This vada pav (wada pao) is one of the popular Indian fast foods! This version is just as good as the kind you get from street vendors in Mumbai, Maharashtra.
You can make them 1-2 days before and store them in the fridge in an airtight container. Or use store-bought ones.Tamarind date chutney: Take around 30 minutesGreen chutney: Takes around 15 minutesDry garlic chutney: Takes around 15 minutes
Making Vada:
Make Potato Mixture: Boil the potatoes in instant pot or pressure cooker. Once cool to touch, peel them and mash them using a potato masher.
Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add ginger, garlic paste, green chili, and curry leaves. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
Add hing and turmeric powder. Immediately add mashed potatoes and salt. Mix well and cook for 2-3 minutes or until the mixture is almost dry.
Turn off the stove. Lastly, add lemon juice and cilantro. Mix well. Taste and adjust the salt as needed.
Remove the mixture to a plate and let it cool down completely. Then divide into 8 equal portions and make round balls.
Make Batter: Take besan, rice flour, salt, turmeric powder, red chili powder, and baking soda in a bowl. Mix well.
Add water and stir to make a lump-free batter. The batter should not be too thin or too thick. It has to be thick yet runny consistency.
Fry Vada: Heat the oil in a kadai or pan on medium heat for deep frying. Make sure to add enough oil so that vada are submerged in the oil.
Once the oil is hot, take one ball, and dip it into the batter. Move around so it is coated with the batter from all sides. Now pick up the ball using your finger or use a spoon.
Gently slide the vada into the hot oil. Do not disturb them for 2 minutes otherwise, they will break into the oil. After that stir or move around in the oil for even browning.
Once they are fried to crisp and light golden color, remove them using a slotted spoon, and drain excess oil. Place them on a paper towel lined plate. Serve them hot.
Fried green chili: Make a slit into green chilies and fry in the oil until they have blisters on the surface. Remove it from the oil, sprinkle some salt on top, and keep it aside to serve with vada pav.
Assembling Vada Pav:
Take one pav and slit it into half horizontally by keeping one side intact.
Spread green chutney on both sides of the inner pav.
Similarly, spread tamarind date chutney and sprinkle dry garlic chutney on both sides.
Place one batata vada and press lightly on the vada to make it flat.
Close the pav just like sandwiches, and burgers. Serve vada pav with a side of fried green chili and more dry garlic chutney
Notes
Tips For Vada:
The potato filling mixture should not have too much moisture or water. If your boiled potatoes have more moisture in them then cook until it dries out so you can shape them into the balls.
To avoid too much moisture in the filling, try not to overcook the potatoes. They should be soft yet firm.
The batter consistency is the key to getting a perfect balance of filling and outer coating. If the batter is too thin then you’ll get no taste of the outer layer and feel like just eating potato. If the batter is too thick then the outer layer can become hard, chewy, and taste too dough-like.
Reheating: You can reheat them in the oven or air fryer until crisp. Avoid using the microwave as it makes them soggy.
Tips For Vada Pav:
Use fresh ladi pav, as we are not toasting pav with butter or oil. If you’ve used stale pav then it may feel dry and crumbly.
Just in case your pav is not fresh, you can roast pav as below.
Heat tava or pan on medium heat. Add a tablespoon of butter. Once butter is melted, add 2-3 teaspoons of dry garlic chutney and mix.
Now put the slit ladi pav (inside part on tawa) on this mixture. Pav will soak up all the butter and chutney.
Toast it for some time. Then remove it to a plate. Proceed with the same assembling procedure.