Vada Pav

“Vada Pav”

Vada Pav, is a very popular and humble street food from Mumbai…..I would love to call it India’s very own Burger….its basically spicy potato filling covered with gram flour batter which is deep fried and sandwiched in a Pav and served along with spicy chutney and fried green chillies. Mumbai rains….sipping on hot tea n having Vada Pav….is just heavenly…. Oh really miss Mumbai…

Vada Pav is an any time meal, or better called meal on the go….its available across Mumbai throughout the day and even late at night. Every Vada pav vendor has his own recipe and trust me they all are yummy….but my favourite is the “Batata Vada” at “Shree Krishna” which is located at Dadar West. Batata in Marathi means Potato, hence the vada is popularly known as “Baatata Vada”

“Batata Vada”

The recipe of Vada which I am sharing here is quite close to the “Batata Vada” served at “Shree Krishna”.


For the Batata Vada 

Potato, boiled and mashed – 4 medium
Curry leaves – 8-10
Green chillies – 2-3
Ginger – 1 inch piece
Garlic- 2 cloves
Green coriander, chopped – 2 tablespoon
White urad dal – 11/2 teaspoon
Mustard seeds – 1 teaspoon
Turmeric powder – 1/2teaspoon
Asafoetida – 1/4 th teaspoon
Salt to taste
Oil  – 1 tablespoon

For the batter (outer covering)

Besan – 1 cup
Turmeric powder – 1/4th teaspoon
Baking soda – a pinch
Salt as per taste.

Oil to deep fry the vadas

For Vada pav

Pav – 8 pieces
Green coriander chutney – 1/4 th cup
Dry Garlic chutney – 1/4 th cup
Imli ke chutney – 1/4th cup
Fried green chillies – 4-5 pcs


Peal and mash the boiled potatoes, while they are still warm. Ensure there are no large chunks.

Pound the green chillies,ginger and garlic coarsely using a mortar and pestle.

Heat oil in a kadhai, add the white urad dal followed by mustard seeds, once the mustard seeds starts to crackle and the urad dal turns golden brown add the curry leaves followed  by asafoetida and turmeric powder. Add the pounded mixture of ginger garlic and green chilies, saute for a minute.

Transfer this on to the mashed potatoes, add green coriander and salt, mix well and divide the potato mixture into 8 equal parts. and shape them into round balls.

For the outer covering batter place all ingredients in a mixing bowl, add water and form a thick batter. (You would require approximately 1/3 rd cup of water for the batter) Let the batter rest for10 -15 minutes.

Heat sufficient oil in a kadhai, dip one potato ball at a time in the batter, let it coat well. Carefully slide the coated vada into hot oil  and deep fry until golden brown. Drain using a slotted spoon and keep aside on absorbent paper.

For the fried green chillies, Slit the chillies lengthwise and fry in hot oil, remove immediately before the chillies turn brown, drain and keep aside on absorbent paper and sprinkle some salt over it.

For assembling the vada pav, Slice each pav horizontally, apply Green coriander chutney on one side and Imli ke chutney on the other, spread some Dry Garlic chutney , place one vada and serve along with fried green chillies.

Enjoy hot along with garma garam chai….. n a bunch of friends 🙂


Vada Pav is best had with Laddi Pav, these are unsweetened square buns quite similar to dinner rolls, however if unavailable you could have them with Regular unsweetened dinner rolls or Burger buns or just enjoy them with bread slices.
Please note there is salt in all the chutney’s used and the batter for the coating of the vadas also has salt, so please be careful and go slow on the salt for the potato filing.
Recipe for Green coriander chutney , Imli ke chutney and  Dry Garlic chutney are there on the blog, do check.

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