Meal Prep · Indian
Vada Pav
The iconic Mumbai street food: a spicy potato fritter nestled in a soft bun.
Ingredients
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Step-by-step- **Prepare the potato filling (Batata Vada):** Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds, curry leaves, ginger, green chilies, and asafoetida. Sauté for 30 seconds until fragrant.
- Add mashed potatoes, turmeric powder, red chili powder, salt, and lemon juice. Mix well and cook for 2-3 minutes. Stir in fresh coriander. Let it cool down, then divide into 8 equal portions and shape into flat round patties or balls.
- **Prepare the gram flour batter:** In a bowl, combine gram flour, 1/4 tsp turmeric powder, a pinch of salt, and enough water to make a smooth, thick batter (like pancake batter). Ensure there are no lumps.
- **Fry the Vadas:** Heat oil in a deep kadai or pan for deep frying. Dip each potato patty into the gram flour batter, ensuring it’s fully coated. Carefully slide into the hot oil.
- Deep fry the vadas in batches until golden brown and crispy on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil.
- **Assemble the Vada Pav:** Slice each pav horizontally, but do not cut all the way through. Lightly toast the inside of the pav on a griddle with a tiny bit of butter if desired.
- Spread a layer of dry garlic chutney, green chutney, and/or tamarind chutney on the inside of the pav. Place one hot vada inside each pav.
- Serve immediately with extra chutneys and fried green chilies (optional).
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Fat | 18 g |
| Carbohydrates | 38 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store fried vadas and pav separately in airtight containers. Chutneys should also be stored in separate containers.
Freezer Up to 1 month
Vadas can be frozen after frying. Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Thaw before reheating.
Reheat Oven/Air Fryer/Microwave
Reheat vadas in an oven or air fryer at 350°F (175°C) for 5-7 minutes until crispy. Pav can be lightly toasted. Do not reheat assembled Vada Pav as it can become soggy.
Chef’s Corner
- For extra flavor, lightly toast the pav on a tawa with a little butter or oil before assembling.
- Adjust the spice level of the potato filling by varying the amount of green chilies and red chili powder.
- A small amount of rice flour or semolina can be added to the gram flour batter for extra crispiness.
- Don’t overcrowd the oil when frying vadas; fry in batches to maintain oil temperature and ensure even cooking.
