Vada Pav

5 from 25 votes

Vada Pav is Mumbai's most popular street food! Spicy potato filling is sandwiched between burger buns and layered with a spicy garlic chutney!

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Mumbai’s popular street food, Vada Pav – spicy potato filling sandwiched between buns and layers of spicy garlic and green chutney!

vada pav on a black coaster with chutney bowls on the back and side

Vada Pav is one of Mumbai’s most famous food. It’s almost synonyms with the city, in fact I remember when I was in Mumbai few years back, it was one of my goals to eat vada pav! This popular street food is loved by one and all.

So what exactly is a Vada Pav? Vada = deep fried potato patties and pav = burger buns. You can say it’s kind of a potato sandwich or burger but what makes it so special is all the chutneys that go with it!

My very first memories of eating vada pav goes back to 2004. We went to Mumbai that year to celebrate new year. And we literally gorged on all of Mumbai’s famous street food like pav bhaji, tawa pulao, bombay sandwich. Oh everything was so good!

overhead shot of vada pav placed on a black coaster

I really feel that you have to go to Mumbai to get that authentic taste of all these delicacies. I grew up around Delhi and the pav bhaji or vada pav could never match up to the one in Mumbai. I realized this after I ate the real deal!

Anyway coming back to Vada Pav. This recipe has 4 main ingredients – the vada, the dry garlic coconut chutney, the green chutney and the sweet tamarind chutney. You can skip the green and sweet chutney if you have no time for it but I highly recommend not skipping the garlic chutney. It’s what makes the vada pav in my opinion.

This is a long recipe and does take some amount of prep work. But trust me, one bite into these deliciousness and it will all seem worth it!

batata vada served in a wooden bowl lined with parchment paper with chutney bowls and glass of chai in the background

 

How to make Vada Pav – Step by Step

You can make homemade vada pav in 8 main steps-

1. Make the garlic coconut chutney

2. Make the green chutney

3. Make the tamarind chutney

4. Make the potato balls aka the vada

5. Make the batter to dip the vadas

6. Fry the vada in hot oil

7. Heat up the pav (buns)

8. And finally assemble it all together!

As you can see there are multiple steps and if you don’t have time to do all of these on one day, I suggest making the chutneys in advance. This way, you only have to make the vada when you want to eat it. Saves so much time! The chutneys all stay quite good in the refrigerator for week.

Now let’s talk about each of these in detail!

Mumbai Vada Pav placed on a black coaster with glass of chai and bowls of chutney in the background

How to make Garlic Coconut Chutney

This is a dry chutney made with garlic, coconut and red chili powder. It’s supposed to be quite spicy and one of the main chutneys for the vada pav. If you guys have been following me for a while, you would know that I can’t eat very spicy food.

So the spice levels of this chutney have been adjusted to me taste. You can add more chili powder depending on how spicy you want your chutney to be.

How to make Green Chutney

The very famous green chutney is an integral part of so many Indian dishes. It’s one chutney which I always have in my refrigerator. This one for the vada pav is made with cilantro, chilies, garlic, cumin and lime juice.

You may add ginger or mint to the chutney too. I also added a little sugar to the chutney which is completely optional.

batata vada served in a wooden bowl lined with parchment paper with chutney bowls on the back

How to make Tamarind Chutney

Tamarind chutney is traditionally made by soaking the tamarind in water and then cooking the pulp with spices and water.

For this recipe, I made an easy tamarind chutney with ready to use tamarind paste. Just mix the paste with water and spices and let it boil until it thickens.

How to make Vada

Vada is made by deep frying spiced potato balls/rounds. So you start by boiling the potatoes. Once the potatoes are boiled, you mash them and then temper the mashed potatoes with simple spices like mustard seeds, hing (asafetida) and curry leaves. Then make balls out of the potato mixture and then fry them in hot oil after coating them in a chickpea batter.

How to assemble the Vada Pav

Once you have all the components of the vada pav ready to to, you start by heating up the pav with little butter. Then apply all the 3 prepared chutneys on both sides of the pav. Place the vada in between the two buns and serve with some more chutney.

Now that you know all the steps, let see how we make the very famous Vada Pav!

vada pav on a black coaster with chutney bowls on the back and side

 

Method

Make the garlic chutney

Heat 2 teaspoons of oil in a pan on medium heat.

Then add garlic cloves and fry for 1-2 minutes until garlic turns slightly brown in color. Set aside on a tissue.

To the same pan, add freshly grated coconut. Cook for 2 minutes until light golden brown.

Transfer coconut to a blender.

Add toasted garlic, salt and red chili powder.

Grind to a coarse chutney. Set aside.

Make the green chutney

To a blender add cilantro. Discard the hard stems, the softer ones are okay to use.

Add green chili, garlic, cumin powder, salt, sugar (if using) and lime juice. Add 1 tbsp water or as needed.

