Vada Pav Recipe

Toast pav and assemble

Slice each pav horizontally leaving one edge intact if desired. Heat a griddle or skillet over medium heat and add 1 tsp oil and 1 tbs butter. Place the pav cut-side down and griddle until golden brown and slightly crisp, about 1–2 minutes per side. Keep warm. Warm the tamarind and mint chutneys if chilled. Fry the green chilies in 1 tsp oil until blistered and slightly charred; drain and set aside.

To assemble: spread about 1 tbs mint chutney on one pav half and 1 tbs tamarind chutney on the other. Place one hot vada between the pav halves and serve immediately with the fried chilies on the side.

Cook potatoes

Place peeled and cut potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until fork-tender, about 12–15 minutes. Drain well and mash coarsely. Measure about 3 cups mashed potatoes; if more, reserve or discard excess.

Prepare tempering and mix

In a skillet, heat 2 tbs vegetable oil over medium heat. Add mustard seeds and let them pop (about 30 seconds). Add cumin seeds, chopped curry leaves, and a pinch of asafetida; sauté 10–15 seconds. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Stir in green chilies and grated ginger and cook 30 seconds. Add turmeric, ground coriander, red chili powder and salt, stir for 15 seconds to bloom the spices. Add the mashed potatoes and mix thoroughly to combine with the tempering. Cook 1–2 minutes to remove rawness, then add amchur (or lemon juice) and chopped cilantro. Adjust salt to taste. Remove from heat and let the mixture cool enough to handle.

Form vadas

Divide the potato mixture into 4 equal portions (for 2 pavs use 2 vadas each or make as needed). With lightly oiled hands, shape each portion into a smooth ball or flattened patty about 2–2.5 inches in diameter and 0.75–1 inch thick. Place on a tray and keep covered to prevent drying.

Make batter

In a mixing bowl whisk together 1 cup besan, 2 tbs rice flour, 0.25 tsp turmeric, 0.5 tsp red chili powder, 0.75 tsp salt, and garlic paste if using. Gradually add about 0.75 cup water while whisking to form a smooth, lump-free batter of pancake-batter thickness—thick enough to coat the back of a spoon but still pourable. If using, stir in 0.125 tsp baking soda just before frying.

Heat oil

Pour about 2 cups (or enough for 1.5–2 inches depth in a pan) of neutral oil into a deep frying pan and heat over medium-high until it reaches 350°F (175°C) or a small drop of batter sizzles and rises steadily.

Coat and fry vadas

One at a time, dip each prepared potato ball into the batter, ensuring it is evenly coated. Gently slide into the hot oil. Fry in batches without overcrowding—turn occasionally—for about 4–5 minutes per batch, until the exterior is golden brown and crisp and the vada is heated through. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) if making ahead.

If you prefer shallower frying: heat enough oil to shallow fry and turn the vadas frequently so batter cooks through and becomes crisp; this will take slightly longer.