Vada Pav

Vada Pav (Mumbai's Spiced Potato Fritter Bun)

The iconic street-food sandwich of Mumbai: a turmeric-and-chilli spiked mashed potato ball, dipped in a seasoned chickpea-flour batter, deep-fried until crisp, and served in a soft pav bun with green coriander-mint chutney, sweet tamarind-date chutney and a fiery garlic-red chilli chutney.

Prep

30 min

Cook

25 min

Total

55 min

Serves

6 vada pavs

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) potatoes, starchy, floury type (e.g. Russet or Maris Piper), boiled and mashed
• •2 g (½ tsp) mustard seeds
• •1 g (¼ tsp) hing (asafoetida)
• •8 g (6–8) curry leaves, fresh
• •2 g green chillies
• •10 g (1 tbsp) ginger, finely grated
• •3 g (1 tsp) turmeric powder
• •150 g (5¼ oz) chickpea flour (besan)
• •30 g (2 tbsp) rice flour, adds crispness
• •5 g (1 tsp) red chilli powder
• •5 g (1 tsp) garam masala
• •1 g (a pinch) baking soda
• •5 g (1 tsp) salt, or to taste
• •180 ml (¾ cup) water, for batter, adjust as needed
• •500 ml (2 cups) neutral oil, for deep-frying (sunflower, peanut or canola)
• •6 g pav buns, soft Indian dinner rolls; small soft brioche-style buns are the closest substitute
• •20 g (¼ cup) fresh coriander leaves, for green chutney
• •30 g (¼ cup) fresh mint leaves, for green chutney
• •30 g (2 tbsp) roasted peanuts, optional, for green chutney body
• •10 g (1 tbsp) lime juice, for green chutney
• •1 g green chilli, for green chutney
• •40 g (3 tbsp) tamarind paste, seedless, for tamarind-date chutney
• •40 g (3 tbsp) date paste, from soft pitted dates, for tamarind-date chutney
• •15 g (1 tbsp) jaggery or brown sugar, for tamarind-date chutney, adjust to taste
• •8 g (1 tbsp) dry coconut (copra) powder, optional, traditional addition
• •30 g (¼ cup) garlic cloves, peeled, for garlic chutney
• •15 g (¼ cup) dry red chillies (Kashmiri), stems removed, for garlic chutney
• •2 g (½ tsp) cumin seeds, for garlic chutney
• •2 g (½ tsp) salt, for garlic chutney
• •5 g (1 tsp) oil, to roast for garlic chutney
• •3 g (1 tsp) chaat masala, to sprinkle on the finished vada
• •6 g whole dried red chillies or fresh green chillies, for the optional fried chilli garnish

Steps

1. 1 GREEN CHUTNEY: Blend coriander, mint, peanuts, green chilli, salt and lime juice with 30 ml (2 tbsp) water to a thick spoonable paste. Refrigerate until needed.
2. 2 TAMARIND-DATE CHUTNEY (MEETHA CHUTNEY): Combine tamarind paste, date paste, jaggery, 60 ml (¼ cup) water and salt in a small pan. Simmer 5 minutes until glossy; add coconut powder if using, cool. The chutney should be thick, sweet-sour.
3. 3 GARLIC CHUTNEY (LASUN CHUTNEY): Dry-roast the red chillies and cumin in a small pan over medium heat for 30–60 seconds until fragrant — do not burn. Cool, then grind with garlic, salt and 1 tsp oil to a coarse, damp powder, adding 1–2 tsp water only if needed. Rest 10 minutes for flavours to meld.
4. 4 POTATO FILLING: Heat 1 tbsp oil in a pan over medium heat. Add mustard seeds; when they pop, add hing, curry leaves, green chillies and ginger. Sauté 30 seconds.
5. 5 Add turmeric, chilli powder and garam masala to the pan and stir for 10 seconds, then fold in the mashed potatoes and salt. Mix until evenly spiced and warm. Divide into 6 equal balls (about 80 g / 2¾ oz each) and flatten slightly into discs. Set aside.
6. 6 BATTER: Whisk chickpea flour, rice flour, chilli powder, garam masala, salt, baking soda and 120 ml (½ cup) water to a smooth, thick, ribbon-like batter. Add more water 1 tbsp at a time only if too thick — it should coat the back of a spoon heavily.
7. 7 FRY: Heat oil to 175 °C / 350 °F in a deep pan (test with a drop of batter — it should rise immediately and sizzle steadily, not violently). Dip one potato disc into the batter, turn to coat fully, and lower gently into the oil.
8. 8 Fry 2–3 vada at a time for 3–4 minutes, turning once, until deep golden and crisp. Internal temperature of the vada should reach at least 74 °C / 165 °F; the surface will be evenly bronzed with no pale patches. Drain on paper towels.
9. 9 OPTIONAL FRIED CHILLI: For a finishing touch, slit 1–2 green chillies and shallow-fry in the hot oil for 20–30 seconds until blistered.
10. 10 TOAST THE PAV: Split each pav bun horizontally. Toast the cut sides on a hot tawa or skillet with a little butter or oil for about 30 seconds until just golden.
11. 11 ASSEMBLE: Spread green chutney on the bottom half, then tamarind-date chutney, then a generous pinch of garlic chutney (use less if you want moderate heat, more for full Mumbai-style fire). Place a hot vada on top, sprinkle with chaat masala, add a fried chilli if using, and close with the bun top.
12. 12 Serve immediately, wrapped in a square of newspaper or parchment for authenticity, with extra chutneys on the side. Eat warm while the vada is still crisp outside and fluffy within.