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Vada Pav
Spiced potato fritter in a bread roll with chutneys - Mumbai's answer to the burger.
30 mins
25 mins
6 people
Mumbai Street Food
Potatoes
Boiled and mashed
500g
Gram flour (besan)
150g
Mustard seeds
1 tsp
Curry leaves
10
Green chilies
4
Turmeric
1 tsp
Garlic
Crushed
6 cloves
Pav bread
6 pieces
Dry garlic chutney
3 tbsp
Green chutney
3 tbsp
🍽️ Pav bread
→ Soft dinner rolls or slider buns
Similar size and softness
Make filling: temper mustard seeds, curry leaves, garlic, green chilies. Add mashed potatoes and turmeric.
💡 Pro Tip: Filling should be well-seasoned and slightly spicy
Shape into round balls, slightly larger than the pav.
💡 Pro Tip: Make them uniform for even cooking
Make batter: mix besan with water, salt, turmeric, pinch of baking soda.
💡 Pro Tip: Batter should coat a spoon - not too thin, not too thick
Dip potato balls in batter and deep fry until crispy golden.
💡 Pro Tip: Medium heat for even cooking - too hot and outside burns before inside heats
Spread dry garlic chutney and green chutney inside pav. Place vada. Press gently.
💡 Pro Tip: Both chutneys are essential - garlic for heat, green for freshness
- ✓Dry garlic chutney is essential - not optional
- ✓Both green chutney AND garlic chutney needed
- ✓Vada should be crispy outside, soft inside
- ✓Fry at medium heat for even cooking
- ✓Press pav gently to absorb the chutneys
- ✓Serve with fried green chili on the side
- →With fried green chili
- →With extra dry garlic chutney
- →With chai