Vada Pav

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Vada Pav

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Dry Garlic Chutney:
2 teaspoons Oil
1/4 cup Garlic around 15 cloves
1 cup Grated coconut use fresh
3 teaspoons kashmiri red chili powder or add more to taste
1/2 teaspoon Salt
Green Chutney:
1 bunch cilantro
1-2 green chilies
2 garlic cloves
1/4 teaspoon cumin powder
1/4 teaspoon Salt
1 lime lime juice
1 tablespoon Water as needed
1/2 teaspoon Sugar optional
Tamarind Chutney:
1 cup Water
1/4 cup tamarind paste
50 grams jaggery
3 tablespoons Sugar or to taste
1/2 teaspoon Salt
1/2 teaspoon red chili powder or to taste
1/2 teaspoon cumin powder
1/2 teaspoon Ginger powder
For the Vada:
1 inch Ginger
5-6 large Garlic
2 green chilies
1 tablespoon Oil
3/4 teaspoon mustard seeds
1/4 teaspoon hing also known as asafetida
12-15 Curry leaves
4 medium potatoes around 600 grams
1/4 teaspoon turmeric
3/4 teaspoon Salt or to taste
2 tablespoons cilantro chopped
For the batter:
1 cup besan also known as chickpea flour
1/4 teaspoon turmeric
1/2 teaspoon Salt
pinch baking soda
1/2 cup Water + 1-2 tablespoons extra, as needed
Other ingredients:
10 ladi pav
Vegetable Oil for frying
Butter for toasting the pavs
  • Medium


  • Dry Garlic Chutney:

  • Green Chutney:

  • Tamarind Chutney:

  • For the Vada:

  • For the batter:

  • Other ingredients:



How to Make the Garlic Chutney:

  1. Heat 2 teaspoons of oil in a pan ona  medium heat.
  2. Then add the garlic cloves and fry for 1-2 minutes until they turn slightly brown. Set aside on a tissue.
  3. To the same pan, add the freshly grated coconut.
  4. Cook for 2 minutes until light golden brown.
  5. Transfer the coconut to a blender.
  6. Add the toasted garlic, salt, and red chili powder and grind to a coarse chutney. Set aside.

How to Make the Green Chutney:

  1. Put the cilantro in a blender, discarding the hard stems; the softer ones are okay to use.
  2. Add the green chili, garlic, cumin powder, salt, sugar (if using), and lime juice.
  3. Add 1 tbsp water or as much as needed. Blend to a fine paste and set aside.

How to Make the Tamarind Chutney:

  1. Put the water, tamarind paste, jaggery, sugar, salt, red chili powder, cumin powder, and powdered ginger in a pan.
  2. Bring the mixture to a boil.
  3. Reduce the heat to medium and let boil for 3-4 minutes until the chutney turns thick and coats the back of a spoon.
  4. Set aside to cool. It will thicken more as it cools down.

How to Make the Vada:

  1. Boil the potatoes until soft, peel them, and set ,aside.
  2. Using a mortar and pestle, crush the ginger, garlic, and green chili. Set aside.
  3. Heat 1 tablespoon oil in pan on a medium heat. Once the oil is hot, add the mustard seeds and let them pop.
  4. Then add the curry leaves and hing and mix.
  5. Add the crushed ginger-garlic-green chili. Cook for one minute until the ginger and garlic starts to change color.
  6. Now add the boiled potatoes and remove the pan from the heat. Add the turmeric and salt and mash the potatoes using a potato masher. Add the chopped cilantro and mix well.
  7. Now roll the potato mixture into lemon-sized balls. I was able to get 10 of these. Set aside.

How to Make the Batter to Fry the Vada:

  1. To make the batter, put the besan in a large bowl.
  2. Add the turmeric, salt, and a pinch of baking soda. Add the water, a little at a time.
  3. Whisk to form a smooth batter.
  4. You may need a couple of extra tablespoons of water to get the desired consistency. The batter should neither be thick nor thin.

How to Fry the Vada:

  1. Heat the oil in a kadai/wok on a medium-high heat.
  2. Dip each potato ball into the batter, coating it all over.
  3. Then drop it carefully into the hot oil.
  4. Fry the vada in the hot oil until golden brown.
  5. Fry all the vadas, draining them on a paper towel.

Assemble the Vada Pav:

  1. To assemble the vada pav, toast the pav with some butter in a pan.
  2. Then slice each pav but not entirely.
  3. Apply the green chutney to one side and the tamarind chutney to the other side. Then put garlic chutney on top of these chutneys.
  4. Place the fried vada in the center. Serve the vada pav immediately with more chutney on the side!


Vada Pav

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