🥔 Vada Pav – Cooking Procedure will keep you hooked till the end of the post.
First, we boil the potatoes…
Yes, the same potatoes that will soon steal your diet and your heart 💔🥔
Mash them well—no lumps, we want flavour, not surprises.
🔥 Let the Drama Begin
Heat oil, add mustard seeds, curry leaves, ginger, garlic, and chillies.
If your kitchen doesn’t smell amazing yet, are you even cooking? 😌
Add spices, salt, and mix in the potatoes like you mean it.
🌶️ The Plot Twist
Now comes the fusion moment—Schezwan sauce / peri-peri spice enters the chat 🔥
Because why stay traditional when you can be deliciously extra?
🟡 Shape & Dip
Roll the mixture into balls (perfectly imperfect).
Dip them into besan batter—like giving your vada a cozy winter jacket.
🍳 Fry Till Golden
Deep fry until crispy and golden brown.
This is the point where everyone gathers in the kitchen asking,
“Bas hogaya?” 👀
🥖 Assemble the Legend
Butter the pav generously (we don’t count calories here).
Add mint mayo, tamarind BBQ chutney, place the hot vada inside,
sprinkle chaat masala and whisper, “You’re beautiful.”
✨ Final Touch
A dash of peri-peri, a fried chilli on the side,
and boom—street food, but make it fusion 💥
Warning ⚠️
May cause instant cravings, repeat orders, and emotional attachment to vada pav 😋
Hope you have enjoyed the detailed recipe. Stay tuned for more 😉