Sprouted Mung Salad (Moong Usal)

Mung Bean SaladI have for you today a very simple, very nutritious and very delicious sprouted mung bean salad that, in my part of India, goes by the name of Moong Usal.

There’s something about sprouting beans that brings out the poet in me. Watching those tiny little white squiggles shoot out of the legume and grow, like magic, over a period of days and sometimes just hours makes my jaw drop in wonder to this day, no matter how many times I do it. And as a cook and an eater, I love just how delicious and nutritious these little nuggets are. Not to mention versatile. You can pile them into a sandwich, cook them into a curry like this classic Moogache Molay Gathi, turn them into an eggless omelet, or just saute them a little, add a dash of salt and pepper, squeeze on some lemon, and you’ve got a dish to die for.

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Mung Bean UsalOf all the legumes you can sprout, moong or mung beans are probably the  quickest and the easiest. Even in my winter kitchen, with temperatures dipping below freezing outside, the sprouts I used in this salad were ready in about two days with the minimal care and attention. So if you haven’t sprouted beans before — and you really should — mung beans are a great place to start. Here’s a quick tutorial on sprouting beans:

Moong beans– Measure the beans, pick over them for any stones, then wash them thoroughly by placing them in a colander and rinsing in cold water.

–Place the beans in a container and cover with three inches of water. Set aside for eight hours or overnight.

–After the beans have soaked overnight or for 8 hours, strain them in the colander, preferably one large enough to hold the beans. Rinse the beans under cold, running water.

–Cover the colander with a kitchen towel and set aside. Twice a day, rinse the legumes, let the water run out, and then set them aside again, covered with the kitchen towel.

–After a day you should see tiny little white shoots developing. I usually let my beans sit another day, continuing to rinse and drain, until the shoots are a little bigger.

And that’s it, really. You don’t need any fancy equipment to sprout beans. You don’t even need a large colander if you don’t have one– just make sure that you drain out all the water from the container every time you rinse the beans. Easy peasy.

Sprouted Moong Beans

Sprouting beans is an exercise worth the small amount of work because it makes an already healthy superfood even healthier– imagine that! The quantities of proteins, vitamins and minerals in legumes soar when they are sprouted, and even better, the legume becomes more easily digestible. Now why would you argue with that?

Once you have your sprouted beans all set to go, my Moong Usal comes together in minutes with a minimal number of ingredients that you should already have in your pantry. Usal is a classic Maharashtrian dish– food from my mother’s land. Maharashtrians use a special kind of spice blend– goda masala, which includes coconut– to make usal and you can look up my recipe for goda masala in my DIY spice blends list, if you have a mind to make it. But because this is a minimalist, easy version I used garam masala which you likely already have in your spice box.

Here’s the recipe. Enjoy!

Sprouted Mung Salad

Sprouted Mung Salad (Moong Usal)
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 8
  • 1 cup dry mung beans or moong, sprouted (see tutorial above)
  • 1 tsp vegetable oil
  • 1 medium onion, thinly sliced
  • 1 tomato, finely diced
  • 2 green chillies, slit through the middle
  • 2 cloves of garlic, minced
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp turmeric powder
  • 2 tsp garam masala (use goda masala if you have this)
  • Juice of ½ lemon
  • 1 tsp sugar (optional)
  • ¼ cup finely chopped coriander leaves
  • Salt to taste
  1. Heat the oil in a large wok or kadhai or saucepan
  2. Add the onions and a pinch of salt. Saute until the onions start to turn golden-brown.
  3. Add the garlic and green chillies and saute for a few seconds.
  4. Add the tomatoes, turmeric, coriander and cumin powders and cook until the tomato starts to break down but isn’t quite mushy.
  5. Add the sprouted mung beans and mix well. Cover and let the beans cook over medium-low heat for about 15 minutes. Stir every once in a while and, if needed, add a couple of tablespoons of water to prevent sticking. You can let the beans cook longer if you want them to be softer. I like mine a little al dente with some crunch to them.
  6. Add salt to taste, sugar and the lemon juice. Mix in the coriander leaves.
  7. Serve hot.
Nutrition Information
Calories: 40 Fat: 0.8 grams Sugar: 4.5 grams Fiber: 1.9 grams Protein: 2.7 grams

Moong bean Usal


Bharli Vangi (Stuffed Eggplants)

A warm hello after a long time to the readers of Holy Cow! I have missed chatting and cooking with you, and I for one am happy that this blog is alive once again.

