Vada Pav Recipe – Eats Now

Name: Vada Pav
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Green Chutney; 2 1//2 cups cilantro leaves, tightly packed; 1/2 cup mint leaves, tightly packed; 2 serrano chilis; pinch of salt; 1 tsp lemon juice; Red Chutney; 1 cup dried unsweetened coconut; 10 cloves garlic; 2 TBSP red chili powder; 2 tsp vegatable oil; Pinch of salt; Batter; 1 cup garam masala flour; 1/2 tsp tumuric; 1/2 tsp red chili powder; Pinch of salt; Potato mixture; 2 lbs yukon gold potatoes (about 5); 1 quart plus 2 tsp vegetable oil; 1 1/2 tsp black mustard seeds; 6 curry leaves, torn; 2 tsp pureed garlic; 1 tsp pureed ginger; 1 serrano chili, seeded and chopped; 1 tsp salt; 1 TBSP finely chopped cilantro; 8 seedless hamburger buns

Servings: persons

Green Chutney
2 1//2 cups cilantro leaves, tightly packed
1/2 cup mint leaves, tightly packed
2 serrano chilis
pinch of salt
1 tsp lemon juice
Red Chutney
1 cup dried unsweetened coconut
10 cloves garlic
2 TBSP red chili powder
2 tsp vegatable oil
Pinch of salt
Batter
1 cup garam masala flour
1/2 tsp tumuric
1/2 tsp red chili powder
Pinch of salt
Potato mixture
2 lbs yukon gold potatoes (about 5)
1 quart plus 2 tsp vegetable oil
1 1/2 tsp black mustard seeds
6 curry leaves, torn
2 tsp pureed garlic
1 tsp pureed ginger
1 serrano chili, seeded and chopped
1 tsp salt
1 TBSP finely chopped cilantro
8 seedless hamburger buns

1
Green Chutney
2
Combine all ingredients in a food processor with 1/4 cup water. Process until thin sauce forms.
3
Red Chutney
4
Whisk together ingredients in a food processor until thick paste forms.
5
Batter
6
Whisk together ingredients in large bowl, adding 3/4 cup water until smooth batter forms. Let rest at least 15 minutes.
7
Potatoes
8
Peel and halve potatoes and boil until fork tender, about 20 minutes. Drain and mash.
9
Heat 2 tsp oil in skillet over medium heat. Add mustard seeds and curry and cook until seeds start to pop. Add garlic, ginger and chilis and cook briefly. Stir in potatoes, cilantro and salt.
10
Divide into 8 equal portions and roll into balls. Heat 1 qt oil to 325 degrees. Roll potato balls in batter and add to hot oil one by one. Cook until golden, about 3 minutes.
11
Spread red and greed chutneys on bottom and top of rolls. Place potato balls in buns and press slightly.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Green Chutney, 2 1//2 cups cilantro leaves, tightly packed, 1/2 cup mint leaves, tightly packed, 2 serrano chilis, and more.

Yes, Vada Pav falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vada Pav

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions