Sunday, July 5, 2015

(Ramadan Special) Indian Street Food: Vada Pao

This is one of the simplest and yummiest North-Indian street food that we can make at home...
And its one that is quite a crowd pleaser on picnics and a very good chaat option at the Iftar table, other than the staple dahi bada and the aaloo tikki which I love to make at Iftaar.

So today's offering for your Iftar table is Vada Pao!
In simple words...spicy potato mixture that is batter coated and deep fried, then dunked between small buns(pao) that have been generously slathered with sweet and tangy tamarind chutney and spicy coriander chutney and gobbled down in just two mouthfuls!
Oh and usually these vadas sold on the streets are without peanuts- but I love the crunch of peanuts so have added some!


The Potato filling ingredients:
(makes 10 vadas)
3 boiled potatoes(large)
1/2 tsp turmeric powder
1 tsp toasted and ground cumin (zeera)
salt to taste
1/2 tsp chilli powder
1-2  green chillies (depending on how much spice you need) chopped finely
1/2 cup roasted and coarsely smashed peanuts

Ingr. For the batter:
3/4 cup gram flour or besan
1/4 cup rice flour or cornflour
salt to taste
1/2 tsp chilli powder
2 tsp hot oil
 water as per requirement
oil for deep frying.

for assembling Vada Pao
10 paos or small buns 
2 tbsp butter
1 cup green corianter chutney (recipe given at the end)
1 cup sweet tamarind chutney (recipe given at the end)

1- Peel and mash the potatoes well so that they are not lumpy, but smooth
2- Add the other ingredients of the filling, mix well
3- Form small balls about 8-10 and flatten them slightly, and keep aside.
4- Now take the ingredients for the batter-mix them in a small bowl.
5- Add water little by little (maybe around 1/2 a cup or less).
The batter should not be too runny or thick, rather like a thick sauce consistency.
6- Dip the individual flattened balls of potato into the batter to coat completely, and deep fry them in really hot oil (but on medium heat otherwise they will become too brown, too quickly) 3-4 at a time till crispy and golden.

7- Now for assembling- slice the pao through, then toast with a little butter on a griddle (tawa) till it becomes hot and slightly crisp. 
8- Slather on the green chutney on one side of the pao and the tamarind red chutney on the other side of the pao.
9- Slide in the vada (potato balls) into the bun or pao
10- you can even add a fried green chilly for added oomph.
11- Serve hot with extra chutney to dip in if required!
12- Enjoy with a piping hot tea on your terrace or like I am going to do today- for my Iftar!

Green Coriander Chutney:
Take a cup of thoroughly washed and chopped coriander, 2-3 green chillies, salt to taste and 1 tsp of roasted zeera powder.
Grind together in the blender/mixie. Add juice of one lemon and mix well. Enjoy!

Sweet Tamarind Chutney:
soak a small ball of tamarind in warm water.
once soft and gooey- strain it with the strainer squeezing out all the pulp you can.
now take this tamarind paste in a frying pan, add a small ball of jaggary or if you dont have jaggery, then 1/2 cup sugar- give it a boil.
while its simmering- add salt to taste, roasted cumin powder, and a pinch of chilly powder.
If its too watery then cook till it becomes a little saucy.
Keep aside to cool and then enjoy with all kinds of chaat!

Another variation is where you can add about 8 dates, 1-2 tsp of raisins and grind with the tamarind pulp along with the jaggery powder and salt to taste- this requires no cooking.

both the chutneys have their own distinctive flavour!


  1. ooh! Love! love it even more with peanuts!

  2. oh! How I miss this in the US :( Thanks for sharing the recipe Maryam :)
    Cheers - Archana -

    1. thanx for dropping by Archana- yes I used to miss those delicacies too when i was in the U.S. a couple of yrs back! do try it and feel the taste of home! :)

  3. How I love my street Vada Pav on the streets of Amchi Mumbai and of course the chilly. I sorely miss them:(


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