Authentic vada pav with traditional chutney and fried chilles Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. Add spices, herbs, and salt to taste.
• STEP 2.In a separate bowl, mix chickpea flour, spices, and water to make a smooth batter.
• STEP 3.Dip each potato mixture ball into the batter and deep-fry until golden brown.
• STEP 4.Slice the pav buns and toast them on a griddle with butter.
• STEP 5.Spread the chutney on the toasted buns and place a vada in each bun.
• STEP 6.Serve hot with fried green chilies on the side.

Cooking Tips

• Make sure the potato mixture is well seasoned with spices to enhance the flavor of the vada.
• The batter should be thick enough to coat the potato mixture but not too thick.
• You can adjust the spiciness of the chutney by adding more or fewer chilies according to your taste.

Storage and Serving

• Vada pav is best served hot.
• You can store any leftover vadas in the refrigerator for up to 2 days.
• Reheat the vadas in an oven or air fryer before assembling them into pav buns.