Vada Pav
A spiced, chickpea-battered potato fritter stuffed into a soft bun with garlic and green chutneys — invented for Mumbai mill workers around 1966, often called India's answer to the burger.
Vegetarian
⚠ Contains: Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 potatoes, boiled and mashed
- 1 tsp mustard seeds
- A few curry leaves
- 2 green chilies, minced
- 4 cloves garlic, minced
- 1/2 tsp turmeric
- A pinch of asafoetida
- 1 cup besan (chickpea flour)
- Water, as needed
- Oil, for deep-frying
- 8 soft ladi pav (bread rolls)
- Dry garlic chutney, for spreading
- Green cilantro-mint chutney, for spreading
Steps
- Heat a little oil and fry the mustard seeds, curry leaves, green chilies, and garlic until fragrant.
- Stir in the turmeric and asafoetida, then mix into the mashed potatoes with salt.
- Shape the potato mixture into small balls.
- Whisk the besan with water into a smooth, thick batter.
- Dip each potato ball into the batter to coat fully, then deep-fry until golden and crisp.
- Slice the pav rolls open and spread with dry garlic chutney and green chutney on each side.
- Sandwich a hot vada inside each pav and serve immediately.