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Mix Pakoda Platter & Vada Pav By Chef Ajay Chopra

Mix Pakoda Platter & Vada Pav

Vada Pav is popular street food from Maharashtra while pakodas are a national favourite. Chef Ajay Chopra shares the recipe in detail.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

10-12 Min



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  • For vada

    • 4 - 5 green chillies

    • 5 - 6 garlic cloves

    • 1 inch ginger

    • 3 - 4 tbsp oil

    • 1 tsp mustard seeds

    • 1 tsp jeera

    • 1 sliced onion

    • fresh curry leaves

    • 1/2 tsp turmeric powder

    • 1 tsp red chilli powder

    • salt to taste

    • 4 - 5 boiled and mashed potatoes

    • 1 cup fresh coriander

  • For vada batter

    • 3/4 cup besan

    • 1/4 tsp turmeric powder

    • 1/2 cup water

    • 1/4 tsp baking soda

    • salt to taste

  • For plating

    • green chutney as required

    • tamarind chutney as required

    • garlic chutney as required

  • For pakodas

    • 3/4 cup besan

    • 1/2 cup rice flour

    • 1/4 tsp baking soda

    • 1 tsp ajwain

    • 1 tsp red chilli powder

    • salt to taste

    • 1/4 cup water

    • thinly sliced potatoes, green chillies (non-spicy), onion rings and spinach leaves


  1. 1

    In a mortar and pestle crush some garlic, ginger and green chillies.
  2. 2

    In a pan add some oil, mustard seeds, jeera, sliced onions, curry leaves, crushed ginger garlic and green chilli mixture, turmeric powder, red chilli powder and salt.
  3. 3

    Add some boiled and mashed potatoes and saute.
  4. 4

    Add generous amounts of coriander and mix well.
  5. 5

    In a bowl, mix besan with turmeric powder, salt and water.
  6. 6

    Keep the consistency of the batter thick and coat the round potato balls in the batter.
  7. 7

    Drop the besan coated potato balls in hot oil and fry them till they turn crisp and brown.
  8. 8

    Cut the pav into two; spread some green chutney, tamarind chutney and garlic chutney and stuff the vada in between the two pavs.Cut the pav into two; spread some green chutney, tamarind chutney and garlic chutney and stuff the vada in between the two pavs. Serve hot vada pav with fried green chillies!
  9. 9

    In a bowl mix besan along with rice flour, salt, turmeric powder, red chilli powder, baking soda. Add water and mix this with your hand.
  10. 10

    Cut the potatoes, onions into thin rounds and soak in the batter before frying. Use the non-spicy chillies and palak leaves for the pakora platter.
  11. 11

    Drop all the pakoras into hot oil and fry till they turn crisp and golden brown.
  12. 12

    Sprinkle some chaat masala on the pakoras and serve hot with spicy green chutney!

Vada Pav is an Indian version of a burger! Mumbai, the economic capital of India, is famous for its spicy street food but Vada Pav is its most famous and popular food. This delicious dish is made from deep-fried batata vada (mashed potatoes coated in a batter) which is stuffed in a pav. It is served with green chillies and dry and spicy garlic chutney.

You can eat Vada Pav anytime but in the rainy season, there is nothing better than eating hot Vada Pav with steaming hot adrakwali chai.

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