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3.5 from 2 votes
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Sweet potato vada pav

A popular Indian street food with sweet potato fritters and a spicy garlic chutney powder

Course: Appetizer, Snack
Cuisine: North Indian
Ingredients
For the vada:
  • 1 large sweet potato
  • 1 tbsp minced garlic and ginger or use ginger-garlic paste
  • 4-5 roughly torn curry leaves
  • 2-3 tbsp finely chopped fresh coriander leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp or more chilli powder
  • 1 green chilly finely chopped
  • 1/4 tsp asafoetida
  • salt to taste
  • oil as needed
For the batter:
  • 1/2 cup besan
  • 1/4 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp baking soda
  • salt to taste
For the spicy chutney:
  • 2 tbsp walnuts
  • 2 tbsp pisatchio or use peanuts instead of walnuts & pistachios as per the original recipe
  • chilli powder as per your spice levels
  • 1/2 tsp amchur / dry mango powder
  • 1/4 tsp cumin seeds
  • 1 garlic
Instructions
Spicy chutney:
  1. Lets make the spicy chutney first. Dry roast the nuts and garlic until you get a nice aroma.
  2. Dry roast the cumin and amchur, chilly powder for a minute. Take care not to burn the spices. Grind all the ingredients (nuts, garlic, and spices) to a coarse powder. Add salt to taste and set aside.
For the vada:
  1. Boil the sweet potato until they are soft and cooked. Peel the skin and mash the sweet potato. Its ok to have few small chunks here and there.
  2. In a pan, add 1 tbsp oil/ghee. When hot, add mustard, cumin seeds, green chilly, ginger, garlic, curry leaves and let the mustard splutter.
  3. Add the mashed sweet potato, turmeric, chilly powder and salt and saute until they are well combined and the raw smell of garlic is some what gone.
  4. Let the mixture cool. Add the fresh coriander leaves and mix well.
  5. For the batter, add besan in a bowl and water little to little to make a batter of pouring consistency. It should not be very watery though.
  6. Mix rest of the ingredients for the batter. Set it aside for 10-15 minutes.
  7. Make medium lemon sized balls of the sweet potato filling and dip it in the batter.
  8. Add little oil in your paniyaram/appe pan and fry the balls until they turn golden on both sides. (If you are not worried about calories, go ahead and deep fry them until they are crispy and golden)
Serving:
  1. Heat the pav/dinner rolls in a tawa. Add the spicy chutney on one side of the pav.
  2. If you are using green chutney, add it on the other side.
  3. Place the vada/patties in the middle and serve immediately!!