Today hubby came home early from work.. We had plans of going out for a drive.. but he comes and says, “I am craving for bhajiya pav”. I had never heard of this combination ever before.. I was like, really??  Is this even a combination? How can you eat bhajiya and pav? He seemed so surprised that I had never tasted this famous street food of amchi Mumbai…


I’ve never been a street food lover.. It was very occasionally that I indulged in a vada pav, that too was ages ago when I worked..

I do love making the chats at home. .. I make pani puri, ragda pattice, bhel, chats, pav bhaji and bhajiya…

So I decided to make bhajiya pavs for him, and he demanded some batata vadas too. . It turned so yummy and perfect. . Kids kept saying one more! Mission accomplished!

Let’s make it then

You may require
3 large potatoes, pressure cooked, cooled and peeled.

Salt to taste
3 to 4 Green chillies finely chopped
Half inch piece ginger finely chopped
5 to 6 pods of garlic finely chopped
4 tbsp coriander leaves finely chopped
4 to 5 curry leaves, cut into small pieces.
Salt to taste
Mustard seeds 1/2 tsp
Asafoetida half tsp
1/4 tsp haldi
Oil 1 tsp for tempering and more for frying

For the coating
1/4 th cup besan
Enough water to make a batter.
Batter should be thinner than  dosa batter. When you dip your balls of vada and remove it from the batter it should just coat the balls lightly not thickly. The batter shouldn’t be thick.
Salt to taste
A pinch of asafoetida
1/4th tsp haldi

Let’s proceed now

1. Wash the potatoes and pessure cook them well. . 4 to 5 whistles and then simmer for 5 to 7 minutes. Now, turn off the heat. Let it cool, peel them and mash them with a masher without lumps.

2. Take a pan,  add oil and once it is hot add mustard seeds, let it splutter, now add asafoetida and add finely chopped or pounded garlic, green chillies, ginger and curry leaves. Sauté till garlic and chillies change color. Now add mashed potatoes, salt and turmeric powder. Mix well and cook only for 2 to 3 minutes. Take out from heat, garnish with finely chopped coriander leaves and make small round balls from the potato filling.


Make the coating with the items mentioned.


Heat oil in a kadhai. Once oil is hot, rest whether it’s ready or not by dropping one drop of the batter in it. If it sizzles and comes up, then oil is ready.

Take the potato balls dip in the coating and take it out and slide in the hot oil and fry in medium heat till the coating becomes golden brown and take them out and drain excess oil and place on a tissue.


Serve with chutney or have with pav. . You can add the small boondies that form in the oil to the pav for the extra crunch.