Events · Maharastra · Potato · Snacks

Vada Pav

Vada pav the famous street food of Mumbai has always been my favorite, though in Mysore we get it in only 2 places but have always liked the combo of potato vada stuffed in fresh pav. I have never been to Mumbai but it is in my top list of cities to be visited. I remember having it once Mumbai style on a train journey when travelling and had prepared the same for breakfast and they turned out to be very nice. It is a very standard and simple recipe but there is only one twist in the recipe and i loved this method which was shared by my big sis some time back…….Do read the recipe to see the change and do try it out this way you will be very happy with the finale assemble on hand.

Vada Pav


Pav Bread – 6 No’s

For stuffing

Potatoes – 3

Onion – 1

G.Chill – 1

Garlic Cloves – 2

Ginger – 1/2″ peice

Mustard Seeds – 1 tsp

Salt to taste

Haldi 1/2 tsp

Amchoor Powder – 1/4 tsp

Coriander leaves

Oil – For frying + 1 tbsp

For Batter

Besan – 1/2 cup

Rice Flour – 2 Tbsp

R.Chilli Powder – 1tsp

Haldi – 1/2 tsp

salt to taste


Hot oil – 1tsp

To assemble

Green coriander Chutney

Garlic Chutney

Fried G. Chilli


 For Stuffing

1. Boil, peel and mash potaotes.

2. Grind G.chilli, garlic and ginger to a coarse paste

3. Chop onion finely

4. Heat oil in a pan,  when hot add mustard seeds and then onions and corsely ground g.chilli paste

5. Add haldi, mashed potatoes, salt and amchoor powder

6. Mix everything nicely and add coriander leaves.

7. Let cool for sometime and then prepare small lemon sized balls. I coul make 10 balls out of them.

For Batter

1. Mix all the ingredients mentioned under batter except oil and add water and whisk nicely to prepare a lumpfree thich batter.

2. Rest the batter for 10 mins and add 1 tsp oil to it.

Prepare vadas

1.Heat oil in a pan

2.Take the small potato balls and dunk them in the batter and let coat on all sides nicely and drop them in hot oil.

3. Fry on medium flame till lightly browned from outside and keep turning them in regular interval.

4. Remove them and drain on a paper napkin to remove the excess oil.

To make the pavs ready.

1. Heat a steamer and place a plate on top.

2.Slit the pav without cutting them completely and add a small dash of butter on top of the pav and also in the centre.

3. Steam then for 5 mins , make sure that the pav shouldn’t come in contact with water boiling below.

 To Assemble

Spread Coriander Chutney on one side of the pav and galric chutney on the other side.

Place the all vada between the pav and slightly flatten the pav

Top it with fried g.chilli( Make a slit in the center of the chilli and deep fry in oil till it lightly changes color.)

Serve Immediately!


Do try steaming the pav and you will be very happy with the result, the pavs turn out to be buttery and melt in the mouth texture.

Serve these hot.

This is off to My Favorite Dish an event hosted by Ammaji Recipes

Maharastra · Masala Powders

Kala Masala/Goda masala

I had some readers asking me about the availability of Kala Masala, it is not available locally in Mysore and i get my stock from Maharashtra from my In- laws place. So thought of sharing a simple recipe for the masala which u can prepare in small quantities if reqd. I do this when my masala is out of stock.

Preparing the Kala masala at home is a long process, but this is a quickie method which u can do it. I have prepared this masala many a times and this was shared by a neighbor on my last visit to Maharashtra.

Kala Masala

1/2 cup R.chilli Powder

1/4 Cup Coriander Seeds

1 Tsp Jeera

1 Tsp Black pepper

1 Small Cinnamon Stick

3 Cloves

1 Tsp Saunf (Fennel Seeds)

4 Tbsp Dry Coconut grated

1 Tbsp Black Sesame Seeds

1 Small Onion Thinly Sliced

5 Garlic Cloves thinly sliced

1 Tbsp oil.


1. Dry roast all the ingredients from Coriander seeds to Saunf till lightly browned.

Heat oil in a pan,  add sliced onions and garlic and saute them on a low flame for at least 4-5 mins till they are browned nicely as well have become crisp.(Do this on a low flame only)

When cooled Grind the onion mixture and the roasted ingredients to a fine powder, add R.chilli Powder and grind again so that everything is mixed nicely.

U can store this masala in a bottle for at least a month or store it in the refrigerator for a longer use.

This masala can be used in any Maharashtra subzis and this masala is a must for preparing the famous misal pav.