First, I want to thank all of you for the comforting messages, prayers and thoughts you sent our way after our beloved Lucy passed away. It was a difficult time, and your kindness offered warmth that was much appreciated by both Desi and me.

In the days since, one of the most frequent questions I get from people is, How is Opie doing? Does he miss her?

The answer is not as easy as yes or no.

Opie and Lucy came to our home just a month apart. Physically and behaviorally they were polar opposites. Lucy was the athletic one with the sharp intellect to absorb and follow commands that Shepherds are so famous for, and an innate desire to please her people. Opie, on the other hand, is the lazy guy who’d rather sit and observe, with a complex intelligence that he uses unabashedly to manipulate us into doing what he wants us to do. At our home, we call him the Decider.

But they were two of a kind in the midst of a house full of humans and felines, and they forged a close bond. Opie would annoy her at times and she would bully him all the time, but there was no doubt that they loved each other. They played together, they got into trouble together, and they enjoyed walking together. If we happened to leave the house with just one of them, guess who got the most enthusiastic greeting when we got back home?

It’s been almost two months now since Lucy passed, and we’ve watched Opie closely to see if he shows signs of depression or of missing her. But the only difference we see is that he’s a little quieter around the house, which is not surprising when you consider he has no one to play with. He still monitors the window vigilantly to bark at anyone– animal or human– that passes by on the sidewalk, he still eats with gusto, and he still can’t wait to get out of the house for a walk as often as we’ll take him.

All of this, of course, does not necessarily mean he doesn’t miss her. Maybe he does. But animals have a deep, uncomplicated wisdom about them, I believe, when it comes to life and death: they live life to the fullest, they don’t think of their own mortality–or anyone else’s– while alive, and when death comes by, they don’t dwell on it the way we do.

Last week, browsing through a small but lively farmer’s market in Northwest DC with my friend Roshani, I came across some gorgeous little round eggplants: the kind we Maharashtrians use to make Bharli Vangi, or stuffed eggplants.

This is my favorite way to eat eggplants– and Desi’s too. I had shared another version of Bharli Vangi (or Bharleli Vangi, as it’s also called) years ago, but I wanted to also post this one because the recipe’s a bit different and I also cooked it differently: in a pressure cooker. This is a technique often used to cook Bharli Vangi and I am not taking credit for devising it, but it’s not one I had ever used: instead, I always liked roasting my eggplant in a saucepan on the stovetop so it got a little charred on the outside.

But the pressure-cooker method is less work, frankly, because you don’t have to watch and turn the eggplants every few minutes: instead, you can just put everything in and let it all cook by itself. The resulting eggplant, although it doesn’t have the slight char that I love, makes up by being absolutely butter-soft, melt-in-the-mouth delicious.

My recipe varies a bit from the traditonal: I use coconut milk instead of shredded coconut because it helps hold the stuffing together. This can also be a healthy substitution because many cooks use oil to keep the stuffing together. I also add some fenugreek seeds because their pleasant bitterness help balance out the sweetness of the jaggery and the spice of the chillies.

Here’s the recipe– it’s great with rotis, or with some vegan curd-rice. Enjoy, all!

Bharli Vangi (Stuffed Eggplants)

(Serves four)


8 small, round eggplants (you can use purple or white or even the green Thai ones). Leave the stems on and make a vertical slit with a sharp knife from the top of the eggplant almost all the way, but not quite, to the stem end. You want the eggplant to remain in one piece. Now turn the eggplant and make another similar cut at a right angle so the eggplant looks like a closed flower bud with four petals.

4 potatoes, cut into wedges

2 tsp vegetable oil

To make the stuffing, place in the bowl of a food processor or blender:

1/2 cup raw peanuts

2 tbsp grated ginger

4 cloves garlic, crushed and chopped

1/4 cup jaggery (can substitute brown sugar)

1/4 cup coconut milk

Powder separately 1 tsp cumin seeds + 1 tbsp coriander seeds + 1/4 tsp fenugreek (methi) seeds. Add to the food processor.

2 red chillies, stems removed and broken into small pieces

1/2 tsp turmeric

Salt to taste

Process the ingredients together into a coarse paste that barely holds together. If it doesn’t hold, add some more coconut milk or even water, a tiny bit at a time, until it does. You want a stuffing, not a watery paste.

