Vada Pav
Mumbai's iconic spiced potato fritter stuffed into a soft pav bun with fiery chutneys, sold from street carts across the city.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Kadai
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 12 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 7 g
- calories
- 280 kcal
Instructions
- 1
Heat a little oil in a pan until mustard seeds pop. Add garlic, green chilli, and curry leaves, then fry briefly.
- 2
Add turmeric, mashed potato, and salt, then mix well. Let it cool slightly and roll into balls.
- 3
Whisk besan (gram flour) with water and a pinch of salt. Mix until you get a smooth, thick batter.
- 4
Dip each potato ball into the batter. Turn it gently so it is evenly coated all over.
- 5
Deep-fry in hot oil until golden and crisp. Turn them occasionally so they brown evenly.
- 6
Slice the pav (soft bread buns) open. Spread green chutney and dry garlic chutney inside each bun.
- 7
Place a hot vada (fried potato patty) inside each pav. Serve immediately with fried green chillies.
Chef's tips
Keep the oil at a steady medium-high heat so the coating cooks through without burning. Serve vada pav immediately while the vada is still hot and crisp.
Ingredient substitutions
- dry garlic chutney → plain garlic-chilli powder
Storage
Best eaten fresh; vada can be refrigerated for a day and refried.
Reheating
Refry briefly or reheat in an oven to restore crispness.
Common mistakes to avoid
- •Frying in oil that is not hot enough, which makes the vada oily and soggy.
Serving suggestions
Cooked Vada Pav?
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