Vada Pav


vada pav

Spicy potato fritter tucked into a soft bun, a street food sensation packed with fiery flavors.



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15 Mins

19 Ingredients


1 green chilli (finely chopped)

½ tsp mustard seeds

1 inch ginger (crushed)

2 tsp oil

2 cloves garlic (crushed)

2 tbsp coriander leaves (finely chopped)

few curry leaves

hing (2 pinches)

2 medium-sized potatoes (boiled & mashed)

1 tbsp lemon juice

¾ cup besan

1 tbsp rice flour

¼ tsp kashmiri red chilli powder

3/4 tsp salt

¼ tsp baking soda

1/2 tsp haldi powder

other ingredients: pav, 6 tsp green chutney, 3 tsp tamarind chutney

½ cup water

oil for deep frying


For besan batter: Mix besan, rice flour, ¼ tsp haldi powder, Kashmiri red chilli powder, a pinch of hing, ¼ tsp salt, baking soda, and half a cup water and keep the batter aside for 20 minutes.

For aloo mixture: Mix oil, mustard seeds, a pinch of hing, curry leaves, crushed ginger & garlic, green chilli, coriander leaves, ¼ tsp haldi powder, potatoes, ½ tsp salt, and lemon juice.

Take ball-sized aloo mixture and dip it in besan batter and coat well.

Deep fry in hot oil stirring occasionally.

Now slit the pav and spread 1 tsp green chutney and ½ tsp tamarind chutney.

Place the prepared vada in the center of the pav.

Press the vada pav and serve immediately.

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