Vegetarian, South and Southeast Asian
Vada pav with green chutney
Vada pav is an Indian sandwich for 4 people, ready in 50 minutes, medium difficulty, around €1.50 per person. It's a spiced mashed potato ball, coated in chickpea flour batter and fried, tucked into a soft bun with a fresh cilantro chutney. The key is serving the vada straight out of the fryer, while it's still hot and crisp.
Tonight we're headed to the streets of Mumbai with vada pav, spiced potato fritters in a soft bun, and a green chutney with just the right kick.
- Total time
- 50 min
- Difficulty
- Medium
- Cost per person
- €1.50
- Calories per person
- 600 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall, Spring
- The kids
- They generally like it
Vada pav is Mumbai's most popular street sandwich, a mashed potato ball seasoned with garlic, chili, and mustard seeds, then fried in a thin chickpea flour batter that turns crisp. The contrast with the soft bun and the fresh green chutney is what makes this sandwich work, some crunch, plenty of softness, and a heat that wakes up your taste buds without overwhelming them.
This is a great pick for a weeknight dinner that feels a little special, or for surprising guests with something they don't usually eat. Kids tend to like the milder version, especially if you cut back on the chili in both the filling and the chutney. You eat it with your hands, standing or sitting, and it's easy to share with a group.
The ingredients
Fruits and vegetables
- Potatoes 800 g
- Fresh cilantro 2 sprigs
- Green chili 2
- Garlic 4 cloves
- Lime 1
Pantry
- Chickpea flouroften in the pantry 150 g
- Mustard seedsoften in the pantry 1 tsp
- Turmericoften in the pantry 1 tsp
- Frying oiloften in the pantry 50 cl
- Saltoften in the pantry 1 pinch
Bakery
- Hot dog buns 8
Allergens Gluten
The step by step recipe
-
Boil the potatoes in salted water, peel them, and mash them coarsely. 25 min
Boil them with the skin on, they absorb less water and the filling stays firm.
-
Pop the mustard seeds in a pan with a spoonful of oil, add the chopped garlic and one chopped chili, the turmeric, then mix it all into the potatoes with half the cilantro.
Wait until the seeds start popping, that's the sign their flavor has released.
-
Shape eight balls with damp hands.
Wet your hands between each ball so the mash doesn't stick to your fingers.
-
Whisk the chickpea flour with 20 cl of water, salt, and turmeric into a thick batter, dip each ball in it, and drop them into hot oil. 10 min
The oil is ready when a drop of batter rises right away sizzling, around 170°C.
-
Blend the remaining cilantro with one chili, the lime, a clove of garlic, and a splash of water, then fill each opened bun with a vada and some chutney.
Swap the green chutney for a milder version by blending it with plain yogurt and cilantro.
Our tips to get it right
- Drain the boiled potatoes well before mashing them, extra moisture keeps the chickpea batter from sticking properly to the fritter.
- Don't crowd the frying pan, fry the vada in small batches so the oil stays hot and the crust stays crisp.
- Make the green chutney right before serving, it loses its bright color and fresh flavor if it sits too long in the fridge.
The variations
- Swap the chickpea flour for rice flour if you want a thinner, crunchier crust.
- For a milder version for kids, remove the seeds from the chilies and serve the green chutney blended with plain yogurt.
- To save time, shape the potato balls the night before and keep them in the fridge, then just coat and fry them before serving.
What to serve it with
- A hot cup of masala chai
- Raw onion rings with lime
- A cucumber and mint salad
Storage
The potato filling keeps for 2 days in the fridge in a sealed container, but already fried vada lose their crispness and taste best the same day. The green chutney keeps for 1 day in the fridge, tightly covered to preserve its color. Reheat the vada for a few minutes in a hot pan rather than the microwave, so they regain some crunch.
Questions about this dish
Can you make vada pav ahead of time?
You can make the potato filling the night before and keep it in the fridge. Coat and fry the balls just before serving though, so the crust stays crisp.
Can you substitute the chickpea flour?
Rice flour works well and gives a thinner, crispier crust. Avoid using wheat flour alone, it makes a heavier batter once fried.
Can vada pav be frozen?
The raw potato balls freeze well, before coating. Thaw them in the fridge, then coat and fry as directed in the recipe.
How do you make this milder for kids?
Remove the seeds from the chilies and use less of them in both the filling and the chutney. You can also blend the green chutney with plain yogurt to soften the heat further.
How long does it take to make vada pav with green chutney?
Count 50 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in vada pav with green chutney?
About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does vada pav with green chutney cost?
About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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