Cheese Stuffed Vada Pav
by Tarla Dalal
Here’s the cheese lover’s version of the ever-popular vada pav. The cheesy surprise at the core of the spicy potato vada and the use of mayonnaise along with the chutney make this recipe quite different from the classic vada pav.
Make sure you assemble the Cheese Stuffed Vada Pav as soon as you deep fry the vadas, to enjoy the best flavour and cheesy mouth-feel.
The crunch of the hot vada and the spiciness of the chutneys make this an ideal snack for the rainy season.
Enjoy other recipes like the Baked Vada Pav or Pav Bhaji Sandwich
Cheese Stuffed Vada Pav recipe - How to make Cheese Stuffed Vada Pav
Preparation Time: Cooking Time: Total Time:
Makes 4 vada pavs
For The Cheese Stuffed Vadas
8 tsp grated processed cheese
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
5 to 7 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/2 tbsp finely chopped garlic (lehsun)
1/2 tbsp finely chopped ginger (adrak)
1/2 tbsp finely chopped green chillies
1 1/2 cups boiled , peeled and mashed potatoes
a pinch of turmeric powder (haldi)
salt to taste
2 tbsp finely chopped coriander (dhania)
oil for deep-frying
To Be Mixed Together Into A Batter
1/2 cup besan (bengal gram flour)
a pinch of turmeric powder (haldi)
salt to taste
5 tbsp water
For Serving
4 ladi pavs
4 tsp mayonnaise
2 tsp sukha lehsun ki chutney
4 tsp grated processed cheese
For the cheese stuffed vadas
- For the cheese stuffed vadas
- Heat the oil in a broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds.
- Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously.
- Add the coriander and mix well.
- Remove from the flame and keep aside to cool.
- Divide the mixture into 4 equal portions and shape each portion into a round.
- Flatten each round and place 2 tsp of cheese in the center.
- Bring all the sides together to seal it, and roll again to form a ball.
- Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.
How to serve
- How to serve
- Slit a pav horizontally, apply 1 tsp of mayonnaise and ½ tsp of sukha lehsun ka chutney on both the inner sides. Place a hot vada on the lower mayonnaise-chutney side and sprinkle with 1 tsp of cheese evenly over it.
- Repeat step 1 to make 3 more cheese stuffed vada pavs.
- Serve immediately.
| Energy | 210 cal |
| Protein | 6.3 g |
| Carbohydrates | 20.5 g |
| Fiber | 3.8 g |
| Fat | 11.4 g |
| Cholesterol | 6 mg |
| Vitamin A | 233.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 8.1 mg |
| Folic Acid | 37 mcg |
| Calcium | 65.1 mg |
| Iron | 1.4 mg |
| Magnesium | 37.4 mg |
| Phosphorus | 113.9 mg |
| Sodium | 94.4 mg |
| Potassium | 236.7 mg |
| Zinc | 0.5 mg |
What''s better than vadapav? Cheese stuffed vadapav!! I even added schezwan sauce with the chutney because I love spicy food. This recipe is amazing.