Vada Paav

Vada Paav …..The Indian Burger. All time favorite snack of all Indians which originates from Maharashtra. Abundantly found in eatries and restaurants in Western India especially in Maharashtra. Its very spicy and tasty and loved by all the ages.

I haven’t come across anybody who says NO :O to this mouth watering snack. Moreover its so easy to carry, you will find people walking, running, traveling and enjoying this at the same time. I can’t stop writing about this dear dear college canteen companion.

I am sure many of you will have fond memories associated with a vada paav and cutting Chai. Would love to hear!!

Vada paav nahi khaya to kya khaya!!!! ;)

Ingredients –

Potatoes (boiled) – 2 large sized
Ginger and garlic paste (freshly grounded) – 2 tablespoons
Green chilies and coriander (grounded together) – 2 tablespoons
Salt – to taste
Paav – 5

For the coating –

Chick pea flour (Besan) – 1 ½ cups
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Salt – to taste

Oil – to deep fry

Procedure –

  • Peel and mash the boiled potatoes well. Add in the ginger garlic paste and the chili and coriander paste along with the salt to it and mix well. Refer a.
  • Divide into equal portions and shape into balls. Keep aside. Refer b.
  • In a bowl place the chick pea flour. Add the red chili powder, turmeric powder. Mix well and using water as required make a coating consistency batter. Refer c.

  • Heat sufficient oil in a kadai. Dip the potato mixture balls in batter and deep fry in hot oil till golden brown in color. Drain the excess oil.
  • Stuff the vadas in the paav and serve with lasun chutney and fried mirchi.

Tips –

You may add turmeric to the vada mixture to make it yellow.
Slit the paav horizontally and do not slice them completely.
How to fry the green chilies (mirchi) – Take 2-3 green chilies. Slit them horizontally and not completely. Apply a little bit of salt to it and then fry it in the oil. Be careful as the seeds from the green chilies tend to splutter.

33 thoughts on “Vada Paav

  1. MMM….. I am not saying no at all…! ;)
    I had this vada n pav separately, but never tried it together.. Even with burgers, I have this nasty habit of pulling out the pattice! ;) Gorgeous click!

  2. What a coincidence Deepa! We had our Vada Pav just last week. Beautiful clicks. :) Yes I had plenty of times..having cutting Chai and Vada Paav with mirchi in Pune. :)

  3. Hey thanks guys – Jeya, Jayashree, Sushma, Priya, Rohini, Jyoti, Rachana, Sonia and Alok for all your replies, glad you like the photographs as well.

    Go for it guys, prepare’s an awesome snack.. irresistible ;).

    Rohini – :)) I think we all have that habit. Try with the pav you will love it.

    Sonia – Hmmmm I am hungry now, I neeeed vada pav :D

  4. Deepa, after seeing this picture, I am craving for one !!! this is looking just so gorgeous !! nice picture. ykw, this used to be our regular evening snack without fail, while working in pune !!!

  5. Hi Deepa,
    You made a common marathi dish look so attractive in your blog that i could almost pick them up and relish them. :-)

  6. Wow deepa i love vada pav very much…i miss the vada pav of pune which i used 2 njoy during my 1 year stay there…so nw i make it n njoy it at hme:-))…ur vada pav pic luks damn tempting…wish i could grab it:-)…nice recipe

  7. oh my, I am drooling over my pc right now looking at your pictures! Vada-paav is my all-time favorite snack, how I would do anything to grab a byte of it right now :) great post!

  8. Wow Deepa, this looks amazing! What I liked is you have taken pains to present it with tikhat chutney pood, seared Chilli and the ladee paav. I want a Vada Pav now :)

  9. Hiiii so many replies…:)

    SE, Vrinda, Deepa, Jagruti, Sayantani, Devi, Preeti, Siddhi, Shubhha, Sahani, Geeta, Pj, Linda, Srivalli, Preety, Ashwini, Cicily, Renuka, Jisha – Thanks all for your replies. Very inspiring and warm.

    Renuka – That place still exists and is in a total good tasty as ever ;)

    Wish we could all meet up one and share our wonderful recipes.

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