Products
Pav Vada (Potato Patty With Bun)
February 28th, 2010 filed under Appetizers, Chaat, Snacks, Vegan
Pav is a soft bun bread. Vada is a spicy potato mixture coated with gram flour batter and deep fried. This is a very popular dish for people in Mumbai, it’s often sold by road side vendors.
Recipe will make 6
Ingredients
- 4 medium size boiled potatoes
- 2 tablespoons oil
- 1/2 teaspoon black mustard seeds (rai)
- 1/4 teaspoon turmeric (haldi)
- 1 teaspoon ginger paste
- 2 green chilies minced (hari mirch) adjust to taste
- About 2 tablespoons chopped cilantro (hara dhania)
- 1 1/2 teaspoon salt adjust to taste
For Batter
- 3/4 cup gram flour (besan)
- About 2 tablespoons chopped cilantro (hara dhania)
- 1/2 teaspoon salt adjust to taste
- About 1/4 cup of water
Peanut Chutney
- 2 tablespoons of shelled peanuts
- 1 tablespoons sesame seeds
- 1 tablespoons dry coconut powder
- 4 whole dry red chilies adjust to taste
- 1/2 teaspoon salt adjust to taste
Also Needed
- Oil to fry
- 6 buns
For Garnishing
- 1/4 cup tamarind chutney
- 1/4 cup hari cilantro chutney
- 1 thinly sliced tomato
- Some lettuce leaves
Method
Peanut Chutney
- Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
- Transfer the peanut mix into a bowl.
- Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.
Batter
- Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.
Vada
- Peel and mash the boiled potatoes keeping the crumbly in texture.
- Heat two tablespoons of oil in a pan on medium heat.
- Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
- Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
- After mixture cools off, divide the potato mix slightly bigger than a golf ball.
- Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
- Heat oil in a frying pan on medium high heat.
- The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
- Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
- Vada will take about 4 to 5 minutes to cook.
- Turn them occasionally. Fry the vada until both sides are golden-brown.
How to Serve Pav Vada
- Take one pav bun, slit in half, spread the cilantro chutney and tamarind chutney to each pav as desired.
- Next sprinkle the peanut chutney.
- Place the potato vada, lettuce leave and sliced tomato on one half of the bun.
great recipes i am a punjabi i have made many of them most of them were very tasty . thanxs manjula aunty
i tried besan ke ladoo they turn very good,thanks for sharing your art with us.
HI MANJULA , CAN WE MAKE HOME MADE YOGHURT AS IN INDIA, IF SO WHICH YOGHURT SHOULD V USE AS STARTER YOGHURT
I too want to know. Can we make home made yogurt with desi store brought yogurt like nanak or Gopi?
Hi you can get kefir from any store in us u can see it in the yougurt section. Boil the milk 2% or wholemilk , let it cool see its lukewarm and add 2 tablespoons of kefir, and keep it whole night outside.
Hi Foodlover,
I tried to make curd at home like we used to do in India. but every time it turn out slimy. it was not thick proper curd. I used 2% milk. please tell me that at what temperature u r keeping it.
Thanks
Sonia
Hi,
I make yoghurt at home. Very simple.
Steps are as follows:
1) Boil milk ( I use full fat).
2) Let it cool outside until it is lukewarm.
3) Take around 2 teaspoon of good starter yoghurt – any type whichever you like.I go for Pavel or even get it from a restaurant.
4) Mix it well with the ( boiled and cool) milk
5) I then keep it in an oven with the lights on – overnight
6) Yoghurt is set by morning.
7) Keep it in the fridge. It sets well after its been refrigerated for a few hrs.
You are now all set for some very flavorful healthy yoghurt!
How long can the peanut chutney last if I have leftovers? And how should I store it? In the fridge?
Jennife,
In the fridge it will last for months.
Munju aunty, The recipe is so easy and very yummy. I tried it today taste beter then mumbai vada pav.
You are right Maxi uncle. i want try today , my mounth is watering now only
Jhon after making vada pav please let me know
namaste auntie ji
its looking gr8.i m punjabi and pure vegetarian i like all ur receipes and tried many from them result was awe some
Instead of deep fry can I shallow fry the vada
no you should deep fry because of besan you are using.
Thanks manjula Aunty for sharing this recipe….Looks very Yummy and provoked my taste buds…will try it out today
My kids are finally happy that I have started making some interesting stuff, thanks to you!!!! Keep up the good work!!!
wow! This looks really good! I’m going to try it tonight! thanks you!