Recipes - Vada Pav


½ kg potatoes

1 ½ cup besan

2-3 green chillies

4-5 flakes garlic

¼ tsp. mustard seeds

Few curry leaves

¼ tsp. haldi

A pinch of soda-bi-carb

½ tsp. red chilli powder


Oil for deep frying


Corriander leaves



Boil, peel and mash the potatoes well. Heat 1 tbsp oil. When heated, splutter mustard seeds. Now add curry leaves & crushed garlic. Fry for a minute, add finely chopped curry leaves, haldi, and then add the smashed potatoes. Mix well.  Add salt as per taste. Keep for 5 minutes on slow flame. Keep aside. When cool, add finely cut coriander leaves and squeeze a lime. Knead well. Make small round balls and keep aside. Take the besan, add soda-bi-carb, red chilli powder, salt and sufficient water to make a paste of pouring consistency. Heat oil in a kadai.  When it starts to smoke, dip the round balls of potato mixture in the besan paste and deep fry till done. 3-4 balls can be fried at a time. Serve hot with pav and chutney, or can be plainly eaten with sauce.

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