Vada Pav

At a Glance

  • Prep Method: null
  • Yield: 8

Recipe By:


  • 1/4 cup butter
  • 8 pav or slider buns, split
  • 8 teaspoons Dry Garlic Chutney (recipe below)
  • 8 Potato Vada (recipe below)
  • 1/2 cup Green Chutney (recipe below)

Dry Garlic Chutney:

  • 1 teaspoon vegetable oil
  • 1/2 cup grated dried coconut
  • 1/3 cup peeled garlic cloves
  • 2 tablespoons red chili powder
  • Salt

Potato Vada:

  • 1-2 green chiles
  • 3 garlic cloves
  • 1 (1 1/4inch-thick) slice peeled ginger
  • 1/4 cup chopped cilantro
  • 12 large potatoes, boiled, peeled and mashed
  • Salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 6 curry leaves, julienned
  • 3/4 teaspoon turmeric, divided
  • 1 cup chickpea flour
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon baking soda
  • Vegetable oil for frying

Green Chutney:

  • 2 cups chopped cilantro
  • 1/2 cup chopped mint
  • 1/4 large onion, sliced
  • 1 cup yogurt
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • Salt


In a sauté pan, melt butter over medium heat. Place buns in pan, cut side down; cook about 5 minutes or until browned. For each Vada Pav, sprinkle 1 teaspoon Dry Garlic Chutney on bottom half of bun. Place 1 potato vada on top, pressing to flatten it slightly. Spread 1 tablespoon Green Chutney onto top half of bun; close bun.

To make Dry Garlic Chutney, in a sauté pan, heat oil over medium heat. Add coconut and garlic; sauté 2-3 minutes. Cool; grind in blender with chili powder to a smooth paste. Season with salt; refrigerate in airtight container.

To make Potato Vada, grind chiles, garlic and ginger to a paste. Add chili mixture and cilantro to potatoes; season with salt. In a deep pan, heat oil over high heat. Add mustard seeds; when they start to pop, add curry leaves and 1/2 teaspoon turmeric. Pour oil and spices over potato mixture; mix well. Divide potato mixture into 8 portions; shape into balls. In a bowl, combine chickpea flour, 1/4 teaspoon turmeric, chili powder and a pinch of salt. Add 1 cup water, 1/2 cup at a time, to make a smooth, thick batter. Add baking soda; mix well. In a deep pan, heat enough oil to cover potato balls over high heat. Once oil is smoking, reduce heat to medium. Dip potato balls in batter to coat well. Deep-fry till golden brown.

To make Green Chutney, in blender, grind all ingredients to a smooth paste. Refrigerate in airtight container.

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