20-Min Vada Pav with Chutneys
Crispy potato fritters in a soft bun, served with tangy green chutney, garlic chutney, pickled onions, and fried chilies. A street-food classic that hits at home in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1.5 lbs russet potatoes
- ½ cup all-purpose flour
- 1 tsp chili powder or cayenne
- ½ tsp turmeric powder
- 4 count pav (burger buns) or soft bread rolls
- ½ cup combined green chutney (cilantro-mint base) and dry garlic chutney
- 1 medium onion + 2 chilies red onion (sliced) and green chilies (halved)
Instructions
- 1
Boil potatoes until fork-tender, ~12 minutes. Drain, cool slightly, then peel and mash until smooth.
- 2
Mix mashed potato with flour, chili powder, turmeric, and 1 tsp salt until a stiff dough forms.
- 3
Shape dough into 4 egg-sized balls. Heat oil in a deep skillet or kadai to 350°F, then fry balls 2 at a time until golden brown and crispy, ~2 minutes per batch.
- 4
Toast pav halves in a dry skillet or directly over a low flame until warm and lightly golden, ~1 minute per side.
- 5
Spread green chutney on one bun half, garlic chutney on the other. Nestle a crispy vada between them.
- 6
Serve immediately with sliced onion and fried green chilies on the side.
Tools you’ll need
- large pot (for boiling potatoes)
- colander
- deep skillet or kadai (for frying)
- cooking thermometer (or test with water drop)
- slotted spoon or spider strainer
- dry skillet or tawa (for toasting buns)
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