- 4 medium-sized potatoes, boiled and mashed

- 1 tsp mustard seeds

- 1 tsp cumin seeds

- 1/2 tsp turmeric powder

- 1/2 tsp red chili powder

- 1-2 green chilies, finely chopped

- 1 tsp ginger-garlic paste

- A pinch of asafoetida (hing)

- Salt to taste

- Fresh coriander leaves, chopped

- 1 tbsp oil

For the Batter:

- 1 cup besan (gram flour)

- 1/2 tsp turmeric powder

- 1/2 tsp red chili powder

- A pinch of baking soda (optional)

- Salt to taste

- Water as needed

For Serving:

- Pav (bread rolls)

- Tamarind chutney

- Green chutney

- Dry garlic chutney

- Fried green chilies (optional)

Instructions

1. Prepare the Potato Filling:

- Heat one table spoon of oil in the pan.

- Add one teaspoon of mustard seeds, let them crackle.

- Add one tea spoon of cumin seeds, a pinch of asafoetida (hing), and 1-2 chopped green chilies.

- Add one teaspoon of ginger-garlic paste, sauté for a minute.

- Add 1/2 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder. Mix well.

- Add the boiled and mashed potatoes and salt to taste. Mix everything together.

- Add chopped coriander leaves, mix it again.

- Let the mixture cool, then shape it into small balls (about the size of a golf ball).

2. Prepare the Batter:

- In a bowl, mix 1 cup of besan (gram flour), 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, a pinch of baking soda (optional), and salt to taste.

- Gradually add water and mix to form a smooth, thick batter.

3. Fry the Vadas:

- Heat oil in a deep pan for frying vadas.

- Dip each potato ball into the batter, making sure it is well-coated.

- Carefully drop the coated potato balls into the hot oil and fry until golden brown and crispy.

- Remove and drain on paper towels.

4. Assemble the Vada Pav:

- Slice the pav's (bread rolls) in half.

- Spread tamarind chutney on one side and green chutney on the other side.

- Place a hot vada (potato fritter) in the middle.

- Sprinkle some dry garlic chutney on top of the vada.

- Serve with fried green chilies if desired.

Enjoy your homemade Vada Pav!

Information 

Vada Pav originated in Mumbai in the 1960s, attributed to Ashok Vaidya's stall at Dadar railway station. Designed as an affordable and filling meal for the working class, it combines a spiced potato fritter (vada) with a bread roll (pav). Its popularity soared in the 1970s-1980s, becoming a staple street food and symbol of Mumbai's fast-paced life. Promoted by political leaders like Bal Thackeray, it became part of the Marathi identity. Today, Vada Pav is enjoyed across all social strata, with numerous variations, representing the fusion of traditional Indian flavors with modern urban life.