Sangam Vada

The popular vada pav made differently – potato mixture sandwiched in pavs, dipped in batter and deep-fried This is a Sanjeev Kapoor exclusive recipe.

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Sangam Vada
Main Ingredients Potatoes, Pavs
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Sangam Vada

  • 3 medium Potatoes , boiled, peeled and mashed
  • 4 Pavs
  • 3 Green chillies , broken
  • 8 cloves Garlic
  • 1/2 inch Ginger , roughly chopped
  • 2 tbsps = to deep fry Oil
  • 8 Curry leaves , shredded
  • 1 teaspoon Turmeric powder
  • to taste Salt
  • 1 1/4 cups Gram flour
  • 1/4 cup Rice flour
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Baking soda
  • for drizzling Green chutney
  • for drizzling Date and tamarind chutney
  • to sprinkle Onion chopped
  • to sprinkle Nylon sev


  1. Put green chillies, garlic and ginger in a blender jar and blend coarsely without adding any water.
  2. Heat 2 tbsps oil in a non-stick pan. Add curry leaves and sauté for a few seconds. Add the blended paste and sauté for 2 minutes on medium heat. Add ½ tsp turmeric powder, salt and mix well. Cook for 30 seconds.
  3. Add the potatoes and mix well. Sprinkle 2 tbsps water and cook for 2-3 minutes or till the mixture is thoroughly heated. Transfer into a bowl and set aside to cool down to room temperature.
  4. For the batter, take gram flour in another bowl. Add rice flour, red chilli powder, remaining turmeric powder, salt and baking soda and mix well.
  5. Add 1¼ cups water and mix well to form a smooth batter.
  6. Slit the pavs without cutting through. Apply a generous portion of the potato mixture on base half of each pav and close.
  7. Heat sufficient oil in a kadai. Dip the pav pieces in the gram flour batter, slide into hot oil And deep-fry till golden brown and crisp. Drain on absorbent paper.
  8. Cut each fried pav sandwich into 6 pieces and arrange on individual serving plates.
  9. Drizzle green chutney and date and tamarind chutney on top. Sprinkle onions and sev and serve immediately.