Allergens in Vada Pav: gluten, peanuts, mustard.
Ingredients
Quantities for 4.
- 600g, boiled and roughly mashed Potato
- 1.5 cups Besanfor the batter
- 8 rolls Pav
- 10 cloves Garlic
- 4 Green Chilli
- 1 tbsp, grated Ginger
- 1 tsp Mustard Seeds
- 1/2 tsp Turmeric
- a pinch Asafoetida
- 1 sprig Curry Leaves
- a handful Coriander Leavesoptional
- 2 tbsp Peanutomit from the chutney for a nut-free versionoptional
- 1 tbsp Chilli Powderfor the chutneyoptional
- 3 tbsp desiccated Coconutfor the chutneyoptional
- 1/2 Lemonoptional
- for deep frying Neutral Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Mash the potato coarsely, leaving some lumps. A smooth mash makes a pasty vada.
- The batter should coat the back of a spoon thickly. Too thin and it slides off in the oil; too thick and it fries into a shell.
- The dry garlic chutney is not optional in Mumbai. It is what makes the sandwich taste like vada pav rather than a potato bun.
Method
- For the dry chutney, dry roast the peanuts, coconut and 6 garlic cloves separately until fragrant, then grind coarsely with the chilli powder and salt. Set aside.
- Crush the remaining garlic, the green chillies and ginger to a coarse paste.
- Heat 2 tbsp oil, splutter the mustard seeds, add the asafoetida and curry leaves, then the garlic-chilli paste. Fry 1 minute, add the turmeric, then fold through the mashed potato, coriander, lemon and salt. Cool and shape into 8 balls.
- Whisk the besan with a pinch of turmeric, salt and enough water to make a thick, smooth coating batter. Rest it 10 minutes.
- Heat the frying oil to 180C. Dip each ball in batter, let the excess drip off and lower it in. Fry 4-5 minutes until pale gold and crisp, turning once. Drain on a rack, not paper.Fry a few whole green chillies alongside; slit them first so they do not burst.
- Split the pav without cutting all the way through, spread the dry chutney generously inside, press in a hot vada and serve at once with the fried chillies.
Storage
Eat immediately; this does not keep well assembled. The potato mixture can be made a day ahead and refrigerated, and fried vadas reheat acceptably in a hot oven for 6-8 minutes.
Nutrition Medium estimate
One serving of Vada Pav (282 g) is about 594 calories, or 211 calories per 100 g.
Medium protein: 20 g a serving, 13% of the calories
| Per serving282 g | Per 100 g | |
|---|---|---|
| Calories | 594 kcal | 211 kcal |
| Protein | 19.5 g | 7 g |
| Carbohydrate | 79.9 g | 28 g |
| of which sugars | 9.4 g | 3 g |
| Fibre | 10.4 g | 4 g |
| Fat | 23.0 g | 8 g |
| of which saturated | 5.8 g | 2 g |
| of which unsaturated | 15.3 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.