Homemade Vada Pav Recipe With Cheesy Aloo Vada
Vada Pav is one of Mumbai’s iconic street food dishes that has won the hearts of many across India. Imagine crispy, golden potato fritters wrapped inside soft, fluffy pav (bread) and topped with a spicy dry garlic chutney. It’s comfort food at its finest, and when paired with gooey cheese-filled aloo vadas, it becomes an irresistible treat. This recipe takes the classic Vada Pav up a notch by incorporating cheesy goodness into the aloo vada, making every bite even more indulgent.
Whether you’re enjoying it as a snack, serving it at a gathering, or simply craving a taste of Mumbai at home, this recipe is guaranteed to hit the spot. So let’s dive into making this lip-smacking, street food favorite!
Cuisine: Maharashtrian Recipes
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredients for Dry Garlic Chutney | Quantity |
|---|---|
| Oil | 2 teaspoons |
| Sesame Seeds (Til Seeds) | 1 teaspoon |
| Dry Red Chillies | 5 |
| Garlic Cloves | 1/2 cup |
| Dessicated Coconut | 1/4 cup |
| Salt | To taste |
| Ingredients for Vada Batter | Quantity |
|---|---|
| Gram Flour (Besan) | 2 cups |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Salt | To taste |
| Water | As required |
| Ingredients for Batata (Aloo Vada) | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Onion (finely chopped) | 1 |
| Ginger (finely chopped) | 1 inch |
| Garlic (finely chopped) | 4 cloves |
| Green Chillies (finely chopped) | 2 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Potatoes (boiled and mashed) | 4 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Leaves (finely chopped) | 2 sprigs |
| Britannia Cheese Cubes (chopped) | 4-5 cubes |
| Salt | To taste |
| Other Ingredients | Quantity |
|---|---|
| Pav Buns | 8 |
| Butter (Salted) | For toasting |
| Oil | For deep frying |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Serves: 4-6 people
Instructions
Step 1: Making the Dry Garlic Chutney Powder
- Heat 2 teaspoons of oil in a preheated pan over medium heat.
- Add 1 teaspoon of sesame seeds and 5 dry red chillies. Allow the sesame seeds to crackle.
- Add the 1/2 cup garlic cloves and sauté them until the raw smell disappears and they turn lightly golden.
- Stir in 1/4 cup dessicated coconut and salt to taste. Roast the mixture until it turns lightly golden, then turn off the heat.
- Allow the garlic mixture to cool completely.
- Once cooled, transfer the mixture into a blender and pulse it to make a coarse powder. Set aside.
Step 2: Preparing the Vada Filling (Batata Vada)
- Heat 1 tablespoon of oil in a pan. Once hot, add 1/2 teaspoon mustard seeds. Allow them to crackle.
- Add 1 finely chopped onion, 1-inch finely chopped ginger, 4 finely chopped garlic cloves, 2 chopped green chillies, and 1/4 teaspoon asafoetida. Sauté everything until the onions turn golden brown.
- Add the 4 boiled and mashed potatoes to the pan, followed by 1/2 teaspoon turmeric powder and salt to taste. Mix well and sauté for 3-4 minutes.
- Add 2 sprigs of chopped coriander leaves and stir to combine. Turn off the heat and let the mixture cool completely.
Step 3: Making the Vada Batter
- In a mixing bowl, combine 2 cups of gram flour (besan), 1/4 teaspoon turmeric powder, 1 teaspoon ajwain, and salt to taste.
- Gradually add water little by little to form a thick, smooth batter that coats the back of a spoon. Keep the batter aside.
Step 4: Shaping and Frying the Vadas
- Grease your palms with a little oil. Take a small, lemon-sized portion of the cooled potato mixture and flatten it slightly.
- Place a small cube of Britannia cheese in the center and carefully seal the edges of the potato mixture around the cheese to form a round ball. Repeat this step for the remaining mixture.
- Heat oil in a heavy-bottomed pan for deep frying on medium heat.
- Dip each cheese-filled potato ball into the batter, ensuring it is evenly coated. Slowly drop the coated vada into the hot oil, frying in batches to avoid overcrowding.
- Fry the vadas until golden brown and crispy. Remove them from the oil and drain excess oil on absorbent paper.
Step 5: Toasting the Pav Buns
- Slice the pav buns and smear a little salted butter on the inner sides of the buns.
- Toast the buttered pav on a preheated pan until slightly golden and crispy.
Step 6: Assembling the Vada Pav
- Take one toasted pav bun and smear some of the prepared dry garlic chutney on one slice of the bun.
- Place the cheesy vada in between the pav to create a sandwich.
- Serve the Homemade Vada Pav with Cheesy Aloo Vada hot, paired with chutneys like Date and Tamarind Chutney, Green Chutney, and a hot cup of Adrak Chai (Ginger Tea).
Serving Suggestions
- Serve the Vada Pav as a delightful tea-time snack or a light meal.
- Pair it with your favorite chutneys and a refreshing drink to complete the street food experience at home.
- Enjoy it fresh and hot for the best texture and flavor!
Tips
- For a more decadent version, you can add a slice of cheese to the pav before adding the vada for an extra cheesy experience.
- Ensure that the oil temperature is maintained at medium heat when frying the vadas for an evenly crispy texture.
- If you prefer a spicier chutney, you can add more green chillies or a pinch of red chili powder to the garlic chutney.
With its delicious layers of crispy, cheesy, and spiced goodness, this Homemade Vada Pav with Cheesy Aloo Vada is sure to become a favorite in your home. Perfect for rainy days, casual gatherings, or any time you’re in the mood for a comforting snack, this recipe will surely satisfy your street food cravings!
