How To Make Vada Pav/Vada Pav Recipe

How to make vada pav

Before we get started with How to make Vada Pav/Vada Pav Recipe, let’s get to know what is Vada Pav and its regions.

What is Vada Pav?

Vada pav is one of the most humble street food of Mumbai, its Mumbai’s very own burger. The recipe is made of spicy potato patties which are deep-fried in gram flour batter and stuffed in burger buns.

Vada is spicy potato patties and Pav means a small loaf of bread. It’s tasty and delicious. It basically has Batata Vada, Sandwiched between two slices of pav along with sweet tamarind chutney, green chutney and dry garlic chutney.

Vada Pav, Pic by

Vada Pav is Common man’s food In Mumbai, which is popular street food or a snack across whole Maharashtra and all over the world. You can find shops selling vada pav all over Mumbai, even outside schools and colleges. it’s easy to make.

As our lives have become pretty busy and not able to cook breakfast or lunch, vada pav as become the best solution. It can be eaten for breakfast, lunch or brunch.

Simply grab a vada pav while on the way to work and carry it with you or simply have it while reaching your workplace.

And you can also pack vada pav for lunch box for your kids in school.

If you craving for vada pav in the times of coronavirus and worried about the hygiene on Mumbai roadside vada pav recipes. Then it is better making batata vada pav at home as it is hygienic, Vada Pav ingredients used are also hygiene and fresh.

Fun Fact:

There is a saying that, Vada pav is nothing but, burgers NRI cousin.

If you are looking for more Breakfast Recipes

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To make Mumbai Style Vada pav, First, start making with potato pattie. Start with grinding the Green chillies, ginger and garlic. Now heat the oil and add mustard seeds, once they crackle add curry leaves and add the ground green chillies, ginger garlic paste, potatoes, turmeric powder and salt required.

Once done take it off the flame and let it cool down, once cooled divide into small portions and shape them into pattie and keep them aside.

Vada Pav

Make a thick batter using gram flour besan, turmeric powder, baking soda, water and salt required. Now dip the patties in the batter and deep fry them until golden.

Next, assemble Vada pav by slitting the pav (Small loaf bread) into half from the centre, make sure you do not cut the pav fully. next spread the dry garlic chutney on the bottom half of the pav, now place the vada over it and ready to serve the traditional style vada pav.

To make the Mumbai style vada pav First spread the green chutney, then sweet tamarind chutney and dry garlic chutney on the slit half bottom pav and place the vada, press the pav and you Mumbai style vada pav is ready to serve. If you like spicy vada pav add some teekha chutney to make a spicy vada pav.

Serve Hot Vada pav with some fried green chillies and sliced or chopped onions. Enjoy vada pav recipe | Traditional style vada pav | mumbai style vada pav | wada pav. |


Green Chutney:

  • Green chillies – 1 to 2 nos
  • Fresh Cilantro – 1 bunch
  • Garlic clove – 10 to 15 nos
  • Cumin powder – 1/4 teaspoon
  • Freshly grated coconut – 1 cup
  • Lime juice – 2 teaspoons
  • Red chilli powder – 2 teaspoons
  • salt half teaspoon
Green Chutney, Pic By
Making Green Chutney:
  • Clean and discard the stems of cilantro and add it to a blender.
  • Add green chillies, Garlic, Cumin powder, Salt as required, Lime juice and add a tablespoon of water.
  • Grind it to a fine paste and set it aside.
Sweet Tamarind Chutney:
  • Tamarind paste – 1/4 cup
  • Jaggery – 50 grams
  • Sugar – 2 tablespoon
  • Salt – 1/2 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Ginger powder – 1/2 teaspoon
  • Red chilli powder – 1/2 teaspoon
Tamarind Chutney, pic by
Making Tamarind Chutney:
  • Add tamarind paste, jaggery, salt, sugar, red chilli powder, cumin powder, ginger powder and water in a pan and bring it to boil.
  • Cook the chutney on a medium flamefor 3 to 4 mins until the chutney turns thick.
  • Set it aside and it thicken more while cooling down.
Dry Garlic Chutney Ingredients:
  • Garlic – 10 to 15 cloves
  • Grated coconut – 1/4 cup
  • Red chilli powder – 3 teaspoons
  • Salt as required
  • Oil – 2 teaspoons
Dry Garlic Chutney
Making Dry Garlic Chutney:
  • Heat oil in a pan and add garlic cloves and fry them for 2 mins until the garlic turns slightly brown in colour and set them aside.
  • Cook the freshly grated coconut using the same pan until golden brown.
  • Transfer coconut, roasted garlic, salt, red chilli powder to a blender and make it a coarse chutney and set it aside.

Vada Pav/Vada Pav Recipe:


For the Vada:
  • Potatoes – 4 medium
  • Ginger – 1 inch
  • Garlic cloves – 5 nos
  • Green chillies – 2 nos
  • Oil – 1 teaspoon
  • Mustard seeds – 3/4 teaspoons
  • Hing – 1/4 teaspoon
  • Curry leaves – 10 to 12 leaves
  • Turmeric powder – 1/4 teaspoon
  • Chopped cilantro – 2 tablespoons
  • Salt as necessary as required
For the batter:
  • Gram flour (Besan) – 1 cup
  • Turmeric powder – 1/4 teaspoon
  • Baking soda – just a pinch
  • Salt as required
  • Water as required
Other Ingredients:
  • Ladi Pav (small loaf bread) – 10 nos
  • Vegetable oil for frying
  • Butter for toasting the pavs
Making the Vada:
  • Boil the potatoes on a medium flame until soft, peel, mash and set them aside.
  • Grind ginger, garlic, and green chillies and set it aside.
  • Heat tablespoon oil in a frying pan on a medium flame, once it is hot, add mustard seeds let them crackle.
  • Add curry leaves and hing mix well.
  • Now add ginger garlic, green chilli paste and cook it till its colour changed.
  • Add boiled potatoes, remove the pan from the heat, add turmeric powder, salt and mash the potatoes using a potato masher.
  • Sprinkle freshly chopped cilantro and mix well.
  • Shape the mashed potatoes into small portions of balls and set the aside.
Making the batter to fry the vadas:
  • Take besan in mixing bowl, add turmeric powder, salt and a pinch of baking soda to it. Add water little by little and whisk it.
  • Whisk the batter to make a smooth batter. Check the consistency and add water if necessary to get the desired consistency. The batter shouldn’t be thick or runny.
Vada, Pic by
Frying Vada:
  • Heat the oil in a Kadai or a wok on a medium flame.
  • Dip each potato ball into the batter and coat it from all sides and drop it carefully into the hot oil.
  • Fry the vada in hot oil until golden brown colour.
  • Fry all the vadas in a similar way.
  • Remove the cooked vadas into a colander or a kitchen towel and drain the excess oil.
Assembling Vada Pav:
  • Toast the pav by using some butter or oil and slice the pavs into half but not entirely, it should still be attached at one end.
  • Now apply green chutnay on the bottom half pav and tamarind chutney on the top half pav then apply the dry garlic chutney on top of both these chutneys.
  • Place the deep fried Vada in the centre of the pav and press slightly.
  • Serve the hot Vada pav with some more chutney, green chilli and sliced or chopped onions.

Nutrition Facts:

Calories 293 kcal | Carbohydrates 43 g | Protein 8 g | Fat 10 g | Saturated Fat 5 g | Sodium 865 mg | Potassium 250 mg | Fiber 5g |Sugar 15 g | Vitamin A 310 IU |Vitamin C 28 mg | Calcium 100 mg | Iron 2.5 mg|

Let me know in comments If you have tried it at Your home ?

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