Egg Vada Pav
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
- In a small pan, dry roast the dessicated coconut on low heat for 2-3 minutes until it turns light golden and aromatic. Transfer to a plate and let it cool.
- In the same pan, dry roast the garlic cloves for 2-3 minutes until they are fragrant and have light brown spots. Let them cool completely.
- Once cooled, add the roasted coconut, garlic, 2 tsp of red chilli powder, and 0.5 tsp of salt to a grinder jar. Pulse a few times to get a coarse, crumbly powder. Set aside.
Make the Potato Filling
- Heat 2 tbsp of oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
- Add the asafoetida and curry leaves, and sauté for 30 seconds.
- Stir in the chopped green chillies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
- Add the mashed potatoes, turmeric powder, and 0.75 tsp of salt. Mix thoroughly to combine all the ingredients.
- Cook for 2-3 minutes, stirring occasionally. Turn off the heat and mix in the chopped coriander leaves and lemon juice.
- Transfer the mixture to a plate and allow it to cool down completely.
Prepare the Batter and Shape the Vadas
- In a mixing bowl, combine the besan, rice flour, 0.5 tsp red chilli powder, baking soda, and the remaining 0.25 tsp of salt.
- Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like that of pancake batter, thick enough to coat the back of a spoon.
- Once the potato mixture is cool, divide it into 4 equal portions. Take one portion, flatten it on your palm, place a hard-boiled egg in the center, and carefully wrap the potato mixture around the egg to form a smooth, compact ball. Repeat for all eggs.
Fry the Egg Vadas
- Heat the oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
- Carefully dip one potato-coated egg ball into the besan batter, ensuring it is evenly coated on all sides.
- Gently slide the coated vada into the hot oil. Fry 1-2 vadas at a time to maintain the oil temperature and prevent them from sticking.
- Fry for 4-5 minutes, turning occasionally, until the vada is golden brown and crisp all over.
- Remove the fried vadas with a slotted spoon and place them on a wire rack or paper towel to drain excess oil.
Assemble the Egg Vada Pav
- Take a pav and slice it horizontally, leaving one edge intact to form a hinge.
- Generously sprinkle 1-2 teaspoons of the prepared dry garlic chutney on the inside surfaces of the pav.
- Place a hot, freshly fried egg vada in the center of the pav.
- Gently press the pav together and serve immediately, optionally with fried green chillies on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling is completely cool before shaping the vadas. A warm filling can make the vadas break apart during frying.
- 2The batter consistency is crucial. If it's too thin, it won't coat the vada; if too thick, the coating will be doughy and dense.
- 3Fry on a consistent medium heat. High heat will brown the outside too quickly, leaving the batter inside uncooked.
- 4Adding rice flour to the batter is optional but highly recommended for an extra crispy texture that lasts longer.
- 5For an authentic street-food experience, serve with a side of fried and salted green chillies.
- 6Lightly toast the pav with a little butter or ghee before assembling for added flavor and texture.
Adapt it for your goals.
Cheese 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.
Schezwan Egg Vada PavSchezwan Egg Vada Pav
Spread a layer of Schezwan sauce inside the pav along with the dry garlic chutney for a spicy, Indo-Chinese fusion flavor.
Baked/Air Fried VersionBaked/Air-Fried Version
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.
Why this is on our healthy list.
Excellent Source of Protein
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.
Provides Sustained Energy
Potatoes are a great source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Rich in Flavorful Spices
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.
Frequently asked questions
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.