Pav pakoda is a famous street food of Gujarat. The taste of this dish is slightly spicy and tangy. It is a lip-smacking recipe made with potato masala coated with bread slices and a gram flour-based batter. It is served with special masala, chutney, and fried chillies. It is ideal to be served as an evening snack with a cup of tea or coffee. So, with just a few basic ingredients, you can try out this tasty and street-style pav pakoda.
The key to making tasty batata vada at home are;
- Firstly, the besan batter should have a pouring consistency and should coat the backside of a spoon evenly. Whisk the besan batter for 2-3 minutes to incorporate air particles and make the batata vada fluffy.
- The taste of the batata masala is slightly spicy and tangy. You can adjust the number of green chillies and spices according to your taste.
- Deep fry the pakoda on medium flame until it is evenly cooked. Avoid frying it on high or low flame.
- Lastly, pav pakoda tastes great when served hot with special masala, fried chillies, and chutney.
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Recipe video
Pav pakoda recipe | pav pakora | street style pav pakoda
Ingredients
For aloo masala
- 3 medium size boiled potatoes
- ½ cup chopped onion
- 2 tbsp oil
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp coarsely crushed dry coriander seeds
- Pinch of hing
- 3-4 chopped green chilli
- ½ tsp turmeric powder
- 1 tbsp Kashmiri red chilli powder
- 1 tsp coriander powder
- 1 tsp dry mango powder
- ½ tsp garam masala
- Salt to taste
- Some coarinder leaves
For besan batter
- 2 cup besan - gram flour
- Salt to taste
- ½ tsp turmeric powder
- Pinch of hing
- 1 tsp red chilli powder
- ¼ tsp or pinch of baking soda
- 1 tbsp hot oil
- 1 +1/4 cup water
Other ingredient
- 25 small size pav or 8 regular pav
- Oil for frying
For imli-gud chutney
- ¼ cup imli - tamarind pulp
- ½ cup jaggery
- 5-6 garlic cloves
- 2 green chilli
- 1 inch ginger
- 1 tsp white sesame seeds
- 1 tbsp coriander seeds
- 1 tbsp kashmiri red chilli powder
- Salt to taste
- ½ cup water
For chilli-peanut chutney or yellow chutney
- ½ cup roasted peanuts
- ½ cup chopped green chilli
- Salt to taste
- ¼ tsp turmeric powder
- Pinch of hing
- 1.5 tbsp lemon juice
- 4 tbsp water
- 1 tbsp oil
For special masala
- 1 tbsp red chilli powder
- 1 tbsp chaat masala
- 1 tsp black salt
Serving
- Fried chillies
- Onion slices
Instructions
Making aloo masala
- In a mixing bowl, mash boiled potatoes. add chopped onion in it.
- Now in a tadka pan, add cumin seeds, fennel seeds, coarsely crushed coriander seeds, pinch of hing and chopped green chilli. saute it.
- Now add turmeric powder and mix well. Add tadka into potato masala.
- Then add red chilli powder, coriander powder, dry mango powder, garam masala, salt and coriander leaves. Mix well.
- Spicy and tasty aloo masala is ready
Making besan batter
- In a mixing bowl, add the besan, salt, turmeric powder, hing and red chilli powder. mix well.
- add water gradually to make a smooth and thin coating consistency of batter also make sure there should not be any lumps.
- Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowing consistency.
- Once whisked well, let the batter rest for a minimum time of 10-15 minutes.
Making pav pakoda
- Now take a small size bun or regular bun. Make a slits into centre, fill masala into centre and make all buns into same way. (refer video)
- Then in a besan batter add pinch of baking soda and hot oil. mix well.
- Add stuffed buns into batter and coat it properly.
- Heat oil on medium heat and deep fry pakoda in hot oil on medium flame until they are crispy & golden brown in colour.
- Now drain off over wire rack and fry all vada into same way.
- Cut pav pakoda into half and sprinkle special masala on it.
- Serve pav pakoda with chutney, fried chillies and onion slices.
Making special masala
- In a mixing bowl, add red chilli powder, chaat masala and black salt. mix well.
- Special masala is ready.
Making imli-gud chutney
- In a mixture jar imli pulp, jaggery, garlic cloves, green chilli, ginger, white sesame seeds, coriander seeds, red chilli powder, salt and water.
- Grind it into smooth paste.
- Imli-gud chutney is ready to serve
Making chilli-peanut chutney
- In a mixture jar, add roasted peanutes, chopped green chilli, salt, turmeric powder, hing, lemon juice, oil and water.
- Grind it into smooth paste.
- Chilli-peanut chutney is ready serve with pav pakoda
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