Vada Pav Recipe | Mumbai-Style Vada Pav Recipe

vada pav recipe with step by step photos

how to make mumbai vada pav | vada pav recipe with step by step pictures

Vada pav (वड़ा पाव) is one of the most beloved snacks of all times in Maharashtra. Any true food-lover would appreciate its deliciousness that brings along an element of humbleness. It’s not only a treat for your taste-buds, but a cheap way to curb your hunger when you are away from home. For the uninitiated, let me tell you what a vada pav recipe (वड़ा पाव रेसिपी) consists of.

Batata vada (बटाटा वड़ा), also known as aloo vada (आलू वड़ा), is a deep-fried, batter-coated potato patty. The patty mixture is hot and zesty from all the spices and garlic that went into making it. The pav is the dinner roll. The vada is stuffed in between the spliced pavs and often garnished with some kind of chutney. The dry garlic chutney is a common addition and I have shared its recipe too.

This is a very easy vada pav recipe that you can make at home within an hour. It’s a great snack recipe to be served with your evening tea too.

Serving Suggestions for Vada Pav Recipe

Vada pav is incomplete without fried, salted green chilies on the side. Take turns biting into the soft and comforting vada pav and nibbling on the hot green chilies, and you will know what nirvana feels like.

I like my vada pav with just dry garlic chutney and fried green chilies because it’s just perfect. That’s how the classic vada pav is supposed to be. However, many vada pav places in Mumbai use tamarind chutney and green chutney. If you wish, you can also drizzle some green chutney and sweet tamarind chutney on the pav before stuffing the batata vada in it.

Indian Snack Recipes with Step by Step Pictures

Now let’s see how to make vada pav at home with step by step pictures.

How to Make Mumbai-Style Vada Pav Recipe

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Vada Pav Recipe | Mumbai-Style Vada Pav Recipe
 
Prep time
Cook time
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The classic Mumbai style vada pav recipe that you can make at home within an hour. The comforting batter-fried potato patty packed within soft buns, garnished with hot garlic chutney is an irresistible treat. Humble, filling, and loved by foodies across the state of Maharashtra, vada pav is undoubtedly the most popular snack around here.
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 4
Ingredients
For the Vada Pav Masala
  • Boiled potatoes – 4 medium, mashed
  • Oil – 2 tbsp
  • Mustard seeds – ¾ tsp
  • Cumin seeds - ¾ tsp
  • Asafetida – ¼ tsp
  • Fennel seeds/Saunf – ½ tsp
  • Coriander seeds – ½ tsp, coarsely ground
  • Curry leaves – 10, finely chopped
  • Garlic – 12 cloves
  • Ginger – ½-inch
  • Green chilies – 4
  • Salt – to taste
  • Turmeric – ¼ tsp
  • Coriander leaves – 2 tbsp, finely chopped
For the Vada Pav Batter
  • Besan/Chickpea flour – 1 cup
  • Water – ⅓ cup
  • Baking soda – ⅛ tsp
  • Salt – to taste
For the Vada Pav Chutney
  • Dried coconut/Khobra – ¼ cup
  • Garlic – 2 tbsp
  • Salt – to taste
  • Cumin seeds – ½ tsp
  • Red chili powder – ¼ cup, or to taste
Other Ingredients
  • Pav – to serve the batata vada with
  • Fried & salted green chilies
  • Oil – for deep-frying
Instructions
  1. First off, let’s make the teekha chutney or the dry garlic chutney. Lightly roast the garlic cloves.
  2. Combine the garlic with red chili powder, dried coconut/khobra, cumin seeds, and salt.
  3. Grind to a slightly coarse mixture.
  4. Dry garlic chutney for vada pav is ready.
  5. Now, let’s make the batata vada masala or the potato stuffing. Crush the garlic, ginger, and green chilies in the mortar and pestle.
  6. Heat the oil in a pot. Add the mustard seeds and let them splutter. Add the cumin seeds. Once they sizzle, add the asafetida.
  7. Next, add the fennel seeds/saunf and lightly crushed coriander seeds. Sauté for a few seconds.
  8. Add the curry leaves and sauté for a few seconds.
  9. Then add the crushed ginger-garlic-green chilies. Sauté on low heat until fragrant.
  10. Add the turmeric and sauté until its raw smell goes away.
  11. Add the boiled, mashed potatoes and salt. Mix well.
  12. When the potato gets heated through, garnish with coriander leaves. Vada pav masala is ready.
  13. Once the potato mixture cools, divide it into 9-10 portions and shape them into patties.
  14. Now to make the batter, combine besan/chickpea flour, baking soda, and salt in a bowl. Give it a mix.
  15. Add water and make a smooth, thick yet flowing consistency batter.
  16. Dip each potato patty into the besan/chickpea batter. Let the excess batter drip.
  17. Carefully drop in the batata vada into the hot oil. Once the underside sets, flip the batata vada.
  18. Continue to fry between low to medium heat until crispy and golden.
  19. Remove the batata vadas and drain them onto a kitchen towel.
  20. To assemble the vada pav, splice the pav and apply some dry garlic chutney onto it.
  21. Place a batata vada and sprinkle some more dry garlic chutney. Vada pav is ready.
  22. Serve immediately with some fried and salted green chilies on the side. Enjoy!

