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Vada Pav Recipe

Vada Pav Recipe offered to Krishna with traditional red sukhi chutney, garnished with fresh coriander leaves, and a side of mint chutney on the side.
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Hare Krishna Vada Pav is a delightful and flavorful snack, inspired by the principles of bhakti yoga. This vada pav combines simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale

For Vada Pav:

  • 6 pav (buns)
  • 3 medium potatoes, boiled
  • 1 cup gram flour (besan)
  • 2 tsp salt (or to taste)
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 1 tsp curry leaves
  • 1 tsp dry mango powder (amchur)
  • 1 tsp ginger green chili paste
  • 2 pinch hing (asafoetida)
  • 1 tbsp lemon juice
  • Oil for frying
  • 1/2 glass water

For Sukhi Chutney:

  • 1/2 cup dry coconut, grated
  • 4–5 dry red chilies
  • 2 pinch hing (asafoetida)
  • 1/2 cup groundnut (peanuts)

Instructions

Prepare Potato Filling:

  1. Mash Potatoes:
    • Boil and mash the potatoes. Set aside.
  2. Temper Spices:
    • In a pan, heat a little oil and add mustard seeds. Once they splutter, add curry leaves, ginger green chili paste, turmeric, red chili powder, coriander powder, hing, and dry mango powder. Sauté for a minute.
  3. Mix Potatoes:
    • Add the mashed potatoes to the pan and mix well. Add salt and lemon juice. Cook for a few minutes and then let it cool. Form small balls from the mixture.

Prepare Batter:

  1. Mix Batter:
    • In a bowl, mix gram flour, salt, and water to make a thick batter.

Fry Vadas:

  1. Heat Oil:
    • Heat oil in a deep frying pan over medium heat.
  2. Coat and Fry:
    • Dip the potato balls in the gram flour batter and fry until golden brown and crispy. Drain on paper towels.

Prepare Sukhi Chutney:

  1. Roast Ingredients:
    • Dry roast grated coconut, dry red chilies, and groundnuts until golden brown.
  2. Grind:
    • Grind the roasted mixture with hing to a coarse powder.

Assemble Vada Pav:

  1. Toast Pav:
    • Lightly toast the pav in a pan with a little butter or ghee.
  2. Assemble:
    • Slice the pav, spread sukhi chutney on the inside, place a fried vada in between, and press lightly.

Serve:

  1. Serve Hot:
    • Serve hot with extra sukhi chutney or green chutney on the side.

Notes

  • Variation: Add a slice of cheese to the vada pav for a different flavor.
  • Variation: Add mint chutney or coriander chutney for a refreshing taste. We like to mix the tamarind and mint chutney together for more flavor and add to the top half of the pav (the crown of the bun) while adding the sukhi chutney to the bottom.
  • Variation: Toast the pav with pav bhaji masala, butter, and little bit of chopped coriander leaf for a richer taste.
  • Storage: Store any leftover vada pav in an airtight container in the refrigerator for up to two days.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/appetizers-street-food/vada-pav-recipe/