Vada pav

Vada pav

By Food E Fare

Vada pav is a vegetarian street food dish native to the central state of Maharashtra, which is home to the city of Mumbai. The popular dish consists of a deep-fried potato dumpling inside a soft bread bun accompanied by chutneys and green chili peppers. Vada pav, also called a Bombay Burger, was created in the mid-20th century as an affordable and nourishing dish for workers and holds an important place in the city’s culture and political history. World Vada Pav day is celebrated annually on August 23.


For Potato Vada:

  • 4 large potatoes, boiled and mashed
  • 1 cup gram flour (besan)
  • 1/4 cup rice flour
  • 1 tablespoon ginger-garlic paste
  • 2-3 green chilies, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • A few curry leaves, chopped
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Oil for deep frying

For Green Chutney:

  • 1 cup fresh coriander leaves (cilantro)
  • 1/2 cup fresh mint leaves
  • 2-3 green chilies
  • 1 tablespoon lemon juice
  • Salt to taste
  • Water (as needed to blend)

For Garlic Chutney:

  • 8-10 garlic cloves
  • 4-5 dried red chilies (adjust to taste)
  • 1 tablespoon roasted gram (roasted chana dal)
  • Salt to taste
  • Water (as needed to blend)

For Assembling:

  • Pav (soft bread rolls)
  • Butter (optional)


Prepare Potato Filling:

  • In a pan, heat oil. Add mustard seeds, cumin seeds, asafoetida, chopped green chilies, and curry leaves.
  • Add ginger-garlic paste and sauté until fragrant.
  • Add mashed potatoes, turmeric powder, and salt. Mix well and cook for a few minutes. Allow the mixture to cool.

Make Green Chutney:

  • Blend coriander leaves, mint leaves, green chilies, lemon juice, and salt together until you get a smooth chutney. Adjust the consistency with water.

Make Garlic Chutney:

  • Blend garlic cloves, dried red chilies, roasted gram, and salt together until you get a smooth chutney. Adjust the consistency with water.

Shape and Fry Vadas:

  • Divide the potato mixture into equal portions and shape them into round patties.
  • In a bowl, make a batter with gram flour, rice flour, a pinch of turmeric, and salt. It should have a medium-thick consistency.
  • Dip each potato patty in the batter and deep fry until golden brown. Drain excess oil on paper towels.

Assemble Vada Pav:

  • Slit the pav horizontally without cutting all the way through.
  • Spread garlic chutney on one side and green chutney on the other.
  • Place a vada inside the pav and press gently.
  • Optionally, apply butter to the outer sides of the pav.
  • Serve Vada Pav hot with extra chutney on the side.

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