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Vada Pav
Bhavna
Print Recipe
Servings
4
People
Ingredients
8
ladi pavs
small squares of white bread
1
recipe dry garlic chutney
For The Vada Filling
1 ½
cups
boiled and mashed potatoes
2
green chillies
chopped
1 ½
tbsp
grated garlic
lehsun
2
tsp
roughly chopped ginger
adrak
1
tsp
mustard seeds
rai / sarson
¼
tsp
asafoetida
hing
6 to 8
curry leaves
kadi patta
½
tsp
turmeric powder
haldi
1
tbsp
oil
For The Batter
¾
cup
besan
bengal gram flour
¼
tsp
turmeric powder
haldi
a pinch of baking soda
1
tsp
oil
salt to taste
Other Ingredients
oil for deep-frying
Instructions
For the vada fillling
Pound the green chillies, ginger and garlic using a mortar and pestle.
Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
Add the pounded mixture and sauté again for a few seconds.
Add the potatoes, turmeric powder and salt and mix well.
Remove from the fire and cool.
Divide into 8 equal portions. Shape into rounds.
To prepare the batter
Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
Dip each round of the vada filling into the batter and allow it to coat the mixture well.
Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
Making of Vada Pav
Slice each pav into half and spread some dry
garlic chutney
inside.
Place one vada in each pav and serve immediately.
Tips
Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
You can also use bread roll or slices if the pav is not available.