Vada Pav
Veg
A deep-fried spiced potato vada — mashed potato with mustard seeds, turmeric, ginger, and curry leaves, coated in besan batter — stuffed into a soft white pav bun with green chutney, garlic chutney, and fried green chillies. Mumbai's defining street food and Maharashtra's most democratic meal, eaten by everyone from factory workers to office commuters.
Cuisines
Vidarbha
Maharashtrian
Nagpuri
Best for
Breakfast
Snacks
Lunch
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 3 | medium potatoes |
| 1 cup | gram flour (besan) |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger-garlic paste |
| 2 | green chilies, finely chopped |
| 1 tablespoon | fresh coriander, chopped |
| 1 | lemon, juiced |
| 1 pinch | asafoetida (hing) |
| 8 | pav buns |
| 1 cup | oil for frying |
| 1 teaspoon | salt to taste |
| 1 cup | water |
| 1 tablespoon | tamarind chutney |
| 1 tablespoon | green chutney |
Instructions
- 1 Boil the potatoes until tender, peel and mash them well.
- 2 In a pan, heat a little oil and add mustard seeds. Once they splutter, add asafoetida, turmeric powder, ginger-garlic paste, and green chilies.
- 3 Add the mashed potatoes, salt, and lemon juice. Mix well and cook for 2-3 minutes. Add chopped coriander and mix again. Let it cool.
- 4 Divide the potato mixture into equal portions and shape them into balls.
- 5 In a bowl, mix gram flour, red chili powder, salt, and water to make a smooth batter.
- 6 Heat oil in a deep frying pan. Dip each potato ball in the gram flour batter, ensuring it is well-coated, and deep fry until golden brown. Drain on paper towels.
- 7 Slice the pav buns horizontally and lightly toast them on a pan with a little butter or oil.
- 8 Spread tamarind chutney and green chutney on the inside of the pav buns.
- 9 Place a fried vada between each pav bun and serve hot.
Tips
For an authentic taste, serve with fried green chilies and dry garlic chutney.