Ingredients
Units
Scale
For the Besan Batter:
- 2 cups besan (gram flour)
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp ajwain (carom seeds)
- A pinch of baking soda
- Water (enough to make a smooth batter)
For the Aloo Vada Stuffing:
- 4-5 medium potatoes (boiled & mashed)
- 1 tsp cumin seeds
- 1 sprig curry leaves
- 2 tbsp ginger-garlic-green chili paste
- 1 tsp turmeric powder
- Salt to taste
- Handful of fresh coriander leaves (chopped)
Additional:
- Pav buns (6-8)
- Oil for Appe pan and potato filling
- Tamarind chutney (optional, for extra zing)
Instructions
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Making the Batter:
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Mix dry ingredients besan, ajwain, turmeric
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Stir in the baking soda & salt to taste
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Whisk lightly at first, then add water slowly to avoid lumps.
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Get it to coat your finger (when dipped) Uniform Paint Coverage
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Allow batter to rest 10 to 15 minutes to firm up better texture
Preparing the Potato Filling:
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Peel & mash the boiled potatoes when they are still warm and no lumps should be there.
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In a pan, heat oil on medium flame.
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Include the tempering: cumin and mustard seeds
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When it splutters, add curry leaves, and crushed garlic and green chilies
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Sauté until fragrant (30 seconds)
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Pour in the spices: Turmeric Salt, to taste
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Tang it up: Add lemon to the potato filling for a tangy flavor
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Mix tampering with mashed potatoes and chopped coriander leaves
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Cool completely before shaping
Make the Vada in Appe Pan:
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Begin by heating your appe pan on medium flame for at least 3-4 minutes.
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This preheating phase is CRUCIAL – it ensures even cooking & prevents sticking.
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Test the temperature by dropping a small amount of batter into one cavity; it should sizzle immediately but not burn.
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Add about half a teaspoon of oil to each cavity & let it heat until you see tiny bubbles forming.
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Shape the potatoes into lemon size ball and dip the balls in batter ensuring complete coating.
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Immediately place the vada in the center of each cavity.
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The first side typically takes 2-3 minutes to cook properly.
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You'll know it's ready to flip when the edges start turning golden brown & the surface appears set.
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Use a fork or specialized appe turning tool to gently flip each vada.
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The second side usually cooks faster, taking about 1-2 minutes to achieve that perfect golden color.
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Once the Vada feels set, you can remove them from the cavity and set aside on a plate.
Assemble the Vada Pav
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Cut pav horizontally without cutting all the way through
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Apply green chutney on one side of each pav.
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Then spread some sweet chutney on the other side
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Sandwich the hot vada between the halves of pavs
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Put red garlic chutney over the vada
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Serve hot accompanied by red garlic chutney.
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- Prep Time: 0 hours
- Cook Time: 0 hours
- Cuisine: Indian