A creative twist on Mumbai's favorite street food! A perfectly boiled egg is wrapped in a spicy potato mixture, fried in a crispy chickpea batter, and tucked into a soft pav with zesty chutneys. It's a protein-packed, flavorful snack.
Prep30 min
Cook20 min
Servings4
Serving size: 1 serving
553cal
20gprotein
68gcarbs
23g
Ingredients
4 piece Egg (hard-boiled and peeled)
300 g Potato (about 2 medium, boiled, peeled, and mashed)
1 cup Besan
2 tbsp Rice Flour (optional, for extra crispiness)
4 piece Pav (soft bread rolls)
2 tbsp Vegetable Oil (for tempering the potato filling)
The ultimate comfort food! Crispy, protein-packed Egg Vada Pav – perfectly spiced for an energy-giving street food treat.
This maharashtrian dish is perfect for snack. With 553.25 calories and 20.4g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 piece
Green Chilli
(finely chopped)
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
2 tbsp Coriander Leaves (chopped)
1 tbsp Lemon Juice
2.5 tsp Red Chilli Powder (divided: 0.5 tsp for batter, 2 tsp for chutney)
0.25 tsp Baking Soda
0.5 cup Dessicated Coconut (unsweetened)
8 cloves Garlic
0.75 cup Water (or as needed for batter)
1.5 tsp Salt (divided, or to taste)
Instructions
1
Prepare the Dry Garlic Chutney
In a small pan, dry roast the dessicated coconut on low heat for 2-3 minutes until it turns light golden and aromatic. Transfer to a plate and let it cool.
In the same pan, dry roast the garlic cloves for 2-3 minutes until they are fragrant and have light brown spots. Let them cool completely.
Once cooled, add the roasted coconut, garlic, 2 tsp of red chilli powder, and 0.5 tsp of salt to a grinder jar. Pulse a few times to get a coarse, crumbly powder. Set aside.
2
Make the Potato Filling
Heat 2 tbsp of oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
Add the asafoetida and curry leaves, and sauté for 30 seconds.
Stir in the chopped green chillies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
Add the mashed potatoes, turmeric powder, and 0.75 tsp of salt. Mix thoroughly to combine all the ingredients.
Cook for 2-3 minutes, stirring occasionally. Turn off the heat and mix in the chopped coriander leaves and lemon juice.
Transfer the mixture to a plate and allow it to cool down completely.
3
Prepare the Batter and Shape the Vadas
In a mixing bowl, combine the besan, rice flour, 0.5 tsp red chilli powder, baking soda, and the remaining 0.25 tsp of salt.
Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like that of pancake batter, thick enough to coat the back of a spoon.
Once the potato mixture is cool, divide it into 4 equal portions. Take one portion, flatten it on your palm, place a hard-boiled egg in the center, and carefully wrap the potato mixture around the egg to form a smooth, compact ball. Repeat for all eggs.
4
Fry the Egg Vadas
Heat the oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
Carefully dip one potato-coated egg ball into the besan batter, ensuring it is evenly coated on all sides.
Gently slide the coated vada into the hot oil. Fry 1-2 vadas at a time to maintain the oil temperature and prevent them from sticking.
Fry for 4-5 minutes, turning occasionally, until the vada is golden brown and crisp all over.
Remove the fried vadas with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.
5
Assemble the Egg Vada Pav
Take a pav and slice it horizontally, leaving one edge intact to form a hinge.
Generously sprinkle 1-2 teaspoons of the prepared dry garlic chutney on the inside surfaces of the pav.
Place a hot, freshly fried egg vada in the center of the pav.
Gently press the pav together and serve immediately, optionally with fried green chillies on the side.
