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You are here: Home / Chaat Recipes / Vada Pav Recipe, Mumbai Vada Pav Step by Step

Vada Pav Recipe, Mumbai Vada Pav Step by Step

April 14, 2020 6 Comments

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Vada Pav is often likened to an Indian-style burger. While it does resemble a burger in the way it is assembled, a well-made vada pav couldn’t be more different in taste to a burger. Even when you make vada pav at home with burger buns like I did here, it’s still a delightful little snack.

vada pav recipePin

As any self-respecting vada pav lover would tell you, the key to making a good one is the dry garlic chutney that goes with it. It’s super easy to make an essential component for your vada pav. Also goes great with dosa, just saying!

vada pav how to make vada pavPinPin

Another key component of vada pav is, of course, the pav or the soft pillowy bread roll / bun that is essential to make this work. If you live in a place that doesn’t give you access to good pav in a store or you don’t feel like making pav at home, store-bought burger buns would absolutely work too.

vada pav step by step recipePin

A few reasons why I love vada pav

  • The flavours are complex as Indian street food tends to be and balances heat, sourness, spice, tanginess, and saltiness perfectly
  • When something gets coated in besan and fried, I normally don’t say no 😉
  • The chutneys! They add a depth and yumminess to the vada pav which is just so good!
  • It’s easy enough to make at home and doesn’t need ingredients that are special. I sometimes struggle with this aspect when attempting other Indian street food
vada pav recipePin

Vada Pav Recipe

nags
Vada pav recipe, Mumbai-style vada pav recipe that's easy to make and so satisfying as a snack or even a meal
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Course Indian Street Food
Cuisine Indian
Servings 6 vada pav

Ingredients
  

  • For the potato vada
  • 2 medium-sized potatoes
  • 1-2 green chillies
  • 2 cloves of garlic
  • A one inch piece of ginger
  • 2 teaspoons oil
  • 1/4 teaspoon black mustard seeds
  • A few curry leaves
  • A pinch of turmeric powder
  • A pinch of asafoetida hing
  • To coat the vada
  • 1 cup besan gram flour
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chilli powder or to taste
  • A pinch of baking soda
  • A pinch of salt

Other ingredients:

  • Oil for deep frying
  • Green chillies to fry and serve
  • 6 pav or burger buns
  • Green chutney
  • Dry garlic chutney for vada pav

Instructions
 

For the potato vada:

  • Boil or steam 2 potatoes until tender. A fork inserted should go in easily.
  • Set aside to cool and then mash without any big lumps.
  • Grind together – 2 green chillies, 2 cloves of garlic, and a small piece of ginger to a coarse paste.
  • Heat 2 tsp oil and add 1/2 tsp black mustard seeds and a few curry leaves.
  • When the mustard seeds splutter, add the chilli-garlic-ginger paste and fry for 30 seconds until fragrant.
  • Then, add the mashed potatoes, 1/4 tsp turmeric powder, a pinch of hing or asafoetida, and salt to taste.
  • Turn off flame and mix well until the mixture is well combined. Don’t add any water, the potato vada mixture should be thick.

To make the coating for the vada:

  • Place 1 cup besan, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, a pinch of baking soda, and some salt in a bowl.
  • Mix well to combine.
  • Add enough water to make a thick paste
  • Make 6 balls with the potato mixture and dip into the besan coating
  • Deep fry in hot oil until golden brown
  • Drain and set aside
  • Once all the vadas are done, fry 2-3 green chillies in the same oil. This is optional but recommended

To assemble and serve the vada pav:

  • Place a generous amount of green chutney on one side of the pav or burger bun.
  • Place a potato vada on it and top off with a generous sprinkling of dry garlic chutney.
  • Serve with fried green chillies for those who want an extra spice kick.
  • Some ketchup would go well with vada pav too.
Keyword vada pav

Step by Step Pictures to Make Vada Pav

Boil or steam 2 potatoes until tender. A fork inserted should go in easily.

boiled or steamed potatoes for vada pavPin

Set aside to cool and then mash without any big lumps.

mashed potatoes to make vada pavPin

Grind together – 2 green chillies, 2 cloves of garlic, and a small piece of ginger to a coarse paste.

ginger garlic chilli paste for vada pavPin

Heat 2 tsp oil and add 1/2 tsp black mustard seeds and a few curry leaves. When the mustard seeds splutter, add the chilli-garlic-ginger paste and fry for 30 seconds until fragrant.

chilli garlic ginger frying for vada pavPin

Then, add the mashed potatoes, 1/4 tsp turmeric powder, a pinch of hing or asafoetida, and salt to taste.

to make vada pavPin

Turn off flame and mix well until the mixture is well combined. Don’t add any water, the potato mixture should be thick.

potato mix to make vada pavPin

 Now we make the outer coating for the potato vada.

Place 1 cup besan (gram flour), 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, a pinch of baking soda, and some salt in a bowl. Mix well to combine.

besan coating for vada pavPin

Add enough water to make a thick paste as seen below.

besan coating for vada pavPin

Divide the cooled potato mixture into 6 equal balls and coat in the prepared batter.

making of vada pavPin

Heat enough oil in a kadai or wok to deep fry the vada. When the oil reaches smoking point, gently drop the vada into it.

Some besan coating will go astray and that’s ok, because I say so.

vada for vada pavPin

Once the vada is golden brown, drain and set aside on kitchen napkins.

golden fried vada for vada pavPin

You can also fry some green chillies to serve alongside, in true Mumbai vada pav fashion. Take care though, fresh chilies tend to burst in hot oil.

green chilli for vada pavPin

To assemble the vada pav:

Place a generous amount of green chutney on one side of the pav or burger bun. Place a batata vada over it and top off with a generous sprinkle of garlic chutney.

vada pav how to make vada pavPinPin

Serve with fried green chillies for those who want an extra spice kick. Some ketchup would go well with vada pav too.

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By nags Filed Under: Chaat Recipes, Snacks and Appetisers

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Reader Interactions

Comments

  1. Bhavana mali

    August 27, 2020 at 4:50 pm

    One of my friend recommended me your food blogs. And thing she did the best thing. I’m just loving your vada paav recipe and will try this tonight only.

    Reply
  2. Jassi

    February 13, 2018 at 8:30 am

    Can I make it a day before for get together

    Reply
    • nags

      February 15, 2018 at 10:07 am

      you can prepare everything and fry the vada on the day

      Reply
  3. Amanda Tankasali

    October 21, 2016 at 6:35 am

    I’m making this now! Very excited to try it out. I would appreciate a list of ingredients in addition to the way you have written the recipe, but I agree it’s nice to have the amounts written into each step.

    Reply
    • nags

      October 22, 2016 at 5:35 pm

      thank you amanda!

      Reply
  4. Mary

    October 4, 2016 at 9:28 am

    This sounds amazing. It’s very clearly described too. I’m going to make it tomorrow – but I’ll have to find the chutney!

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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