- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 500 ml
- 1 tsp
- 10 g
- 4 cloves
- ½ tsp
- 1 tsp
- ½ tsp
- 1 ½ tsp
- 1 tbsp
- 15 g
- 150 g
- 1 tbsp
- ¼ tsp
- 150 ml
- 20 g
- 4 tbsp
- 4 tbsp
Process
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Boil the potatoes in salted water until a knife slides in easily, about 15 minutes. Drain, peel and mash roughly, leaving some texture.
Heat 1 tbsp vegetable oil in a pan over medium heat. Add mustard seeds and curry leaves and let them crackle for 20 seconds.
Add grated ginger, 2 grated garlic cloves and 2 chopped green chiles. Cook for 30 seconds until fragrant.
Stir in turmeric powder, ground coriander, ground cumin and 1 tsp salt. Add the mashed potatoes and mix well. Cook for 2 minutes, then turn off the heat.
Mix in lemon juice and fresh coriander. Taste and adjust salt. Let the mixture cool, then divide into 4 balls and flatten slightly into patties.
For the batter, whisk gram flour, rice flour, baking soda and 0.5 tsp salt in a bowl. Add cold water gradually and whisk to a smooth batter the consistency of thick cream.
Heat 500 ml vegetable oil in a deep pan over medium heat until a drop of batter sizzles immediately.
Dip each potato patty into the batter, coating evenly. Carefully slide into the hot oil and fry for 3–4 minutes per side until golden and crisp. Drain on paper towels.
Fry the 2 whole green chiles in the same oil for 30 seconds, then drain.
If using butter, split the pav buns and toast them on a hot pan with a little butter until warm and slightly crisp.
Spread 1 tbsp dry garlic chutney and 1 tbsp green chutney inside each bun. Place a fried vada in the middle and press gently. Serve immediately with the fried green chiles on the side.
Kitchen notes
Kitchen notes
- The most common mistake is a thin batter: it should coat the back of a spoon thickly. If it drips off like water, whisk in 1 tbsp more gram flour.
- Keep the oil at a steady medium heat. If it is too hot, the vada browns outside but stays raw inside; if too cool, it turns greasy. Test with a drop of batter: it should rise and sizzle, not brown instantly.
- Mash the potatoes while still warm and leave some small chunks; a smooth puree makes the vada dense and gluey.
- Fry the vadas just before serving. If made ahead, re-crisp them in a 180°C oven for 5 minutes before assembling.
Substitutions
- gram flour→chickpea flour (same thing, different name)
- pav buns→any soft white roll or slider bun
- butter→vegetable oil or vegan butter for toasting
- dry garlic chutney→store-bought garlic chutney or extra green chutney
Storage & reheating
Store leftover vadas and buns separately in airtight containers in the fridge for up to 2 days. The potato mixture can be made ahead and refrigerated for up to 3 days. Reheat vadas in a 180°C oven for 5-7 minutes until crisp; avoid microwaving as they become soggy. Chutneys keep in the fridge for up to 1 week.
FAQ
The questions we get asked most
Why did my vada break apart in the oil?
The batter was too thin or the potato balls were too moist. Make sure the batter coats thickly and the potato mixture is cool and firm. If needed, add 1 tbsp gram flour to the batter or chill the patties for 15 minutes before frying.
Can I make vada pav ahead of time?
Yes, you can prepare the potato mixture and chutneys up to 3 days ahead and store them in the fridge. Fry the vadas just before serving for the best texture. You can also fry them ahead and re-crisp in a 180°C oven for 5 minutes.
How do I know when the vada is cooked through?
The vada should be deep golden brown on all sides and float to the surface. Insert a skewer into the center; it should come out hot with no raw batter. Frying for 3-4 minutes per side at medium heat ensures the inside is heated through.
Can I use sweet potato instead of regular potato?
Yes, but sweet potato is wetter, so mash it and let it steam dry for 5 minutes. You may need to add 1-2 tbsp gram flour to the mixture to bind it. The flavor will be sweeter, so adjust the chiles accordingly.
Is vada pav vegan?
The vada and chutneys are vegan, but the traditional pav buns may contain milk or butter. Check the bun label or use vegan rolls. Skip the butter for toasting and use oil instead.
Why is my batter not sticking to the potato balls?
The potato balls may be too cold or too smooth. Lightly dust them with gram flour before dipping, and ensure the batter is thick enough to coat. If the batter is too thin, whisk in more gram flour.
Can I shallow fry instead of deep fry?
Yes, but the vadas will be flatter and less crisp. Heat 2 cm of oil in a pan and fry for 3-4 minutes per side, turning gently. The batter may absorb more oil, so drain well on paper towels.
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