Vada Pao


  • 4 pav buns
  • Some garlic chutney and some green coriander chutney
  • 2 big -potatoes – boiled and mashed
  • 1 and 1/2 tbsp oil
  • 1 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 10-12 curry leaves
  • 1/2 tsp turmeri powder
  • Salt to taste
  • 2 green chillies, 1″ piece of ginger, 8-10 flakes of garlic


  • 1/2 cup bengal gram flour (besan)
  • 1/4 tsp turmeric powder (haldi), 1/4 cup water
  • a pinch of soda bi-carb, 1 tsp oil
  • 1/4 tsp salt
  1. Heat the oil and add the mustard seeds. When they crackle, add the hing, curry leaves and saute for a few seconds.
  2. Add the crushed green chilli mixture and saute again for a few seconds.
  3. Add grated potatoes, haldi powder and salt. Mix well. Remove from the fire and cool. Divide into 4 equal portions and shape into flat rounds.
  4. Mix all the ingredients of batter in a bowl.
  5. Dip each round of the vada into the batter and coat it well.
  6. Deep fry in hot oil till golden brown.
  7. Cut each pav into half. Spread some garlic chutney on the cut surface of the bottom piece of pav and hari chutney on the cut surface of the top pao.
  8. Place one vada in between each pav and serve immedately.
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