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Vada Pav
Mumbai's potato burger
🔥 Intermediate🥟 Snack & Street Food🥛 Vegetarian🕑 45 min
A spiced ball of potato in a chickpea-flour coat, deep-fried, tucked into a soft bun, with a dry garlic chutney. Mumbai's best-selling snack, and honestly one of the best street foods in the world.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep25 min
Cook time20 min
Total45 min
Serves6 pieces
Contains:
GlutenMustardPeanutMilk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 13✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Heat the oil, let the mustard seeds pop, fry the hing, curry leaves, ginger-garlic paste and chilies for 1 minute. Add the turmeric.
- Fold in the potatoes, salt and coriander, and cook together for 2 minutes. Let cool and shape into 6 balls.
- Whisk the besan with the baking soda, salt, a pinch of turmeric and about 130 ml of water into a thick, smooth batter — it should coat the ball, not run off it.
- Heat the oil to 175°C. Dip each ball in the batter and gently slide it into the oil.
- Deep-fry for 4–5 minutes until golden brown, turning them. Drain.
- Slice open the buns, spread chutney inside, and place a vada in each.
Tips
- The batter has to be thick. Batter that's too thin comes off during frying and leaves a bare potato ball.
- Dry garlic chutney: coarsely grind together 4 tbsp roasted peanuts, 6 garlic cloves, 2 tsp chili powder, and salt.
- Chill the balls for 10 minutes before frying, so they hold together better.
- Vegan: the vada itself already is — it's only the bun that's the issue. With a vegan bun, the whole dish is vegan and dairy-free.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
