Masala Vada Pav - SK Khazana

The popular vada pav gets a new identity with this recipe This is a Sanjeev Kapoor exclusive recipe.

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Masala Vada Pav - SK Khazana

Main Ingredients Vada, Large potatoes
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Masala Vada Pav - SK Khazana

  • Vada
  • 4 Large potatoes boiled, peeled and mashed
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Asafoetida
  • 5-6 Curry leaves
  • 1 1/.2 tablespoons Ginger-garlic-green chilli-coriander leaf paste
  • 3/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves chopped
  • 2 cups Gram flour (besan)
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Red chilli powder
  • 1 pinch Baking soda
  • Masala pav
  • 8 Pavs slit
  • as required Butter
  • 1 Large onion finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 1 Large tomato finely chopped
  • 1 Small green capsicum finely chopped
  • 2 tablespo to garnish Fresh coriander leaves chopped
  • 1 tablespoon Red chilli paste
  • 1 tablespoon Pav bhaji masala
  • to taste Salt
  • 1 teaspoon Lemon juice
  • to serve Green coconut chutney


  1. Heat oil in non-stick pan, add mustard seeds and let them splutter. Add ½ tsp asafoetida, curry leaves and ginger-garlic-green chilli-coriander leaf paste, mix well and sauté for 2 minutes.
  2. Add ¼ turmeric powder and potatoes and mix well. Add salt and fresh coriander leaves and mix well. Set aside to cool.
  3. Take gram flour in a bowl, add cumin powder, coriander powder, red chilli powder, remaining asafoetida, remaining turmeric powder, salt, baking soda and sufficient water, and whisk well to make a semi-thick batter.
  4. Heat sufficient oil in a kadai.
  5. Divide the potatoes mixture into equal portions, shape them into balls and flatten them slightly. Dip each portion in the gram flour batter and slide into hot oil. Deep-fry till golden and crisp on the outside. Drain on absorbent paper.
  6. Heat 2 tbsps butter in non-stick tawa, let it melt. Add onion and sauté till golden brown.
  7. Add ginger-garlic paste, mix well and sauté for 30 seconds. Add tomato, mix well and sauté for 4-5 minutes or till pulpy. Add capsicum, coriander leaves and red chilli paste and mix well.
  8. Add pav bhaji masala, salt and ½ cup water. Mash the mixture well with a masher. Cook for 1-2 minutes. Add remaining butter and lemon juice and mix well. Slide the cooked mixture on the sides of the tawa.
  9. Add a little butter in the middle of the tawa and let it melt. Place the pavs on it and cook for 30 seconds.
  10. Flip them and apply ¾ of the cooked mixture on the inner side, fold in half. Apply the remaining mixture on top of the pavs. Cook for 30 seconds.
  11. Transfer 2 pavs onto each plate, place one cooked vada in the middle of each masala pav. Sprinkle some coriander leaves on top. Serve hot with green coconut chutney.