Vada Pav
A beloved Mumbai street food, Vada Pav features a spicy, deep-fried potato fritter (vada) sandwiched inside a soft bread bun (pav), typically served with an assortment of flavorful chutneys.
🧂 Ingredients
- 400 g Potatoes(Yukon Gold or similar waxy potatoes, boiled until tender, peeled, and mashed smoothly.)
- 150 g Gram flour (Besan)(For the vada batter.)
- 6 Pav buns(Soft dinner rolls or slider buns, sliced horizontally but not all the way through.)
- as needed Green chutney(Cilantro-mint chutney or similar spicy green chutney.)
- as needed Garlic chutney(Spicy, dry garlic and chili chutney (lasoon chutney).)
- 1 tsp Mustard seeds(For tempering the potato mixture.)
- 2-3 Green chilies(Finely chopped, adjust to your spice preference. For the potato mixture.)
- 1 inch piece Ginger(Grated or finely minced. For the potato mixture.)
- 1/2 tsp Turmeric powder(For color and flavor in the potato mixture.)
- 1/2 tsp Cumin seeds(Optional, for tempering.)
- to taste Salt(For the potato mixture and batter.)
- approx. 1 cup Water(For the gram flour batter, adjust for consistency.)
- a pinch Baking soda(Optional, for a lighter batter.)
- for deep frying Oil(Neutral oil like vegetable, canola, or sunflower oil.)
👨🍳 Instructions
- 1
Prepare the potato filling (Vada Masala): Heat 1 tablespoon of oil in a small pan over medium heat. Add mustard seeds and cumin seeds (if using). Once the mustard seeds splutter, add the finely chopped green chilies and grated ginger. Sauté for about 30 seconds until fragrant. Add the turmeric powder and stir. Immediately add the mashed potatoes and salt to taste. Mix well, ensuring the spices are evenly distributed. Cook for 2-3 minutes, stirring, until the mixture is well combined and slightly dry. Remove from heat and let it cool completely.
⏱️ 15 minutes - 2
Shape the potato mixture: Once the potato mixture has cooled, divide it into 6 equal portions. Roll each portion into a smooth, compact ball, about 1.5 to 2 inches in diameter. Ensure there are no cracks.
⏱️ 10 minutes - 3
Prepare the batter and fry the vadas: In a bowl, whisk together the gram flour, salt, and a pinch of baking soda (if using). Gradually add water, whisking continuously to form a smooth, thick batter, similar in consistency to pancake batter. It should be thick enough to coat the potato balls but not too stiff. Heat oil for deep frying in a deep pan or kadai over medium-high heat until it reaches approximately 175°C (350°F). Test the oil by dropping a tiny bit of batter; it should sizzle and rise to the surface immediately. Carefully dip each potato ball into the gram flour batter, ensuring it's fully coated. Gently slide the coated vada into the hot oil. Do not overcrowd the pan; fry 2-3 vadas at a time. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried vadas and drain them on paper towels.
⏱️ 20 minutes - 4
Assemble the Vada Pav: Gently press the pav buns open, being careful not to separate them completely. Spread a layer of green chutney on one side of the bun and garlic chutney on the other. Place a fried vada inside the pav. You can also lightly press the vada into the bun for better stability. Serve immediately while the vadas are hot and crispy.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure the potato mixture is completely cool before shaping; warm mixture will be difficult to handle.
- ✓The oil temperature is crucial for crispy vadas. If the oil is too cool, the vadas will absorb too much oil and become soggy. If it's too hot, they will burn before cooking through.
- ✓The gram flour batter consistency should be just right – thick enough to coat, but not so thick that it becomes doughy inside.
- ✓For an authentic Mumbai street food experience, don't skip the garlic chutney; it adds a significant punch of flavor.
- ✓Lightly toast or warm the pav buns before assembling for a softer texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Double Vada Pav: Place two vadas inside the pav.
- Cheese Vada Pav: Add a slice of cheese or a sprinkle of grated cheese inside the pav along with the vada.
- Spicy Vada Pav: Increase the quantity of green chilies in the potato filling and add a pinch of red chili powder.