Indian
Vada Pav
A Mumbai-style vada pav with a spiced potato batata vada tucked into soft pav, finished with dry garlic chutney and green chutney. It is crisp, fluffy, fiery, and best served hot with fried green chillies.
Ingredients
- Pav buns2
- Potatoes, boiled and mashed2 medium
- Gram flour besan3/4 cup
- Rice flour1 tbsp
- Ginger-garlic-green chilli paste1 tbsp
- Mustard seeds1/2 tsp
- Cumin seeds1/4 tsp
- Curry leaves6
- Asafoetida hing1 pinch
- Turmeric powder1/2 tsp
- Red chilli powder1/2 tsp
- Coriander leaves, chopped2 tbsp
- Lemon juice1 tsp
- Saltto taste
- Oilfor deep frying plus 2 tsp
- Wateras needed
- Garlic cloves4
- Dry coconut, grated2 tbsp
- Roasted peanuts2 tbsp
- Sesame seeds1 tsp
- Kashmiri red chilli powder1 tsp
- Green chutney2 tbsp
- Fried green chillies2
Method
- Heat 2 tsp oil in a pan, add mustard seeds, cumin seeds, curry leaves, and hing, and let them splutter.
- Add the ginger-garlic-green chilli paste and sauté for 30 seconds until aromatic.
- Add turmeric powder, then stir in the mashed potatoes, salt, lemon juice, and chopped coriander.
- Cook the potato mixture for 2 minutes, then cool slightly and shape it into 2 large round balls.
- For the dry garlic chutney, dry-roast the coconut, peanuts, sesame seeds, and garlic until fragrant, then cool and grind with Kashmiri chilli powder and salt to a coarse powder.
- In a bowl, mix besan, rice flour, red chilli powder, a pinch of turmeric, salt, and enough water to make a smooth, thick coating batter.
- Heat oil for deep frying over medium heat.
- Dip each potato ball into the besan batter, coat evenly, and gently slide it into the hot oil.
- Fry the vadas until puffed, crisp, and golden, then drain on a rack or paper towel.
- Slit each pav without cutting all the way through, spread green chutney on one side and dry garlic chutney on the other.
- Place one hot batata vada inside each pav and press gently.
- Serve immediately with extra dry garlic chutney and fried green chillies.
Common questions
Can I substitute pav buns or make vada pav without them?
Yes. If pav buns are unavailable, use soft dinner rolls, burger buns, or even slider buns. Choose lightly sweet, soft bread so it holds the spicy potato vada and chutney without tearing when pressed or toasted.
How long does the potato filling need to cool before shaping and frying?
Cool it until just warm, about 10 to 15 minutes. If the mixture is too hot, it’s hard to shape and the batter may slip off. If too soft, chill briefly until it firms up enough to roll.
Why does my vada coating fall off or split while frying?
Usually the potato balls are too warm, the batter is too thin, or the oil isn’t hot enough. Keep the batter thick and smooth, coat evenly, and fry in medium-hot oil so the crust sets quickly.
How should I store leftover vada, chutney, and potato filling?
Store the potato filling and chutney separately in airtight containers in the fridge for up to 2 days. Reheat the filling before shaping. Fried vadas are best eaten fresh, but can be crisped in an oven or air fryer.
What’s the best way to serve vada pav for the right texture and flavor?
Serve immediately after frying. Split the pav, spread dry garlic chutney and optional chutney on the inside, place the hot vada in the center, and lightly toast the pav with butter if you want a richer, street-style finish.