Vada Pav Tacos

A fusion of Indian street food and Mexican cuisine, Vada Pav Tacos are a delicious and innovative twist on the classic Vada Pav.

Vada Pav Tacos

Ingredients

  • 4 pav buns
  • 1 cup gram flour (besan)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp baking soda
  • 4 boiled potatoes, mashed
  • 1/2 cup peanuts, roasted and crushed
  • 1/2 cup fresh coriander, chopped
  • 4 garlic cloves, minced
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 4 green chilies, finely chopped
  • 1 tsp sugar
  • Salt to taste
  • Oil for frying

Instructions

  1. In a bowl, mix gram flour, turmeric powder, red chili powder, baking soda, and salt. Add water to make a smooth batter.
  2. In a separate bowl, mix mashed potatoes, crushed peanuts, coriander, and salt. Divide the mixture into 4 equal parts and shape them into patties.
  3. Heat oil in a pan. Dip the potato patties in the gram flour batter and deep fry until golden brown. Drain on paper towels.
  4. In a small pan, heat some oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add garlic, green chilies, and sugar. Cook for a minute and then add the fried potato patties. Mix well and cook for 2-3 minutes.
  5. Cut the pav buns in half and lightly toast them on a pan.
  6. Place the vada (potato patty) in the center of each pav bun. Serve hot with your favorite taco toppings like salsa, guacamole, and shredded lettuce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
8g
Fat
15g

Supplies

Frying pan Bowls Knife Spatula Measuring cups and spoons

Tools

Stove Toaster

Serving suggestions

Serve the Vada Pav Tacos with a side of mint chutney and tamarind chutney for an extra burst of flavor.

Tips & tricks

For a healthier version, you can also bake the potato patties in the oven instead of deep frying them.

Cost

$10