Vada pav

Ingredients

• potatoes150g
• chickpea flour (besan)50g
• mustard seeds1 tsp
• cumin seeds1 tsp
• chopped green chili1 piece
• curry leaves8 piece
• turmeric powder.25 tsp
• oil1 tsp
• SaltTo taste
• pav bread roll (about 60g)1 piece
• Dry garlic chutney 5gAs needed
• Green chutney 10gAs needed
• OilAs needed

Instructions

1. 1

   Step 1

   Boil and mash 150g of potatoes until smooth.

2. 2

   Step 2

   Heat 1 tsp oil in a pan, add mustard seeds, cumin seeds, chopped green chili, curry leaves, and turmeric powder. Sauté for 1 minute.

3. 3

   Step 3

   Add the mashed potatoes, salt, and chopped coriander leaves. Mix well and cook for 2 minutes. Let the mixture cool and shape into a round ball.

4. 4

   Step 4

   Prepare the batter by mixing 50g chickpea flour with water, salt, and a pinch of turmeric to form a smooth thick batter.

5. 5

   Step 5

   Heat oil in a deep frying pan to 180°C (350°F). Dip the potato ball into the batter, coat evenly, and deep fry until golden brown and crisp.

6. 6

   Step 6

   Slice a pav (Indian bread roll) horizontally without cutting through completely.

7. 7

   Step 7

   Place the fried vada inside the pav, add dry garlic chutney and green chutney as desired.

8. 8

   Step 8

   Serve hot with fried green chili on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vada pav works well as a short-term grab-and-go option when stored in a sealed container in the fridge.