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Photo of Vada Pav by Afroz Shaikh at BetterButter

Vada Pav

Afroz Shaikh
60 minutes
Prep Time
30 minutes
Cook Time
4 People
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Literally the 'Jaan of Mumbai', this is the go to food had any time of the day.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Maharashtra
  • Roasting
  • Blending
  • Boiling
  • Frying
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. 2 boiled potatoes
  2. oil for frying
  3. salt to taste (Batter)
  4. 1/4 tsp turmeric powder (Batter)
  5. 1 cup gram flour/ besan (Batter)
  6. salt to taste
  7. 2 tsp chopped green coriander
  8. 1 tbsp oil
  9. 1/2 tsp turmeric powder
  10. 1 tsp mustard seeds
  11. 6-7 curry leaves
  12. 3 green chilies
  13. 1/2 in ginger crushed
  14. 5 cloves garlic crushed
  15. 4 pav
  16. For the Chutney:
  17. 3 tbsp sesame seed
  18. 3 tbsp dry coconut powder
  19. 2 tbsp peanuts
  20. 12-14 cloves of Garlic
  21. 1 tsp red chili powder
  22. salt to taste


  1. In a bowl add besan, turmeric and salt and mix well add enough water to make a thick batter and keep it aside. In a separate bowl mash the boiled potatoes.
  2. Heat a pan, add oil. When the oil is hot enough, add mustard seeds let it crackle, add curry leaves, chopped green chilies, crushed ginger and garlic and saute for 2 minutes.
  3. Remove from heat and add turmeric powder and stir. Add the tadka, chopped green coriander and salt to mashed potatoes and mix well.
  4. Divide the potato mixture in six equal parts and make balls out of it. In a wok heat oil on medium heat to fry the vadas. When the oil is hot dip the potato ball into the batter fry them till they turn golden yellow in colour.
  5. Serve these vada with pav (bun) and red garlic chutney.
  6. For the Garlic Chutney: In a hot pan dry roast sesame seeds, coconut and peanut each separately and keep them aside to cool. In same pan heat 1 tsp oil and add crushed garlic, fry till it slightly changes colour. Turn off the gas.
  7. When everything is cooled down. Put everything in the mixer jar add red chili powder and salt and grind it. Store in an airtight container.

Reviews (8)  

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Amrita Jaiswal
Amrita Jaiswal   Sep-04-2018

I've tried your recipe...it came out prefect...Thank you so much

Vijaya Bawane
Vijaya Bawane   Jul-28-2018


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