Now divide the stuffing equally into eight portions and stuff between the petals of each eggplant. Set aside.

Heat the oil in a pressure cooker over medium-high heat.

Add the potatoes and stir-fry for a couple of minutes or until they start to color slightly.

Add the eggplants one by one– place them in a single layer, if possible.

Add 3/4 cup of water to the pressure cooker and sprinkle on some salt for taste (not too much, because there’s already salt in the stuffing, but you want a little something for the potatoes).

Stir the contents of the pressure cooker gently so everything looks well-distributed.

Slap on the pressure cooker lid. My pressure cooker is different from the typical Indian ones that come with a “whistle” that goes off when it reaches pressure. It has a little button that pops up when the cooker reaches pressure. Once it did, I lowered the heat let the eggplant cook for another 10 minutes. If you have the cooker with the whistle, you might need to go through a couple more whistles to get the same result.

Once the steam inside the pressure cooker has dissipated, open the pressure cooker and garnish the eggplant, if you like, with some coriander.

Serve hot!

If you don’t have a pressure cooker, you can also roast the eggplants using this method.


If you live here in the United States, you know that we have a really important election coming up. So if you haven’t already, and if you can, go, vote. This is your chance to make a difference in how our world shapes up. You don’t want people who shoot deer and tie their dog to the car roof to decide the future, do you?

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Peanut Curry, Spiced Brown Rice, and Cabbage Subzi

Or Shengdanyachi Aamti, Phodanicha Bhaat ani Kobichi Bhaaji.

This is the kind of meal we cook and eat in our home most days. It’s traditional Indian food at its wholesomest. The kind you won’t find at an Indian restaurant, but is better than anything you could eat out.

To make this protein-packed meal I dug into my Marathi roots. My mom, a Maharashtrian, left in me a deep and lasting love for the food of this beautiful state on India’s west coast. Although she passed away when I was a child, growing up in Bombay, Maharashtra’s capital, meant I was never too far from the delicious flavors of Marathi cuisine.

At its very best, Maharashtrian food is simple yet complex. Its most brilliant dishes– like varan (a dal dish), or the Shengdanyachi Amti (Peanut Curry) I have for you today– need just a few ingredients, but they pack a powerful flavor punch. The peanut curry is typically eaten by Maharashtrians when they are fasting for religious reasons, usually with a “rice” made of varai, or samo seeds. Since samo seeds are not something I find at my local Indian store, I thought I’d make instead a healthy, lightly spiced brown rice dish, Phodanicha Bhaat, to go with it. And because a subzi (or bhaaji, as we’d call it in Marathi) is a must with any rice-curry combination, I made an easy but classic Cabbage Bhaaji that both Desi and I love.

If you’re wondering why people would eat anything on a fast, here’s a secret: In India nobody actually goes hungry on a fast. Instead, fasters find alternatives to the foods they regularly eat and consume those instead. So you can’t eat rice, but you can eat a “rice” made with samo seeds or with sago (tapioca pearls). And you can’t eat a dal made with lentils, but you can eat one made with peanuts. See? It’s a common Indian joke that people usually come out of a fast weighing more than they did before.

I wouldn’t fast if my life depended on it, but I do love this peanut curry just for everyday comfort eats. It packs tons of protein. And combined with the rice and bhaaji it is more delicious than any food you can imagine.

Here are the recipes. Enjoy, all!

Shengdanyachi Aamti (Peanut Stew or Curry)

(The meal would serve 6 people)


1 cup peanuts, lightly roasted on a skillet (use peeled or unpeeled– it doesn’t really matter)

2 dry red chillies

1 1-inch ball of tamarind

4 cloves

1 1-inch stick of cinnamon

1 tsp cumin seeds

10 curry leaves (optional)

1 tbsp jaggery, grated or finely chopped

1 tsp oil

Salt to taste

Place the peanuts, red chillies and tamarind in a blender. Add about a cup of water and blend into a smooth paste. Add more water if the mixture is too thick.

Heat oil in a saucepan. Add the cumin seeds, and when they sputter add the cloves and cinnamon.

