Servings Prep Time
6-8servings 30minutes
Cook Time
Servings Prep Time
6-8servings 30minutes
Cook Time
For potato balls:
  • 4 Potatoes, medium size, boiled and peeled
  • 2 onions, finely chopped
  • 5 – 6cloves Garlic
  • 2 green chillies
  • 2tbsp coriander(wash and finely chopped)
  • 1tsp jeera
  • 1tsp mustard seedsrai /
  • 6 – 8 curry leaves
  • Salt( according to taste)
  • 1tsp Red chillipowder
  • xbdtsp turmericpowder
  • 1tsp amchoorpowder
For the batter:
  • 5 – 6Tbsp besan gram flour/
  • 1tsp Ajwain seeds/ carom
  • Salt(according to taste)
  • 1/2tsp red chillipowder
  • Oil for frying
  1. For potato balls : Take garlic, green chilli, jeera and a pinch of salt in a pestle mortar or a mixer and grind to a course paste.
  2. Heat a 1 tbsp oil in a kadhai , Add mustard seeds. After they crackle, add green chilli u2013 garlic mixture and sautxe9 for 30 sec . Add curry leaves, sautxe9 for 30 secs. Then add chopped onions and sautxe9 till they become transluscent.
  3. Add turmeric, red chilli powder, salt and amchoor powder to it. Add mashed boiled potatoes and mix well. Switch off the stove. Add chopped coriander and mix.
  4. After the potato mixture cools , make small balls ( around 10-12 ) and keep aside.
  5. For the batter : In a mixing bowl take besan, ajwain, salt , red chilli powder and mix. Add little water and make a medium consistency batter.
  6. Dip the potato balls In the batter and deep fry in hot oil till golden brown. Serve hot with Pav, fried green chilli and chutney.
Recipe Notes


  • To make the vada crisp, add 2 Tablespoons of hot oil in the batter. Mix it and then dip the potato ball in batter and fry.
  • This version of vada pav was the one we grew up having at home. I will be sharing the recipe of the typical Mumbai vada pav soon.