Crispy Vada Pav with Garlic Chutney
Spiced potato fritters fried golden and served in buttered pav buns with fiery green chilies and tangy garlic chutney. Mumbai street food made at home in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 8g
Ingredients
- 3 whole potatoes, medium
- ½ cup all-purpose flour
- 1 tbsp ginger-garlic paste
- 4 whole green chilies, slit lengthwise
- 4 whole pav buns (or small dinner rolls)
- 3 tbsp garlic chutney (or spicy garlic paste)
- 2 cups neutral cooking oil (for frying)
Instructions
- 1
Boil potatoes until fork-tender, about 12 minutes. Drain, cool slightly, then peel and mash until smooth.
- 2
Mix mashed potatoes with ginger-garlic paste, 0.25 tsp salt, 0.125 tsp black pepper, and 0.25 tsp turmeric until combined.
- 3
Mix flour with 0.125 cup water to make a thick batter. Heat oil in a deep skillet to 350°F (a pinch of batter should sizzle immediately).
- 4
Divide potato mixture into 4 balls, flatten slightly, wrap around each green chili, then dip in batter until fully coated.
- 5
Slide vada into hot oil one at a time. Fry 3–4 minutes per side until deep golden brown and crispy. Remove with a slotted spoon.
- 6
Split pav buns, spread garlic chutney inside, place a vada in each, and serve hot with extra chutney on the side.
Tools you’ll need
- medium pot
- skillet (10-inch minimum, for deep frying)
- slotted spoon
- instant-read thermometer (or visual cue)
- cutting board
- bowl (for mashing and batter)
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