Best Vada Pav Recipe with Chutney
Ready to turn your kitchen into a flavor carnival? Well, buckle up because we’re about to unleash the ultimate Vada Pav Recipe that’ll make your taste buds do the tango and your kitchen dance with joy!
Imagine this: you, the kitchen hero, armed with potatoes, spices, and a dash of culinary courage, taking on the iconic Mumbai street food scene. Today, we’re not just making a snack; we’re creating a blockbuster, a taste explosion that’s part crunchy, part spicy, and all levels of awesome!
Forget the humdrum routine – we’re here to sprinkle some street food stardust in your life. So, grab your spatulas, rally your taste testers (read: friends and family), and let’s embark on a Vada Pav adventure that’ll have you shouting, “Move over, MasterChef, there’s a new chef in town!
Ladi Pav Recipe:
Best Vada Pav Recipe with Chutney
Get ready to savor the irresistible harmony of spiced, golden-brown potato heaven enveloped in a crispy chickpea flour embrace, creating a symphony of flavors that dance between savory, tangy, and just the right kick of spice in every heavenly bite of your homemade Vada Pav.
Ingredients
Potato Filling
Batter
Red Chutney
Coriander Chutney
Instructions
For the Potato Filling:
- Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida.
- Add curry leaves, green chili, ginger-garlic paste, and sauté until fragrant.
- Mash boiled potatoes and add them to the pan.
- Add turmeric powder, salt, and mushroom bouillon. Mix well and set aside.
For the Batter:
- In a bowl, combine chickpea flour, salt, mushroom bouillon, and turmeric.
- Gradually add water to form a smooth, thick batter.
For the Red Chutney:
Mix leftover fried batter with crushed garlic, chili powder, salt, and mushroom bouillon. Blend until smooth.
For the Coriander Chutney:
Blend coriander leaves, green chili, lime juice, chaat masala, mango powder, and salt. Add water if needed to achieve a chutney consistency.
Form Vada Pav:
- Take a portion of the potato filling and shape it into a ball.
- Dip the ball into the chickpea flour batter, ensuring it's well coated.
- Deep-fry until golden brown and crispy.
- Slit a pav (bread roll) and spread the red chutney on one side and coriander chutney on the other.
- Place the hot vada in the center and press gently.
Your homemade Vada Pav with tantalizing chutneys is ready to be served! Enjoy this flavorful treat with a side of love and nostalgia. Dont forget to add fried chilli for more kick.
Servings 4
- Amount Per Serving
- Calories 1066kcal
- % Daily Value *
- Total Fat 45.3g70%
- Saturated Fat 6.2g31%
- Cholesterol 1mg1%
- Sodium 26223mg1093%
- Potassium 3616mg104%
- Total Carbohydrate 163.9g55%
- Dietary Fiber 52.8g212%
- Sugars 18.3g
- Protein 36.1g73%
- Calcium 594 mg
- Iron 24 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Note
- Achieve the right consistency for the chickpea flour batter. It should be thick enough to coat the potato filling well. Too thin, and it won't stick properly; too thick, and it might overpower the flavors.
Frequently Asked Questions
Yes, you can prepare the potato filling ahead of time and store it in the refrigerator. However, it's recommended to assemble and fry the Vada just before serving to maintain its crispiness.
Absolutely, store-bought pav works well. Ensure they are fresh and, if you prefer, lightly toast them before assembling your Vada Pav.
While you can prepare the chickpea flour batter in advance, it's advisable to add water just before use to maintain the right consistency.
It's not recommended to freeze the assembled Vada Pav, as freezing can affect the texture. However, you can freeze the unfried Vada and fry them when needed for a quick snack.
Absolutely! Adding sweet chutney, such as tamarind or date chutney, can complement the flavors and add an extra dimension to your Vada Pav.
