2023-03-01
By Maya Delights
Indian Cuisine
Sanck
Use the Instant Pot’s "Steam" or "Pressure Cook" function to quickly cook and mash potatoes for the vada filling. The pressure cooking ensures they’re soft and evenly cooked, cutting down on prep time.
Skip the deep frying and use your air fryer to crisp up the vada batter. Just lightly coat them with oil, place them in the air fryer, and cook at 375°F for a few minutes for a healthier, crispy texture.
Use the induction cooker to quickly and evenly temper mustard seeds, curry leaves, and other spices for the potato filling. The precise heat control ensures the spices bloom perfectly without burning, adding an authentic depth of flavor to your vada pav.
Vada Pav's star attraction is the potato filling, which should be flavorful and spicy. It may take a few tries to get the consistency right and to find the perfect balance of spices.
Vada Pav uses a sort of bread called pav, which can be hard to find outside of South Asia. You can replicate it with a soft, slightly sweet bread like Portuguese rolls or brioche buns.
Some ingredients, such as green chilies, garlic, and mustard seeds, might not be readily available in all areas. Instead try potato vada, use tofu to make a tofu vada pav.
The Vada Pav sandwich has to be assembled quickly so that the Pav stays soft and fluffy. Spread the chutney evenly and make sure the Vada is not too hot, or else it could soften the bread or make it soggy.
Another essential element of Vada Pav is the crunch of the exterior coating, which can be achieved by using a mixture of besan (chickpea flour) and rice flour. Be careful not to overcook the Vada, as it could become tough and lose its crispiness.
Preparation Time 20 min
Cook Time 20 min
Total time 40 min
This version is made by combining crunchy cabbage, carrots, and a creamy dressing, with a hint of tanginess for a delightful side salad.
Crunchy Creamy Coleslaw RecipeThis version is made by mixing mashed green peas and finely chopped cabbage into a spiced batter, then deep-fried for a crispy snack.
Green Peas and Cabbage VadaThis version is made by blending shredded cabbage with spices and gram flour, then deep-frying until golden brown for a savory treat.
Cabbage VadaThis version is made by mixing sweet corn kernels with spices and herbs, then frying to crispy perfection, offering a burst of flavor in every bite.
Corn Vada RecipeThis version is made by layering spiced spinach and corn tikki between soft pav, served with chutney for a delicious twist on the classic vada pav.
Homemade Vada Pav Recipe With Spinach Corn TikkiThis version is made by stuffing sweet potato vadas into soft rolls, topped with a unique walnut and pistachio chutney for an irresistible flavor combination.
Sweet potato vada pav with walnut and pistachio spicy chutneyThis version is made by encasing spiced mashed potatoes in a crispy outer layer, served in a bun with tangy chutneys, a true Mumbai staple.
Batata Vada, Mumbai's most famous street food, the inimitable Wada PavThis version is made by mixing grated carrots with tempered mustard seeds, fresh curry leaves, and a dash of lemon, delivering a refreshing side dish.
Gajarachi Koshimbir (Carrot Salad with Mustard Seeds and Curry Leaves)This version is made by combining assorted spiced vegetables into flavorful vadas, served in soft pav with chutney for a colorful street food experience.
Mix Vegetable Vada PavThis version is made by stuffing spiced potato vadas into soft bread rolls, accompanied by chutneys and fried green chilies for a mouthwatering snack.
Vada Pav (Indian Deep-Fried Potato Balls on Rolls)