Cheese Vada Pav Recipe

Hot, spicy and cheesy vada pav can be served anytime of the day. Using simple ingredients this dish is packed with flavor and taste.

Cheese Vada pav Recipe on Youtube English 😊

Ingredients for Batter:

1 1/2 Cups Chickpea /Gram Flour / Besan

1/2 Tbsp Red Chilly Powder

1/4 Tsp Asafetida

1 Pinch Cooking Soda

1/4 Tsp Carom Seeds

3 Tsp Hot Oil

Salt as per taste

Ingredients for Cheese Vada:

4 Medium Boiled Potato

1/4 Cup Finely Chopped Onion

1/4 Cup Finely Chopped Coriander

3 Sprigs Curry Leaves Finely Chopped

3 Spicy Green Chilies Finely Chopped

1/2 Tbsp Ginger and Garlic Paste

1/4 Tsp Red Chili Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Asafetida

1/4 Tsp Garam Masala

1/4 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds

1/2 Cup Cheddar and Mozzarella Cheese Cubes

2 Packs Pav Buns

Salt as per taste

Oil for frying

Prep:

Wash and boil 4 medium potatoes till tender, peel and reserve.

Wash, peel and grind equal amount of ginger and garlic.

Wash, peel and finely chop Onion

Separate the coriander and curry leaves and wash it, drain excess moisture pat dry and finely chop.

Wash and reserve the chilies.

Make sure the cheese is chilled for this recipe.

Sift the gram flour thrice and reserve in a mixing bowl.

Prepare Mint Mayo or Mint Chutney ahead of time. Follow the recipe videos for both the dishes.

Coriander and mint chutney recipe video 👍

Mint Mayonnaise Recipe Video 👍

Method to prepare the batter:

Heat 3 Spoons of oil on low flame.

To the sifted gram flour add chili powder, asafoetida, carom seeds, salt and cooking soda.

Add hot oil and mix well. Gradually add water and mix to form a smooth batter.

If we dip a spoon or finger the batter should coat the finger or spoon. the consistency should be slightly thinner than pancake batter.

Once the batter is formed cover and place it in the fridge till use.

Method to prepare the vadas:

Chop the cheddar and mozzarella cheese into tiny bite size cubes, place it in a airtight container refrigerated until use.

Heat a wok on medium flame. Add 2 tsp oil once the oil reaches temperature, add the mustard seeds and cumin seeds, allow it to sputter.

Add finely chopped onion, curry leaves, coriander leaves, chilies, ginger and garlic paste to the onions and fry till the onions turns transparent on low flame.

Add turmeric powder, chili powder, garam masala, cumin powder and salt to the onion and fry for a minute.

Once the masala has fried, crumble and add the potatoes to the masala and fry till the masala is well incorporated in the potatoes.

Fry the potato masala for few minutes. Remove from flame allow it to cool and place it in a airtight container refrigerated for 1 to 2 hours.

Prepare Cheese Vada Pav:

Once the potato, cheese and the batter has chilled, place a wok on medium flame, add oil for frying and place it on low flame till the oil reaches temperature.

Take slightly larger than a lime size potato filling, create a roundel. Gently press in the middle of the roundel and stuff it with cheddar and mozzarella cheese. Cover and create a roundel again and reserve.

 

Prepare a batch of 4 to 5 potato roundels and reserve.

Mix the batter once if needed add water and adjust the salt. Using gentle hands dip the potato in the batter, shake out excess batter and drop it in hot oil.

Fry the potato bonda for 2 minutes on each side until the batter is cooked and starts to turn golden in color.

Make sure to fry the bonda's on medium flame.

Once the bonda has turned golden drain from oil using a slotted spoon and reserve on a plate. Prepare the second batch following same steps.

Heat a tawa on medium flame, slice the pav into half and place it on the tawa. Toast the pav buns for 2 minutes on each side a tablespoon of butter can be used to toast the bread.

Place the pav on a serving plate. Spread mayo or mint chutney on the pav. Place the vada and gently press, grate some cheddar and mozzarella cheese on the vada. Gently press the other half of the bun on the vada and serve the cheese vada pav hot with fried chilies...Enjoy!