Vada Pav
Indian
Easy
AppetizerOpen-Faced Vada Pav With Garlic Crust For Yummy Party Snacks
Vada Pav
43 mins
Cooking Time
Easy
Difficulty
24
Ingredients
Vegetarian
Diet
This version of vada pav reshapes the familiar street snack into an open-faced baked delight. The potato filling retains its traditional warmth while shedding the heaviness of frying, and the pav transforms with its aromatic garlic crust. The final dish layers crisp textures, roasted flavours, and balanced heat—ideal for mindful, flavour-centred eating.
Ingredients
UNITSIngredients
For the Batata Vada Filling
3 medium Potatoes, boiled and mashed (350–400 g)
2Green chillies, finely chopped
1 inchGinger, grated
4 clovesGarlic, crushed
2 tbspFresh coriander leaves, finely chopped
6–8,Curry leaves, finely chopped
¼ tspTurmeric powder
¾ tspSalt
1 tspOil (for tempering)
½ tspMustard seeds
1 pinchHing
For the Gram Flour Batter
1 cupGram flour
¼ tspTurmeric powder
½ tspRed chilli powder
½ tspSalt
¾ cupWater
For the Garlic Crust
3 tbspButter, softened
6 clovesGarlic, minced
1 tbspFresh coriander, finely chopped
½ tspRed chilli flakes
2 pinchesSalt
Bread Base
4, halvedPav buns (8 open faces)
For Assembly
3 tbspDry garlic chutney
3 tbspGreen chutney