Vada Pav — Spicy Fried Potato Fritters & Buns
Crispy gram flour–coated potato fritters served in toasted buns with fiery green chilies and garlic chutney. A Mumbai street-food classic that's totally doable at home in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 1 lb russet potatoes, peeled and diced small
- ¾ cup gram flour (chickpea flour)
- 4 whole green chilies, slit lengthwise (for frying + serving)
- 4 clove garlic cloves, minced
- 4 whole pav (dinner rolls or small brioche buns)
- 2 cup neutral oil for deep frying
- ¼ cup tamarind chutney or lime juice mixed with salt
Instructions
- 1
Boil diced potatoes in salted water until just tender, about 6 minutes. Drain well and transfer to a bowl.
- 2
Add gram flour, 2 slit green chilies (finely minced), 2 minced garlic cloves, salt, and 1 tsp turmeric to the potatoes. Mix gently until a thick paste forms.
- 3
Heat oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Working in batches, drop egg-sized spoonfuls of the potato mixture into the oil.
- 4
Fry vadas 3–4 minutes until golden brown on all sides, turning once. Transfer to a paper-towel-lined plate.
- 5
Toast pav in a dry skillet or directly over medium heat for 60 seconds per side until warm and slightly crispy.
- 6
Smash each fried vada slightly, nest into a toasted pav, and drizzle with tamarind chutney. Serve with remaining green chilies and a garlic-salt dry chutney on the side.
Tools you’ll need
- large pot or deep skillet (3+ quart capacity)
- instant-read thermometer
- slotted spoon
- paper towels
- dry skillet (8-inch cast iron or nonstick)
- small bowl for mixing
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