How to make Tasty Cheesy Garlic Vada Pav?

Vada Pav is a famous tasty food from Mumbai, and it’s also called as Indian burger. The classic Vada Pav consists of a highly spiced potato fritter sandwiched among gentle buns, served with variety of chutneys. In this recipe, we’re giving the traditional Vada Pav a scrumptious twist through adding cheese and garlic to create a Cheesy Garlic Vada Pav.

This article will walk you through the best & Tasty Cheesy Garlic Vada Pav.

What is Vada Pav?

Origins and History

Vada Pav originated in the bustling streets of Mumbai, India. It was invented as an affordable and quick snack for the city’s busy working class. Over time, it became a staple in Indian street food culture, loved by people of all ages.

Traditional Ingredients

The traditional Vada Pav consists of a spicy potato filling, known as “vada,” encased in a crispy coating and sandwiched between a soft pav bun. It is typically served with various chutneys and fried green chili for that extra kick.

Cheesy Garlic Vada Pav Recipe

Ingredients For the Green Chutney

• Half a handful of mint leaves
• 6-7 inexperienced chilies (modify to flavor)
• 10-12 cloves of garlic
• 1/2 teaspoon cumin seeds
• Salt to taste
• Juice of half of a lemon
• Cold water or multiple ice cubes

For the Dry Red Chutney

• 10-12 Kashmiri red chilies
• 5-6 everyday crimson chilies (for warmth)
• 1 bulb of garlic, peeled
• Half of cup roasted peanuts, skins removed
• Half of cup dried coconut, grated
• 1 tablespoon sesame seeds
• 1 teaspoon coriander powder
• Salt to flavor

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For the Vada (Potato Fritter)

• 3 pieces of ginger
• 1 bulb of garlic, peeled
• 7-8 hot chilies (regulate to flavor)
• 4 medium-sized potatoes, boiled and mashed
• 3 tablespoons oil
• Half of teaspoon mustard seeds
• A pinch of asafoetida (hing)
• A few fresh curry leaves
• 1/4 teaspoon turmeric powder
• Salt to taste
• Chopped coriander leaves

Besan Batter

• In a bowl, mix besan, rice flour, turmeric powder, red chili powder, hing, salt, and baking soda.
• Add water gradually to make a smooth, lump-free batter.

Frying Vada

• Make ball-sized portions of the aloo mixture.
• Dip each ball in the besan batter to coat well.
• Deep fry in hot oil until golden and crisp. Drain on kitchen paper to remove excess oil.
• Fry the green chilies in the same oil until blisters appear. Drain and set aside.

For the Garlic Butter

• 4 tablespoons Amul butter (or any butter of your desire)
• 10-12 cloves of garlic, beaten or chopped
• Chopped coriander leaves

Additional Ingredients:

• Pav buns
• Cheese slices or grated cheese
• Fresh inexperienced chilies for garnishing

Recipe Preparation

Vada Pav Chutney Recipe

Green Chutney Preparation

• Combine coriander leaves, mint leaves, green chilies, garlic, cumin seeds, salt, lemon juice, and a water in a blender.
• Blend until you’ve got a smooth, vibrant inexperienced chutney. Set aside.

Dry Red Chutney Preparation

• In a pan, dry roast the Kashmiri crimson chilies and ordinary purple chilies for 1-2 mins on medium warmth.
• Add the garlic, roasted peanuts, dried coconut, and sesame seeds to the pan. Roast for every other 2 mins.
• Allow the mixture to chill, then switch to a blender.
• Add coriander powder and salt, and mix until coarsely ground. Set apart.

Vada Pav Fritter Filling Preparation

• Crush ginger, garlic, and chilies collectively to shape a paste.
• Heat oil in a pan and add mustard seeds. Once they start to crackle, add Hinga, curry leaves, and the ginger-garlic-chili paste.
• Sauté for a few minutes, then add turmeric powder and salt.
• Add the smashed potatoes and mix well. Adjust seasoning as essential.
• Stir in chopped coriander leaves and set the combination aside to chill.

Garlic Butter Preparation

• Melt butter in a bowl.
• Add beaten garlic and chopped coriander to the melted butter and blend properly.

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The Vada Pav Preparation

• Slice the Pav buns in 1/2.
• Spread the prepared garlic butter on each aspects of the bun.
• Spread a layer of inexperienced chutney on one side of the bun.
• Place a Vada in between the two buns.
• Sprinkle some of the dry purple chutney over the potato filling.
• Add a slice or a few grated cheese on pinnacle.

Toast the Vada Pav

• Preheat the oven to a 100°C (212°F).
• Place the assembled Vada Pav on a baking tray lined with butter paper.
• Spread a touch more garlic butter on top of the buns.
• Bake inside the oven for about 30 minutes or till the cheese melts and the buns are slightly crispy.

Final Touch

• Garnish with sparkling green chilies.
• Serve warm and enjoy!

This Cheesy Garlic Vada Pav is a delightful fusion of flavors, combining the conventional highly spiced potato filling with the richness of cheese and the aroma of garlic. Perfect as a snack or a meal, it brings a unique twist to a cherished Indian avenue food classic. Enjoy this mouth-watering Vada pav with your loved relatives and buddies!

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