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Vada Pav Street Style Recipes as a Snack

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

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Vada Pav Recipe

Ingredients:

Vegetarian

Produce
1: Chilli
7: Chilli, green
2 tbsp: Coriander
2 clove: Garlic
1 inch: Ginger
2 pinch: Hing asafoetida
1/4 tsp: Kashmiri red chilli powder / lal mirch, powder
2: Potato / aloo

Condiments
6 tsp: Chutney, green
3 tsp: Garlic chutney, dry
1 tbsp: Lemon juice
1/2 tsp: Mustard
3 tsp: Tamarind chutney

Baking & spices
1/4 tsp: Baking soda
3/4 cup: Besan / gram flour
1 tbsp: Rice flour
3/4 tsp: Salt
1/2 tsp: Turmeric turmeric

Oils & vinegars
2 tsp: Oil
1: Oil

Bread & baked goods
6: Ladi pav / dinner rolls

Frozen
3: Curry, leaves

Liquids
1/2 cup: Water

Instructions:

  • Firstly, take ball sized aloo mixture and dip in besan batter and coat well.
  • Next, deep fry in hot oil stirring occasionally. Now slit the ladi pav and spread 1 tsp green chutney, ½ tsp tamarind chutney and ½ tsp dry garlic chutney.
  • Place the prepared vada in center of pav, chura and fried chilli.
  • Finally, press the vada pav and serve immediately.
vada-pav-street-style-recipes-as-a-snack

Vada Pav (Street Style) Recipe

Ingredients:

Produce
2: Chilli
7: Chillies, green
1/4 tsp: Hing
2: Potato

Condiments
6 tsp: Chutney, green
3 tsp: Garlic chutney, dry
1 tsp: Ginger garlic paste
3 tsp: Tamarind chutney

Baking & spices
1/4 tsp: Baking soda
1/2 tsp: Red chili powder
1 tbsp: Rice flour
1/2 tsp: Salt
1: Salt
1/4 tsp: Turmeric

Oils & vinegars
2 tsp: Oil
1: Oil

Bread & baked goods
6: Pav / dinner rolls

Frozen
1: Curry, leaves

Liquids
1/2 cup: Water

Other
3/4 cup: Besan

Scroll to Continue

Instructions:

  • In a large kadai heat 2 tsp oil , add few curry leaves.
  • Add ginger garlic paste and finely chopped chilli and saute well.
  • Add 2 boiled and mashed potato and ½ tsp salt.
  • Mix well making sure all the spices are combined well with potato. aloo mixture is ready. keep aside.
  • Prepare besan batter by taking ¾ cup besan, 1 tbsp rice flour, ¼ tsp turmeric,1/2 tsp chilli powder, ¼ tsp salt , 1/4 tsp hing and ¼ tsp baking soda.add ½ cup water or as required and prepare smooth lump free batter.
  • Now make ball sized aloo mixture.
  • Dip in prepared besan batter and coat well.
  • Deep fry in hot oil stirring occasionally.
  • Fry on medium flame till the vada turns golden and crisp.
  • Drain the vada on a kitchen paper to absorb excess oil. keep aside.
  • Now fry the green chilli, by turning off the flame – be careful as the oil splutter. Stir occasionally, till the blisters appear on chilli. Drain the fried chilli on a kitchen paper to absorb excess oil. Keep aside. Slit the ladi pav centre halfway without cutting fully. Spread green chutney, tamarind chutney and tsp dry garlic chutney on one side of inside pav.
  • Place the prepared vada in center of pav. Place a fried chilli on top of vada. Press the vada pav and serve immediately.

Vada Pav With Chutney Recipe

Ingredients:

Produce
1: Green chili

Condiments
1/2 cup: Coriander chutney, Green
1/2 cup: Garlic chutney, Dry
1/2 cup: Meethi chutney

Other
8: Batata vada
8: Ladi pav

Instructions:

  • First, prepare all three chutneys. Make them a day before or you can buy these chutneys from Indian grocery stores or buy online from amazon.
  • Now make batata vada. Or buy the frozen batata vada from the Indian grocery store. I prefer nanak brand, but other brands like swad, haldiram are also available.
  • Let’s start assembling. Take ladi pavs. Alternately, you can use hamburger buns. Slit into half horizontally and keep the one side connected.
  • Spread green chutney both sides, followed by tamarind date chutney and dry garlic chutney.
  • Put the warm batata vada and using your fingers slightly mash it/press it. Then close the pav. Repeat the same for rest of the pav.
  • Serve as a snack with fried green chili on the side. If needed you can serve more chutneys on the side.

