Most of us love potatoes. And why not, after all there are tonnes of dishes we can make using potatoes. One my favorites is Vada Pav. Born and brought up in Mumbai, I have developed a craving for the road side dish Vada Pav which is a favorite food for many Mumbaiites. It is nothing but Aloo Bonda sandwiched between a bun, topped with spicy green chutney, tamarind chutney and dried garlic chutney.  

After moving to United States I had to kill my craving for this road side favorite Vada Pav. I knew how to make it, but the thought of going through the elaborate procedure for only two pieces of potato balls was discouraging. Until one day my friend suggested that I could make a large quantity at once and freeze the potato balls and use as required.

So here is the recipe for Vada Pav and guess what, you can enjoy them instantly whenever you like. But before that we need to get the major work done – make the potato balls. For the Potato Ball (Also known as Aloo Bonda, Batata Vada):

  1. Prepare a paste of 8-9 green chillies, 2-3 cloves garlic, 1 inch ginger. Alternately you can use ready paste as follows: 1 tbsp green chilli paste, 2 tsp garlic paste, 1 tsp ginger paste.
  2. Take 3 big potatoes, boiled, peeled and mashed coarsely.
  3. Heat 1 tbsp oil in a Pan. Add 3/4 tsp mustard seeds, 1/4 tsp cumin seeds, 1/4 tsp asafoetida.
  4. When the seeds crackle add 8-10 curry leaves and the green chilli, garlic and ginger pastes and let it cook for a few seconds.
  5. Then add 1/2 tsp turmeric and 1/2 cup finely chopped onion. Wait till the onions becoe translucent.
  6. Fold in the mashed potatoes, 1/2 tsp garam masala, salt to taste, 1/4 tsp sugar, juice of 1 lemon and 1/4  cup finely chopped cilantro. Remove from fire. Cool.
  7. Make small balls of this mixture, about the size of a ping pong ball. Leave aside.
  8. In a separate bowl, mix 1 cup of gram flour (Besan), 1 tbsp rice flour (optional), 1/4 tsp turmeric, 1/2 tsp red chilli powder, salt to taste, a pinch of baking soda, and 2 tsp hot oil. Make a thick batter of smooth consistency using water.
  9. In a frying pan, heat enough oil for frying the potato balls.
  10. Dip the potato balls in the preprared batter and then fry in hot oil till golden brown.
  11. Blot the extra oil on a paper towel.
  12. The potato balls are ready to use.
  13. If you want to store them in the freezer, wait till it is completely cooled down, and then store in airtight zip locks.
  14.  Whenever you wish to use these frozen potato balls, thaw only the required number of pieces in a microwave and then toast lightly in a convential oven.
  15. Serve as it is with green chutney and tamarind chutney or
  16. Sandwich between regular buns ( best with pav bhaji bread  available in hot breads). Spread green chutney, tamarind chutney and dry garlic chutney on the innner side of the bun and place 1 or 2 potato balls in between. Serve Hot. You can lighly toast the bread as well.