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4.9 from 150 votes

Vada Pav

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 7 vada pav
Course: Breakfast , Snacks , Brunch
Cuisine: Indian

Ingredients

Dry Garlic Chutney
  • 2 teaspoons oil
  • 1/4 cup garlic
  • 1 cup grated coconut
  • 3 teaspoons Kashmiri red chili powder
  • 1/2 teaspoon salt
Green Chutney
  • 1 bunch cilantro
  • 1-2 green chilies
  • 2 garlic cloves
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 1 lime lime juice
  • 1 tablespoon water
  • 1/2 teaspoon sugar
Tamarind Chutney
  • 1 cup water
  • 1/4 cup tamarind paste
  • 50 grams jaggery
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon ginger powder
For the Vada:
  • 1 inch ginger
  • 5-6 large garlic
  • 2 green chilies
  • 1 tablespoon oil
  • 3/4 teaspoon mustard seeds
  • 1/4 teaspoon hing
  • 12-15 curry leaves
  • 4 medium potatoes
  • 1/4 teaspoon Turmeric
  • 3/4 teaspoon salt
  • 2 tablespoons cilantro
For the batter
  • 1 cup besan
  • 1/4 teaspoon Turmeric
  • 1/2 teaspoon salt
  • pinch baking soda
  • 1/2 cup water
Other Ingredients:
  • 10 ladi pav
  • vegetable oil
  • butter

Instructions

How to Make the Garlic Chutney:
    Cup of Yum
  1. Begin by heating 2 teaspoons of oil in a pan over a medium heat.
  2. Add the garlic cloves and fry for 1-2 minutes until they turn slightly brown. Set aside on paper towels to drain the excess oil.
  3. To the same pan or kadai, add the freshly grated coconut and roast for 2-3 minutes over a low heat.
  4. Transfer the coconut to a blender and add the toasted garlic and red chili powder and grind to a coarse mixture and set aside.
  5. Dilute with water according to the required consistency.
How to Make the Green Chutney:
  1. Put the cilantro in a blender, discarding the hard stem and rinsing thoroughly; the softer stems are okay to use.
  2. Add the green chili, garlic, cumin powder, salt, sugar (if using), and lime juice.
  3. Add 1 tbsp water or as much as needed. Blend to a fine paste and set aside or refrigerate for later use.
How to Make the Tamarind Chutney:
  1. Combine the water, tamarind paste, jaggery, sugar, salt, red chili powder, cumin powder, and powdered ginger in a pan.
  2. Bring the mixture to a boil over a medium heat stirring continuously.
  3. Let the mixture boil for 3-4 minutes until the chutney turns thick and coats the back of a spoon.
  4. Set aside to cool. It will thicken more as it cools down.
How to Make the Vada:
  1. Boil the potatoes until soft, peel them, and set aside.
  2. Using a mortar and pestle, crush the ginger, garlic, and green chili. Set aside. Using a potato ricer, mash your spuds and set aside.
  3. Heat 1 tablespoon oil in a pan on a medium heat. Temper the mustard seeds with curry leaves and hing.
  4. Add the crushed ginger-garlic-green chili, sautéing until the ginger and garlic start to change color and are lightly cooked.
  5. Now add the boiled potatoes and remove the pan from the heat. Add the turmeric and salt and mash the potatoes using a potato masher. Add the chopped cilantro and mix well.
  6. Now roll the potato mixture into lime-sized balls. You should get 10. Set aside.
How to Make the Batter to Fry the Vada:
  1. Sifting the besan into a large bowl.
  2. Add the turmeric, salt, and a pinch of baking soda followed by water, a little at a time mixing continuously.
  3. Whisk to form a smooth batter.
  4. Depending on the consistency, add more water or besan, ensuring the batter is thick and will coat the potato balls.
How to Fry the Vada:
  1. Heat the oil in a kadai or wok on a medium-high heat to 325° F.
  2. Dip each potato ball into the batter, coating it all over and draining any excess batter.
  3. Then drop it carefully into the hot oil.
  4. Fry the vada in the hot oil until golden brown.
  5. Fry all the vadas, draining them on a paper towel.
Assemble the Vada Pav:
  1. To assemble the vada pav, toast the pav with some butter in a pan.
  2. Then slice each pav but not entirely.
  3. Apply the green chutney to one side and the tamarind chutney to the other side. Then put garlic chutney on top of these chutneys.
  4. Place the fried vada in the center. Serve the vada pav immediately with more chutney on the side!

Notes