Street Style Vadapav

Name: Street Style Vadapav
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 Pav buns; 2 medium Potatoes; 100 g Besan (gram flour); 1 tsp Lemon juice; 8 Dates; 1 tbsp Tamarind; 2 Fried green chilli; 2 tbsp Besan mamri; 2 tbsp Shredded coconut; 7 cloves Garlic; 1 tsp Hing; 1/2 tsp Coriander powder; 1/2 tsp Red chilli powder; 6-7 Green chilli; 1 cup Coriander leaves; 1/2 tsp Mustard seeds; 8 Curry leaves; 1 tsp Urad dal; 2 tbsp Oil (for tadka); Salt as required; as needed Oil (for deep frying)

Heena Jani @hinajani

#CA2025
#Vadapav
#BombayVadapav

Heena Jani @hinajani

#CA2025
#Vadapav
#BombayVadapav

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Ingredients

45 minutes

2 servings

3Pav buns
2medium Potatoes
100 gBesan (gram flour)
1 tspLemon juice
8Dates
1 tbspTamarind
2Fried green chilli
2 tbspBesan mamri
2 tbspShredded coconut
7 clovesGarlic
1 tspHing
1/2 tspCoriander powder
1/2 tspRed chilli powder
6-7Green chilli
1 cupCoriander leaves
1/2 tspMustard seeds
8Curry leaves
1 tspUrad dal
2 tbspOil (for tadka)
Salt as required
as neededOil (for deep frying)

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Steps

45 minutes

1

Start by boiling and mashing the potatoes. Prepare tadka with oil, urad dal, curry leaves, and mustard seeds. Mix into potatoes with salt.
2

Shape potato mixture into balls.
3

Dip in the balls in besan batter and deep fry until golden.
4

For green chutney, blend coriander, garlic, green chilli, salt, and lemon juice.
5

For besan mamri, deep your hand into the batter and then drop it using your fingures into the oil.
6

For sweet chutney, cook dates and tamarind witer, blend with salt, red chilli, coriander powder, and hing.
7

For dry garlic chutney, roast garlic and coconut, blend with salt and besan mamri.
8

Slice pav, spread green chutney on one side, sweet chutney on the other.
9

Place vada inside, sprinkle generously with dry garlic chutney.
10

Top with fried green chilli. Serve and enjoy!