Vada Pav

A beloved Mumbai street food — spiced potato fritters stuffed in a soft bread roll with chutneys.

Ingredients

For the Vada (Potato Filling)

• 4 medium potatoes, boiled and mashed
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 8–10 curry leaves
• 3–4 green chilies, finely chopped
• 1 teaspoon grated ginger
• 4 cloves garlic, minced
• ½ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons chopped cilantro

For the Batter

• 1 cup chickpea flour (besan)
• ¼ teaspoon turmeric powder
• Pinch of baking soda
• Salt to taste
• Water, as needed

For Serving

• 6 pav (soft bread rolls)
• Oil for deep frying
• Dry garlic chutney (lehsun chutney)
• Green chutney (cilantro-mint)
• Tamarind chutney (optional)
• Fried green chilies (optional)

Instructions

1. Prepare the filling — Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chilies, ginger, and garlic. Sauté for 30 seconds.
2. Season the potatoes — Add turmeric and the mashed potatoes. Mix well, season with salt, stir in cilantro. Let the mixture cool, then shape into 6 round balls.
3. Make the batter — Whisk together chickpea flour, turmeric, baking soda, and salt. Add water gradually to make a smooth, thick batter (like pancake batter).
4. Fry the vadas — Heat oil for deep frying over medium heat. Dip each potato ball into the batter, coating evenly, and carefully slide into the hot oil. Fry until golden and crispy, about 3–4 minutes. Drain on paper towels.
5. Assemble — Slice each pav in half. Spread dry garlic chutney on one side and green chutney on the other. Place a hot vada inside and press gently.
6. Serve — Serve immediately with fried green chilies on the side. Best enjoyed fresh and hot!

Tips

• Don’t over-mash the potatoes — a slightly chunky texture is nice.
• The dry garlic chutney is key; you can find it at Indian grocery stores or make it with dried coconut, garlic, red chili powder, and peanuts.
• For extra crunch, butter-toast the pav on a flat pan before assembling.