Vada Pao with Potatoes


  • 600 grams Idaho® Russet potatoes, boiled
  • 10 grams green chili
  • 10 grams garlic 
  • 5 grams curry leaves
  • 3 grabs hing (asafoetida)
  • 5 grams dried red chili
  • 5 grams turmeric
  • 10 grams coriander, chopped
  • 25 milliliters oil
  • 250 grams chickpea flour
  • 5 grams turmeric powder
  • Salt, to taste
  • Water
  • Oil, for frying


Steps for Potato Mixture

  1. Make paste of green chili and garlic 
  2. Heat oil, add curry leaves let it crackle, then add dried red chili, Hing and a little water.
  3. Add in ginger and green chili paste and sauté well.
  4. Add in turmeric and salt. Sauté mixture well and take it off the flame.
  5. Mash the boiled potato and add in the cooked moisture along with chopped cilantro. Mix well and form 75-gram balls.

Steps for Batter

  1. Mix all the ingredients and make a batter.
  2. Heat oil for frying 350°F.
  3. Dip the potato balls in batter and deep fry until crust is cooked.
  4. Serve hot with mint chutney.
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Yield: 4

Chintan Pandya
New York, NY

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