Friday, November 27, 2015

Mumbai Pav Vada

Pav Vada is like an Indian burger made by deep frying a potato patty in gram flour batter mixed with various spices and coriander leaves. Originating in Mumbai as a low priced street food, this dish can now be enjoyed in many restaurants. Growing up in India, I have had Pav Vada in many places and still make sure I have some every time I go back to visit my family. To eat during any meal, test out this Pav Vada recipe at home.

Prep time: 10 minutes
Cooking time: 30 minutes
Serving: 4

  • 3 medium size potatoes (boiled, peeled and mashed)
  • 3 green chilies, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 teaspoon ginger, chopped
  • 1/4 teaspoon turmeric powder
  • Pinch of garam masala
  • 1 tablespoon fresh lemon juice
  • Pinch of sugar
  • Pinch of hing/asafoetida
  • 1 teaspoon of mustard seeds
  • 1/4 cup chopped coriander leaves
  • 1 tablespoon oil
  • 8 pieces of bread/laddi pav (small square shaped white bread rolls)
  • Dry red garlic chutney
  • Green coriander chutney (optional)
  • Sweet dates and tamarind chutney (optional)
  • 8 green chilies (fried)
  • Salt to taste
  • Oil for deep-frying
For the outer covering:
  • 3/4 cup besan/gram flour
  • 1 tablespoon rice flour
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon dhanajeera powder
  • Pinch of hing
  • A pinch of baking soda
  • Salt to taste
  1. In a mortar and pestle pound the green chilies, ginger and garlic
  2. Heat the oil and add the mustard seeds, Once they crackle, add the hing.
  3. Add pounded mixture, turmeric powder, garam masala and saute for a few seconds, then add the mashed potatoes, salt and mix well
  4. Add green coriander leaves, lemon juice, pinch sugar and continue to mix well
  5. Remove from the stove and cool, and then divide into 8 equal portions, shaping into round balls
  6. Now for outer covering combine all the ingredients in a bowl and make a batter using water (approximately 1/3 cup of water)
  7. Dip each potato ball into the batter and allow to coat the ball well
  8. Deep fry each ball in hot oil, until golden brown. Drain on absorbent paper and keep aside
  9. Taking the green chilies, remove all of the seeds, apply a little salt and fry in hot oil until it changes the color slightly
  10. Cut each bread piece (pav) in half and spread some dry garlic chutney, green chutney and sweet chutney inside
  11. Place one vada in each bread/pav and serve immediately with fried green chili, dry garlic chutney on the side

You can also bake the potato patties individually using Diablo Vada baker (see the picture below). Just dip the potato ball into the batter, put it inside the Diablo using a little oil and bake them on a stove, cooking on both sides. (just like how you make a grilled sandwich on the stove)
For all three chutneys (red dry garlic chutney, green chutney and sweet chutney) please check recipe on my blog

Baked potato vada maker
Baked potato vada

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