Vada Pav

Indian

Easy

Appetizer

Baked open-faced vada pav with garlic crust

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Open-Faced
Vada Pav
With Garlic Crust For Yummy Party Snacks

Name: Open-Faced ~Vada Pav~ With Garlic Crust For Yummy Party Snacks
Total time: 43 min
Yield: 1
Cuisine: Indian
Ingredients: For the Batata Vada Filling; 3 medium Potatoes, boiled and mashed (350–400 g); 2 Green chillies, finely chopped; 1 inch Ginger, grated; 4 cloves Garlic, crushed; 2 tbsp Fresh coriander leaves, finely chopped; 6–8, Curry leaves, finely chopped; ¼ tsp Turmeric powder; ¾ tsp Salt; 1 tsp Oil (for tempering); ½ tsp Mustard seeds; 1 pinch Hing; For the Gram Flour Batter; 1 cup Gram flour; ¼ tsp Turmeric powder; ½ tsp Red chilli powder; ½ tsp Salt; ¾ cup Water; For the Garlic Crust; 3 tbsp Butter, softened; 6 cloves Garlic, minced; 1 tbsp Fresh coriander, finely chopped; ½ tsp Red chilli flakes; 2 pinches Salt; Bread Base; 4, halved Pav buns (8 open faces); For Assembly; 3 tbsp Dry garlic chutney; 3 tbsp Green chutney

43 mins

Cooking Time

Easy

Difficulty

Ingredients

Diet

This version of vada pav reshapes the familiar street snack into an open-faced baked delight. The potato filling retains its traditional warmth while shedding the heaviness of frying, and the pav transforms with its aromatic garlic crust. The final dish layers crisp textures, roasted flavours, and balanced heat—ideal for mindful, flavour-centred eating.

Ingredients

UNITSIngredients

For the Batata Vada Filling

3 medium Potatoes, boiled and mashed (350–400 g)

2Green chillies, finely chopped

1 inchGinger, grated

4 clovesGarlic, crushed

2 tbspFresh coriander leaves, finely chopped

6–8,Curry leaves, finely chopped

¼ tspTurmeric powder

¾ tspSalt

1 tspOil (for tempering)

½ tspMustard seeds

1 pinchHing

For the Gram Flour Batter

1 cupGram flour

¼ tspTurmeric powder

½ tspRed chilli powder

½ tspSalt

¾ cupWater

For the Garlic Crust

3 tbspButter, softened

6 clovesGarlic, minced

1 tbspFresh coriander, finely chopped

½ tspRed chilli flakes

2 pinchesSalt

Bread Base

4, halvedPav buns (8 open faces)

For Assembly

3 tbspDry garlic chutney

3 tbspGreen chutney

Follow
Directions

Description - Step 1

Prepare Filling

Warm a small pan and add oil, letting mustard seeds splutter fully before stirring in hing, curry leaves, chillies, ginger, and garlic. Allow the aromatics to cook until fragrant. Fold the mashed potatoes into the pan, sprinkle turmeric and salt, and combine thoroughly. Once cohesive, incorporate coriander and let the mix cool before shaping eight uniform flat discs.

Step 1

Prepare Filling

6 minutes

Step 2

Mix Batter

4 minutes

Step 3

Bake the Vadas

14 minutes

Step 4

Prepare Garlic Butter

3 minutes

Plate it up!

Plating Instructions

Set each pav half slightly angled on a flat plate to highlight the layers.

Pairing Instructions

Place a small bowl of chutney beside it so diners can dip without overwhelming the pav.

Garnishing Instructions

Scatter a pinch of coriander over the top for a lively contrast in colour.

Vada Pav

Open-Faced
Vada Pav
With Garlic Crust For Yummy Party Snacks

Ingredients

Follow
Directions

Description - Step 1

Prepare Filling

Description - Step 2

Mix Batter

Description - Step 3

Bake the Vadas

Description - Step 4

Prepare Garlic Butter

Description - Step 5

Bake Pav Base

Description - Step 6

Assemble Layers

Description - Step 7

Final Bake

Description - Step 8

Serve Fresh

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Vada Pav

Open-Faced Vada Pav With Garlic Crust For Yummy Party Snacks

Ingredients

FollowDirections

Description - Step 1

Prepare Filling

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Open-Faced
Vada Pav
With Garlic Crust For Yummy Party Snacks

Follow
Directions

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like