Vada Pav
An authentic vegetarian recipe from Maharashtra, India
Cook Time
45 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
500g Potatoes, boiled and mashed
8piece Pav (bread rolls)
200g Gram flour (besan)
4piece Green chillies, finely chopped
10piece Garlic cloves
15g Fresh ginger, grated
20g Fresh coriander leaves, chopped
5g Mustard seeds
10piece Curry leaves
4g Turmeric powder
1g Asafoetida (hing)
5g Red chilli powder
30g Roasted peanuts
20g Desiccated coconut
500ml Oil
10g Salt
250ml Water
2g Baking soda
8piece Whole green chillies (for serving)
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the dry garlic chutney: dry roast peanuts and desiccated coconut until lightly golden. Cool and grind with garlic cloves, red chilli powder, and a little salt into a coarse powder. Set aside.
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Heat 20 ml oil in a pan. Add mustard seeds and allow them to crackle.
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Add curry leaves, asafoetida, chopped green chillies, and grated ginger. Sauté for 30 seconds.
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Add turmeric powder and immediately add the mashed potatoes. Mix well.
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Add salt and chopped coriander leaves. Cook for 2–3 minutes until combined.
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Remove from heat and allow the mixture to cool slightly. Divide into 8 equal portions and shape into round balls.
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In a bowl, combine gram flour, a pinch of turmeric, baking soda, salt, and water. Whisk into a smooth, thick batter that coats the back of a spoon.
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Heat oil in a deep kadai to medium-hot temperature.
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Dip each potato ball into the batter, coat completely, and carefully drop into the hot oil.
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Fry until golden yellow and crisp on all sides, about 4–5 minutes. Remove and drain on paper towels.
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Lightly fry the whole green chillies in the remaining oil for 20–30 seconds. Sprinkle with a little salt.
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Slice each pav horizontally without cutting all the way through.
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Sprinkle a generous amount of dry garlic chutney inside each pav.
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Place one hot batata vada inside each pav and gently press closed.
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Serve immediately with fried green chillies and extra dry garlic chutney.
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Chef's Tips
The hallmark of authentic Mumbai Vada Pav is the dry garlic chutney; do not skip it.
The potato filling should be simple and lightly spiced—the chutney provides much of the flavour.
The besan batter should be thick enough to create a fluffy coating around the vada.
Street vendors often fry the green chillies and serve them alongside for extra heat.
Vada Pav is best eaten immediately after assembly while the vada is hot and crisp and the pav remains soft.
About This Dish
Vada Pav is a traditional vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The hallmark of authentic Mumbai Vada Pav is the dry garlic chutney; do not skip it. - The potato filling should be simple and lightly spiced—the chutney provides much of the flavour. - The besan batter should be thick enough to create a fluffy coating around the vada. - Street vendors often fry the green chillies and serve them alongside for extra heat. - Vada Pav is best eaten immediately after assembly while the vada is hot and crisp and the pav remains soft.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Easy