Vada Pav Recipe
Crispy Mumbai-style vada pav Recipe with a light, clingy besan batter, spiced potato filling, and the fresh-ground cumin boost from Grandma’s notebook. Key is batter consistency (“thick paint”) and oil at 175–180°C / 350–360°F for a shatter-crisp crust.
- Time: 60 min
- Servings: 10
Source: Easy Savory Meals
Ingredients
- Potatoes boiled
- Neutral oil
- Mustard seeds
- leaves Curry leaves
- Fresh ginger
- Garlic
- Green chilies
- Turmeric powder
- Salt to taste
- Cumin seeds
- Besan gram flour
- Rice flour
- Ginger-garlic paste
- Green chili paste
- Hing
- Salt
- Baking soda
- ~180 ml Water
- Pav buns
- Green chutney
- Dry garlic chutney
- Fried green chilies