Vegetarian
Vada pav with two chutneys
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Spiced potato fritters in gram-flour batter, tucked into soft pav rolls with green coriander chutney and dry garlic-coconut chutney. Both chutneys are made from scratch here; whole fried chillies are not required.
Timing
- Preparation: about 30 minutes, including about 15 minutes during cooking
- Cooking and frying: about 40 minutes
- Cooling potato filling: about 15 minutes
- Total time: about 1 hour 10 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 575 kcal
- Protein
- ≈ 17.5 g
- Carbohydrates
- ≈ 70.1 g
- Fat
- ≈ 21.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Potatoes use a 450 g edible portion from 500 g purchased weight. Pav uses 240 g wheat rolls as a comparison. Both chutneys are included in full. Assumed frying oil absorption: 32 g for four servings, plus all pan oil. Parsley is a comparison for coriander and curry leaves, sesame for mustard seeds.
Paprikapulver (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 500 g floury potatoes · ≈ 450 g · Estimated edible amount without bones or shells
- 4 pav rolls, about 240 g total · ≈ 240 g · Assumed quantity / reference product
- 120 g besan gram flour · ≈ 120 g · Assumed quantity / reference product
- 20 g rice flour · ≈ 20 g · Assumed quantity / reference product
- 1 l neutral frying oil; not all is absorbed · ≈ 32 g
- 10 g green chilli, divided · ≈ 10.0 g · Assumed quantity / reference product
- 3 g black mustard seeds · ≈ 3 g · Assumed quantity / reference product
- 8 fresh curry leaves · ≈ 1.6 g
- 40 g fresh coriander leaves, divided · ≈ 40 g · Assumed quantity / reference product
- 3 g mild red chilli powder · ≈ 3 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g floury potatoes
- 4 pav rolls, about 240 g total
- 120 g besan gram flour
- 20 g rice flour
- 180 ml water for the coating batter
- 15 ml neutral oil for the potato filling
- 1 l neutral frying oil; not all is absorbed
- 30 g garlic, divided
- 10 g fresh ginger
- 10 g green chilli, divided
- 3 g black mustard seeds
- 8 fresh curry leaves
- 2 g turmeric, divided
- 6 g salt, divided
- 40 g fresh coriander leaves, divided
- 20 ml lemon juice
- 1 g ground cumin
- 30 ml water for green chutney
- 30 g desiccated coconut
- 15 g unsalted roasted peanuts
- 3 g mild red chilli powder
Instructions
- Peel and roughly chop potatoes and boil in water for about 20 minutes until tender. Drain, steam dry and roughly mash. Prepare both chutneys while they cook.
- For dry chutney, toast 15 g garlic in a dry pan over low heat for 4–5 minutes, turning. Add coconut for the final minute without darkening it. Cool, then coarsely grind with peanuts, red chilli powder and 1 g salt; add no water.
- For green chutney, blend 30 g washed coriander leaves, 5 g garlic, 5 g green chilli, lemon juice, cumin, 1 g salt and 30 ml water until smooth. Refrigerate until serving.
- Finely chop the remaining garlic and chilli with ginger. Heat 15 ml oil and let mustard seeds pop over medium heat. Briefly fry thoroughly dried curry leaves, ginger, garlic and chilli. Stir in 1 g turmeric, 3 g salt and potatoes. Add remaining coriander, spread thinly and cool for about 15 minutes.
- Whisk besan, rice flour, remaining turmeric and salt with 180 ml water to a smooth, thick coating batter. Divide potatoes into four and shape slightly flattened balls.
- Heat frying oil to 170–175 °C in a deep pan filled no more than halfway. Dip potato balls fully in batter and fry two at a time for about 5–6 minutes until golden. Drain. Split pav, spread with green chutney, sprinkle with dry chutney and insert one vada each. Serve fresh.
Tips
- Besan made from hulled chickpeas gives the characteristic coating. Curry leaves come from a spice tree and cannot be replaced by curry powder.
- Soft unsweetened rolls are an explicitly identified alternative if pav are unavailable.
