Vada Pav

Serves 1 · Prep 15 min · Cook 10 min · 300 calories per serving

A popular Indian street food snack featuring a deep-fried potato dumpling inside a soft bread bun.

Why it's healthy

While an indulgence, Vada Pav offers some nutritional benefits from its core ingredients. The potato filling is a rich source of carbohydrates for energy and provides significant amounts of potassium, which is vital for maintaining healthy blood pressure. The gram flour (besan) used for the batter contributes plant-based protein and dietary fiber, aiding in satiety and digestive health. Spices like turmeric contain curcumin, a compound with anti-inflammatory properties. Ginger and garlic, often used in the seasoning and chutney, are known for their immune-boosting and digestive benefits. It provides a quick and substantial source of energy.

Ingredients

• For Vada (Potato Patty):
• 1 medium potato, boiled and mashed
• 1/2 green chili, finely chopped
• 1/4 inch ginger, grated
• 1 clove garlic, minced
• 1/8 tsp mustard seeds
• A pinch of asafoetida (hing)
• 1/8 tsp turmeric powder
• 2-3 curry leaves
• 1 tsp chopped coriander leaves
• Salt to taste
• 1 tsp oil for tempering
• For Batter:
• 1/4 cup gram flour (besan)
• A pinch of turmeric powder
• A pinch of baking soda
• Salt to taste
• Water, as needed (approx. 2-3 tbsp)
• For Assembling:
• 1 pav (bread roll)
• Oil for deep frying
• 1 tsp dry garlic chutney (optional)
• 1 tsp green chutney (optional)

Instructions

1. For the Potato Filling:
2. Heat 1 tsp oil in a small pan. Add mustard seeds and let them splutter.
3. Add asafoetida, curry leaves, green chili, ginger, and garlic. Sauté for 30 seconds.
4. Add turmeric powder and pour this tempering over the mashed potatoes.
5. Add chopped coriander and salt. Mix everything well.
6. Shape the mixture into a small, round, slightly flattened patty (the vada).
7. For the Batter and Frying:
8. In a bowl, mix gram flour, a pinch of turmeric, baking soda, and salt.
9. Gradually add water to make a smooth, thick batter.
10. Heat oil for deep frying in a pan over medium heat.
11. Dip the potato patty into the batter, coating it evenly.
12. Carefully place the coated patty into the hot oil.
13. Fry until golden brown and crisp, turning occasionally.
14. Remove and drain on a paper towel.
15. To Assemble:
16. Slit the pav horizontally, leaving one side intact.
17. Spread dry garlic chutney and/or green chutney on the inside surfaces.
18. Place the hot vada inside the pav.
19. Serve immediately.