Wada Pav Using Prochef’s Bulk Fryer

Rainy season has started and Wada Pav is the best Indian snack to eat in this cold and windy weather. Specifically Mumbaikar’s favourite.

Wada Pav is a simple recipe to ease your hungry for a quick bite. Delicious, tempting, perfect savoury snack for tea time. You will see lots of street food stalls in Mumbai and all over Maharashtra serving Wada Pav.

For commercial use, Prochef’s new innovation, Prochef’s Bulk Fryer.. introducing you to a modern solution for your cooking techniques special designed for bulk frying with a hygienic bulk frying that is totally digitally controlled with all safety features.

Best recommended for IT companies,BPO’s,QSR’s, Fast Food chains,live kitchens, mobile catering vans,ship catering with upgraded model with option of gravity based oil filtration system under the Kadhai for longer uses of oil.

The US based technology of oil filtration enhances the life of oil for frying capacity, in addition frying cycle for upto 7 times, which ensures saving of oil by 70%

So let’s move on to our quick recipe to try in your Prochef’s Bulk Fryer to experience the best of our innovative product.

Recipe type: Street Food

Cuisine: Indian


• 2-3 Potatoes Boiled and Mashed
• 1-2 tbsp Ginger-Garlic-Green Chili Paste
• ¼ cup Chopped Coriander Leaves
• ½ Lemon Juice
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tbsp Whole Coriander Seeds
• Pinch of Asafoetida / Hing
• 8-10 Curry Leaves
• 1 tsp Turmeric powder
• Salt
• 1 tbsp Oil

Vada coating batter

• 1 cup Besan / Gram Flour
• ½ tsp Carom Seeds
• Turmeric Powder
• Pinch of Soda
• Salt

Other Ingredients

• 8-10 Ladi Pav/Unsweetened Buns
• Green Chutney
• Dry Garlic Chutney
• Chopped Onion
• Fried Salted Green Chili
• Oil for Deep-Frying

For Vada

1. Heat oil in Prochef’s electric kadhai. Add mustard seeds, cumin seeds, coriander seeds let it crackle, add the asafoetida, curry leaves, ginger-garlic-green chili paste and sauté for a minute.
2. Add mashed potatoes, lemon juice, chopped coriander leaves and sauté again for few seconds. Add turmeric powder, salt and mix it well.
3. Switch off the flame, keep aside and let it be cool for 4-5 minutes.
4. Now take the mixture and divide it into small- small portion and make balls.

For coating the Vada

1. Take a bowl. Add besan, salt, turmeric powder, carom seeds, pinch of soda in it and mix well, make a smooth lump free batter, using adequate water and adjust the consistency not to watery or too thick.
2. Now heat oil in kadhai/pan for deep frying.
3. Dip each Vada’s into the prepared batter and allow it to coat the mixture well.
4. Now drop the batter coated ball into the hot oil carefully, use same process for remaining vadas, and then deep fry them into the hot oil, till the vadas become golden brown (fry balls into small-small batches).
5. Drain fried Vadas on paper towel and keep aside. Now vadas are ready to serve.
6. Serve Vada with green chutney, garlic chutney and chopped onion.
7. You can slice each Pav (bun) into half, spread some green chutney and dry garlic chutney inside.
8. Place Vada in Pav and serve hot.

• You can make your own ginger-green chili-garlic paste using 3-4 green chilies, 3-4 garlics, ½ inch piece of ginger and blend coarsely into the blender.
• You can adjust spice level as per your taste.