Blend to a fine paste and set it aside.

Make the tamarind chutney

To a pan add water, tamarind paste, jaggery, sugar, salt, red chili powder, cumin powder and ginger powder. Bring mixture to a boil.

Reduce heat to medium and let it boil for 3-4 minutes until the chutney turns thick and coats the back of a spoon.

Set it aside to cool. It will thicken more as it cools down.

Make the vada

Boil the potatoes until soft, peel them and set them aside. Using a mortar and pestle, crush the ginger, garlic and green chili. Set it aside.

Heat 1 tablespoon oil in pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.

Then add the curry leaves and hing and mix.

Add the crushed ginger-garlic-green chili. Cook for one minute until the ginger and garlic starts changing color.

Now add the boiled potatoes and remove pan from heat. Add turmeric, salt and mash the potatoes using a potato masher.

Add chopped cilantro and mix well.

Now make lemon sized balls out of the potato mixture. I was able to get 10 of these. Set these aside.

Make the batter

To make the batter, take besan in a large bowl. Add turmeric, salt and pinch of baking soda to it.

Start adding water, little by little to the bowl.

Whisk to form a smooth batter. You may need couple of extra tablespoons of water to reach a desired consistency. The batter should neither be thick nor thin.

Fry the vada

Heat oil in a kadai/wok on medium-high heat. Dip each potato round into the batter, coat it from all sides.

Then drop it carefully into the hot oil.

Fry the vada in hot oil until golden brown in color. Fry all vadas in a similar way. Drain on a paper towel.

Assemble the vada pav

To assemble the vada pav, toast the pav with some butter on a pan.

Then slice each pav but not entirely. It should still be attached at one end. Apply green chutney on one side and tamarind chutney on the other side of the pav. Then apply garlic chutney on top of these chutneys.

Place the fried vada in the center.

Serve the vada pav immediately with more chutney on the side!

Mumbai Vada Pav placed on a black coaster with glass of chai and bowls of chutney in the background

Vada Pav

5 from 25 votes
Prep: 40 minutes
Cook: 20 minutes
Total: 1 hour
Servings: 10
Vada Pav is Mumbai's most popular street food! Spicy potato filling is sandwiched between burger buns and layered with a spicy garlic chutney!

Ingredients 

Dry Garlic Chutney

  • 2 teaspoons oil
  • 1/4 cup garlic around 15 cloves
  • 1 cup grated coconut use fresh
  • 3 teaspoons kashmiri red chili powder or add more to taste
  • 1/2 teaspoon salt

Green Chutney

  • 1 bunch cilantro
  • 1-2 green chili
  • 2 garlic cloves
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon salt
  • juice of 1 lime
  • 1 tablespoon water as needed
  • 1/2 teaspoon sugar optional

Tamarind Chutney

  • 1 cup water
  • 1/4 cup tamarind paste
  • 50 grams jaggery
  • 3 tablespoons sugar or to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chili powder or to taste
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon ginger powder

For the Vada

  • 1 inch ginger
  • 5-6 large garlic
  • 2 green chilies
  • 1 tablespoon oil
  • 3/4 teaspoon mustard seeds
  • 1/4 teaspoon hing also known as asafetida
  • 12-15 curry leaves
  • 4 medium potatoes around 600 grams
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt or to taste
  • 2 tablespoons chopped cilantro

For the batter

  • 1 cup besan also known as chickpea flour
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • pinch baking soda
  • 1/2 cup water + 1-2 tablespoons extra, as needed

Other ingredients

  • 10 ladi pav
  • vegetable oil for frying
  • butter for toasting the pavs
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Instructions 

Make the garlic chutney

  • Heat 2 teaspoons of oil in a pan on medium heat. Then add garlic cloves and fry for 1-2 minutes until garlic turns slightly brown in color. Set aside on a tissue.
  • To the same pan, add freshly grated coconut. Cook for 2 minutes until light golden brown.
  • Transfer coconut to a blender. Add toasted garlic, salt and red chili powder and grind to a coarse chutney. Set it aside.

Make the green chutney

  • To a blender add cilantro. Discard the hard stems, the softer ones are okay to use.
  • Add green chili, garlic, cumin powder, salt, sugar (if using) and lime juice. Add 1 tbsp water or as needed. Blend to a fine paste and set it aside.

Make the tamarind chutney

  • To a pan add water, tamarind paste, jaggery, sugar, salt, red chili powder, cumin powder and ginger powder. Bring mixture to a boil.
  • Reduce heat to medium and let it boil for 3-4 minutes until the chutney turns thick and coats the back of a spoon. Set it aside to cool. It will thicken more as it cools down.

