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Homemade Vada Pav Recipe With Cheesy Aloo Vada
Maharashtrian RecipesSnackVegetarian

Homemade Vada Pav Recipe With Cheesy Aloo Vada

A vegetarian Maharashtrian Recipes recipe with sunflower oil, teaspoons sesame seeds (til seeds), dry red chillies. Ready in 55 min, serves 4.

Curated bySachin Deshmukh🇮🇳

Calories
1110kcal
Estimated Cost
₹650-800
Carbs114g
Protein47g
Fats52g
Servings Scaler
4

Instructions

33 steps
  1. 1

    To begin making the Homemade Vada Pav Recipe With Cheesy Aloo Vada we will first make the dry garlic chutney powder

    garlic - cloves(1/4 cup)turmeric powder (haldi)(1/4 teaspoon)cloves garlic - finely chopped(4)turmeric powder (haldi)(1/2 teaspoon)
  2. 2

    Into a preheated pan add oil, sesame seeds, dry red chillies, and allow the sesame seeds to crackle

    teaspoons sesame seeds (til seeds)(2)dry red chillies(5)mustard seeds(1/2 teaspoon)green chillies - finely chopped(2)
  3. 3

    Once done add the garlic cloves and roast them until the raw smell of the garlic goes away

    garlic - cloves(1/4 cup)cloves garlic - finely chopped(4)
  4. 4

    Once done add the desicated coconut, salt to taste

    dessicated coconut(1/2 cup)salt - to tastesalt - to tastesalt - to taste
  5. 5

    Roast until lightly golden in colour and turn off the heat

  6. 6

    Allow the garlic mixture to cool

    garlic - cloves(1/4 cup)cloves garlic - finely chopped(4)
  7. 7

    Once the mixture has cooled completely add it to the blender and blend to make a coarse powder

    turmeric powder (haldi)(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon)
  8. 8

    Keep aside

  9. 9

    The next step is to make the Vada for the Vada Pav

  10. 10

    Into a preheated pan add oil

  11. 11

    Once the oil is hot add the mustard seeds and allow it to crackle

    teaspoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)
  12. 12

    Once the mustard seeds have crackled add the onions, ginger, garlic, green chillies, asafoetida and saute until the onions soften and turn golden brown in colour

    teaspoons sesame seeds (til seeds)(2)dry red chillies(5)garlic - cloves(1/4 cup)mustard seeds(1/2 teaspoon)onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)green chillies - finely chopped(2)asafoetida (hing)(1/4 teaspoon)
  13. 13

    After the onions have changed colour add the boiled potatoes, turmeric powder and salt to taste

    salt - to tasteturmeric powder (haldi)(1/4 teaspoon)salt - to tasteonion - finely chopped(1)potatoes (aloo) - boiled and mashed(4)turmeric powder (haldi)(1/2 teaspoon)salt - to taste
  14. 14

    Mix well to combine and saute for 3 to 4 minutes

  15. 15

    Finally add the chopped coriander leaves, stir to combine and turn off the heat

    onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)green chillies - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2)britannia cheese cubes - chopped
  16. 16

    Allow the potato mixture to cool down before making the vadas

  17. 17

    While the potato mixture is cooling make the vada batter

  18. 18

    Into a mixing bowl add gram flour, turmeric powder, ajwain, salt to taste and add little water at a time to make a thick lump free batter which coats the back of the spoon

    salt - to tastegram flour (besan)(2 cups)turmeric powder (haldi)(1/4 teaspoon)ajwain (carom seeds)(1 teaspoon)salt - to tastewater - as requiredturmeric powder (haldi)(1/2 teaspoon)salt - to taste
  19. 19

    Keep aside

  20. 20

    Now grease your palms with oil

  21. 21

    Take a large lemon size portion of the potato mixture

  22. 22

    Flatten it and place a few chopped cheese cubes in the centre

    onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)green chillies - finely chopped(2)sprig coriander (dhania) leaves - finely chopped(2)britannia cheese cubes - chopped
  23. 23

    Bring the edges of the potato mixture together and seal

  24. 24

    Make a small disc and keep aside

  25. 25

    Shape and make similar cheese filled potato discs and keep them ready

    britannia cheese cubes - chopped
  26. 26

    Heat oil for deep frying in a heavy bottom pan on medium heat; dip and coat each of the vada balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color

    gram flour (besan)(2 cups)sunflower oil - for deep frying
  27. 27

    Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions

  28. 28

    Drain the fried Aloo Vadas on an oil absorbent paper and continue the frying process for the remaining vadas

    sunflower oil - for deep frying
  29. 29

    To Toast the pav buns smear butter over the buns and place them on a preheated pan

    pav buns(8)butter - for toasting the buns (optional)
  30. 30

    Toast until slightly golden and crisp

  31. 31

    To serve the Vada Pav With Cheesy Aloo Vada smear garlic chutney over one slice of the toasted pav bun

    garlic - cloves(1/4 cup)cloves garlic - finely chopped(4)
  32. 32

    Place the Vada between the pav to make a sandwich and serve hot

  33. 33

    Serve Homemade Vada Pav Recipe With Cheesy Aloo Vada as a tea time snack along with Date and Tamarind Chutney, Green Chutney and Adrak Chai

    green chillies - finely chopped(2)

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