Indian
Indian - Regional Mains
Vada Pav
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 4 pav buns, split horizontally
- • 250g potatoes, boiled and mashed
- • 1 tsp mustard seeds
- • 1 sprig curry leaves
- • 2 green chilies, finely chopped
- • 1/2 tsp turmeric powder
- • 1/4 tsp asafoetida
- • 60g besan (gram flour)
- • 300ml oil, for deep frying
Preparation Steps
1
Phase 1
Heat 1 tbsp of the oil; crackle the mustard seeds, then add the curry leaves, green chilies, turmeric, and asafoetida; pour over the mashed potatoes.
2
Phase 2
Mix well and form into 8 smooth balls, flattening each slightly.
3
Phase 3
Whisk the besan with 80ml water to a thick coating batter.
4
Phase 4
Dip each vada in the batter and deep-fry at 180°C until golden, 4-5 minutes; drain.
5
Phase 5
Toast the split buns on a hot tawa until warmed through.
6
Phase 6
Place a hot vada in each bun, press gently, and serve immediately.