Vada Pav

Name: Vada Pav
Yield: Serves 8
Cuisine: Indian
Ingredients: pinch of bicarbonate of soda/baking soda (optional); rapeseed/canola oil, for deep-frying; 3–4 fried green chillies sprinkled with salt (optional); pinch of salt or black salt; squeeze of lemon juice; 6–7 garlic cloves, peeled; 30 g/1 oz/1 cup chopped fresh coriander/cilantro; 1 tbsp ground coriander; 5 tbsp powdered jaggery, or to taste; 1–2 garlic cloves, chopped; ½ tsp ground turmeric; 3 tbsp rapeseed/canola oil; 1–2 green chillies; ½ tsp mustard seeds; 7–8 curry leaves; ⅛ tsp ground turmeric; 2 tbsp chopped fresh coriander/cilantro; 150 g/5 oz/generous 1⅓ cups gram flour/besan; pinch of salt; pinch of asafoetida; ¼ tsp red chilli powder; 100 g/3½ oz seedless tamarind pulp; 250 ml/9 fl oz/1 cup hot water, or as needed; 1 tsp vegetable oil; ½ tsp cumin seeds; 350 g/12 oz potatoes; ½ tsp ground ginger; 2 tbsp granulated sugar; 8 pav or soft dinner rolls; 2–3 green chillies, chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Vada pav is a popular and delicious Maharashtrian street food of fried batter-coated mashed potato dumplings sandwiched in a pav (soft bread roll), which is also loaded with sweet tamarind and green chutneys. I recommend adding some Ghati Masala and fried green chillies too, for a unique flavour.

Ingredients

Asia
India
Maharashtra
Street Food
Vegetarian

Ingredients

Method