Spicy Vada Pav Recipe

Ingredients:

Vegan

Produce
1/8 tsp: Asafoetida
4: Chili pepper, green
1: Chilli, Red powder
1/4 tsp: Chilli, red powder
1 clove: Garlic
1: Ginger
1 1/2 tsp: Ginger
2: Largish potatoes
100 g: Peanuts, roasted unsalted

Baking & spices
1 pinch: Baking soda
3/4 cup: Chickpea flour
1 tsp: Mustard seeds
3: Salt
5/8 tsp: Turmeric, powder

Oils & vinegars
1 tbsp: Oil
1: Oil

Frozen
1 sprig: Curry, leaves

Instructions:

  • Powder all the ingredients for the chutney together in the small jar of your blender till coarse and in small chunks but not pasty. Transfer to a glass jar. This can be made ahead.
  • Make the Vada/ Fritter Filling - Note that the mashed potatoes are alright with smallish lumps. The mash doesn’t have to be smooth and creamy. It just should not have largish lumps. Heat the oil in a wok or pan and add the mustard seeds. When they splutter, add the minced ginger, curry leaves and chopped green chillies, and sauté for a minute. Turn the heat to medium and add the asafoetida and the turmeric powder and stir a couple of times. Then add the mashed potato. Add the required salt and keep stirring everything till well mixed. Take it off the heat and let it cool to room temperature.
  • Once the potato mixture has cooled, shape bits of it into round balls about the size of a largish lime. For the Vada/ Fritter Batter, combine all the ingredients in a bowl. Add a little water at a time and mix using a fork or whisk to make a slightly thick coating batter. The consistency should not be too thick but thin enough to coat the potato balls well.
  • Heat the oil in a wok or fryer. The oil should be hot enough but not smoking hot. Dip each potato ball into the batter and make sure it is coated well. Gently drop it into the oil and let it cook. Fry about 4 or 5 fritters at a time. Keep turning the fritters over so they brown evenly. When golden brown and crisp take them out and drain on paper towels. You should have about 8 or 10 Vadas/ Fritters.
  • Once the fritters have been fried, drop in a few of the green chillies in the hot oil and fry them till they blister. Be careful while doing this as the chillies can burst in the oil! Remove from the oil and drain on paper towels. You can omit this step if you prefer to. To make Vada Pav, split each Pav or slider bun sideways into half. Smear some sweet and sour brown chutney over it and then some green minty coriander chutney next. A generous sprinkle of the dry chutney powder over which the Vada/ Fritter is placed. Add a little more of the wet chutneys and dry chutney powder. Place the top part of the Pav over this and bite in.

Easy Vada Pav Recipe

Ingredients:

Produce
1 pinch: Asafoetida or hing
3: Boiled and mashed potatoes, whole
2: Chillies, green
7 cloves: Garlic, small
8 cloves: Garlic
1 inch: Ginger

Baking & spices
1/2 tsp: Baking powder
1/2 cup: Chickpea flour
2 tsp: Fennel seeds
1 tsp: Kashmiri red chili powder
1 tsp: Mustard seeds
2 1/2 tsp: Red chile powder
1: Salt
2: Salt as per taste
2 tsp: Turmeric, powder

Oils & vinegars
1: Enough oil to deep fry
1: Oil to fry

Nuts & seeds
1/2 cup: Desiccated coconut
2 tsp: Nigella seeds

Frozen
2 sprigs: Curry, leaves

Liquids
1: Enough water to make

Other
1 tsp: Carom seeds
1 tsp: Chaat masala

Instructions:

