Vada Pav
“A spicy potato dumpling encased in a crispy chickpea batter is ensconced within a soft pav, delivering a burst of heat and tang with every bite.”
Potato
chickpea flour
Pav Bun
Garlic
green chilies
Coriander LeafWhere it comes from
Vada Pav hails from the bustling streets of Mumbai, Maharashtra, where it has become a beloved 'poor man's burger', symbolizing the city's fast-paced life and vibrant street food culture.
On the Palate
How it's made
4 steps · Show ↓35 min active
How it's made
4 steps · Show ↓- 115 min
Boil the potatoes until tender, about 15 minutes. Once done, drain and mash them in a bowl with chopped green chilies, garlic, mustard seeds, turmeric, and a pinch of asafoetida.
- 25 min
Shape the mashed potato mixture into balls, roughly the size of a golf ball. In a separate bowl, prepare a thick batter using chickpea flour and water.
- 312 min
Heat oil in a deep pan to 350°F (175°C). Dip each potato ball into the chickpea flour batter, ensuring an even coat, and carefully lower into the hot oil. Fry until golden brown and crisp, about 4 minutes per batch.
Watch outEnsure the oil is not too hot to avoid burning the batter before the filling is heated through.
- 43 min
Slice pav buns and place a fried potato fritter inside each. Serve hot with your choice of chutneys and a fried green chili on the side.
