The best Vada Pao recipe, a popular Mumbai street food. This easy-to-make Indian snack is a sandwich of spicy potato fritters known as vada with soft buns layered with simple chutney, offering an irresistible taste that will transport you straight to the bustling streets of Mumbai. Vada Pao is not just a snack; it’s an experience. Originating from the bustling streets of Mumbai, this delightful combination of spicy potato fritters (vada) sandwiched in a bun (pao) is a quintessential part of Mumbai street food culture. The taste of Vada pav actually depends on how good is Batata vada or Aloo vada, also the vada pav chutney. Whether you’re a fan of Indian snack recipes or just looking for something delicious and satisfying, Vada Pao is the perfect choice. It’s quick, easy to make, and a hit at any gathering. Plus, it brings a taste of India to your home.
Ingredients You Need
To make Vada Pao, you’ll need the following ingredients:
For the Vada (Potato Fritters):
4 medium-sized potatoes, boiled and mashed 1-inch ginger, grated 4-5 garlic cloves, minced 2 green chilies, finely chopped 1 teaspoon mustard seeds 1 teaspoon turmeric powder A pinch of asafoetida (hing) Salt to taste Fresh coriander leaves, chopped Juice of half a lemon 1 tablespoon oil for tempering
For the Batter:
1 cup gram flour (besan) A pinch of turmeric powder A pinch of baking soda Salt to taste Water, as needed to make a thick batter
For the Pao (Buns):
8-10 pav buns (available at Indian grocery stores or you can use burger buns) Butter or oil for toasting the buns
For Serving:
Green chutney Tamarind chutney Dry garlic chutney Green chilies, fried (optional)
How to Make Vada Pao
Step 1: Prepare the Potato Filling (Vada)
Step 2: Make the Batter
Step 3: Fry the Vadas
Step 4: Prepare the Pao (Buns)
Chutney For Vada Pav
Green Chutney Ingredients
1cup Mint leaves (washed) ½ cup Coriander leaves (washed) 15g ginger 2-3 green chillies 2Tbsp lemon juice salt to taste
Just grind it all together and use it as required Red Garlic Chutney Recipe for Vada pav
¼cup desiccated coconut ⅕cup roasted peanuts 3-4 red chillis (more if you like it hotter) 1 teaspoon vegetable oil 2 flakes of garlic (optional, I skip it as we don’t like garlic much) Salt to taste
Just grind them all to gather till you get a coarse paste
Tricks and Tips for Making Perfect Vada for the Pao
Is This Healthy?
While Vada Pao is undeniably delicious, it is a deep-fried snack and should be enjoyed in moderation. However, you can make it healthier by:
Using whole wheat buns instead of regular pav. Baking the vadas instead of deep frying them. Serving it with a generous amount of fresh salad or steamed vegetables on the side.
How to Serve Vada Pao?
To serve Vada Pao, follow these steps:
Can You Make It in Advance?
Yes, you can make the potato patties (vadas) in advance and store them in the refrigerator for up to 2 days. When you’re ready to serve, dip them in the batter and fry them fresh.
Storage and Shelf Life
Vadas: Store the prepared vadas in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer before serving. Batter: The batter is best made fresh. If you need to store it, keep it in the refrigerator for up to 24 hours. Pao: Store the buns in a bread box or an airtight container to keep them fresh. You can also freeze them for longer shelf life.
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