Make the vada

  • Boil the potatoes until soft, peel them and set them aside. Using a mortar and pestle, crush the ginger, garlic and green chili. Set it aside.
  • Heat 1 tablespoon oil in pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop. Then add the curry leaves and hing and mix.
  • Add the crushed ginger-garlic-green chili. Cook for one minute until the ginger and garlic starts changing color.
  • Now add the boiled potatoes and remove pan from heat. Add turmeric, salt and mash the potatoes using a potato masher. Add chopped cilantro and mix well.
  • Now make lemon sized balls out of the potato mixture. I was able to get 10 of these. Set these aside.

Make the batter to fry the vada

  • To make the batter, take besan in a large bowl. Add turmeric, salt and pinch of baking soda to it. Start adding water, little by little to the bowl.
  • Whisk to form a smooth batter. You may need couple of extra tablespoons of water to reach a desired consistency. The batter should neither be thick nor thin.

Fry the vada

  • Heat oil in a kadai/wok on medium-high heat. Dip each potato round into the batter, coat it from all sides. Then drop it carefully into the hot oil.
  • Fry the vada in hot oil until golden brown in color. Fry all vadas in a similar way. Drain on a paper towel.

Assemble the Vada Pav

  • To assemble the vada pav, toast the pav with some butter on a pan. Then slice each pav but not entirely. It should still be attached at one end.
  • Apply green chutney on one side and tamarind chutney on the other side of the pav. Then apply garlic chutney on top of these chutneys.
  • Place the fried vada in the center. Serve the vada pav immediately with more chutney on the side!
     

Notes

  1. Adjust spice levels to taste. My vada pav isn't as spicy as it should be because I can't handle lot of heat. Add more green chilies/red chili powder to spice it up.

Nutrition

Calories: 297kcal, Carbohydrates: 43g, Protein: 8g, Fat: 10g, Saturated Fat: 5g, Sodium: 868mg, Potassium: 250mg, Fiber: 4g, Sugar: 15g, Vitamin A: 310IU, Vitamin C: 28.1mg, Calcium: 100mg, Iron: 2.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Cuisine: Indian
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Hi, I’m Manali!

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Recipe Rating




37 Comments

  1. 5 stars
    I had my son make the garlic chutney to go with a pav bhaji. It was awesome. I’m psyched to make this vada pav in a slider version but use Martin’s slider rolls.

  2. 5 stars
    Best Vada Pav recipe ever. I made Vada Pav for the first time today and I’m so glad I used this recipe! I just had to put a bit more salt in the Vada and Batter than recommended, but everything else was good.

  3. 5 stars
    Awesome. Want to make for a party. What temperature should I reheat and how much time. I will fry them the same day but want to keep it warm as I want to make ahead (3-4 hrs). Pls let me know

  4. 5 stars
    I liked the way you have described the recipe for individual chutney and the rest. I made the garlic coconut chutney for the first time and it has come out yummy. My family enjoyed wada pav today to the core. Thanks.

  5. 5 stars
    Tried this recipe today for the breakfast!! Really delicious- whole family enjoyed the mouth watering the vada pav today

  6. 5 stars
    Thank you so much for posting this recipe. Have tried many Vada pav recipes but by far yours is the best and the favourite in my home. My husband just loved what I made… thank you once again

  7. 5 stars
    We’re lucky to have an Indian grocer in town and got all the listed ingredients, including fresh curry leaves. You can use the green curry sparingly, but //do not skimp// on the tamarind or garlic coconut … load it up. Had raita on the side.

    Heavenly … thanks.

  8. 5 stars
    Great work in your step by step explanation you missed to mention heat the oil , though it looks so common sense kind thing however this will be a perfection ..!
    Best regards

  9. 5 stars
    This recipe was amazing….omg I made it with little changes here n there,but this is superb

  10. 5 stars
    What Pav do you use and where do you get it from? I haven’t been able to find Pav that is just like India in texture and taste here in the States.

  11. 5 stars
    Thank you so much for this recipe! Is turbinado sugar equivalent to jaggery? Also, do you use fresh or dried curry leaves–does it matter? This is all new to me, so thank you for your help.

    1. no it’s not..jaggery is a concentrated product of cane juice..you can use brown sugar in place..I use fresh curry leaves always…if you can’t find them use the dried ones..fresh ones have more flavor!

  12. 5 stars
    Thanks for the recipe Manali!
    My family loves Vada Pav. Our neighborhood Indian grocer has fresh Vada pavs on weekends. But I would love to make them. I believe he only uses mashed potatoes inside the buns and not fried parties. Interestingly I had Vada pavs for the first time in the US.

    1. Welcome Anu! I love Vada Pav too, if you ever go to Mumbai make sure to try it out!! Its so good! hope you give these a try, they are easy to make but yeah take some amount of prep work. making the chutneys in advanced is a good idea, hope you enjoy them 🙂

  13. Oh gosh, this vada pav looks nothing short of INCREDIBLE, Manali! I love the sound of that garlic chutney so much! 🙂