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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.
For 4 servings
Prepare the Dry Garlic Chutney
Make the Potato Filling
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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.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 489.18 calories per serving with 19.94g of protein, it's a moderately challenging recipe perfect for snack or lunch or brunch.
Prepare the Batter and Shape the Vadas
Fry the Egg Vadas
Assemble the Egg Vada Pav
Add a small cube of mozzarella or processed cheese inside the potato filling along with the egg for a gooey, cheesy center.
Spread a layer of Schezwan sauce inside the pav along with the dry garlic chutney for a spicy, Indo-Chinese fusion flavor.
For a healthier option, shape the vadas, spray or brush them lightly with oil, and bake at 200°C (400°F) or air fry until golden and crisp. The texture will be less traditional but still delicious.
The combination of eggs and besan (chickpea flour) provides a high-quality protein boost, which is essential for muscle repair, growth, and overall body function.
Potatoes are a great source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Spices like turmeric, garlic, and ginger not only add incredible flavor but also possess anti-inflammatory and antioxidant properties that can contribute to overall health.
One Egg Vada Pav contains approximately 650-700 calories, primarily from the deep-fried vada, potato filling, and the pav. It's a hearty and energy-dense snack.
While delicious, Egg Vada Pav is a deep-fried street food and is high in calories and fats. The egg adds a good amount of protein. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, you can try baking or air-frying the vadas.
Yes, you can. The vada itself is naturally gluten-free as it uses besan (chickpea flour). To make the entire dish gluten-free, you must use certified gluten-free pav or bread rolls.
Yes, you can prepare the potato-coated egg balls and store them in an airtight container in the refrigerator for up to a day. Fry them just before serving for the best crispy texture. The batter should also be made fresh.
This can happen for a few reasons: the potato mixture was too warm or moist when shaped, the batter was too thin and didn't create a strong coating, or the oil was not hot enough, causing the vada to absorb too much oil and disintegrate.
Egg Vada Pav is a complete snack on its own. It is traditionally served with fried green chillies and sometimes a side of tamarind chutney or green chutney for extra flavor. A hot cup of masala chai pairs perfectly with it.