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Vada pav - Indian version of burger, must be one of the most loved street foods. Vada is a spicy potato mixture with a coating of gram flour, deep fried in oil. Pav is a special kind of soft bread, almost square in shape. V and I are great fans of this absolutely yummy dish from our college days in Belgaum. Somehow I was always hesitant to try vada pav as I was not too sure. I thought it had a very elaborate procedure. Finally yesterday I made it. I had invited few of our friends for a small vada pav party. It became an instant hit.
The chutneys for this were very easy to make. I made all the three chutneys even though the green chutney and the red garlic chutney are the most frequently used ones. Sweet chutney is not always a part of it. But I remember eating it in Belgaum. It suited very well for our party because many of us cannot take very hot food and the red and green chutneys are quite hot. I went with my instincts and few other chaats I have made in the past, since when I searched in the internet, there were so many different recipes for all these chutneys.
Check out different versions of this vada - batata vada, batata vada with raw onion.
I am sending this to DK’s potato feast and Sia’s Ode to potato events.
Vada stuffing:
3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Oil
Salt
Method:
Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.
Add chopped coriander leaves and mix. Let it cool a bit.
Vada coating:
1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Salt
Method:
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.
Making vadas:
Heat oil for deep frying.
Make a ping-pong ball sized round from the stuffing. Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.
Green chutney:
9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece ginger (optional)
Salt
Method:
Grind all to a smooth paste. Do not make too watery.
Red chutney:
1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt
Method:
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients. This is dry powder, so do not add water. It can be stored in air tight containers for about a month.
Sweet chutney :
5-6 dates(khajoor)
1/2 tea spn tamarind extract or about 4-5 pieces of tamarind
1/2 tea spn jaggery(optional, added only if sweetness of dates is not enough)
Salt
Method:
Soak dates in warm water for about 30mins. Take out seeds (better yet, use seedless dates). Grind with all other ingredients.
Making vada pav:
Take a pav (I used Savory butter rolls from King’s Hawaiian, which are slightly smaller than the actual pav). Cut open the rolls horizontally, taking care one end is still connected.
Apply three chutneys to pav as desired.
Slightly press the vada to flatten it.
Keep it on one half of the pav and cover with other half. Slightly press down.
Serves : 4-5
Preparation time : 40mins
PS: I have mentioned the amount of chilies according to my taste. Make changes to suit your taste. Even though in actual vada pav, one end of pav is kept intact, I have cut it into two for taking pictures because the pav was too small.
Thanks for posting this Shilpa… I was waiting for this one.. I miss eating vada pav from Belgaum.. it was absolute heaven..
February 17th, 2008 at 1:18 pmLove it!
February 17th, 2008 at 1:45 pmWow my favorite….You can spread some finely chopped fresh onions if one can tolerate the smell of fresh onions.
February 17th, 2008 at 2:12 pmLooks great and Thanks for sharing this recipe.
February 17th, 2008 at 2:42 pmLove vada pav. We used to eat those during college times. We used to get these just opp. Borivli station and whenever we would go there, there would a long queue of people just for this. Have to eat these during my indian trip.
I make mine the same way but without green chutney. Next time will make green chutney.
February 17th, 2008 at 4:27 pmI’ve never tried this before, Shilpa, but it looks awesome! Thanks!
February 17th, 2008 at 6:17 pmAahh, feel like biting into the picture itself..I simply love vada paav. Great pics too Shilpa..
February 17th, 2008 at 7:35 pmI love vada pav toooo..have posted it on my blog some time back
February 17th, 2008 at 7:53 pmJust like the ones sold in road-side shops. Shilpa, this is a no-fry-month in my house. Don’t make me break it :(. Looks gorgeous.
February 17th, 2008 at 9:35 pmHi slipa,
It was great . I love those vadas Very nice pictures.
Keep it up
February 17th, 2008 at 10:00 pmShibani
I simply luv Vada pav! Like u said, these bring memories of my times in North India when I used to relish them in my school! Now I make them myself….but nothing beats the feeling of eating out with friends over gossip!
Lovely luking Vada Pav Shilpa..I luv it…Thanks a heap for sending me this wonderful entry
February 18th, 2008 at 12:20 amOh how good those look! And what a great idea for a fun, casual party- and the guests can fix it how they like! I’ll be trying these. BTW Shilpa, I tried drumsticks from a can the other day; although I am sure fresh is best, I will tell you I liked them right away! I kept snacking on them plain…
Shilpa: Yes Pel. The fun part was to fix their own vada pavs. I demonstrated one
and I heard, oh thats great from one of them, who was terrified at the site of green and red chutney ;). He felt good when he saw sweet chutney.
February 18th, 2008 at 1:02 amSnacking on drumstick??? Oh my….Yeah, the fresh ones taste amazing.
oh! its so lovely. i used to eat them a lot when i was in dharwad. thank you for putting detailed recipe of vada pav with all chutneys shilpa:) u r a gem
February 18th, 2008 at 3:40 amand thank you for sending me this gorgeous entry.
Shilpa…wow…the chutneys and vada all look great!! Going from College to home, often called for vada-pav since we used to get more time to hang around chatting!!tks for sharing!!
February 18th, 2008 at 5:08 amHi shilpa
February 18th, 2008 at 8:29 amJust looking at it gave me an impulse to make it for my son in the evening. Lovely detailed description and nice visual appeal.
WOW!!! That looks delcious, as genuine as they come on the streets!! I have never eaten this in India from the carts, but do make at home. Great job Shilpa!:)
February 18th, 2008 at 9:05 amYohhooo!.. The vada pav looks so yummy Shilpa, no wonder it became an instant hit in ur party! Thanks for the elaborative post.
Hugs,
February 18th, 2008 at 9:16 amSiri
hi shilpa,
Although vada pav is not my fav junk food….seeing the picture u have posted is mouth watering!!!!
February 18th, 2008 at 11:09 amHi
February 18th, 2008 at 1:21 pmShilpa,
very nice receipe of vada pav,same way if you you can suggest receipe of Dholala &undoyo (Gujarathi dish)
o.k.bye.all the best shilpa
mansi s.naik
This tasted as good as it looks. Yaad aa gaya mujhko guzra zaamana…. I always count number of years I must have not had a dish when I speak to Amma. Since I have known your husband and you - so many of those dishes are getting knocked off the list. Thanks for sharing all these recipes and opening your home for all the dinner parties with Authentics Aayis Recipes….. Lots of Love and Blessings to you both
February 18th, 2008 at 1:56 pmShilpa, i am drooling, looking at the vada-paav! That party sure must have been lots of fun!
February 18th, 2008 at 5:34 pmShilpa, I am just waiting for your cookbook… that looks spectacular!!
February 18th, 2008 at 10:20 pmhumm, is the place Balu’s Vada Pav in belgaum. its the best place for Vada Pav, so is his Vada Chat
February 19th, 2008 at 4:59 amTHE PICTURES ARE LIP SMACKING.
February 19th, 2008 at 7:58 amhmmmmm
thanks its looks so tempting….. i will make it tonight….
thanks
February 19th, 2008 at 6:12 pmsabina
I used to eat vada pav in Mumbai…..nothing tasted so good….nice pics Shilpa…moohmein paani aa gaya..:)
February 19th, 2008 at 6:21 pmHi.. Shilpa,
February 19th, 2008 at 7:51 pmVada Pav.. looks yummy !!
Lovely entry !!
You have been kicked (a good thing). Track back from IndiaBookmarks.Com
February 19th, 2008 at 10:14 pmthat red chutney sounds delicious. will be trying it soon.
February 20th, 2008 at 4:31 pmvery very nicely detailed! With excellent and appetizing pictures. I made a vada pav during the initial days of blogging, but hmm hmm, no details and not as good as this picture. Great Work!!
