Name: Vada Pav Recipe - Mumbai Snack - Pics
Prep time: 2 min
Cook time: 15 min
Yield: 3 Number
Cuisine: Indian
Ingredients: 2 Tsp Oil; 1/2 Cup Water; 1/4 Tsp White Salt; 3/4 Cup Dry Coconut (Grated ); 6 Number Dry Red Chili Stick; 4 Number Garlic bud (Chopped); 1/2 Tsp Red Chili Powder; 1/2 Tsp Turmeric Powder; 1 Cup Gram Flour (Besan); 1/2 Tsp White Salt; 2 Pinch Baking Soda (Meetha Soda, Baking Soda); 1 Cup Oil (or enough for Frying ); 1/2 Kg Potato (Boiled); 1 Number Green Chili (Chopped); 2 Tsp Green Coriander Leaves (Cilantro) (Cilantro - Chopped); 2 Tsp Lemon Juice; 1/2 Tsp White Salt; 1/2 Tsp Turmeric Powder; 1/2 Tsp Red Chili Powder; 2 Pinch Asafoetida; 2 Buds Garlic bud (Grated); 2" Inch Ginger; 1/2 Tbsp Oil

Vada pav (Wada Pav), is a popular snack famous in Maharashtra, India. It consists of a batata vada (also called Aloo Bonda in South India) sandwiched between two slices of a pav.

Pav bread in this case is NOT sweet as it is basically a spicy and non-sweet snack. I am a north Indian and when I first had it on one of Mumbai's street stall, I just had this feeling that I might not be able to eat the uncooked Pav. But, believe me, you would never feel that the Pav is uncooked when you eat it with a Chutney/Sauce and the Vada (The aloo pakora).

It is a very easy dish which can be made within 15 minutes. It has three main ingredients i.e. Pav, A Chutney and Aloo Vada (Or Aloo Bonda). We are serving it with garlic coconut chutney but you can also eat it with Green Coriander Chutney/Sauce.

Ingredients

2 min Prep

15 min Cook

Yield 3 number

Nutrition Facts

Vada Pav Recipe - Mumbai Snack - Pics

Amount Per Serving

Calories 656 Calories from Fat 378

% Daily Value*

Total Fat 42g 65%

Saturated Fat 21g 105%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 3mg 1%

Sodium 1085mg 45%

Potassium 1294mg 37%

Total Carbohydrates 60g 20%

Dietary Fiber 13g 52%

Sugars 9g

Protein 14g 28%

Vitamin A 6%

Vitamin C 80%

Calcium 5%

Iron 27%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Making Spicy Garlic Coconut Chutney

Garlic Chutney Ingredients.
Garlic Chutney Ingredients
You would also need Pav.
Pav
Roast the grated coconut till it gets light golden brown in color in a pan. Keep aside once done.
Roast grated coconut
Heat Oil in a pan. Add Garlic cloves and roast until they turn golden brown. Add red chilies and roast for 3 seconds. Switch off the stove.
Roast Chilies and Garlic
Add roasted Coconut, Salt, Garlic and Red Chilies to the grinder. Grind for about 3 seconds.
Grind Garlic Chilies and Coconut
After 3 seconds of grinding, open the jar and add Water. Now grind again to make a smooth paste.
Add water to chutney
Your chutney/sauce is ready.
Garlic Coconut Chutney

Making the Vada

Ingredients for Potato mixture.
Ingredients for aloo bonda
Mash boiled potatoes with the help of your hand. Add Green Chili, Coriander leaves, Salt, Red Chili powder and Turmeric powder. Mix well with hands.
Mix all spices with potato
Heat oil in a pan. Add Asafoetida, grated Ginger and grated Garlic. Keep the stove on medium flame and cook till they become light brown in color.
Add Oil, Hing and Ginger Garlic
Now add potato mixture and cook for 3 minutes on high flame. Mix well and stir to avoid burning of potatoes. Then switch off the stove. Keep aside to cool.
Add Potato and Spices
Once your Potato mixture has cooled down, pick up small amount of potato mixture and give it a round shape with your hands. Keep aside. We will need them after we are done with our Gram Flour Besan mixture to provide a coating for these potato balls Bondas.
Ball shaped Aloo Mixture
Take Gram flour in a bowl. Add Salt, Asafoetida, Turmeric powder and Red chili powder. Mix well.
Mix spices with besan
Add water and make a smooth paste of Gram flour Besan.
Mix besan well
Now, we are done with the basic raw materials for making Aloo Bonda. Heat oil to deep fry the bonda. Keep the stove on high flame. Now, dip the prepared potato balls one by one in the Gram flour syrup/mixture to cover each corner of the ball and release them with soft hands in the hot Oil.
Dip Vada ball in besan for frying
Fry till they become light golden brown in color.
Deep fry vada
Once done, take them out of Oil. Vada is ready.
Vada or Aloo Bonda

Assembling Vada Pav

Use a knife to slice individual Pav pieces. Do not slice it completely. There should a simple attachment at one end as shown in picture.
Slice Pav piece into two
Spread our Coconut Garlic chutney on Pav base. You can also spread it on the upper Pav piece to have more spice.
Spread Chili Sauce on Pav
Open the face of Pav and sandwich the Vada. Your Vada Pav is ready to go into your stomach! Enjoy this delicious snack with tea or coffee.
Keep the Vada inside pau