Serves: 4 (8 vada pavs)
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
For the potato filling (Batata Vada)
- 4 medium potatoes, boiled and mashed
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds (optional)
- 8–10 curry leaves
- 1–2 green chilies, finely chopped
- 1 tsp grated ginger
- 4–5 garlic cloves, crushed
- ¼ tsp turmeric powder
- Salt to taste
- 2 tbsp chopped coriander
- 1 tsp lemon juice
For the batter
- 1½ cups gram flour (besan)
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- A pinch of baking soda
- Salt to taste
- About ¾ cup water (adjust as needed)
For frying
- Oil for deep frying
For serving
- 8 pav (soft bread rolls)
- Green chutney
- Dry garlic chutney (lasun chutney)
- Fried green chilies (optional)
Instructions
1. Prepare the filling
- Heat oil in a pan.
- Add mustard seeds and let them crackle.
- Add cumin (if using), curry leaves, green chilies, ginger, and garlic. Sauté for 1–2 minutes.
- Add turmeric and mashed potatoes.
- Mix well, season with salt, and cook for 2–3 minutes.
- Stir in coriander and lemon juice.
- Cool slightly and shape into 8 equal balls.
2. Make the batter
- Mix besan, turmeric, red chili powder, baking soda, and salt.
- Gradually add water to make a smooth, thick batter that coats the back of a spoon.
3. Fry the vadas
- Heat oil over medium heat.
- Dip each potato ball in the batter.
- Fry until golden brown and crisp, about 4–5 minutes.
- Drain on paper towels.
4. Assemble the vada pav
- Slice each pav without cutting all the way through.
- Spread green chutney on one side and dry garlic chutney on the other.
- Place a hot vada inside.
- Serve with fried green chilies and extra chutney.
Tips
- Use fresh, soft pav for the best texture.
- Fry on medium heat so the batter becomes crispy without burning.
- The dry garlic chutney is what gives authentic Mumbai-style vada pav its signature flavor.
- Serve immediately while the vada is hot and crispy.
