6-Step Guide To Make Vada Pav

Potato filling: In a pan, heat oil, add mustard seeds, green chilies, ginger-garlic paste, curry leaves, turmeric, and salt. Mix in mashed potatoes and shape into small balls.

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Gram flour (besan) batter: Mix besan, salt, turmeric, red chili powder, pinch of baking soda. Add water gradually to form a smooth, thick batter.

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Coat the potato balls: Dip each potato ball into the besan batter, ensuring it’s fully covered.

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Deep fry the vadas: Heat oil in a kadai/wok. Fry the batter-coated balls until golden and crisp. Drain excess oil.

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Chutneys: Green chutney: coriander, mint, green chili, lemon juice, salt; Tamarind chutney: tamarind pulp, jaggery, spices; Dry garlic chutney: roasted garlic, coconut, chili powder, salt.

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Assemble the pav: Slice pav bread in the middle (without cutting fully). Spread green chutney and tamarind chutney inside. Place one hot vada inside the pav and serve hot.

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