  • Start by boiling, peeling and mashing the potatoes.
  • Once that is done, heat a little oil in a pan. Add mustard seeds, asafoetida and curry leaves. Once they are fragrant and the mustard seeds top popping, add the ginger-garlic-chili paste and saute for 30 secs till the raw smell leaves. Now add the powdered spices and then add the mashed potatoes. Add salt as per taste and saute the potato till cooked well, approx 5-6 mins. Remove and set to cool.
  • Make a not too runny batter by mixing all the ingredients for the batter together in a large bowl. Heat 3 inches of oil in a deep pot till it starts to smoke slightly (180C).
  • Make ping pong sized balls of the potato mash by placing it between your palms and rolling it gently.
  • Now dip the balls in the batter till its coated all over and gently drop it into the hot oil. Fry for 3-4 mins on medium low heat till it is golden brown all over.
  • Remove with a slotted spoon and drain on tissue. Set aside.
  • For the garlic chutney, put all ingredients in a dry grinder and blitz till coarse and mixed. Set aside.
  • Take a pav and slice it into two. Spread mint coriander chutney on both sides. Sprinkle some of the dry garlic chutney on both sides. Place a vada in the middle and layer with some thinly sliced onion. Sprinkle more dry garlic chutney on top and cover the potato fritter with the other half of the bun /pav.
  • Serve immediately with a fried green chili on the side.

Vada Pav With Coconut Recipe

Ingredients:

Vegetarian

Produce
2 powder tsp: Chilli, Red
2: Chilly 2 no, Green
3: Coriander, leaves
1/2 leaves cup: Coriander & mint
2 cloves: Garlic
1: Garlic cloves - 6 nos
1: Ginger - small piece
1/8 tsp: Hing/asafetida
1: Potato - 2 nos, Big

Condiments
1 tsp: Ginger&garlic paste
1 tsp: Lemon juice

Baking & spices
2: Salt
1/4 powder tsp: Turmeric

Nuts & seeds
1: Coconut, Dry
1/2 tsp: Cumin seeds

Instructions:

  • Wash & pressure cook potatoes. Peel the skin and mash it well. Set aside. Now take the mashed potatoes & add finely chopped green chillies, turmeric powder, salt, coriander leaves and G&G paste. Mix well.
  • Grind the ingredients given under “ Dry garlic chutney” to a powder adding required salt. Keep it ready in a bowl. Again grind the ingredients for “Green chutney” and keep aside.
  • Now heat oil in a pan and splutter mustard seeds & curry leaves. Add the mashed potato mixture & mix well until everything comes together as a mass. Remove & let it cool. Then make golf sized balls and keep it ready. Make it flat or round balls.
  • Heat oil and put a pinch of batter for testing the heating point of oil. If the batter rises up immediately, heat is just right. Simmer the flame & drop the bonda in batches, cook them both the sides. Remove & drain the oil. While you deep fry the bondas, you may get some tail portions, collect them together, crush it using your hands and mix with dry garlic chutney. They are nothing but besan crumbs.
  • Take the pav buns and slit it like an open book using a knife.
  • Now heat the dosa pan and add 2 tbsp of butter.Sprinkle some dry garlic chutney powder and place the pav buns over the chutney powder.Grease it well in the inner part.
  • Take the roasted buns and sprinkle some more garlic chutney powder if needed. Then apply green chutney on one side of pav and place the batata vada. Cover it and serve immediately with fried green chillies on side.

Vada Pav Information

Vada pav, alternatively spelt wada pao, is a vegetarian fast food dish native to the state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper.

The dish is believed to have been invented in 1966 by a Mumbaikar, Ashok Vaidya, who opened the first vada pav stall opposite the Dadar train station, through which hundreds of thousands of workers – often in need of a quick, inexpensive snack – passed every day on their way to the textile mills in suburbs.

Vada pav, alternatively spelt wada pao, ( listen) is a vegetarian fast food dish native to the state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle.

Vada pav, alternatively spelt wada pao, ( listen) is a vegetarian fast food dish native to the state of Maharashtra.

A pillowy pav, stuffed with a golden-fried spiced batata (potato) vada, covered with a lick of tamarind and coriander chutneys and a sprinkling of garlicky masala - the vada pav is starch heaven, an instant energy booster. Delhi has its own inimitable chaat tradition and Kolkata and Delhi have both appropriated the pani puri into golgappas and puchkas.

Vada pav is a savory dinner roll stuffed with fried mashed and spiced potato fritters.

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