Vada Pav

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep Ingredients & Tools

   Peel and cube 4 medium potatoes into 2.5 cm pieces. Finely chop 2 green chillies. Grate 1 inch ginger and 4 cloves garlic finely. Keep your large mixing bowl, saucepan/pressure cooker, kadhai/wok, and slotted spoon ready.

2. 02

   Boil Potatoes

   Place the cubed potatoes in the saucepan/pressure cooker. Add enough water to just cover them, and 1/2 tsp of salt. Cook on medium-high flame until very tender, about 10-12 minutes in a saucepan or 2-3 whistles in a pressure cooker. Drain the water completely and transfer the hot potatoes to the large mixing bowl.

3. 03

   Mash Potatoes

   Using a potato masher or the back of a sturdy spoon, mash the hot potatoes thoroughly until smooth with no large lumps. Set aside to cool slightly while you prepare the tempering.

4. 04

   Prepare Tempering

   Heat 2 tbsp oil in a small pan/tadka pan on medium flame. Once the oil is shimmering (about 1 minute), add 1 tsp mustard seeds. Let them splutter for 10-15 seconds until they pop. Then add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant and light brown.

5. 05

   Add Aromatics to Tempering

   Immediately add 1/4 tsp asafoetida, the grated ginger, grated garlic, and chopped green chillies to the pan. Stir constantly for 30 seconds until fragrant. Add 10-12 curry leaves and 1/2 tsp turmeric powder, stir for another 10 seconds. The curry leaves will turn slightly darker green.

6. 06

   Combine Tempering with Potatoes

   Pour the hot tempering mixture directly over the mashed potatoes in the large mixing bowl. Add the remaining 1/2 tsp of salt (or adjust to your taste). Mix everything very well with a spatula or your hands until the tempering is evenly distributed throughout the potatoes. Let the mixture cool completely for about 15-20 minutes.

7. 07

   Shape Potato Vadas

   Once the potato mixture is cool enough to handle, divide it into 8 equal portions. Roll each portion into a smooth, round ball, about 5 cm in diameter. Place the shaped vadas on a plate and set aside.

8. 08

   Prepare Besan Batter

   In the medium mixing bowl, combine 1.5 cups besan, 0.5 tsp salt, and gradually add 1 cup water while whisking continuously. Mix until you have a smooth, thick batter that coats the back of a spoon without being too runny or too thick. There should be no lumps.

9. 09

   Heat Oil for Frying

   Pour 3 cups of oil into the kadhai/wok. Heat the oil on medium-high flame. To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately (about 5-7 minutes).

10. 10

    Dip and Fry Vadas

    Carefully take one potato ball and dip it into the besan batter, ensuring it's fully coated. Gently lower the coated vada into the hot oil. Repeat with 3-4 more vadas, ensuring not to overcrowd the kadhai. Fry for 3-4 minutes on each side, turning occasionally with the slotted spoon, until they are golden brown and crispy all over.

11. 11

    Drain Vadas

    Once golden brown, remove the fried vadas from the oil using the slotted spoon. Place them on a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining potato balls.

12. 12

    Assemble Vada Pav

    Take 8 pavs. Slit each pav horizontally almost all the way through, like a burger bun, but don't cut completely. Spread 1 tsp of dry garlic chutney on one side of the pav and 1 tsp of green chutney on the other side. Place one hot fried vada inside each pav.

13. 13

    Serve

    Serve the Vada Pav immediately while the vadas are still hot and crispy. You can optionally garnish with finely chopped coriander leaves. Enjoy your homemade Vada Pav!