Vada Pav


I tasted Vada pav for the first time in Hyderabad, some two years back in a very famous sweet shop ‘Gana’, they have a seperate counter for chaats and serve some really good chaats. Vada pav is one of them. I couldn’t stop eating after the first bite 😀 It was just awesome. Whenever we cross that area, we make sure to have vada pav there. But since its not too near from my place, I started making vada pavs at home. I read a few recipes online and this is how I been making the vadas since then. I generally make the non fried version (I make pavs at home and stuff the potato masala inside the pavs and bake) but this time I thought of making fried vadas. The pavs here are store brought, rest everything is homemade. You can prepare both the chutneys a day before and boil the potatoes too (saves a lot of time). I always have some boiled potatoes in my fridge which makes the task a lot easier :mrgreen: I don’t make garlic chutney with vada pavs but I wanted to make some this time so followed Tarla Dalal ji’s recipe of Dry garlic Chutney. When I started cooking after marriage, Tarla dalal ji’s website helped me a lot. I have followed all her recipes blindly and was never disappointed ☺ Lets move to the recipe now 🙂



For the vadas:

5 medium boiled and mashed potatoes
3 tsp garlic paste
3 tsp green chilly paste
1 tsp mustard seeds
1 spring curry leaves
1/2 tsp turmeric powder
salt to taste
2 tbsp oil
2 tbsp coriander leaves, finely chopped

For the batter

1 cup Besan
1 tsp carom seeds/Ajwain
1/2 tsp Baking Soda
1/2 tsp Turmeric powder/Haldi
salt to taste
Water as needed to make a thick paste

For Imli Chutney:

1/2 cup tamarind/imli
1/4 cup gur (I grated it)
1 red chilly
1 tsp red chilly powder
1 tbsp sugar
1/4 tsp turmeric powder/haldi
Salt to taste
1 1/2 cup warm water to soak tamarind

Other ingredients:
Green chutney
Oil as needed to fry the vadas
Fried green chillies


Heat oil in pan. Add mustards seed, let it crackle. Add curry leaves, sauté for a few seconds and add garlic- chilly paste. Mix and add turmeric powder and salt. Fry in low flame till the raw smell of the masala goes away. Add mashed potatoes and mix well. Fry for 2 minutes and switch off the flame. Let the mixture cool a little and make big lemon sized balls. Keep aside and prepare the batter.

For the batter, mix all the ingredients and make a thick paste of besan. Dip the potato balls in the besan mix and deep fry in oil. Prepare all the vadas similarly.

To serve, cut one pav into two halves. Apply green chutney on one half and imli chutney on the other half. Put one vada between the pavs and press slightly. Sprinkle some dry garlic chutney and serve.



Please do try this out and share your feedback along with a picture. Stay connected on Facebook for regular updates 🙂

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