Indian · Lunch & handhelds

Mumbai vada pav

Name: Mumbai vada pav
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: 8 vada pav
Cuisine: Indian
Ingredients: 1 1/2 pounds Yukon Gold potatoes; 3 tablespoons neutral oil, plus 6 cups for frying; 1 teaspoon brown mustard seeds; 10 curry leaves; 1/8 teaspoon asafoetida; 4 garlic cloves, finely grated, divided; 1 tablespoon finely grated fresh ginger; 2 fresh green chiles, finely chopped, plus 8 whole chiles for serving; 1/2 teaspoon ground turmeric, divided; 1 teaspoon kosher salt, divided; 1 tablespoon fresh lemon juice; 1/2 packed cup chopped cilantro, divided; 1 cup chickpea flour; 2 tablespoons rice flour; 1/4 teaspoon baking soda; 3/4 cup water; 1/3 cup unsweetened dried coconut; 1/4 cup roasted unsalted peanuts; 2 teaspoons Kashmiri chile powder; 1/2 packed cup mint leaves; 1 teaspoon granulated sugar; 1 tablespoon lime juice; 8 soft ladi pav or small dinner rolls

Crisp gram-flour potato vada in soft ladi pav with fiery garlic-coconut chutney, green chutney, and fried green chile.

About 1 hr 45 minTotal

About 1 hr 15 minActive

$Cost

AdvancedDifficulty

Makes 8 vada pav

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 8 vada pav

1 1/2 pounds Yukon Gold potatoes
3 tablespoons neutral oil, plus 6 cups for frying
1 teaspoon brown mustard seeds
10 curry leaves
1/8 teaspoon asafoetida
4 garlic cloves, finely grated, divided
1 tablespoon finely grated fresh ginger
2 fresh green chiles, finely chopped, plus 8 whole chiles for serving
1/2 teaspoon ground turmeric, divided
1 teaspoon kosher salt, divided
1 tablespoon fresh lemon juice
1/2 packed cup chopped cilantro, divided
1 cup chickpea flour
2 tablespoons rice flour
1/4 teaspoon baking soda
3/4 cup water
1/3 cup unsweetened dried coconut
1/4 cup roasted unsalted peanuts
2 teaspoons Kashmiri chile powder
1/2 packed cup mint leaves
1 teaspoon granulated sugar
1 tablespoon lime juice
8 soft ladi pav or small dinner rolls

Instructions

Boil potatoes in salted water until tender, about 20 minutes; drain, peel while warm, and crush coarsely. Heat 3 tablespoons oil; crackle mustard seeds, then add curry leaves, asafoetida, half the garlic, ginger, and chopped chiles. Stir 30 seconds, add half the turmeric, potatoes, half the salt, lemon juice, and half the cilantro. Cool 20 minutes and shape eight compact balls.
Whisk chickpea flour, rice flour, baking soda, remaining turmeric, remaining salt, and 3/4 cup water into a thick smooth batter; rest 10 minutes.
Toast coconut and peanuts in a dry skillet until fragrant. Cool and pulse with remaining garlic, Kashmiri chile powder, and a pinch of salt to a coarse, dry chutney. Blend mint, remaining cilantro, sugar, lime juice, 2 tablespoons water, and a pinch of salt into a thick green chutney.
Heat 6 cups oil in a deep heavy pot to . Dip potato balls in batter, let excess fall away, and fry in batches until crisp and deep golden, 4 to 5 minutes; drain on a rack. Carefully blister the whole green chiles in the oil for 15 seconds and drain.
Split each pav without cutting through. Spread a thin layer of green chutney and a generous spoonful of dry garlic chutney inside, add one hot vada, press lightly, and serve immediately with a fried chile.