HomeSnacksBhajiyaPav pakoda recipe | pav pakora | street style pav pakoda

Pav pakoda recipe | pav pakora | street style pav pakoda

Pav pakoda is a famous street food of Gujarat. The taste of this dish is slightly spicy and tangy. It is a lip-smacking recipe made with potato masala coated with bread slices and a gram flour-based batter. It is served with special masala, chutney, and fried chillies. It is ideal to be served as an evening snack with a cup of tea or coffee. So, with just a few basic ingredients, you can try out this tasty and street-style pav pakoda.

The key to making tasty batata vada at home are;

  • Firstly, the besan batter should have a pouring consistency and should coat the backside of a spoon evenly. Whisk the besan batter for 2-3 minutes to incorporate air particles and make the batata vada fluffy.
  • The taste of the batata masala is slightly spicy and tangy. You can adjust the number of green chillies and spices according to your taste.
  • Deep fry the pakoda on medium flame until it is evenly cooked. Avoid frying it on high or low flame.
  • Lastly, pav pakoda tastes great when served hot with special masala, fried chillies, and chutney.
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Recipe video

Pav pakoda recipe | pav pakora | street style pav pakoda

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack, Street Food
Cuisine Indian
Servings 25 small size pakoda


For aloo masala

  • 3 medium size boiled potatoes
  • ½ cup chopped onion
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp coarsely crushed dry coriander seeds
  • Pinch of hing
  • 3-4 chopped green chilli
  • ½ tsp turmeric powder
  • 1 tbsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1 tsp dry mango powder
  • ½ tsp garam masala
  • Salt to taste
  • Some coarinder leaves

For besan batter

  • 2 cup besan - gram flour
  • Salt to taste
  • ½ tsp turmeric powder
  • Pinch of hing
  • 1 tsp red chilli powder
  • ¼ tsp or pinch of baking soda
  • 1 tbsp hot oil
  • 1 +1/4 cup water

Other ingredient

  • 25 small size pav or 8 regular pav
  • Oil for frying

For imli-gud chutney

  • ¼ cup imli - tamarind pulp
  • ½ cup jaggery
  • 5-6 garlic cloves
  • 2 green chilli
  • 1 inch ginger
  • 1 tsp white sesame seeds
  • 1 tbsp coriander seeds
  • 1 tbsp kashmiri red chilli powder
  • Salt to taste
  • ½ cup water

For chilli-peanut chutney or yellow chutney

  • ½ cup roasted peanuts
  • ½ cup chopped green chilli
  • Salt to taste
  • ¼ tsp turmeric powder
  • Pinch of hing
  • 1.5 tbsp lemon juice
  • 4 tbsp water
  • 1 tbsp oil

For special masala

  • 1 tbsp red chilli powder
  • 1 tbsp chaat masala
  • 1 tsp black salt


  • Fried chillies
  • Onion slices


Making aloo masala

  • In a mixing bowl, mash boiled potatoes. add chopped onion in it.
  • Now in a tadka pan, add cumin seeds, fennel seeds, coarsely crushed coriander seeds, pinch of hing and chopped green chilli. saute it.
  • Now add turmeric powder and mix well. Add tadka into potato masala.
  • Then add red chilli powder, coriander powder, dry mango powder, garam masala, salt and coriander leaves. Mix well.
  • Spicy and tasty aloo masala is ready

Making besan batter

  • In a mixing bowl, add the besan, salt, turmeric powder, hing and red chilli powder. mix well.
  • add water gradually to make a smooth and thin coating consistency of batter also make sure there should not be any lumps.
  • Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowing consistency.
  • Once whisked well, let the batter rest for a minimum time of 10-15 minutes.

Making pav pakoda

  • Now take a small size bun or regular bun. Make a slits into centre, fill masala into centre and make all buns into same way. (refer video)
  • Then in a besan batter add pinch of baking soda and hot oil. mix well.
  • Add stuffed buns into batter and coat it properly.
  • Heat oil on medium heat and deep fry pakoda in hot oil on medium flame until they are crispy & golden brown in colour.
  • Now drain off over wire rack and fry all vada into same way.
  • Cut pav pakoda into half and sprinkle special masala on it.
  • Serve pav pakoda with chutney, fried chillies and onion slices.

Making special masala

  • In a mixing bowl, add red chilli powder, chaat masala and black salt. mix well.
  • Special masala is ready.

Making imli-gud chutney

  • In a mixture jar imli pulp, jaggery, garlic cloves, green chilli, ginger, white sesame seeds, coriander seeds, red chilli powder, salt and water.
  • Grind it into smooth paste.
  • Imli-gud chutney is ready to serve

Making chilli-peanut chutney

  • In a mixture jar, add roasted peanutes, chopped green chilli, salt, turmeric powder, hing, lemon juice, oil and water.
  • Grind it into smooth paste.
  • Chilli-peanut chutney is ready serve with pav pakoda
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