February 26th, 2008 at 3:28 amHey it look so yummy …Belagum college days ..i too miss teh chat centres at first gate …I am so ..I ll try as quickly as possible..
February 27th, 2008 at 3:45 pmyummo..burger looks so good. DELICIOUS
March 2nd, 2008 at 11:44 pmLast week I had been to Maharastra on a pilgrim to Kolhapur, Pandarpur, Tuljapur Alandi and Shirdi. On my way to all they places and at all the ST Bus Stands (State Transport) in Maharastra the vendors used to sell this delectable VADA PAV right through the window of our bus. Not like what you have shown in your picture. Just PAV and VADA (no Chutney) but with a optional FRIED GREEN CHILLY (only one for a Vada). For the reason of hygiene we did not buy it. In a Hotel in Alandi (near Poona) VADA PAV was served with SAMBAR. We returned yesterday to our place MYSORE and asked my AAYI to prepare VADA PAV today. She did prepare it today. Instead of PAV (as it is not available near our place) we used BUN.
March 5th, 2008 at 6:04 amWonderful entry! I’ve never been to India but your lovely reminiscing certainly increases my desire to visit one day. Thanks for sharing your memories and recipes — the vivid colors of your chutneys really make your pics come alive!
March 5th, 2008 at 3:20 pmThanks for the wonderful recipe.
April 25th, 2008 at 8:46 amFor the vada coating, I would add a pinch of baking soda.
This will ensure the vada retains the shape and the covering will be a little thick and adds to the taste.
nice one!
May 5th, 2008 at 6:20 amit looks really tasty..!!
July 14th, 2008 at 10:43 pmi loved it..ll be tryin it 2mrrw and will leave u the feedback..
hello shilpa.just a tip while making the batter for vada coating,you must not put all thw water in the beginning. start by mixing a tbsp at a time till you get a thick smooth paste, and then add little water to get your desired consistency.this way you will not get any lumps in your batter.all the best. vasanti rajadhyaksha.also called as “aiee” by her family(75 yrs).
July 17th, 2008 at 2:08 pmHi,
July 25th, 2008 at 9:53 amThanks so much for all the yammmmi recipes.
I just love cooking TYPICAL Indian. Thougj I am a Pakistani, But have lived abroad for my whole life mixing with a lot of Indian families and loved eating their food, while the loved eating Pakistani food. Some of your recipes are absolutely GREAT. I just loved your red chutney recipe for the vada pav. I make a lot of indian recipes like the Pav bhaji(my daughter loves it) Dosa and all.
Would you be my friend and keep in touch with me?
Thanks
Uzma Fauzan
Great website–and I look forward to preparing the goodies from your recipes.
August 8th, 2008 at 8:02 pmI was introduced to your website by Sailu…..
very good receipies
August 22nd, 2008 at 6:05 ami read your recipe for wada pav .i used to live in bombay b4 1977 . and i used to love eating wada pav .i am going to try your recipe this weekend and i am sure it will be as good as we can get in bombay.
October 27th, 2008 at 5:04 pmTHANK U FOR YOUR RECIPE, I M STUDYING HOSPITALITY IN BMHS(SYDNEY) I READ YOUR VADA PAV RECIPE ON INTERNET , N I THOUGHT OF MAKEING IT,N NEXT MORNING I MADE THAT AS A SIDE DISH FOR LUNCH FOR 300 PEOPLE. N THAT WAS GREAT EVERY BODY LIKED IT EVERY STUDENT FROM EVERY COUNTRY LIKED THE STUFF ,N SPEACIALLY THE RED CHUTNEY. I TRUELY THANK U.
November 13th, 2008 at 4:25 amthanks for posting this recipe.i just love it. i am from AP.i tird somaney times to get it at lost now i got it thanq very much.your all recipes i saw.they are very nice.very helpfull to all.please put some punjabi recipes also i like them. thanq 1s again
November 20th, 2008 at 6:44 am