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Indian · Starter
Vada Pav
Crispy golden fritters hiding a spiced potato core—vada pav is Mumbai street food at its finest, with mustard seeds and green chilies delivering authentic heat and flavor. The chickpea flour batter fries up irresistibly crunchy while the soft, aromatic potato filling stays warm inside. Perfect for quick weeknight snacks or impressing guests with bold Indian flavors.
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes
Servings
4
Ingredients
- 4 medium potatoes, boiled and mashed
- 1 onion, chopped
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp chili powder
- 2 green chilies, chopped
- 1/2 cup chickpea flour (besan)
- 1/2 cup water
- 4 pav (soft rolls)
- Salt to taste
- Oil for frying
Instructions
- Heat oil in a pan and add mustard seeds. Once they splutter, add chopped onions and sauté until translucent.
- Add turmeric, chili powder, green chilies, and salt. Mix well with the mashed potatoes and let the mixture cool slightly.
- Form the spiced potato mixture into 4 equal-sized balls.
- Whisk chickpea flour with water and a pinch of salt to make a smooth batter.
- Dip each potato ball into the chickpea batter, ensuring it is fully coated.
- Heat oil for deep frying. Fry the battered potato balls until golden brown and crispy. Drain on paper towels.
- Slice each pav horizontally, spread your preferred chutney on both sides, and place one potato fritter inside.
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