Vada Pav is a beloved street food from Mumbai that’s both simple and bursting with flavor. It consists of a spicy mashed potato fritter (vada) tucked inside a soft pav bun, served with tangy chutneys and fried green chili. It’s the Indian version of a burger – spicy, crispy, and soul-satisfying.
Ingredients:
For the Potato Filling (Vada):
- 4 large potatoes – boiled and mashed
- 2 green chilies – finely chopped
- ½ tsp fennel seeds
- ¼ tsp red chili powder
- 10–15 curry leaves – chopped
- Salt – to taste
For the Batter:
- 1 cup gram flour (besan)
- ½ tsp turmeric powder
- 1 pinch asafoetida (hing)
- ¼ tsp red chili powder
- Salt – to taste
- Water – as needed (for thick batter)
For Assembling:
- 4 pav buns
- Oil – for deep frying
- Fried green chilies – for serving
- Dry garlic chutney or peanut chutney – optional
Instructions:
- Prepare the Potato Filling (Vada):
In a mixing plate or bowl, combine mashed potatoes, chopped green chilies, fennel seeds, curry leaves, red chili powder, and salt. Mix thoroughly and divide into equal portions. Shape into small round balls. - Make the Batter:
In another bowl, mix gram flour with turmeric, red chili powder, salt, and a pinch of asafoetida. Gradually add water and whisk to form a smooth, thick batter. - Fry the Vadas:
Heat oil in a deep frying pan. Once hot, dip each potato ball into the batter, coat evenly, and carefully place in the hot oil. Fry on medium flame until golden and crisp. Drain on a paper towel. - Assemble the Vada Pav:
Slice each pav bun in half (without cutting all the way through), stuff one vada in each, and serve hot with fried green chili and your favorite chutney.
Nutritional Information (General):
- Calories: 285 kcal
- Carbohydrates: 32g
- Protein: 5g
- Fat: 16g
- Fiber: 3g
- Sodium: Depends on salt used
- Iron: 6% DV
- Calcium: 4% DV
Cooking Tips & Variations:
- Stuffing Twist: Add grated ginger or garlic paste to the potato mixture for added flavor.
- Chutney Option: Pair with spicy garlic chutney, green chutney, or sweet tamarind chutney.
- Bun Swap: Use burger buns or sliders if pav isn’t available.
- Fry Green Chilies: Slit and fry them for authentic street-style touch.
Common Mistakes & Fixes:
- Mistake: Batter too runny.
Fix: Add more gram flour to thicken the batter. - Mistake: Vada breaking in oil.
Fix: Ensure the batter is thick and coats the vada well. - Mistake: Vadas absorb too much oil.
Fix: Ensure oil is properly hot before frying.
Chef’s Tips & Tricks:
- Use freshly boiled and cooled potatoes to avoid watery mixture.
- You can prepare the potato balls ahead of time and refrigerate before frying.
- Use a fork to whisk the batter for a light texture.
- Toast the pav lightly on a tawa with butter or chutney for extra flavor.
Brand Suggestions:
- Gram Flour (Besan): TRS, Natco (available at Tesco, ASDA, Indian grocery stores)
- Pav Buns: Warburtons Soft Rolls, or buy from Indian/Asian bakeries
- Asafoetida: TRS Hing
- Fennel Seeds: Natco, East End
- Cooking Oil: KTC Sunflower Oil
- Chutneys: Geeta’s, Ashoka (available in Indian stores or online)
Equipment & Tools:
- Mixing bowls
- Deep frying pan (kadhai)
- Slotted spoon
- Plate lined with paper towels
- Knife for slicing pav
- Tongs or spatula
Pairing Suggestions:
- Serve with Masala Chai for a complete Indian snack experience
- Goes great with buttermilk (chaas) on hot days
- Serve as part of a chaat platter with samosas and pakoras
- Pair with cold soft drinks for kids and teens
Allergen Information:
- Gluten: Pav buns contain wheat – use gluten-free buns if needed
- Dairy-Free: This recipe is naturally dairy-free
- Nut-Free: No nuts used
- Vegan-Friendly: Fully vegan recipe
Recipe Instructions Step by Step:
Step 1: Make the Potato Mixture
Mix boiled and mashed potatoes with chopped green chilies, fennel seeds, red chili powder, curry leaves, and salt.
Step 2: Shape the Vadas
Form the mixture into medium-sized round balls.
Step 3: Prepare the Batter
Mix gram flour, turmeric, red chili powder, salt, and hing. Add water gradually and whisk to form a thick batter.
Step 4: Heat the Oil
In a deep frying pan, heat oil on medium flame until hot.
Step 5: Fry the Vadas
Dip each potato ball in the batter and deep fry until golden brown. Remove onto paper towels.
Step 6: Assemble the Pav
Slice the pav buns, stuff each with a hot vada, and serve with fried green chili and chutneys.