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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan.
Add mustard seeds and cumin seeds, and let them splutter.
Add curry leaves, green chilies, and ginger-garlic paste, and sauté until fragrant.
Add turmeric powder and mashed potatoes, and mix well.
Season with salt, chopped coriander, and lemon juice, and combine thoroughly.
Cool slightly and shape the mixture into round balls.
Mix gram flour, turmeric, red chili powder, and salt in a bowl.
Gradually add water to make a thick, smooth batter.
Add a pinch of baking soda for fluffier vadas, if desired.
Heat oil for deep frying until hot but not smoking.
Dip each potato ball into the batter, ensuring it is fully coated.
Fry the coated potato balls until golden and crisp.
Drain the fried vadas on paper towels to remove excess oil.
Slice pav buns without separating them fully.
Spread green chutney and dry garlic chutney inside the buns.
Place a hot vada inside each bun.
Serve with fried green chilies on the side.
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Use fresh soft pav for authentic taste.
Add crushed peanuts to the potato mix for extra crunch.
Toast the pav lightly with butter for a street-style flavor.
Can I use store-bought pav buns?
Yes, store-bought pav buns work well, but fresh ones will give a more authentic taste.
How do I make the vadas fluffier?
Adding a pinch of baking soda to the batter helps make the vadas fluffier.
Can I skip the green chutney?
You can skip it, but the chutneys add essential flavor to the Vada Pav.
What oil is best for frying?
Use a neutral oil like sunflower or canola for deep frying.
How do I store leftover vadas?
Store them in an airtight container in the refrigerator and reheat in an oven or air fryer to retain crispness.
