Go Back

Vada Pav (Bombay street style recipe)

Authentic Indian savory snack recipe. Fried potato fritter coated in a spiced batter served with a soft buttery bun, green chili and chutney. A street food classic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Bread, Brunch, Finger food, High Tea, Lunch, sandwich, Side Dish, Snack, tea time
Cuisine Indian
Servings 10 vadas

Equipment

  • Sauté pan
  • Sauce pot
  • Wooden spoon
  • Mixing bowl
  • Slotted spoon
  • Kitchen paper towel

Ingredients
  

For Batata Vada -

  • 4 medium potatoes boiled in salted water and peeled
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 6 garlic cloves minced
  • 3 tbsp ginger minced
  • 3 tbsp fresh coriander leaves finely chopped
  • 1 green chili finely chopped
  • 1 tsp turmeric power
  • Salt to taste

For Batata Vada Batter -

  • 1 cup gram flour
  • 2 tbsp corn starch
  • 1/2 tsp turmeric powder
  • 1/4 tsp chili powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 - 3/4 cup water

Serve with -

  • Pav
  • Green chutney
  • Tamarind chutney
  • Garlic chutney
  • Fried green chili

Instructions
 

  • Make sure the potatoes are boiled in salted water and peeled.
  • In a sauté pan on medium heat add the oil, mustard seeds, and let them fry until they start popping, add the curry leaves, garlic, ginger, green chili and cook for a minute.
  • Break up the potato in your hand into the pan and add turmeric powder, fresh coriander leaves, lime juice and season with salt. Cook until the mixture is dry and the potatoes have taken on the flavors of the masala.
  • Set the sauté pan aside and place a heavy bottom sauce pot on the same stove, pour in vegetable oil half way through and let it heat up gently.
  • In a medium mixing bowl add the gram flour, corn starch, turmeric powder, chili power, salt and stir. Add the baking soda, water and stir with a whisk to remove any lumps. Set aside.
  • The potato mixture should’ve cooled down enough to handle it with your hands. Divide the mixture into 10 portions and roll into balls. Test the heat of the oil with a little dust of flour, if it sizzles and dissolves, then its hot enough.
  • Dunk the potato dumpling into the batter and deep fry, I prefer using my hands but you can use a fork/slotted spoon. Deep fry for 2-3 minutes until golden and the vada rises to the top.
  • Transfer to kitchen paper towel to drain out the excess oil. Repeat until all are done. Deepening on how large your sauce pot it you will be able to fry a few and one go.
  • The fried batata Vadas should be served in a pav (soft dinner roll) with green chutney, garlic chutney and tamarind chutney, serve with a fried green.

Notes

  • Make the potato mixture ahead of time as well as the batter and fry the vadas when just about the serve to ensure they are hot.
  • When frying the vadas, don fidget with them too much or else they will disintegrate and break apart. Allow them to for crust before you try to move them around in the oil.
  • Always fry little spoonfuls of the batter for extra crunch when serving them later.