20/-रुपए wala vada pav लस्सी ke साथ
20/-रुपए wala vada pav लस्सी ke साथ 😋 is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by NIKHATTU LADKA VLOGS on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $24.75 total, $6.19 per serving
Ingredients
- 4 pieces Ladi Pav (soft Indian bread rolls, sliced horizontally)
- 2 tablespoons Unsalted Butter (softened, for spreading on the pav)
- 2 tablespoons Garlic Chutney (Tadka) (minced garlic sautéed with a pinch of red chili powder)
- 3 tablespoons Coriander‑Mint Chutney (blended fresh cilantro, mint, green chili, lemon juice, salt, water)
- 4 pieces Potato Vada (spiced potato fritters, ready‑made or homemade)
- 2 tablespoons Tomato Ketchup (store‑bought)
- 1 piece Green Chili (thinly sliced, optional for extra heat)
- 1 teaspoon Cumin Seeds (toasted lightly)
- 1 cup Buttermilk (Chaas) (lightly salted, served chilled)
Instructions
Prepare Coriander‑Mint Chutney
Combine fresh cilantro, mint leaves, 1 green chili, juice of half a lemon, a pinch of salt and 2 Tbsp water in a blender; blend until smooth.
Time: PT5M
Make Garlic Tadka
Heat 1 tsp oil in a small pan over medium heat, add 2 Tbsp minced garlic and a pinch of red chili powder; sauté for 1 minute until fragrant, then set aside.
Time: PT2M
Butter and Slice the Pav
Place each pav on the cutting board, slice horizontally (or cut fully as preferred). Spread softened butter on both inner faces.
Time: PT3M
Toast the Buttered Pav
Heat the tawa or same pan over medium heat; place the buttered pav halves cut‑side down and toast 1‑2 minutes until golden.
Time: PT4M
Temperature: medium heat
Fry the Vada
In a deep‑fat frying pan, heat oil to medium‑high heat (around 180°C). Gently slide the potato vadas in and fry 3‑4 minutes per side until crisp and golden. Remove and drain on paper towels.
Time: PT8M
Temperature: medium-high heat
Assemble the Vada Pav
Open the toasted pav, place a hot vada inside, drizzle the garlic tadka, spread coriander‑mint chutney, add ketchup, top with sliced green chili and a sprinkle of toasted cumin seeds.
Time: PT3M
Serve with Chaas
Pour 1 cup chilled buttermilk into a glass, add a pinch of roasted cumin powder and a pinch of salt. Serve alongside the assembled vada pav.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Ladi Pav: burger buns
- Instead of Unsalted Butter: ghee
- Instead of Garlic Chutney (Tadka): tamarind chutney
- Instead of Coriander‑Mint Chutney: green chutney
- Instead of Potato Vada: falafel
- Instead of Tomato Ketchup: tomato sauce
- Instead of Green Chili: jalapeño
- Instead of Cumin Seeds: roasted cumin powder
- Instead of Buttermilk (Chaas): yogurt diluted with water
Equipment Needed
- Cutting Board
- Sharp Knife
- Frying Pan or Deep Fryer
- Tawa or Griddle (optional)
- Small Bowl
- Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Making the garlic tadka without burning the garlic
- Frying the vada to a crisp golden color
- Assembling the pav with balanced amounts of chutney and ketchup
Chef Tips from the Video
- Use ghee instead of butter for a richer, authentic street‑food flavor.
- Toast cumin seeds dry before sprinkling; it releases a nutty aroma.
- Serve on a silver or metal plate for the traditional presentation mentioned in the video.
Troubleshooting
Vada becomes soggy inside the pav.
Pat the fried vada with paper towels and avoid adding excess chutney; toast the pav well to create a barrier.
Garlic chutney tastes bitter.
Lower the heat when sautéing garlic and remove it from the pan as soon as it turns aromatic.
Chutney is too thick.
Add a splash of water or a little extra lemon juice while blending.
Storage
Refrigerator: Store chutneys, buttered pav halves and fried vada in airtight containers for up to 2 days.
Freezer: Uncooked frozen vada can be kept for 1 month; reheat before assembling.
Room temperature: Assembled vada pav is best eaten immediately; it may become soggy after 30 minutes.
Make-Ahead Tips
- Prepare coriander‑mint chutney a day ahead; store refrigerated.
- Fry the vada in advance and reheat in a hot pan for 1‑2 minutes before assembly.
- Butter the pav and keep wrapped in foil; toast just before serving.
Frequently Asked Questions
What is the cultural significance and history of Vada Pav in Indian street food cuisine?
Vada Pav originated in Mumbai in the 1960s as an affordable, portable snack for workers. It quickly became the city’s iconic street food, symbolizing the fast‑paced life of the metropolis and is now enjoyed across India.
How is Vada Pav traditionally served in Maharashtra, and how does this version differ?
In Maharashtra, Vada Pav is usually served with dry garlic chutney, sweet tamarind chutney, and fried green chilies. This recipe adds a fresh coriander‑mint chutney, tomato ketchup, and a side of buttermilk, reflecting a Delhi‑style twist while keeping the core flavors.
What occasions or celebrations feature Vada Pav in Indian culture?
Vada Pav is a popular snack for monsoon evenings, college gatherings, and roadside festivals. It’s also served during local fairs (melas) and as a quick bite during movie nights across India.
What are the authentic traditional ingredients for Vada Pav versus acceptable substitutes?
Traditional ingredients include wheat pav, potato‑based vada, garlic‑tadka, dry garlic chutney, and fried green chilies. Acceptable substitutes are burger buns for pav, falafel for vada, and store‑bought green chutney if fresh herbs are unavailable.
What other Maharashtrian dishes pair well with Vada Pav?
Vada Pav pairs nicely with a glass of chilled buttermilk (chaas), spicy sev, or a simple cucumber‑onion salad. For a fuller meal, serve alongside misal pav or poha.
What makes this Vada Pav version special in Indian street‑food cuisine?
The addition of fresh coriander‑mint chutney and tomato ketchup adds brightness and sweetness, while the side of buttermilk balances the heat, creating a more layered flavor profile than the classic street version.
Why does this recipe use a garlic tadka instead of the usual dry garlic chutney?
The garlic tadka provides a moist, aromatic layer that penetrates the vada and pav, preventing the bun from drying out and adding a subtle heat that complements the fresh chutney.
What are the most common mistakes to avoid when making Vada Pav at home?
Common errors include over‑cooking the garlic (causing bitterness), frying the vada at too low a temperature (making it soggy), and over‑loading the pav with chutney, which makes the bread soggy.
Can I make Vada Pav ahead of time and how should I store it?
Yes. Prepare the chutneys and fry the vada a day ahead; store each in airtight containers in the refrigerator. Reheat the vada briefly in a hot pan and toast the pav just before serving. Keep the buttermilk chilled until serving.
What does the YouTube channel NIKHATTU LADKA VLOGS specialize in?
NIKHATTU LADKA VLOGS focuses on budget‑friendly Indian street‑food recipes, quick home‑cooking hacks, and regional snack variations, often highlighting cost‑effective ways to recreate popular dishes.
How does the YouTube channel NIKHATTU LADKA VLOGS' approach to Indian street‑food cooking differ from other Indian cooking channels?
The channel emphasizes ultra‑low‑cost preparations (e.g., a ₹20 Vada Pav) and practical serving tips like using buttered pav and simple chutneys, whereas many other channels focus on gourmet twists or elaborate presentations.
Last updated: September 4, 2026
