Vada pao

Vada Pao Recipe Mumbai Style | How to Make Vada Pao

What is vada pao?

Vada is heavenly deep fried dumpling made of potatoes coated with gram flour bombing with the flavours of ginger garlic and green chillies. Vada is served with pao and an out of the world chutney i.e. the vada pao chutney. Vada pao belongs to Maharashtra. It is also known as vada pav or batata vada. It makes great high tea, breakfast or brunch option. Vada lovers, like me, can simply increase the count and convert it into lunch or dinner option. Writing about is making me hungry, that’s vada pao for you!

Let’s talk about the ingredients for vada pav recipe/ Batata vada recipe

Vada pao has 3 elements to it. The vada, the pao and the vada pao chutney! Further the vada has 2 elements, gram flour coating and potato stuffing. Let’s deal with each one separately.
Pao: Go to the market and get a packet or make them at home following the recipe given here.
Chutney: The best vada pao chutney and I swear by it, is what I’ll be sharing in this Batata vada recipe. The best part about this recipe is that is calls for minimal ingredients i.e. coconut, garlic, red chillies; little time and super yummy chutney is ready.
Vada: It has a fried potato stuffing. The stuffing boasts with the flavours of ginger, garlic and chillies. They are dipped in gram flour mix and deep fried. The fried chunks of this gram flour mix that float on the oil and do not become the coating can be an important ingredient while assembling vada pao. They are very crunchy and give an awesome bite to vada pao.

Other recipes using pao are pao sandwich, pao bhaji and more.

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How To Make Vada Pao Chutney

1. Dry roast 1 cup coconut till aromatic.

Vada pao

2. Dry roast 12 unpeeled garlic cloves till golden patches appear.

Vada pao

3. Dry roast red chillies on low flame till crisp.

Vada pao

4. Let the ingredients cool down. Add in salt to taste. Transfer to a grinder.

Vada pao

5. Grind to make chutney. Keep aside for now.

Vada pao

How To Make Vada

1. Make a paste of 30 g of each ginger, garlic and green chillies. Keep aside.

Vada pao

2. To make stuffing, heat 2 tbsp oil and let 2 tsp mustard seeds (raie) crackle.

Vada pao

3. Add prepared paste.

Vada pao

4. Add ¼ tsp turmeric powder. Cook for 2-3 minutes till the raw smell goes.

Vada pao

5. Add 6 boiled and mashed potatoes.

Vada pao

6. Cook for 10-12 minutes

Vada pao

7. Add ½ tsp dry mango powder (amchur) and salt to taste. Cook for 2 minutes.

Vada pao

8. Let the mixture cool down. Then portion it. Make 12-15 balls and flatten them.

Vada pao

9. In a bowl add 1 cup gram flour. Add salt to taste and 1/8 tsp baking soda. Mix well.

Vada pao

10. Add water gradually to make thick yet flowing batter.

Vada pao

11. Heat enough oil.

Vada pao

12. Dip flatten ball in gram flour mix.

Vada pao

13. Put in hot oil. Fry on low to high flame till cooked.

Vada pao

How To Assemble Vada Pao

1. Cut pao from the centre. Spread vada chutney.

Vada pao

2. Place vada. Put fried green chilli. And fried gram flour particles (I don’t know what to call them exactly)

Vada pao

3. Bon appétit.

Vada pao

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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