Pour in the peanut paste and add some water if it is too thick. Stir well together and bring to a boil over medium heat. Reduce the heat to simmer and let it cook another five minutes

Add the jaggery, stir it in, and then season with salt.

Serve hot.

Nutrition estimate per serving (for 6 servings): Calories 154,  Total fat 12.8 grams, Cholesterol 0 mg, Potassium 166.4 mg, Dietary Fiber 2 grams, Sugar 1.6 grams, Protein 5.8 grams

Phodanicha Bhaat (Spiced Brown Rice)


1 cup brown rice, cooked (I mix the brown rice with 3 cups of water in a saucepan, bring it to a boil, turn the heat down to low, slap on a lid, and let it cook, undisturbed, for 45 minutes. Let the rice stand, covered, for another 10 minutes before opening)

1 dry red chilli, broken into pieces

1 tsp canola or other vegetable oil

1 tsp cumin seeds

1 1-inch cinnamon stick

3 cloves

1 bay leaf

12-14 curry leaves

1 onion, finely chopped

1 tomato, finely diced

2 tsp garam masala or sambar powder

1/2 tsp turmeric powder

Salt to taste

Coriander for garnish

Heat the oil in a wok or large skillet and add the cumin seeds. When they sputter, add the cinnamon, cloves and bayleaf. Stir for 30 seconds.

Add the onions, curry leaves and a pinch of salt, and stir-fry for five minutes until the onions start to soften.

Add the tomato and sambar and turmeric powders. Stir together.

Add the rice and salt to taste and mix everything thoroughly. Let it all warm through, about five minutes.

Garnish with coriander.

Nutrition estimate per serving (for six servings): Calories 54, Total Fat: 1.1 grams, Cholesterol 0 mg, Potassium 88.3 mg, Dietary Fiber 1.1 grams, Sugar 0 grams, Protein 1.2 grams.

Cabbage Bhaji


1/3rd of a large cabbage, cut into fine ribbons (about four cups)

1 tsp canola or other vegetable oil

1 tbsp black mustard seeds

1 tbsp udad dal (black gram dal)

1/2 tsp turmeric powder

A generous pinch of asafoetida (hing)

8-10 curry leaves

2-3 green chillies, slit down the middle

Salt to taste

Heat the oil in a wok or skillet. Add the mustard seeds and asafoetida. When the mustard sputters, add the udad dal, stir fry for a minute until lightly golden-brown, then add turmeric powder, green chillies, and curry leaves.

Add the shredded cabbage and stir it all together very well. Add some salt. This will help the cabbage soften without having to add extra water.

Stir-fry for about 10 minutes or until the cabbage is tender but still has a bite to it. If you like your cabbage really tender, let it go for a few more minutes. Be sure to stir often so it doesn’t stick to the bottom of the pan and burn.

Garnish, if desired, with some shredded coconut and coriander leaves.

Nutrition estimate per serving (for 6 servings): Calories 22, Total fat 0.9 grams,  Potassium 146 mg, Cholesterol 0 mg, Sugar 0 g, Dietary Fiber 1.4 grams, Protein 0.9 grams

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Saffron Shankarpali

Anticipating festivals can sometimes be more fun than the festivals themselves.

The evidence is all around us. Take the holiday season when just about everyone you meet appears to wear a halo of enchantment and goodwill. Charity spikes, and so does courtesy. The day before Thanksgiving, for instance, you just can’t do anything to annoy anyone. Even that woman whose foot you stepped hard on while trying to stumble out at your Metro stop gives you a broad smile and a “don’t-worry-about-it” wave. Of course it would be a different story if you were waiting with her and a thousand others outside your favorite store for the hot sale the day after Thanksgiving, but we won’t get into that here.
In India, the Diwali season brings on a similar sort of magic. Cities light up, people shine, and there appears to be no dearth of delicious things to eat.

In the India where I grew up, sweets for Diwali were usually made at home. In my home, it was a collaboration between my mom and my very handy-around-the-kitchen dad who would together come up with amazing treats that would be made days in advance and then stashed away for the big day.

