Vegan Vada Pav
Vada Pav is Mumbai’s most iconic street food – a crispy, spiced potato fritter tucked inside a soft bun with fiery chutneys. This fully vegan version keeps all the classic bold flavors and textures: fluffy spiced potato filling, golden crispy batter, tangy green chutney, and spicy garlic powder, with no animal products at all.
Shared by novi
Time
50 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- #For the Spiced Potato Filling:
- 4 medium potatoes, boiled and mashed
- 1 tbsp ginger‑green chili paste
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- ÂĽ tsp turmeric powder
- Pinch of asafoetida (hing)
- 1 tbsp fresh lemon juice
- Salt to taste
- 2 tbsp fresh coriander, chopped
- 1 tbsp oil for tempering
- #For the Crispy Batter:
- 1 cup gram flour (besan)
- 2 tbsp rice flour (for extra crunch)
- ÂĽ tsp turmeric powder
- ½ tsp red chili powder
- Pinch of baking soda
- Salt to taste
- Water, as needed to make a thick batter
- Oil for deep frying
- #For Serving:
- 4 soft pav buns (vegan)
- Green Chutney: 1 cup fresh coriander, ½ cup fresh mint, 2 green chilies, 1 tbsp roasted peanuts, 1 tsp lemon juice, salt – blended smooth
- Dry Garlic Chutney: ¼ cup roasted peanuts, 2 tbsp desiccated coconut, 4–5 garlic cloves, 1 tsp red chili powder, salt – blended into coarse powder
- Fried green chilies (optional)
👩‍🍳 Instructions
- 1
Make the potato filling: Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds, and asafoetida; let splutter. Add ginger‑chili paste and sauté for 30 seconds. Mix in turmeric, salt, and mashed potatoes. Stir well, cook for 2 minutes, then add lemon juice and fresh coriander. Let cool completely, then shape into 4 equal round patties.
- 2
Prepare the batter: In a bowl, whisk together gram flour, rice flour, spices, salt, baking soda, and enough water to make a thick, smooth coating batter that sticks to the patties.
- 3
Fry the vada: Heat oil in a deep pan. Dip each potato patty fully in the batter, then slide gently into hot oil. Fry on medium heat until golden brown and crispy all over. Drain on paper towels.
- 4
Assemble: Slit each pav bun horizontally (do not cut all the way through). Spread green chutney on both inner sides, sprinkle some dry garlic chutney, place a hot crispy vada inside, and add extra chutney if you like.
- 5
Serve: Serve immediately with fried green chilies and extra chutney on the side for that authentic street‑style taste.