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A delightful Goan twist on the classic Mumbai street food! Spiced potato fritters, infused with fresh coconut and mustard seeds, are tucked into soft pav with a fiery dry garlic chutney. A perfect tea-time snack that brings the flavors of the Konkan coast to your kitchen.
For 4 servings
Prepare the Goan Potato Filling
Make the Besan Batter
This recipe goes great with these complete meals
A delightful Goan twist on the classic Mumbai street food! Spiced potato fritters, infused with fresh coconut and mustard seeds, are tucked into soft pav with a fiery dry garlic chutney. A perfect tea-time snack that brings the flavors of the Konkan coast to your kitchen.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 737.42 calories per serving with 24.42g of protein, it's a moderately challenging recipe perfect for snack or brunch or lunch.
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Fry the Vadas and Chilies
Assemble and Serve
For a lower-calorie version, shape the potato patties and cook them in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway through. Note that this will alter the classic texture.
Increase the number of green chilies in the filling and add a pinch of garam masala for extra warmth and spice.
Serve with a side of green coriander-mint chutney or a sweet tamarind chutney for a different flavor profile alongside the dry garlic chutney.
Potatoes are a rich source of complex carbohydrates, which are the body's primary fuel source, providing sustained energy.
The spices used in the tempering, such as ginger, asafoetida, and turmeric, are well-known in Ayurvedic traditions for their digestive properties, helping to reduce bloating and improve gut health.
The batter is made from besan (gram flour), which is derived from chickpeas. It provides a good source of plant-based protein, essential for muscle repair and growth.
The Goan version distinguishes itself from the classic Mumbai Vada Pav by incorporating ingredients typical of Konkan cuisine. The potato filling is tempered with mustard seeds and curry leaves and includes fresh grated coconut, which adds a subtle sweetness and unique texture.
As a deep-fried snack, Batata Vada Pav is high in calories and fat and is best enjoyed in moderation as a treat. The potatoes provide carbohydrates for energy, and spices like turmeric and ginger offer some health benefits.
A single Goan Batata Vada Pav (one piece) contains approximately 350-420 calories, depending on the size of the vada and the amount of oil absorbed during frying. A full serving of two pieces would be double that amount.
Yes, you can prepare the potato filling up to 24 hours in advance. Store it in an airtight container in the refrigerator. Shape the vadas just before you are ready to fry them.
This can happen for two main reasons: the potato mixture was too moist, or the batter was too thin. Ensure your boiled potatoes are relatively dry and the batter is thick enough to form a protective coating around the filling.
Traditionally, a specific type of soft, fluffy, and slightly sweet bread roll called 'ladi pav' is used. If you can't find it, soft dinner rolls or brioche slider buns are good substitutes.
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