Kitchen Recipe Collection
Indian Vada Pav
The 'Indian Burger'. A spicy, deep-fried potato dumpling (Vada) sandwiched in a soft bread roll (Pav) layered with explosive garlic and chili chutneys.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- potatoes
- mustard seeds
- curry leaves
- green chilies
- garlic
- ginger
- turmeric
- besan (gram flour)
- baking soda
- laddi pav (soft bread rolls)
- dry garlic coconut chutney
- green chutney
- oil
Equipment
- Frying pan
- Deep frying wok
Instructions
- 1
Crush Aromatics
In a mortar and pestle, coarsely crush green chilies, lots of garlic, and ginger into a rough paste.
- 2
Prepare Potato Filling
Boil, peel, and thoroughly mash the potatoes.
- 3
Temper Spices
Heat oil in a pan. Add mustard seeds and let them pop. Add fresh curry leaves and a pinch of asafoetida (hing).
- 4
Cook the Masala
Add the crushed chili-garlic-ginger paste and turmeric. Sauté for a minute. Pour this hot tempering over the mashed potatoes. Add salt and mix well.
- 5
Shape the Vadas
Roll the seasoned potato mixture into smooth, lime-sized balls. Set aside.
- 6
Prepare Batter
Whisk gram flour (besan), salt, a pinch of turmeric, and a tiny pinch of baking soda with water to make a smooth, thick batter (pancake consistency).
- 7
Fry the Vadas
Heat oil for deep frying. Dip each potato ball into the batter to coat it completely, then gently drop it into the hot oil.
- 8
Make the 'Chura'
Drip a few drops of empty batter directly into the oil to make crispy besan flakes ('chura'). Remove the golden-brown vadas and the chura. Drain well.
- 9
Slit the Pav
Take a soft, square Laddi Pav (bread roll) and slit it horizontally, leaving one edge attached.
- 10
Apply Chutneys
Smear spicy green coriander chutney on one side of the bread. Generously sprinkle the iconic red dry garlic-coconut chutney on the other side.
- 11
Assemble
Place the hot, crispy Vada right in the center of the bun. Toss in a few crispy besan flakes (chura).
- 12
Serve
Press the bread down firmly to squash the Vada slightly. Serve immediately with a fried, salted green chili on the side.
Cooking Tips
- The red dry garlic chutney (Ghati Masala) is what defines a true Vada Pav. It cannot be substituted.
- The batter must be thick enough to stick to the potato ball completely. If it's too thin, the potato will disintegrate in the oil.
Variations
- Cheese Vada Pav: Add a slice of processed cheese inside the bun before squashing it.
Chef's Notes & Storage
- The undisputed heartbeat of Mumbai. Fast, cheap, filling, and incredibly spicy.
Nutrition Estimate
380 calories · 8g protein · 54g carbs · 15g fat · 4g fiber per serving
