Vada Pav

Mumbai's beloved street burger: a crisp, golden potato fritter tucked into a soft buttered pav with fiery dry garlic chutney and a fried green chilli on the side. It is spicy, salty, crunchy, and soft all at once — and it costs almost nothing to make.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

4 servings

Calories

420

Ingredients

• 4 large potatoes, boiled and mashed
• 8 pav buns (or soft dinner rolls)
• 1 cup gram flour (besan)
• 1 teaspoon mustard seeds
• 8 curry leaves
• 1 tablespoon grated ginger
• 2 green chillies, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon lemon juice
• 2 tablespoons dry garlic chutney
• 1/4 teaspoon baking soda
• Salt, to taste
• Oil, for deep frying
• Butter, for the buns

Instructions

1. Heat a little oil, add the mustard seeds, curry leaves, ginger, and green chillies, then fold in the mashed potatoes with turmeric, lemon juice, and salt.
2. Cool the mixture slightly and shape it into 8 round, flat patties.
3. Whisk the gram flour with baking soda, salt, and enough water to make a thick, smooth batter.
4. Heat oil to 180 C (350 F), dip each patty in the batter, and fry for 3 to 4 minutes until deep golden and crisp.
5. Slice the pav buns, butter them lightly, and toast cut-side down in a pan until golden.
6. Spread garlic chutney inside each bun, place a hot vada inside, and serve with a fried green chilli.

Pro tips

• The potato mixture must be cool before shaping, or the patties fall apart.
• Keep the batter thick so it clings to the patties in the oil.
• Fry the green chillies for 30 seconds in the same oil and serve alongside.

Frequently asked questions