Homemade Vada Pav Recipe With Aloo Vada
Make this lip smacking Vada Pav which has a crispy aloo vada along with Pudina and Lensun chutney smeared on the crispy toasted pavs. It makes a perfect evening snack along with a hot cup of adrak chai!
Vada Pav is a famous street food in Gujarat and Maharashtra. Walk through the streets of Mumbai and you will find Vada Pavs in every nook and corner of the city. You will also find people from all over India relishing this lip smacking delicacy when they visit Mumbai.
The lip-smacking vegetarian Vada Pav are smeared with Lahsun Chutney and Dhaniya Pudina Chutney is absolutely delectable to the palate. Although the street food taste is hard to replicate; I have shared a delectable version of the Vada Pav recipe that can be made at the comfort of your home.
If you like Indian Street Food, then you must try some of our other favorites like
- 8 Pav buns
- 1/4 cup Green Chutney (Coriander & Mint)
- 1/4 cup Lahsun Ki Chutney (Red Garlic Chutney)
- 1 Onion , cut into rings
- Butter , for toasting the buns (optional) Recipe for Batata (Aloo Vada)
- 5 Potatoes (Aloo) , boiled and mashed
- 1 teaspoon Mustard seeds
- 1 inch Ginger , grated
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- Cooking oil , for deep frying
- Salt , to taste Ingredients for Vada batter
- 1 cup Gram flour (besan)
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
How to make Homemade Vada Pav Recipe With Aloo Vada
The next step is to make the Vada for the Vada Pav.
Combine all batter ingredients in a large mixing bowl. Add a little water at a time to make batter thick enough to thickly coat back of a spoon. Make sure to whisk the batter well until light and fluffy. Keep aside.
Heat 2 tablespoons of oil in a skillet pan, add mustard seeds and allow it to crackle. Stir in the onions and sauté for a couple of minutes till onions are soft and light golden in colour. Add ginger, green chillies, asafoetida, turmeric and salt and sauté for a few more minutes.
Finally stir in the mashed potatoes and sauté for a couple of minutes. Allow the potato mixture to cool down, stir in the coriander leaves divide it into 8 portions. Shape the aloo vada mixture into round balls and keep aside.
Heat oil for deep frying in a heavy bottom pan on medium heat; dip and coat each of the vada balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in colour on medium heat.
Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions. Drain the fried Aloo Vadas on absorbent paper and continue the frying process for the remaining vadas.
Slice the pav buns into half horizontally. Spread butter and toast them on the pan on both sides, until the surface is lightly golden and crisp.
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