Vada Pav consists of a deep fried potato fritter (vada) inside a bread bun (pav), served with (often coconut) chutney and a green chili pepper. Originating as an inexpensive street food in Maharashtra, Western India, in the 1960s, vada pav is served on bread first brought to the country during Portuguese rule.

for aloo mixture:
2 tsp oil
½ tsp mustard
pinch of hing / asafoetida
few curry leaves
1 inch ginger (crushed)
2 clove garlic (crushed)
1 chilli (finely chopped)
2 tbsp coriander (finely chopped)
¼ tsp turmeric / haldi
2 potato / aloo (boiled & mashed)
½ tsp salt
1 tbsp lemon juice

 

for besan batter:
¾ cup besan / gram flour
1 tbsp rice flour
¼ tsp turmeric / haldi
¼ tsp kashmiri red chilli powder / lal mirch powder
pinch of hing / asafoetida
¼ tsp salt
¼ tsp baking soda
½ cup water
oil for deep frying

 

other ingredients:
6 ladi pav / dinner rolls
7 green chilli
6 tsp green chutney
3 tsp tamarind chutney
3 tsp dry garlic chutney

Mix aloo ingredients.

Mix the besan batter.

Take ball sized aloo mixture and dip in besan batter and coat well.
Deep fry in hot oil stirring occasionally.
Slit the ladi pav and spread 1 tsp green chutney, ½ tsp tamarind chutney and ½ tsp dry garlic chutney.
Place the prepared vada in center of pav, chura and fried chilli.
Finally, press the vada pav and serve immediately.