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Meat-stuffed Vada Pav served with chutney
Crispy spiced potato balls served in soft buns with tangy chutney

Crispy meat-stuffed Vada Pav

Author: Flavelo
Recipes Main Courses Quick Meals
Vada Pav is Mumbai's iconic street food, often dubbed the "Indian burger". Originally vegetarian (a spiced potato dumpling in a chickpea batter), this meat version (Keema Vada) was created for the carnivores. The soft bread roll (Pav), the crisp, spiced batter, and the interplay of piquant chutneys make it unforgettable.
🕒 Prep Time 35 mins
🍳 Cook Time 20 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep frying pan or pot: For deep frying.
  • Thermometer: To check the oil temperature.

Allergen Information

⚠️ Cereals containing gluten (buns)

Instructions

1 ✓

Prepare the filling: Mix the boiled, mashed potatoes with the browned minced meat, garlic, ginger, chilli, and spices. Shape into golf ball-sized spheres.

Tip: The filling must be dry enough to hold its shape. If the potatoes are watery, add a little flour.
2 ✓

For the batter, whisk the gram flour with water, salt, turmeric, and a pinch of baking powder until lump-free. It should have the consistency of thick pancake batter.

Tip: Gram flour (Besan) is gluten-free and adds a distinct nutty flavour to the batter that wheat flour cannot.
3 ✓

Heat the oil to 180°C. Dip the balls into the batter to coat completely, then carefully lower them into the oil.

Tip: Do not fry too many at once, as they will cool down the oil.
4 ✓

Fry until golden brown (3-4 minutes), then drain on kitchen paper.

Tip: The kitchen paper absorbs excess surface grease.
5 ✓

Slice the buns in half, spread generously with chutney, place the hot Vada inside, and press down slightly.

Tip: The acidity of the chutney counteracts the richness of the fried batter.

Recipe FAQ

Why does it absorb too much oil?
If the oil isn't hot enough, the batter doesn't seal immediately but acts like a sponge. The ideal temperature is 170-180°C.

Ingredients

  • 300 g Potatoes (boiled and mashed)
  • 300 g Minced meat (chicken or lamb, browned)
  • 4 pcs Soft bread rolls (Pav or burger buns)
  • 2 cloves Garlic (crushed)
  • 1 tsp Fresh ginger (grated)
  • 1 pc Green chilli (finely chopped)
  • 0.5 tsp Turmeric
  • 150 g Gram flour (Besan / Chickpea flour)
  • 150 ml Water (for the batter)
  • 1 tsp Baking powder (a pinch)
  • 500 ml Oil (for frying)
  • 50 g Chutney (mint or tamarind)