One of the most welcome sweets in my home, usually made only for Diwali, were Shankarpali. Shankarpali are tiny, diamond-shaped, deep-fried cookies. Think of them as super-tiny beignets, only crispier.
Shankarpali were the first sweet I tried in my kitchen when I started out as a cook, and they turned out pretty decent even that first time round, so many years ago. That’s how easy they are. And fool-proof. Shankarpali recipes typically incorporate ghee and milk, but for our vegan version we replace these with oil and non-dairy milk with no loss of flavor. The saffron is not traditionally used, but I added it for some extra flavor. You can leave it out.
Before we move on to the recipe, I want to draw your attention to Holy Cow’s Free Diwali page, located among the purple tabs under the header image. You will find a number of delicious, animal-free versions of Indian sweets here for Diwali, and an appeal to make your Diwali this year cruelty-free. Because here’s one more thing about festivals: they are the perfect time to start new traditions.
Enjoy, all!
Saffron Shankarpali
1 1/2 to 2 1//2 cups all-purpose flour
1/2 cup non-dairy milk like almond or soy
1/2 cup sugar
2 tbsp vegetable oil
1/4 cup rava or sooji
1 tsp cardamom powder (make sure you use green cardamoms)
A generous pinch saffron (optional)
Oil for deep-frying
Put the milk, sugar, saffron, cardamom and oil in a saucepan and heat, stirring, until the sugar is dissolved. Set aside to cool.
Once the milk has cooled, add 1 1/2 cups of flour and stir to mix.
Add more flour, a little at a time, until you have a smooth dough. It should not be sticky and should be pliable enough to roll.
Wrap the dough in plastic wrap and set aside at least an hour.
Divide the dough into four sections. Take one portion, form into a ball, and roll into a disc around 5-6 inches in diameter. You want the disc to be fairly thick.
Using a pizza cutter, cut the disc into tiny diamond shapes, around 1 inch each. Separate the diamonds and place them on a dish, not overlapping. Continue with the remaining dough.
Once all your shankarpalis are cut, heat the oil for frying to a temperature of around 360 degrees. You don’t want the oil to be too hot or else your shankarpalis will burn outside and remain uncooked on the inside.
Carefully place the shankarpalis in the hot oil, a few at a time, without crowding. Using a spider or a spatula, deep-fry them, stirring, until they are golden-brown. Place on paper towels or in a strainer.
Sprinkle some powdered sugar on top of the shankarpalis, for a prettier look.
Happy anticipating Diwali, all!
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Vada Pav

Vada pav

Whether you’re rooting for the Steelers or the Packers, there is no way you can lose at your Superbowl party with this classic snack straight from the streets of Bombay.

I like to think of the vada pav as an Indian hot dog– a spicy, deep-fried, incredibly crispy potato dumpling cradled within a soft, fluffy roll and smeared with some exquisitely red-hot garlic chutney. Its many layers of flavor, textures and its stark, rustic simplicity make it one of the most beloved street foods of Bombay. You can find vendors at practically every street corner in the city frying the red-gold vadas in bubbling hot oil and serving them up to salivating customers faster than you can say “vada pav.”

When I was at school, the cafeteria served up vada pavs for as little as a rupee, which is about the equivalent of two cents. I don’t think any of the kids even considered eating anything else– I certainly didn’t. And although I am sure it costs much, much more now, thanks to rapid inflation in India over the past few years, it is no doubt one of the most affordable snacks you can find anywhere in the city.

I try to make my vada pav healthier without taking away any of the flavor by making the pav, or the tiny roll that the vada is cradled in, with whole wheat flour. This is a recipe I’m really proud to share with you because it’s just so darn good. I used some wheat gluten flour to help build the bread’s structure and it was just as cushiony and soft as the traditionally white pav.

laadi oav, whole wheat

The vada and the pav can both be at room temperature when you serve them, which means you can do most of your work beforehand so you don’t have to be running around when everyone else is having all the fun in front of the TV.

Happy Superbowl viewing, all! And may the best team win.  


