Vada Pav Quesadilla

Vada Pav Quesadilla: A Cheesy Twist on Two Cult Classics

What happens when Mumbai’s favorite street snack takes a little trip to Mexico? You get something bold, comforting, and entirely new—the Vada Pav Quesadilla. This is a dish I created to bring together the flavors I love in a way that feels both familiar and fresh.

At its heart, it holds the soul of the humble vada pav—a spicy mashed potato filling, fiery red singhdana chutney, and a punchy green chutney that cuts through the richness. But instead of being tucked inside a pav and deep-fried, the filling gets layered between two tortillas, sprinkled with cheese, and toasted until golden. Crispy on the outside, soft and spicy inside, with a melty middle—this is comfort food reimagined.

The idea draws from two street food traditions that have always fascinated me. Vada pav, born in the bustling lanes of Mumbai in the '60s, was a working man’s snack that grew into a citywide obsession. The Quesadilla, meanwhile, is a staple of Mexican home cooking, traditionally filled with cheese or beans, folded and toasted on a hot griddle. Both dishes were made to be eaten with your hands, on the go, with maximum flavor and minimum fuss.

This recipe is my tribute to both, but it’s also something entirely my own. A little spicy, a little melty, and full of character—just like the kitchens that inspired it.

✨ Recipe Highlights

• 🔥 Non-fried version of the classic vada pav filling – spicy, garlicky & full of flavor.

• 🌶️ Two iconic chutneys – green chutney for freshness, dry peanut-garlic chutney for punch.

• 🧀 Cheesy quesadilla-style format using soft tortillas or chapatis.

• 🕒 Perfect for brunch, snacking, or a party appetiser.

• 👩‍🍳 Ready in under 1.5 hours.

📝 Ingredients

For the Potato Filling (non-fried vada)

• 2 tbsp oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• A pinch of asafoetida (hing)

• 1 tbsp ginger-garlic paste

• 1–2 green chillies, finely chopped

• ½ tsp turmeric powder

• 3–4 medium potatoes, boiled and mashed

• Salt, to taste

• Juice of ½ lemon

• 2 tbsp chopped coriander leaves

For the Green Chutney

• 1 cup fresh coriander leaves

• ½ cup fresh mint leaves

• 2 green chillies

• 1-inch piece of ginger

• Juice of 1 lemon

• Salt, to taste

• Water, as needed (for blending)

For the Dry Garlic Peanut Chutney (Singhdana Chutney)

• 4 tbsp roasted peanuts

• 4–5 dry red chillies

• 5–6 garlic cloves (with skin)

• ¼ cup desiccated coconut or fresh grated coconut

• Salt, to taste

For Assembly

• 4 large flour tortillas (or soft chapatis)

• 1 cup grated cheese (cheddar, mozzarella or a mix)

• Butter or oil, for grilling

• Optional: chopped onions for extra crunch

🍳 Instructions

1. Make the Potato Filling

1. In a pan, heat oil. Add mustard seeds and let them splutter. 
2. Add cumin seeds and a pinch of hing. Toss in the green chillies and ginger-garlic paste—sauté until fragrant. 
3. Add turmeric and mashed potatoes, followed by salt. 
4. Mix well and cook for 2–3 minutes. 
5. Turn off the heat, then stir in lemon juice and coriander. 
6. Let it cool slightly before using.

2. Grind the Green Chutney

1. Blend coriander, mint, chillies, ginger, lemon juice, salt, and a splash of water until smooth. 
2. Taste and adjust seasoning. 
3. Keep refrigerated until use.

3. Make the Dry Garlic Chutney

1. In a dry pan, roast red chillies and garlic (with skin) until fragrant. 
2. Add coconut and roast lightly until golden. 
3. Cool everything, then grind with roasted peanuts and salt to a coarse powder. 
4. Store in an airtight jar.

4. Assemble the Quesadilla

1. Spread green chutney on one tortilla. 
2. Add a generous layer of the potato filling.
3. Follow it by a large sprinkle of dry garlic chutney. 
4. Add cheese—and onions if you're using them. 
5. Top with another tortilla.

5. Toast It Golden

1. Heat a flat pan or tawa on medium flame. 
2. Brush with a little butter or oil. 
3. Place the quesadilla and cook until the bottom is golden and crisp. 
4. Flip gently and cook the other side until the cheese has melted and the tortillas are crisp.

🍋 To Serve

• Slice into wedges
• Serve hot with extra chutneys on the side. 
• It makes a killer brunch, evening snack, or even a party starter!

📌 Tips & Variations

• Healthier twist? Use whole wheat chapatis instead of tortillas, and reduce the cheese to keep it lighter.
• Spice levels: Adjust the green chillies in both the potato filling and chutneys depending on your heat tolerance.
• Add crunch: A few crushed peanuts or finely chopped onions inside the quesadilla give it extra texture.
• Make it vegan: Swap regular cheese for plant-based cheese and skip the butter for grilling—use oil or vegan ghee instead.
• Batch prep: The chutneys and filling can be made in advance and stored in the fridge. Assemble fresh when you're ready to grill.
• Mini party version: Use small tortillas or cut bigger ones into triangles and serve as bite-sized party snacks with dip bowls of chutneys.

💬 Your Turn!

Tried this recipe? Share your spicy creation with me in the comments or tag me on instagram @lifeofkanavv! I'd love to see your take on this Indo-fusion wonder.