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Vada Pav 5

Vada Pav – Potato Fritters in a Bun

An Indian street food made of spiced potato fritters, a sweet and sour chutney, a green chutney and a dry garlicky peanut chutney in a bun.
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Snack
Cuisine Indian
Servings 4 people

Ingredients
  

Pooja Bhula’s Garlicky Peanut Chutney Powder :

  • 100 gm roasted unsalted peanuts
  • 1 clove garlic
  • Red chilli powder to taste
  • Ginger to taste optional
  • Salt to taste

For the Vada/ Fritter Filling :

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 1/2 tsp minced ginger
  • 1 sprig curry leaves
  • 1 to 2 green chillies chopped
  • 1/8 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 2 to 3 largish potatoes about 1 1/2 cup boiled and mashed potatoes
  • Salt to taste

For the Vada/ Fritter Batter :

  • 3/4 cup chickpea flour besan
  • 1/8 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • pinch of baking soda
  • salt to taste
  • A few green chillies
  • Oil for deep frying

Instructions
 

  • Pooja Bhula’s Garlicky Peanut Chutney Powder : Powder all the ingredients for the chutney together in the small jar of your blender till coarse and in small chunks but not pasty. Transfer to a glass jar. This can be made ahead.
  • Make the Vada/ Fritter Filling - Note that the mashed potatoes are alright with smallish lumps. The mash doesn’t have to be smooth and creamy. It just should not have largish lumps.
    Vada Pav Filling
  • Heat the oil in a wok or pan and add the mustard seeds. When they splutter, add the minced ginger, curry leaves and chopped green chillies, and sauté for a minute. Turn the heat to medium and add the asafoetida and the turmeric powder and stir a couple of times. Then add the mashed potato. Add the required salt and keep stirring everything till well mixed. Take it off the heat and let it cool to room temperature.
  • Once the potato mixture has cooled, shape bits of it into round balls about the size of a largish lime.
  • For the Vada/ Fritter Batter, combine all the ingredients in a bowl. Add a little water at a time and mix using a fork or whisk to make a slightly thick coating batter. The consistency should not be too thick but thin enough to coat the potato balls well.
  • Heat the oil in a wok or fryer. The oil should be hot enough but not smoking hot. Dip each potato ball into the batter and make sure it is coated well. Gently drop it into the oil and let it cook. Fry about 4 or 5 fritters at a time. Keep turning the fritters over so they brown evenly. When golden brown and crisp take them out and drain on paper towels. You should have about 8 or 10 Vadas/ Fritters.
  • Once the fritters have been fried, drop in a few of the green chillies in the hot oil and fry them till they blister. Be careful while doing this as the chillies can burst in the oil! Remove from the oil and drain on paper towels. You can omit this step if you prefer to.
  • To make Vada Pav, split each Pav or slider bun sideways into half. Smear some sweet and sour brown chutney over it and then some green minty coriander chutney next. A generous sprinkle of the dry chutney powder over which the Vada/ Fritter is placed. Add a little more of the wet chutneys and dry chutney powder. Place the top part of the Pav over this and bite in. If you can take the fire add a fried green chilli the mix. Enjoy!