Vada Pav Recipe with Step by Step Pictures Below


Step 1

First off, let’s make the dry garlic chutney or teekha chutney for vada pav.

dry garlic chutney teekhi chutney for vada pav


Step 2

Lightly roast 2 tbsp garlic cloves.

making garlic chutney for vada pav


Step 3

Combine the roasted garlic with ¼ cup red chili powder, ¼ cup dried coconut/khobra, 1 /2 tsp cumin seeds, and salt to taste.

chutney for mumbai style vada pav


Step 4

Grind to a slightly coarse mixture.

making garlic chutney for vada pav


Step 5

Dry garlic chutney for vada pav is ready.

red chutney for vada pav


Step 6

Prepare the ingredients for the batata vada masala or the savory potato filling.

vada pav ingredients


Step 7

Crush 12 cloves of garlic, ½-inch piece of ginger, and 4 green chilies in the mortar and pestle.

ginger garlic green chili for vada pav masala


Step 8

Heat 2 tbsp oil in a pot. Add ¾ tsp mustard seeds and let them splutter. Add ¾ tsp cumin seeds. Once they sizzle, add ¼ tsp asafetida.

tempering for vada pav masala


Step 9

Next, add ½ tps fennel seeds/saunf and ½ tsp lightly crushed coriander seeds. Sauté for a few seconds.

making spicy vada pav mumbai style


Step 10

Add 10 roughly chopped curry leaves and sauté for a few seconds.

making spicy vada pav mumbai style


Step 11

Then add the crushed ginger-garlic-green chilies. Sauté on low heat until fragrant.

making the vada pav at home


Step 12

Add ¼ tsp turmeric and sauté until its raw smell goes away.

adding turmeric to the tempering for batata vada


Step 13

Add 4 medium potatoes that have been boiled, peeled and, mashed. Season with salt. Mix well.

aloo vada recipe snack ideas indian


Step 14

When the potato gets heated through, garnish with 2 tbsp chopped coriander leaves.

snacks for evening batata vada


Step 15

Vada pav masala is ready.

batata vada masala


Step 16

Once the potato mixture cools, divide it into 9-10 portions and shape them into patties.

shaping the potato mixture into aloo vada


Step 17

Now gather the ingredients for the vada pav batter.

ingredients for vada pav batter


Step 18

Combine 1 cup besan/chickpea flour, 1/8 tsp baking soda, and salt to taste in a bowl. Give it a mix.

besan, meetha soda, namak for making aloo vada batter


Step 19

Add 1/3 cup water and make a smooth, thick yet flowing consistency batter.

batata vada batter


Step 20

Dip each potato patty into the besan/chickpea batter. Let the excess batter drip.

batata vada being dipped in besan batter


Step 21

Carefully drop in the batata vada into the hot oil. Once the underside sets, flip the batata vada.

frying the batata vada


Step 22

Continue to fry between low to medium heat until crispy and golden.

frying the aloo vada for vada pav


Step 23

Remove the batata vadas and drain them onto a kitchen towel.

aloo vada is ready


Step 24

To assemble the vada pav, splice the pav and apply some dry garlic chutney onto it.

assembling the vada pav, spicy dey garlic and coconut chutney


Step 25

Stuff the batata vada between the pav and sprinkle some more dry garlic chutney.

vada pav recipe easy mumbai style with red chutney


Step 26

Serve hot with some fried and salted green chilies on the side. Enjoy!

vada pav images

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10 Comments

  • Reply
    Deep Panchal
    August 22, 2017 at 4:00 pm

    perfect looking vada pav..i like it simple too..no wet chutneys for me..

  • Reply
    Damayanti Shah
    August 24, 2017 at 4:59 am

    Yummy..i love vada pav with dry teekhi chutney… nice pressentation

  • Reply
    Shaila Pethkar
    September 1, 2017 at 4:56 am

    छान … माझे आवडते प्रकार वाडा पाव

  • Reply
    Premlata Salunkhe
    September 3, 2017 at 6:15 am

    vry authentc n nice

  • Reply
    surbhi jangid
    September 6, 2017 at 10:43 am

    thanks for step by step directions, will try it for sure.

  • Reply
    roshan
    September 12, 2017 at 5:39 am

    masssst badhiya recipe

  • Reply
    ankita raathi
    November 25, 2017 at 9:08 pm

    monica, i am a big fan of your recipes. i will definitely try this recipe.

    • Reply
      Monica
      December 7, 2017 at 1:28 pm

      Thank you, Ankita. I look forward to hearing from you about how the vada pav turned out for you. 🙂

  • Reply
    Pratibha
    July 13, 2018 at 4:58 am

    Fabulous looking vada pav. Perfect for this rainy season. Yummy

  • Reply
    mitali d
    July 31, 2018 at 6:38 pm

    wow so yummy..n that chutney looks very tempting

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