Volcano Vada Pav is a trending and viral street food sensation from Surat, Gujarat. This unique twist on the classic vada pav features pav roasted in a sizzling, spicy red garlic chutney, then filled with a flavorful potato masala vada. It’s served alongside crispy chilli bhajiya and a special chutney, making it a buttery, fiery, and unforgettable treat — quite different from the traditional Bombay vada pav. The taste is amazing, and the best part? It’s easy to make with ingredients commonly found in your kitchen. Give this street-style Volcano Vada Pav a try!
Tips to Make the Perfect Volcano Vada Pav at Home:
- Spicy Red Garlic Chutney:
This vada pav is all about bold flavors. The red garlic chutney used here is slightly different from the typical vada pav chutney. It’s made with soaked dry red chillies, garlic, and everyday spices — then sizzled in hot oil for extra punch. This chutney is not only delicious but also stays good in the refrigerator for up to a month. - Flavorful Green Masala for Vada:
For the potato filling, I prepare a coarse green masala using green chilli, ginger, garlic, curry leaves, and coriander leaves. This adds an incredible depth of flavor. Make sure the boiled potatoes are cooled completely before mixing — this ensures there’s no moisture, and the masala stays dry and crumbly. - Perfect Besan Batter:
The chickpea flour (besan) batter should be of medium-thick consistency — thick enough to coat the back of a spoon. Whisk it well for 2–3 minutes to incorporate air, which helps make the vadas light and fluffy when fried. - Crispy Vada Frying:
Deep fry the vadas on medium flame until they are evenly cooked and golden brown on all sides. This ensures a crispy exterior and a soft, flavorful interior. - Serve It Right:
Volcano Vada Pav tastes best when served hot with extra chutney and crispy chilli bhajiyas on the side.
Please do visit my other related recipe collection like
Recipe video
Volcano vada pav recipe | volcano vada of surat | vada pav recipe
Ingredients
For aloo masala
- 500 grm or 4 medium size boiled potatoes
- 4-5 spicy green chilli
- 1 inch ginger
- 5-6 garlic cloves
- Pinch of salt
- ½ tsp cumin seeds
- 10-12 curry leaves
- ¼ cup coriander leaves
- 2 tbsp oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing
- ½ tsp turmeric powder
- ¼ tsp garam masala
- Salt to taste
- 1 tsp lemon juice
- Coriander leaves
For garlic chutney
- 10-12 soaked kashmiri dry red chilli
- 10 garlic cloves
- 1 tsp cumin seeds
- 1 tsp black salt
- Salt to taste
- ½ cup water or as required
- ¼ cup hot oil
For besan batter
- 2 cup besan - gram flour
- Salt to taste
- ¼ tsp turmeric powder
- Pinch of hing
- ¼ tsp ajwain
- 1/8 tsp or pinch of baking powder
- 2 tbsp hot oil
- 1.25 cup water or as required
For green chilli bhajiya
- 200 grm green chilli
- Salt to taste
- 1 tbsp lemon juice
- Pinch of hing
- ¼ tsp turmeric powder
- 1 tsp grated ginger
Other ingredient
- Pav
- Butter
- Garlic chutney
- Green chutney
- Coriander leaves
- Oil for deep frying
Instructions
Making Aloo Masala
- In a mixer jar, add 4–5 green chillies, 1-inch chopped ginger, 5–6 garlic cloves, a pinch of salt, ½ tsp cumin seeds, 10–15 curry leaves, and ¼ cup coriander leaves. Coarsely crush without adding water. Keep it aside.
- In a mixing bowl, mash 500 grams or 5 medium-sized boiled potatoes and keep aside.
- Now, in a pan, heat 2 tbsp oil. Add ¼ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, and the prepared masala. Sauté until the oil separates.
- Lower the flame and add ½ tsp turmeric powder and ¼ tsp garam masala. Mix well.
- Switch off the gas and add the tempering to the mashed potatoes.
- Also, add salt to taste, 1 tbsp lemon juice, and some chopped coriander leaves. Mix well.
- Aloo masala is ready.
- Make round balls from the masala and keep them aside.
Making Garlic Chutney
- In a mixer jar, add 10–12 soaked dry Kashmiri red chillies, 10 garlic cloves, 1 tsp cumin seeds, 1 tsp black salt, salt to taste, and ½ cup water (or as required). Grind it to a paste.
- Transfer the chutney to a mixing bowl and add some chopped coriander leaves.
- Add ¼ cup hot oil and mix well.
- Volcano Vada Pav special garlic chutney is ready.
Making Besan Batter
- In a mixing bowl, add 2 cups besan, salt to taste, ¼ tsp turmeric powder, a pinch of hing, and ¼ tsp ajwain. Mix well.
- Gradually add water to make a smooth batter. Ensure there are no lumps.
- Use a whisk to beat the batter nicely for at least 4–5 minutes. The batter should be flowy — not too thick, not too thin.
- Let the batter rest for at least 10–15 minutes.
Making Vada
- Heat oil on medium flame for deep frying. Whisk the batter once again.
- Dip the aloo masala balls into the besan batter and coat well.
- Gently drop the coated vadas into hot oil. Fry on medium-high heat until they start to take shape.
- Then lower the flame and fry until golden brown and crispy.
- Drain on a wire rack. Fry all vadas in the same way.
Making Chilli Bhajiya
- Cut 200 grams of green chillies in half. Remove the veins and seeds.
- Add them to a mixing bowl with salt, 1 tbsp lemon juice, ¼ tsp hing, ¼ tsp turmeric powder, and 1 tsp grated ginger. Mix well.
- Let the chillies marinate for 10 minutes.
- Add the chillies to the remaining besan batter and mix so they are well coated.
- Remove any excess batter and carefully drop them into hot oil.
- Stir and fry until crispy on both sides.
- Remove the fried bhajiyas to a plate. Fry all bhajiyas in the same way.
- Serve the chilli bhajiya with Volcano Vada Pav.
Assembling Volcano Vada Pav
- Heat a tawa and grease it with some oil.
- Add butter, garlic chutney, chopped coriander leaves, green chutney, and a pinch of chaat masala. Mix well.
- Slit the pav in half and roast both sides, coating them with the chutney mixture.
- Place a vada in the center and close the pav.
- Serve immediately with chutney and chilli bhajiya.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes