The Chef

Restaurants

Meals

Drinks

Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Vada Pav (2 Pcs) Recipe

Vada Pav (2 Pcs) Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Vada Pav (2 Pcs) Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 400 g russet or Yukon gold potatoes, peeled and cubed; 1 small yellow onion, finely chopped; 1 tsp green chilies, finely chopped; 2 tbsp fresh cilantro, chopped; 1 tsp turmeric powder; 1 tsp mustard seeds; 1 tsp cumin seeds (optional); 1 pinch asafoetida (hing); 6 leaves curry leaves (optional); 1 tsp salt; 2 tbsp vegetable oil (for tempering + shallow frying inside filling); 1 cup chickpea (besan) flour; 2 tbsp rice flour (for crispness, optional); 1 pinch baking soda (optional, for lighter batter); 1 tsp salt (for batter); 3 /4 cup water (to make batter); 500 ml oil (for deep frying batter-coated vadas); 2 pcs pav buns (soft bread rolls), split; 2 tbsp green chutney (cilantro-green chili chutney); 2 tbsp sweet tamarind chutney; 1 tbsp dry garlic chutney (optional, powder or paste); 2 tsp unsalted butter or ghee (for toasting pav); 1 pcs lemon wedges (optional)

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time50m

Serves2

Mumbai's famous potato vada in pav.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Potato Vada (spiced potato filling + batter)

14 1/8 oz (400 g) russet or Yukon gold potatoes, peeled and cubed

1 small yellow onion, finely chopped

1 tsp green chilies, finely chopped

2 tbsp Fresh cilantro, chopped

1 tsp turmeric powder

1 tsp mustard seeds

1 tsp cumin seeds (optional)

1 pinch asafoetida (hing)

6 leaves curry leaves (optional)

1 tsp Celtic sea salt

2 tbsp vegetable oil (for tempering + shallow frying inside filling)

1 cup chickpea (besan) flour

2 tbsp rice flour (for crispness, optional)

1 pinch baking soda (optional, for lighter batter)

1 tsp salt (for batter)

3 /4 cup water (to make batter)

2 1/8 cup (500 ml) oil (for deep frying batter-coated vadas)

Assembly and condiments

2 pcs pav buns (soft bread rolls), split

2 tbsp green chutney (cilantro-green chili chutney)

2 tbsp sweet tamarind chutney

1 tbsp dry garlic chutney (optional, powder or paste)

2 tsp unsalted butter or ghee (for toasting pav)

1 pcs lemon wedges (optional)

Method

Potato Vada (spiced potato filling + batter)

Boil and mash potatoes

Place the cubed potatoes in a pot and cover with water. Add a pinch of salt and bring to a boil. Cook until very tender, about 12–15 minutes. Drain thoroughly and return to the hot pot to dry off remaining moisture for 1–2 minutes. Mash the potatoes smoothly (some small lumps are fine). Set aside to cool slightly.

Prepare tempering for filling

Heat 2 tbsp oil in a small skillet over medium heat. Add mustard seeds and let them crackle (about 30 seconds). Add cumin seeds (if using), asafoetida, chopped onions, green chilies and curry leaves. Sauté until onions are soft and translucent, about 3–4 minutes. Add turmeric powder and stir for 10 seconds. Turn off heat and let tempering cool slightly.

Mix potato filling

Combine the mashed potatoes with the cooked tempering, chopped cilantro and 1 tsp salt in a bowl. Taste and adjust seasoning. Divide the mixture into 2 equal portions and shape each into a smooth ball, then flatten slightly to form a thick patty (about 2–2.5 inches diameter). Keep on a plate and cover to avoid drying.

Make the chickpea batter

In a mixing bowl, sift or whisk together 1 cup besan, 2 tbsp rice flour, 1 tsp salt and a pinch of baking soda (if using). Gradually add 3/4 cup water while whisking to make a smooth, thick batter with the consistency of pancake batter — it should coat a spoon and not be runny. Whisk out lumps. Let the batter rest 5 minutes.

Heat oil for deep frying

Pour about 400–500 ml oil into a deep, heavy-bottomed pan and heat over medium-high until oil reaches 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a little batter: it should sizzle and come up slowly without burning immediately.

Coat and fry vadas

Gently dip each prepared potato patty into the besan batter, coating evenly on all sides and allowing excess to drip off. Carefully slide the coated vada into hot oil. Fry 2–3 at a time without crowding, turning occasionally, until golden brown and crisp, about 4–5 minutes. Remove with a slotted spoon and drain on paper towels. Keep warm and fry remaining vada(s).

Assembly and condiments

Toast pav

Slice each pav horizontally, keeping the two halves attached at the back if you prefer. Heat a skillet over medium heat and add 1 tsp butter/ghee. Place pav, cut side down, and toast until golden and slightly crisp, about 30–45 seconds. Repeat for second pav.

Assemble Vada Pav

Spread about 1 tbsp green chutney on the inner side of each pav base and 1 tbsp sweet tamarind chutney on the top half (adjust to taste). Optionally sprinkle 1/2 tbsp dry garlic chutney inside for heat. Place the hot vada inside each pav. Press gently so the vada sits snugly. Serve immediately with lemon wedge on the side and extra chutneys for dipping.