Roasted Vada Pav

The staple food of Bombay and more importantly the whole state of Maharashtra. In similar context, it’s like hotdogs for New Yorkers and chips for the Britishers. If you have lived in Bombay, then I’m sure you have a vada pav. The main purpose of this website is so that everything can be cooked Jain and here it is, Jain Vada Pav and even better, it’s roasted. Buy a packet of pav, so that you can put the vada in it and savour the complete experience of eating a Vada Pav. Ready to cook?

Print Recipe
Vada Pav
Course Snacks
Servings
6-8 vadas
Ingredients
vada
tempering
batter for vada
Course Snacks
Servings
6-8 vadas
Ingredients
vada
tempering
batter for vada
Instructions
For vada
  1. Combine all the ingredients mentioned under 'Vada' and mix well.
For tempering
  1. Heat the oil in a small temper bowl. First add urad dal.
  2. Now add the remaining ingredients mentioned in 'Tempering' except hing.
  3. Add hing and pour this on the mixture you made for the vada.
  4. Divide the mixture into approximately 20 small balls.
Batter for vada
  1. Mix all the ingredients mention under 'Batter for Vada' and make a batter.
How to proceed
  1. Put an appam pan on the gas, add a drop of oil in each bracket.
  2. Pour the vada in batter and put it in an appam pan.
  3. Cook both the sides for 2 - 3 minutes.
Setting up the vada pav
  1. Cut the pav, apply ghee and roast it on tava.
  2. Now apply green chutney, put some peanut masala, jain vadapav masala, methi masala and sweet chutney.
  3. Put the vada in the pav and it's ready to be served. 🙂

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