Vada Pav

For the vadas:

Potatoes – approx 1 kg, boiled, peeled and mashed
Ginger/Green Chili Paste – 1/2 Tbsp
Roasted Cumin Powder – 1 tsp
Sugar – 1 tsp
Salt – to taste
Lemon Juice – 1.5 Tbsp or to taste
Cilantro (Coriander Leaves) – 10 sprigs, finely chopped

For the batter:

Besan (Chickpea Flour) – 1 cup
Rice Flour – 2 Tbsp
Asafoetida – 1/8 tsp
Salt – to taste
Baking Soda – 1/4 tsp
Red Chili Powder – optional
Oil – 1 Tbsp
Water – 1/2 cup + 2 Tbsp

For the seasoning (for vadas):

Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Asafoetida – 1/8 tsp or 1/2 tsp turmeric
Oil for deep frying


1. Heat Oil in a pan on medium heat to deep fry batata vadas.
2. Mix all ingredients for the vadas in a mixing bowl and mix thoroughly with hand. In a small skillet, heat Oil. Add Mustard Seeds (let them pop), Curry Leaves & Asafoetida. Mix seasoning with potato mixture.
3. Form small balls and keep aside.
4. Mix all ingredients for the batter in a separate mixing bowl and mix until smooth and lump-free.The batter shouldnt be too thick! Put in the fridge for 1/2 hour
5. Drop a piece of batter to the oil, it should come up but not brown very fast, drop potato balls into the batter, completely coat them, shake off excess batter and place them in the oil, one by one. Do not overload the pan.
6. Fry on all sides until light brown.
7. Remove onto a paper towel lined plate.

To make Vada Pav:

1. Lightly warm dinner rolls, hamburger buns or pav.
2. Spread Tamarind Chutney on one side and Mint Chutney or Coriander Chutney on the other side.
3. Lighty flatten one Batata Vada and place on the bun.
4. Top with Garlic Chutney, Fried Chilies or chopped onions (optional).
5. Close the bun and enjoy!