Vada Pav / Potato Bhonda
A popular Indian street food snack consisting of spicy mashed potato balls coated in gram flour batter and deep-fried to a golden brown. Served with chutney or inside a pav (bread roll).
Ingredients
- 6 medium Potato (Boiled, peeled, and mashed)
- 2 medium Onions (Finely chopped)
- 0.5 teaspoon Ginger garlic paste
- 2 small Green chillies (Finely chopped)
- 1 sprig Curry leaves (Finely chopped)
- 1 tablespoon Coriander leaves (Finely chopped)
- 1 teaspoon Salt (Adjust to taste)
- 1 cup Oil (For sautéing and deep frying)
- 4 tablespoons Gram flour (For coating the potato balls)
- 0.5 teaspoon Jeera (cumin seeds)
- 4 tablespoons Water (Approximate, for batter)
- 0.5 teaspoon Turmeric
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Instructions
- 1Boil the potatoes in a pressure cooker until tender. Once cooked, peel and mash them thoroughly. Set aside.
- 2In a pan, heat oil and add jeera to crackle. Add onions, ginger-garlic paste, and green chillies. Sauté until onions are translucent. Add turmeric, curry leaves, coriander leaves, mashed potatoes, and salt. Mix well and cook for 5 minutes. Allow to cool and form into balls.
- 3In a bowl, mix gram flour with water, a pinch of salt, and turmeric to form a smooth, thin batter.
- 4Dip each potato ball into the gram flour batter, ensuring it is fully coated. Deep fry in hot oil until golden brown. Drain on paper towels.
- 5Serve the vada pav hot with sauce or coriander chutney, or place inside a pav (bread roll) for a traditional serving.
