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Vada Bites

Alka Munjal
10 minutes
Prep Time
10 minutes
Cook Time
4 People
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Vada pav is a famous mumbai dish . I made with a twist . It is perfact for breakfast or brunch

Recipe Tags

  • Maharashtra

Ingredients Serving: 4

  1. For vada ---
  2. 4boil potatoes
  3. 1/4spoon mustard seeds
  4. 6to7 curry leaves
  5. 3chopped garlic cloves
  6. Pinch of hing
  7. 1chopped green chilly
  8. Chopped coriander leaves
  9. Salt as per taste
  10. 1/4spoon turmeric powder
  11. 1/4spoon red chilly powder
  12. 1/2spoon chat masala
  13. 1/2spoon coriander powder
  14. Oil for frying
  15. 1cup besan
  16. Salt as per taste
  17. Pinch of baking soda
  18. 1/4spoon red chilly powder
  19. Water as per need
  20. 6to 7 bread slices
  21. For red chutney ---
  22. 6to7red whole red chilly
  23. 7to8 garlic cloves
  24. Salt a pinch
  25. 1tomato
  26. 6to7whole green chilly for garnish


  1. For red chutney --- soak redchilly into water for 15mintues .
  2. Take a mixer jar add garlic cloves salt tomato pieces and soked chilly and grind and make a smooth paste . Chutney is ready .
  3. For vada--- Take a pan heat it . Add 2spoon oil add pinch of Hing , chopped garlic curry leaves and mustard seeds and saute for 1mintue.
  4. Add boil and mashed potatoes and mix well . Cook for 2mintues .
  5. Add all spices and mix cook for 2to3 mintues . Add chopped coriander leaves and mix . Remove from stove and cool it
  6. For besan batter ---take a bowl add besan salt pinch of baking soda and mix add little by little water and make a smooth batter . And keep it aside
  7. Make small size balls from potato mixture
  8. Heat a pan add oil for frying heat it
  9. Dip balls into besan batter and fry them.
  10. Cut round shape bread slice with a bowl or cookie cutter
  11. Heat a pan roast bread both sides
  12. fry some green chilly
  13. Now arrange take round shape bread slices apply one spoon red chutney place a vada and fry green chilly and serve hot .
  14. Enjoy

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Shelly Sharma
Shelly Sharma   Dec-10-2018

I will surely try this.

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