Bombay Vada Pav Recipe

Ingredients

• 1 TBSP Vegetable Oil for cooking spices
• 1 TEASPOON Cumin Seeds
• 1 TEASPOON Fennel Seeds
• 1 TEASPOON Fenugreek Seeds
• 0.5 TEASPOON Nigella Seeds
• 0.5 TEASPOON Carom Seeds
• 1 Onion chopped
• 1 BUNCH Coriander Leaves
• 4-5 Green Chili
• 5 Garlic Cloves
• 0.5 TEASPOON Turmeric Powder for vada filling
• To Taste Salt for vada filling
• 1 CUP Potato boiled, peeled, and mashed
• 1 CUP Chickpea Flour for coating
• 1 TEASPOON Red Chili Powder for coating
• 1 TEASPOON Turmeric Powder for coating
• To Taste Salt for coating
• To Make Water lumps-free batter
• For Deep Frying Vegetable Oil
• 4-5 Pav

About This Recipe

Popular street food from Mumbai, an inexpensive and delicious potato fritter (vada) served in a bread roll (pav).

Instructions

1. 1

   Prepare the Potato Filling

   Heat 1 tablespoon of vegetable oil. Sautu00e9 cumin, fennel, fenugreek, nigella, and carom seeds. Add chopped onion, green chili, and garlic cloves, cooking until softened. Mix this spice mixture with mashed potatoes, coriander leaves, 1/2 teaspoon turmeric powder, and salt to taste. Form the mixture into small balls or patties.

2. 2

   Make the Batter

   In a separate bowl, combine chickpea flour, red chili powder, 1 teaspoon turmeric powder, and salt. Gradually add water, whisking until you achieve a smooth, lump-free batter of medium consistency.

3. 3

   Fry the Vadas

   Heat vegetable oil in a deep pan for frying. Dip each potato vada ball into the chickpea batter, ensuring it's fully coated. Carefully place the coated vadas into the hot oil and deep fry until golden brown and crispy.

4. 4

   Serve

   Remove the fried vadas from the oil and drain excess oil on paper towels. Serve the hot vadas immediately, nestled inside pav (bread rolls).

Story & Method