Vada Pav


Vada Pav is Mumbai’s iconic dish and is popularly known as India’s very own burger. Made of a vada stuffed between two pieces of pav bun, it is a popular street food across Maharashtra. The vada is made of a spicy potato filling deep fried in a gram flour batter and is served with a garlic chutney or green chutney sandwiched between two small buns called pav.

vada pav - Vada Pav

vada pav 380x380 - Vada Pav
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Vada Pav Recipe

Vada Pav is Mumbai's iconic street food.
Prep Time20 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian, Maharashtrian
Keyword: street food

Ingredients for Vada Pav

  • 4 Pavs or any unsweetened bun
  • 1 cup Potatoes boiled, mashed
  • 1 tsp Green Chillies finely chopped
  • 2 to 3 Garlic Cloves grated
  • 1/2 inch Ginger peeled, finely chopped
  • 1/2 tsp Mustard Seeds
  • a pinch Asafoetida Powder
  • few Curry Leaves
  • 1/4 tsp Turmeric Powder + a pinch
  • 1/3 cup Bengal Gram Flour (Besan)
  • a small pinch Baking Soda
  • Salt as per taste
  • Oil as required

To Serve

  • Garlic Chutney or Green Chutney as required

How to make Vada Pav

  • Grind together the green chillies, ginger and garlic. Keep aside.
  • Heat 1 to 2 tsp of oil in a pan.
  • Fry the mustard seeds till it starts to splutter.
  • Add the asafoetida powder and curry leaves.
  • Add the ground chillies, ginger and garlic mixture.
  • Stir-fry for a minute.
  • Add the mashed potatoes, 1/4 tsp turmeric powder and salt.
  • Stir to mix well.
  • Remove and keep aside to cool.
  • Make small balls of the mixture and keep aside.
  • Combine the besan, baking soda, a pinch of turmeric powder, 1/2 tsp oil and salt.
  • Add enough water to make a batter.
  • Flatten the prepared balls slightly and dip them in the batter. Ensure the vadas are coated well with the batter.
  • Heat oil for deep frying.
  • Deep fry the vadas, one or two at a time, till golden brown.
  • Remove and drain excess oil.
  • To make the vada pav, slice each pav into half.
  • Spread some chutney and place a vada inside.
  • Serve at once.