45-50 minutes
Vada Pav Recipe - Ranveer Brar


For Vada

2 medium onions, sliced

1 tbsp oil

1 tsp black mustard seeds

7-8 Curry leaves

¼ tsp Asafoetida

2 green chillies, chopped

¼ tsp Turmeric powder

Salt to taste

1 tbsp ginger garlic paste

3-4 medium potatoes, boiled

1 tsp sugar

1 tbsp coriander, chopped

Oil for deep frying

For Batter

1 ½ cup gram flour

1 tsp baking soda

Water as required

Salt to taste

¼ tsp Turmeric powder


  • Chop the onions, into thin slices.
  • Heat oil in a pan, add mustard seeds and curry leaves. Cook till fragrant.
  • Add asafoetida (hing) and mix well. Add the sliced onions and green chillies, saute till onion turns translucent.
  • Add turmeric powder and salt, mix well and add little water, mix well.
  • Add ginger garlic paste and mix well and cook for 3-4 minutes.
  • Mash the potatoes with your hands and add into the pan.
  • Add water and cook for 3-4 minutes. Add sugar and mix well till it combines and melts.
  • Allow to cool down.
  • Meanwhile, prepare the batter. Add gram flour, baking soda and water to a bowl and whisk well forming a thick lump free batter.
  • Add salt and turmeric powder, whisk it in and set aside till in use.
  • Add chopped coriander to the cooled down potato mixture.
  • Make round balls of the prepared mixture and dip them into the prepared batter.
  • Deep fry the vadas till golden and crisp.
  • Drain on an absorbent paper.
  • Serve them hot inside the pav along with some bukha chutney sprinkled on top and green chillies on side.

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