Vada Pao/ Potato Fritter in Bun
Street style vada pao recipe
Ingredients
- 4 units Bread bun
- 4 units Potato (Boiled and mashed)
- 250 grams Gram flour (Also known as chickpea flour or besan)
- 1 teaspoon Salt (Divided use)
- 1 unit Onions (Chopped)
- 4 units Green chillies (Fried for garnish)
- 0.5 teaspoon Red chilli powder (Divided use)
- 0.25 teaspoon Coriander powder
- 0.5 teaspoon Chaat masala
- 3 cups Oil (For deep frying)
- 0.5 cup Water (For batter preparation)
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Instructions
- 1In a bowl, combine 250 grams of gram flour, 0.25 teaspoon of red chilli powder, and 0.25 teaspoon of salt. Gradually add water to form a thick batter.
- 2In another bowl, mash 4 boiled potatoes. Add 0.25 teaspoon of salt, 0.25 teaspoon of red chilli powder, 0.25 teaspoon of coriander powder, and 0.5 teaspoon of chaat masala. Mix well and form small balls.
- 3Heat oil in a deep pan. Dip the potato balls into the batter, ensuring they are fully coated, and carefully place them in the hot oil. Fry until golden brown on both sides.
- 4Slice the bread buns in half. Optionally, spread green chutney or ketchup on one side. Place chopped onions, a fried green chilli, and a potato fritter inside each bun. Lightly toast on a pan if desired.
- 5Serve the vada pao hot with your choice of chutney or ketchup.
