Tiny Vada Pao Recipe

Add Review
Tiny Vada Pao
How to make Tiny Vada Pao
  • Chef: Manoj Pandey
  • Restaurant: Duty Free
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Tiny Vada Pao Recipe: A popular street food from Mumbai! Vada Pao is one of the most loves food across India. Vada made of spices and potatoes sandwiched between toasted pao bread, this dish is a filling meal that you can have for a light lunch or brunch or as an evening snacks. Spicy, crunchy and filling, you won't be able to resist making this everyday at home.

Ingredients of Tiny Vada Pao

  • For potato mix:
  • 1 cup potatoes (boiled and mashed)
  • 1 tbsp garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp coriander cumin powder
  • 1 tsp red chilli powder / cayenne pepper
  • 1/2 tsp turmeric
  • 1 tbsp lime juice
  • 1 tbsp oil
  • to taste salt
  • For fritters:
  • 3/4 cup chickpea flour
  • salt, to season
  • 1 tsp red chillli powder
  • 1 1/4 cup water
  • oil to deep fry
  • 3 pieces pao bread
  • 1 tsp oil
  • For assembling:
  • 1/4 cup tamarind sauce
  • 1/4 cup green chutney
  • 1/8 cup sweet yogurt

How to Make Tiny Vada Pao

  • 1.Heat oil in a pan. Once hot, add cumin seeds, chopped ginger and garlic.
  • 2.When the garlic and ginger turn golden, add all the spice powders, salt and mashed potatoes.
  • 3.Mix well and turn the heat off. Add the lime juice and chopped cilantro for garnish.
  • 4.Once the potato mixture cools down, divide the mixture into 10-12 equal portions and shape them into pin pong sized balls.
  • 5.Mix the chickpea flour, salt and chili powder. Add water in small quantities & mix well until you make a pancake (or dosa) like batter.
  • 6.Heat up the oil for frying.
  • 7.Coat each ball with the batter and drop into the hot oil. Do not overcrowd the oil (it brings down the temperature of oil all of a sudden).
  • 8.When they turn golden, drain them onto some paper towels. Set Aside.
  • 9.For the bread baskets, cut the bread into a discs using a cutter or just cut the crusts off.
  • 10.Flatten out the bread discs slightly using a rolling pin.
  • 11.Grease a muffin pan and set the rolled out bread discs in it.
  • 12.Bake at 350°F for 5-7 min or until it gets toasted slightly. We do not want the bread to dry up. It has to be like toast; crispy outer layer but soft.
  • 13.Once done, Set aside and cool the baskets for 5 minutes.
  • 14.When you are ready to serve, start assembling the vada pav bites.
  • 15.Place a little bit of tamarind sauce in the basket (depending on your taste), place the potato fritter on it.
  • 16.Now, pipe some green chutney on top and sprinkle some spicy garlic chutney.
  • 17.Elegant, mini vada pav bites are ready to be served.
Key Ingredients: potatoes (boiled and mashed), garlic, ginger, cumin seeds, coriander cumin powder, red chilli powder / cayenne pepper, turmeric, lime juice, oil, salt, chickpea flour, salt, to season, red chillli powder, water, oil to deep fry, pao bread, oil, tamarind sauce, green chutney, sweet yogurt