Tuesday, 17 May 2016


Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 8-10 vadas
For batata vada
4-5 medium sized Potatoes
1 chopped green chilly
1.5 tbsp ginger garlic paste
a few chopped coriander leaves
1/2+ 1/4 tsp catch sabzi masala
1/4 tsp degi mich powder
salt as per taste
1.5 cups gram flour
1/2 tsp turmeric powder (optional)
a pinch of soda bi-carbonate
oil for deep frying

for green chutney:
1 cup coriander leaves/dhania patta
1 to 2 garlic/lahsun
2 to 3 drops of lemon juice
2 to 3 green chillies/hari mirch
salt as required
for tamarind chutney:
1/4 cup  tamarind pulp (I used ready made tamarind pulp)
1/2 cup water
1/2 tsp cumin powder
1/2 tsp ginger powder
1/2 tsp degi mirch powder
10-12 tsp sugar or 7-8 tbsp jaggery/gur or as required - adjust as per your taste
1 tsp salt or as per taste

other ingredients:
2 tbsp dry red chutney (optional)
7 to 8 pav/bread buns
3 to 4 fried green chilies mixed with some salt (optional)

  1. Boil,cool,peel and mash the potatoes well.
  2. Heat a 1tbsp of oil and add ginger garlic paste.
  3. Add mashed potatoes,1/2 tsp.sabzi masala,degi mirch powder,chopped chilies ,coriander leaves and salt and mix well. Let the mixture cool.
  4. Make lemon sized balls of the potato mixture. Keep aside
  5. Now take the gram-flour, add turmeric powder,1/4 tsp sabzi masala,soda-bicarbonate and salt to it.
  6. You can also add a pinch of red chilly powder to it.
  7. Add water little by little and make a slightly thick batter of coating consistency .There shouldn't be any lumps in it.
  8. Heat oil in a wok (kadahi) and dip each potato ball in the besan batter.
  9. Coat the ball evenly with the gram flour batter. Pick up the batter coated ball with the help of a spoon or fork and carefully drop or place it in  hot oil.
  10. Fry them on medium flame till golden brown in color from all sides.Drain them out on an absorbant paper and keep aside.
  11. Grind all the green chutney ingredients with little water till smooth. avoid making a watery chutney.
  12. Take all the ingredients of tamarind chuttney in a pan, mix well and cook for 10-15 mins or till the mixture thickens. let it cool.
  13. Heat a tsp of oil in a pan and crackle green chilies. Sprinkle a pinch of salt over them.
  14. For dry red chuttney take 1/2 tsp degi mirch powder,1/2 tsp. garlic powder and salt or black salt to taste and mix well.  
Assembling vada pav:
  1. Slice the pav without breaking it into two parts and keep aside.
    Spread green chutney on one side and sweet chutney on the other side of the sliced pav. 
  2. Place the hot batata vada on the pav.
  3. Keep a crackled green chili on the vada.
  4. Sprinkle the dry red chutney and serve vada pav immediately or else the pav becomes soggy.

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