Masala Vada Pav Recipe

Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavors and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sunset! The presentation of the food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. 
Everybody knows about the unbeatable taste of Mumbai’s chaats! But there is so much more to explore and savor in the other regions of Maharashtra. 

Prep Time: 26-30 minutes

Cook time: 26-30 minutes

Serve: 4

Level Of Cooking: Moderate

Taste: Tangy

Ingredients for Masala Vada Pav

• Vada

• Large potatoes boiled, peeled and mashed 4

• Oil 2 tablespoons

• Mustard seeds 1 teaspoon

• Asafoetida 1 teaspoon

• Curry leaves 5-6

• Ginger-garlic-green chilli-coriander leaf paste 1 1/.2 tablespoons

• Turmeric powder 3/4 teaspoon

• Salt to taste

• Fresh coriander leaves chopped 1 tablespoon

• Gram flour (besan) 2 cups

• Cumin powder 1 teaspoon

• Coriander powder 1 teaspoon

• Red chilli powder 1 teaspoon

• Baking soda 1 pinch

• Masala pav

• Pavs slit 8

• Butter as required

• Large onion finely chopped 1

• Ginger-garlic paste 1 tablespoon

• Large tomato finely chopped 1

• Small green capsicum finely chopped 1

• Fresh coriander leaves chopped 2 tablespo to garnish

• Red chilli paste 1 tablespoon

• Pav bhaji masala 1 tablespoon

• Salt to taste

• Lemon juice 1 teaspoon

• Green coconut chutney to serve

Method

Step 1

Heat oil in non-stick pan, add mustard seeds and let them splutter. Add ½ tsp asafoetida, curry leaves and ginger-garlic-green chilli-coriander leaf paste, mix well and sauté for 2 minutes.

Step 2

Add ¼ turmeric powder and potatoes and mix well. Add salt and fresh coriander leaves and mix well. Set aside to cool.

Step 3

Take gram flour in a bowl, add cumin powder, coriander powder, red chilli powder, remaining asafoetida, remaining turmeric powder, salt, baking soda and sufficient water, and whisk well to make a semi-thick batter.

Step 4

Heat sufficient oil in a kadai.

Step 5

Divide the potatoes mixture into equal portions, shape them into balls and flatten them slightly. Dip each portion in the gram flour batter and slide into hot oil. Deep-fry till golden and crisp on the outside. Drain on absorbent paper.

Step 6

Heat 2 tbsp butter in non-stick tawa, let it melt. Add onion and sauté till golden brown.

Step 7

Add ginger-garlic paste, mix well and sauté for 30 seconds. Add tomato, mix well and sauté for 4-5 minutes or till pulpy. Add capsicum, coriander leaves and red chilli paste and mix well.

Step 8

Add pav bhaji masala, salt and ½ cup water. Mash the mixture well with a masher. Cook for 1-2 minutes. Add remaining butter and lemon juice and mix well. Slide the cooked mixture on the sides of the tawa.

Step 9

Add a little butter in the middle of the tawa and let it melt. Place the pavs on it and cook for 30 seconds.

Step 10

Flip them and apply ¾ of the cooked mixture on the inner side, fold in half. Apply the remaining mixture on top of the pavs. Cook for 30 seconds.

Step 11

Transfer 2 pavs onto each plate, place one cooked vada in the middle of each masala pav. Sprinkle some coriander leaves on top. Serve hot with green coconut chutney.