Batata vada recipe
Batata Vada
Prep time
Cook time
Total time
Batata Vada is a spicy potato dumpling coated with gram flour and deep-fried. This is one of India’s classic street snacks.
Recipe type: Snack
Cuisine: Indian Vegetarian
  • 4 potatoes, boiled and then mashed (I like to leave the skins on, but they typically are peeled, so take them off if you’d rather)
  • A generous pinch of asafetida (hing)
  • ¼ tsp turmeric
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • 2 tsp vegetable oil, like canola
  • Salt to taste
  • 1 tbsp lemon juice
  • In a bowl, mix together:
  • ¾ cup chickpea flour, sifted
  • ½ tsp red chilli powder like paprika or cayenne if you really want to kick up the testosterone in the room
  • ¼ tsp turmeric powder
  • Salt to taste
  • A pinch of baking soda
  • Oil for deep frying
  1. Heat the oil and add the turmeric and the asafetida.
  2. Now add the ginger, garlic and chilli pastes and saute just a few seconds. Add the potatoes and salt, mix well, and take off the heat. Mix in the lemon juice.
  3. Allow the mixture to cool before you handle it.
  4. Take the chickpea-chilli mixture and add enough water to make a fairly thick batter, about the consistency of pancake batter.
  5. Make balls with the potato mixture, about 1 inch in diameter. Dunk one at a time into the chickpea batter. Turn to coat and then drop into the oil which should be at between 350 and 375 degrees.
  6. Fry the vadas on all sides until they turn reddish-brown. Don’t overcrowd the pan. Remove to paper towels and drain.
lasunachi chutney
Garlic Chutney/Lasoon Chutney
Prep time
Total time
Garlic Chutney or Lasoon Chutney
Recipe type: Condiment
Cuisine: Indian
  • 1 cup grated coconut
  • 10 garlic cloves
  • 2 tbsp peanuts
  • 1 tbsp sesame seeds
  • 4 dry red chillies (reduce if you really don’t want the heat, but 4 doesn’t make this chutney too hot)
  • A half-inch ball of tamarind
  • 1 tsp + 1 tbsp oil
  • Salt to taste
  • Heat 1 tsp of oil in a skillet.
  1. One by one roast half the garlic cloves and the rest of the ingredients except the tamarind and salt, allowing everything to turn lightly golden brown and putting each into a plate before moving on to the next ingredient. Be very careful roasting the coconut because it will brown very fast.
  2. Place all the  ingredients including the unroasted garlic cloves, the tamarind, salt and 1 tbsp oil in a food processor.
  3. Process until everything breaks down into a coarse powder.


ladi pav
Whole Wheat Laadi Pav
Prep time
Cook time
Total time
A healthy recipe for Whole-Wheat Laadi Pav, perfect with vada pav, pav bhaji or misal pav.
Recipe type: Bread
Cuisine: Indian vegetarian
Serves: 9 – 12
  • 1½ cups whole-wheat flour
  • 1½ cups all-purpose flour
  • .2 tbsp vital wheat gluten flour
  • 1½ tsp active dry yeast
  • ½ tsp baking soda
  • 1 tsp salt
  • 1½ cups warm water
  • 2 tsp sugar
  • 3 tbsp vegetable oil
  1. Mix the sugar, ½ cup warm water and the yeast in a mixing bowl and set aside for about 10 minutes until the mixture starts to froth, indicating the yeast is alive and well.
  2. Sift all the flours and baking soda into the bowl. Knead on low speed in a stand mixer or by hand for about 3 minutes, trickling in 1 cup of water until you have a dough that’s smooth but slightly sticky
  3. Add the oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.
  4. Now place in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside for 2 hours until the dough has risen.
  5. Punch down the dough and divide into 9 or 12 balls, depending on how large or small you want your pav.
  6. Shape them into a slightly rectangular shape by pulling at the sides of the dough and tucking under on all four sides.
  7. Place the tolls in a rectangular 9 X 13 inch baking dish smeared with oil and lightly floured, or on a cookie sheet, close enough but not touching each other. Let the rolls rise for an hour. They will join at the ends when they have risen, forming a slab, or laadi in Marathi
  8. Preheat the oven to 370 degrees. Place the pav in the oven and bake 23 minutes.
  9. Brush the tops with a little oil, if desired, for a pretty, glossy look.
  10. Remove to a rack and allow the rolls to cool before breaking them off.

To assemble the vada pav, make a slit through the center of the pav without going all the way through the bottom. Slater the bottom with some of the garlic chutney, place a vada on top, place your thumbs on the underside of the pav and your fingers on top, press the top and bottom together, and dig in.

vada pav

The Laadi Pav goes off to Pari of Foodelicious for her “Only”: Cooking with Bread event.


Bombay’s spicy street snacks make perfect Superbowl food. Want more inspiration? Try my Pav Bhaji, another surefire winner. Or my healthy baked Samosas, or flaky Vegetable Puffs.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.