- Roast chutney ingredients (garlic, coconut, red chilies) in oil until golden brown. Cool and grind with salt to a coarse paste.
- Boil and mash potatoes. Sauté mustard seeds, asafoetida, curry leaves, turmeric, green chilies, ginger, and garlic in oil.
- Mix sautéed spices with mashed potatoes. Shape into 6 balls.
- Prepare batter with gram flour, baking powder, salt, turmeric, and water. Dip potato balls in batter and deep-fry until golden.
- Halve pav buns, lightly toast on a griddle, and spread chutney on both sides.
- Place fried vada in the pav, add a fried chili, and serve with extra chutney.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:6 g28%
- Carbohydrates:35 mg40%
- Sugar:2 mg8%
- Salt:500 g25%
- Fat:10 g20%
Last Updated on 3 months by Neha Deshmukh
Pav Vada Recipe: Potato Vada With Spicy Coconut Chutney
Hello friends! Today, we’re diving into a classic Indian street food that’s close to my heart – Pav Vada. Seriously, is there anything better than a fluffy pav bun hugging a crispy, spiced potato vada? I first made this at university, trying to recreate the flavours of home, and it’s been a family favourite ever since. It takes a little effort, but trust me, the explosion of flavours is so worth it. Let’s get cooking!
Why You’ll Love This Recipe
This Pav Vada recipe isn’t just about a delicious snack; it’s about experiencing a little piece of India. The soft, spiced potato vada contrasts beautifully with the tangy-spicy coconut chutney, all nestled in a warm, slightly toasted pav. It’s the perfect comfort food, a fantastic party snack, or just a delightful treat for yourself. Plus, it’s surprisingly satisfying!
Ingredients
Here’s what you’ll need to make this magic happen:
- 6 pav bread
- 4-5 medium potatoes (boiled & peeled) – about 500g
- 1 tsp mustard seeds
- 4 curry leaves stalks
- ¼ tsp turmeric powder
- 1 pinch asafoetida (hing)
- 1 tsp salt (for potato mixture)
- 2 garlic cloves (minced)
- 1.5 inch ginger (grated)
- 4 green chillies (chopped)
- ½ cup gram flour (besan)
- ¼ tsp baking powder
- ½ tsp salt (for batter)
- ¼ tsp turmeric powder (for batter)
- 1 tbsp vegetable oil (for tempering)
- ⅓ cup garlic cloves (for chutney)
- ¼ cup desiccated coconut
- 4 dried red chillies
- ½ tsp salt (for chutney)
- 1 tsp vegetable oil (for chutney)
Ingredient Notes
Let’s talk ingredients! A few things can really elevate this dish.
- Asafoetida (Hing): Don’t skip this! It adds a unique umami flavour that’s essential to Indian cooking. It can be a little pungent on its own, but it mellows beautifully when cooked.
- Chillies: I like to use a mix of green chillies for freshness and dried red chillies for a deeper heat in the chutney. Adjust the quantity to your spice preference.
- Chutney Variations: Now, chutney is a very personal thing. Maharashtrian chutneys often lean towards sweetness, while South Indian versions are typically more tangy and spicy. This recipe is a good base – feel free to adjust the coconut and chilli ratio to your liking! My grandmother always added a tiny squeeze of lemon juice to hers.
Step-By-Step Instructions
Alright, let’s get down to business!
- Roast the Chutney Ingredients: Heat 1 tsp oil in a small pan. Add the garlic cloves (for chutney) and dried red chillies. Roast until the garlic is golden brown and the chillies are slightly puffed up. Let it cool completely.
- Make the Chutney: Grind the roasted garlic and chillies with desiccated coconut and ½ tsp salt to a coarse paste. Add a little water if needed. Set aside – the flavours get even better as it sits!
- Prepare the Potato Mixture: Boil and mash the potatoes until smooth. In a separate pan, heat 1 tbsp oil. Add mustard seeds and let them splutter. Then, add asafoetida, curry leaves, turmeric powder, green chillies, ginger, and minced garlic. Sauté for a minute until fragrant.
- Combine & Shape: Add the sautéed spices to the mashed potatoes along with 1 tsp salt. Mix well. Divide the mixture into 6 equal portions and shape them into round balls.
- Make the Batter: In a bowl, whisk together gram flour, baking powder, ½ tsp salt, and ¼ tsp turmeric powder. Gradually add water to create a smooth, slightly thick batter.
- Fry the Vadas: Heat oil for deep frying. Dip each potato ball into the batter, ensuring it’s fully coated. Carefully drop them into the hot oil and fry until golden brown and crispy.
- Assemble & Serve: Halve the pav buns and lightly toast them on a griddle. Spread a generous amount of chutney on both sides of the pav. Place a fried vada inside, add a fried green chilli (optional, but highly recommended!), and serve immediately with extra chutney on the side.
Expert Tips
- Crispy Vadas: Make sure the oil is hot enough before frying. Also, don’t overcrowd the pan – fry in batches.
- Fluffy Pav: Lightly toasting the pav adds a lovely texture and prevents it from getting soggy.
- Chutney Consistency: Adjust the amount of water you add to the chutney to achieve your desired consistency.
Variations
- Spicy Vada: Add a pinch of red chilli powder to the potato mixture for an extra kick.
- My Family’s Secret: My aunt always adds a sprinkle of chaat masala to the vada mixture – it’s amazing!
- Different Chutney: Experiment with different chutneys! A tamarind chutney or a mint-coriander chutney would also be delicious.
Vegan Adaptation
This recipe is easily made vegan! Just ensure your pav bread is vegan-friendly (some contain milk or eggs).
Gluten-Free Adaptation
For a gluten-free version, substitute the gram flour with a gluten-free flour blend. Rice flour or a mix of rice flour and potato starch works well. You might need to adjust the water quantity to get the right batter consistency.
Spice Level Adjustment
- Mild: Reduce the number of green chillies and remove the fried green chilli garnish.
- Medium: Use the recipe as is.
- Hot: Add more green chillies to the potato mixture and use spicier dried red chillies in the chutney.
Festival Adaptations
Pav Vada is a popular snack during Ganesh Chaturthi and Diwali in India. It’s often made as an offering to the gods and enjoyed with family and friends.
Serving Suggestions
Serve Pav Vada hot off the fryer with a side of sliced onions and a cooling raita (yogurt dip). It also pairs well with a cup of masala chai.
Storage Instructions
Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. Vadas are best enjoyed fresh, but you can reheat them in a pan or oven to crisp them up. Pav buns are best stored at room temperature.
FAQs
What is the best type of potato to use for Pav Vada?
I recommend using starchy potatoes like Yukon Gold or Russet potatoes. They mash well and hold their shape during frying.
Can I make the chutney ahead of time? How long will it keep?
Yes, absolutely! The chutney actually tastes better after the flavours have had a chance to meld. It will keep in the refrigerator for up to 3 days.
How do I get the vada to be crispy on the outside and soft on the inside?
Make sure your oil is hot enough and don’t overcrowd the pan. Also, don’t overmix the potato mixture – you want it to be light and fluffy.
What is asafoetida (hing) and can I substitute it?
Asafoetida is a resin with a pungent smell that adds a unique umami flavour. If you can’t find it, you can try substituting it with a pinch of garlic powder, but it won’t be quite the same.
Can I bake the vada instead of deep-frying? What adjustments should I make?
You can bake the vadas, but they won’t be as crispy. Preheat your oven to 200°C (400°F). Place the battered vadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. Brush them with a little oil before baking for extra crispness.
Enjoy making this delicious Pav Vada! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!