Vada Pav
A popular Indian street food sandwich featuring a spicy potato fritter served in a soft bun with chutneys.
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- •1 cup Milk120 to 130 degrees Fahrenheit
- •2 teaspoons Yeast
- •2 teaspoons Sugar
- •1/4 cup Flourfor yeast activation
- •Flourfor dough
- •Salt
- •Waterto adjust dough consistency
- •Butterfor dough
- •Potatoesboiled and mashed
- •Mustard oil
- •Mustard seeds
- •Curry leaves
- •Ginger garlic paste
- •Turmeric powder
- •Chickpea flourfor batter
- •Cornstarch(optional)to make batter crispier
- •Oilfor frying
- •Mintfor chutney
- •Cilantrofor chutney
- •10 Green chiliesdeseeded
- •Garlic clovesfor chutney
- •Gingerfor chutney
- •Cumin seedsfor chutney
- •Lemon juicefor chutney
- •Tamarindfor chutney
- •Coconut flakesfor dry chutney
- •Peanutsfor dry chutney
- •Sesame seedsfor dry chutney
- 1
Heat milk to 120-130°F. Add yeast and sugar. Let activate for 15-30 minutes.
30 min
- 2
Add flour and salt to the yeast mixture. Adjust with water if needed. Knead the dough.
15 min
- 3
Add butter to the dough. Let it rise until doubled in size.
1h 0m
- 4
Divide dough into equal pieces. Let them proof in a pan for about an hour.
1h 0m
- 5
Bake the buns after milk washing them.
30 min
- 6
Prepare tamarind chutney by processing tamarind pods.
10 min
- 7
Make green chutney by blending mint, cilantro, green chilies, garlic, ginger, cumin seeds, and lemon juice.
10 min
- 8
Prepare dry garlic chutney by toasting garlic, peanuts, coconut flakes, cumin, coriander, and sesame seeds.
10 min
- 9
Boil and mash potatoes. Fry with mustard oil, mustard seeds, curry leaves, ginger garlic paste, and turmeric.
15 min
- 10
Make chickpea batter with water and cornstarch. Coat potato balls and fry them.
15 min
- 11
Assemble vada pav with buns, potato fritters, and chutneys.
10 min
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Pizza
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