Vada Pav
A popular Indian street food recipe prepared with yummy potato fritters or popularly called as batata vada and spiced up with dry garlic chutney and green chutney.
Servings: 4
Calories: 360kcal
Ingredients
For Dry Garlic Chutney
- 5 garlic 5 to 6 chopped, depending upon the size
- 2 tbsp Dry Coconut I used the dry unsweetened coconut that we use for baking
- 1 tsp Sesame seeds
- 2 tsp Peanuts
- 1 tsp Red chili powder
- ¼ tsp Salt
- 1 tsp Oil
- ½ tsp Tamarind Paste
For Vada Pav
- 4 Batata Vadas I posted the recipe yesterday
- 4 Pav buns or Sweet Hawaiian buns
- 1 tsp Green Chutney - 1 tsp for each Pav for each pav
- 1 tsp Dry Garlic Chutney – about 1 to 2 tsps. for each Pav for each pav, you can use 2 tsps as well
- 1 tsp Butter for toasting each pav, you can use ghee or oil as well
Instructions
Preparing Garlic Chutney
- Heat the kadai and add oil.
- Once the oil is hot, add the chopped garlic and roast for 2 to 3 minutes in medium heat.
- Now add the other ingredients except tamarind paste and roast for another 3 minutes.
- Let it cool and dry grind it along with tamarind paste.
- That’s it. The dry garlic chutney is ready.
Assembling the Vada Pav
- Slit the Pav buns into two.
- Heat the tava and add butter or ghee or oil and toast them slightly.
- Now spread about 1 to 2 tsps of the dry garlic chutney on one side and green chutney on the other and keep the Batata Vada on either one side and close it.
- Press it slightly and that’s it.
- Vada Pav is ready. Vada Pav along with Lassi is filling combo.
Notes
- I have used a small amount of garlic. But for this proportion, you can go up to 10.
- Adjust the salt and spices as per your preference.
- You can arrange Vada Pav as per your liking by including other chutneys too.
Nutrition
Calories: 360kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 393mg | Potassium: 110mg | Fiber: 3g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg