Vada Pav

Vada Pav is one of the popular snack of Maharashtra. Vada is spicy potato mix deep fried in gram flour batter while Pav is also known as dinner roles. Vada Pav is served with a hot and spicy chutney. I still remember we use to get the best Vada Pavs back in Nasik outside circle theater. Whenever we use to go there my brother would get me one. They used to be so yummy and filling.


So here goes the recipe for Vada Pav. Hope you all enjoy it.


For Vada

  1. 3 medium boiled and mashed potatoes.
  2. 1 medium sized onion finely chopped.
  3. 3 cloves of garlic finely chopped.
  4. 2 green chilies finely chopped.
  5. 3 tbsp of coriander leaves finely chopped.
  6. 1/2 tsp lemon juice.
  7. 1/2 tsp of cumin seed.
  8. 1/2 tsp of turmeric powder.
  9.  Oil for frying
  10. Salt according to taste.

Batter for dipping Vada

  1. 1 cup gram flour.
  2. water as needed.
  3. A pinch each of turmeric and chili powder.
  4. Salt  according to taste.

For red chutney

  1. 2 tsp of chili powder.
  2. 1/4 cup each of roasted sesame seeds, groundnut and desiccated coconut powder.
  3. 3 cloves minced of garlic.
  4. 2 green chilies minced.
  5. 1 tsp cumin powder.
  6. a pinch of asafoetida.
  7. Salt according to taste.
  8. A tsp oil.


Heat oil in skillet fry minced garlic and chilies till light brown and switch of the flame.Then add in chili, salt and cumin powdered and asafoetida saute well.Then add in powder sesame, ground nut and desiccated coconut and mix well. Red chutney is ready store in air tight container.

Method for making Vadas

Heat oil in a skillet and add in cumin seeds and fry them till they splutter. Once the cumin seeds start spluttering add in finely chopped onions and saute till they turn pink. Then add in finely chopped garlic and chilies and saute them too. Fry them till they turn light brown then add in turmeric powder and salt. Switch off the flame and add in the potatoes, lemon juice and coriander leaves mix well and divide the mixture in medium sized vada and keep them aside.

Now lets make the batter for dipping this vada . In vessel add all the ingredients for batter and make a thick batter.Dip the vada in this batter and deep fry them in hot oil till they turn crispy.

Place these vada inside dinner role/pav with the red chutney and serve hot with fried green chilies.

Note:- For the recipe of Pav please follow my Pav Bhaji post.


Dahi Vada/ Dahi Bharre

Dahi Vada or Dahi Bharre is popular evening snacks. Its sweet tangy and melt in mouth texture.  Dahi vada is southi-ndian delicacy while dahi bharre are north Indian delicacy.Dahi means curd and vada /bharre are fried split black gram lentils.

So lets  start making dahi vadas or dahi bharre


  1. Split black gram 1 cup.
  2. Thick curd ¼ litre.
  3. Sugar 2 tbsp
  4. Few chopped nuts.
  5. Coriander and mint chutney.
  6. Tamarind chutney.
  7. A pinch each of chaat masala, red chili powder, roasted cumin powder.
  8. Salt.
  9. Oil for frying.


Wash and soak split gram dal in water for about 2 hours. After 2 hours grind in to paste let it rest in fridge for 1 hour. Once out from fridge add in salt and beat till light and fluffy.


Now take clean cloth or plastic and wet it slightly add in the ground batter and spread gently fill in the nuts and drop it in hot oil.

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Remove from heat when they are golden brown and add in lukewarm water.


After an hour squeeze the extra water and arrange in serving dish.


Beat curd with sugar and spread it above vada.


Next decorate with tamarind chutney and coriander and mint chutney.


Finally add a pinch each of chili powder, chaat masala and roasted cumin powder. Serve chilled.



For tamarind chutney take 1/2 cup  tamarind pulp dilute it add in few chopped dates,1/2 cup jaggery and few raisins.Bring it to boil. Then add in salt,chili powder, fennel powder and chaat masala. Boil till the chutney is thick. store in airtight container. This can stay in fridge for 4-5 months.

For  coriander mint chutney take handful both of washed coriander and mint along with 2 green chilies in blender. blend it to a smooth paste. transfer to a bowl and add in salt and 2 tbsp lemon juice.