Kolhapuri vada paav | How to make Kolhapuri vada paav

By Prachi Gujar  |  16th Feb 2016  |  
4.0 from 1 review Rate It!
  • Kolhapuri vada paav, How to make Kolhapuri vada paav
Kolhapuri vada paavby Prachi Gujar
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

34

1





Video for key ingredients

  • How to make Idli/Dosa Batter

About Kolhapuri vada paav Recipe

A mouthwatering street food of Maharashtra, this dish is prepared by adding a special Kolhapuri punch making it more delicious.

Kolhapuri vada paav is a delicious dish which is enjoyed by the people of every age group. The recipe by Prachi Gujar teaches how to make Kolhapuri vada paav step by step in detail. This makes it easy to cook Kolhapuri vada paav in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Kolhapuri vada paav at home. This amazing and mouthwatering Kolhapuri vada paav takes 30 minutes for the preparation and 20 minutes for cooking. The aroma of this Kolhapuri vada paav is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kolhapuri vada paav is a good option for you. The flavour of Kolhapuri vada paav is palatable and you will enjoy each and every bite of this. Try this Kolhapuri vada paav and impress your family and friends.

Kolhapuri vada paav

Ingredients to make Kolhapuri vada paav

  • potatoes 3-4
  • ginger-garlic and green chilli paste 3-4 tbsp
  • curry leaves powdered or finely cut 1-2 tbsp
  • coriander (finely cut ) 3-4 tbsp
  • lemon juice 2 tbsp
  • 1 tsp oil
  • mustard seeds 1 tbsp
  • jeera 1 tbsp
  • hing (asofoetida ) 1/2 tsp
  • salt to taste
  • gram flour (besan flour) 2 cups
  • baking soda 1 tsp
  • 1 tsp salt (for the besan mixture )
  • oil to fry
  • Kolhapuri kanda lasun masala 2 tsp
  • tomato ketchup 4 tbsp
  • Paav Bread 4-5

How to make Kolhapuri vada paav

  1. Boil the potatoes in a pressure cooker until 4-5 whistles blow. After its cooked and cooled, peel and mash the potatoes.
  2. In a pan, heat the oil and add the mustard seeds, jeera and let it sizzle. Then add the hing (asofetida ), ginger-garlic and green chilli paste and half of the curry leaves.
  3. Saute it for 2 minutes until it turns into a light brown color. Then turn off the flame and add the turmeric powder.
  4. Add the above mixture into the potatoes along with salt, lemon juice, remaining curry leaves and coriander. Mix it properly and make lemon sized balls of the mixture.
  5. For the outer covering, mix the gram flour, salt and water to a semi-solid consistency( just like idli batter ). Add the baking soda just before you start to fry the vadas.
  6. Heat oil for deep frying. Once the oil is hot, add the baking soda into the gram flour mixture, mix and take the potatoes mixture balls, dip it in the gram flour and deep fry till they turn into a golden brown colour.
  7. To prepare the sauce, mix the tomato ketchup and kolhapuri kanda lasun masala and 1-2 tbsp water to make a thin sauce.
  8. Before serving, apply the sauce in between the bread and place the vada.
  9. Enjoy these delicious vada paavs with a cup of tea and some fried green chillies.

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Banu Pradeep2 years ago

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