Why is my besan coating falling off while frying?

The batter is usually too thin or the oil is not hot enough. Make sure the batter is thick and the patties are fully coated before frying.

Can I skip the egg layer and still make this recipe?

Yes. You can serve the fried batata vada in pav with the same chutneys for a more classic vada pav style.

How do I keep the pav from getting soggy?

Toast the cut sides lightly and assemble right before eating. Also avoid adding too much green chutney at once.

What oil temperature is best for frying the vadas?

Use medium heat. If the oil is too hot, the coating browns before the inside heats through; too cool and the vadas absorb excess oil.

Can I reheat leftover Egg Vada Pav?

It is best fresh, but you can reheat the egg-wrapped vada in a pan or oven and toast fresh pav before assembling again.

Home / Recipes / maharashtrian / Egg Vada Pav

maharashtrianMediumeggetarian

Egg Vada Pav

RATING

4.4/5(78)

TASTE SCORE

9/10

A street-style twist on the Mumbai favorite, this Egg Vada Pav wraps a spicy potato patty in a layer of egg, then tucks it into soft pav with chutneys and a fried green chili for a filling, satisfying bite.

PREP

25m

COOK

30m

SERVES

1 PIECE

600 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Mash the potatoes and get the filling ready.
1.Place the boiled potato in a bowl and mash until mostly smooth.
2.Add cilantro and lemon juice to the bowl.
3.Keep the bowl aside while you make the tempering.
temper · ~2 min
Make the tempering for the potato filling.
1.Heat 2 tsp oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves, 4 chopped green chili, ginger, garlic, asafoetida, and turmeric powder.
4.Cook for 30 to 40 seconds until fragrant.
TIPKeep the heat medium so the garlic and spices do not burn.
mix · ~4 min
Finish the potato mixture.
Pour the hot tempering over the mashed potato, add the salt, and mix well. Divide the mixture into 4 equal balls, then flatten each one into a thick patty.
mix · ~4 min
Make the besan batter.
In a bowl, mix besan, red chili powder, baking soda, and a small pinch of salt. Add water little by little to make a thick, smooth batter that can coat the patties well.
TIPA thick batter gives the vada a proper shell and stops it from soaking too much oil.
fry · ~8 min
Fry the potato vadas.
1.Heat the oil for frying in a deep pan over medium heat.
2.Dip each potato patty in the besan batter and coat it well.
3.Slide the patties into the hot oil and fry until golden on all sides.
4.Lift them out and drain briefly.
TIPDo not crowd the pan or the batter can stick and the vadas may turn greasy.
fry · ~6 min
Wrap the vadas in egg.
1.Heat the remaining oil in a flat pan over medium heat.
2.Pour one beaten egg into the pan and spread it lightly.
3.Place one hot vada in the center and let the egg set around it.
4.Fold the egg over the vada and cook for 30 seconds more.
5.Repeat with the remaining eggs and vadas.
fry · ~2 min
Fry the green chili and toast the pav.
1.Fry the slit green chili for a few seconds until blistered and remove it.
2.Open each pav and toast the cut side lightly in the same pan.
assemble · ~3 min
Assemble the Egg Vada Pav.
1.Spread green chutney on one side of each pav.
2.Sprinkle dry garlic chutney on the other side.
3.Place one egg-wrapped vada inside each pav.
4.Tuck in a piece of fried green chili if you like extra heat.
serve
Serve the Egg Vada Pav hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the potato filling cool a bit before shaping, or the patties can turn sticky and crack in the oil.
2
Keep the besan batter thick enough to cling; if it runs off the patty, whisk in a little more besan.
3
Fry the vadas on medium heat so the shell turns crisp and golden before the potato center overheats.
4
Use hot, freshly fried vadas for the egg layer so the egg hugs the surface and folds neatly around it.
5
Do not overcook the egg wrap; once just set, fold it over the vada so it stays soft inside the pav.
6
Toast the pav in the same pan after the chili for extra flavor, but only lightly so it stays fluffy.
7
Assemble just before serving to keep the pav soft and the vada shell from losing its crunch.