Prepare time: 20 min
Cook: 30 min
Ready in: 50 min
Servings : 7-8 Vada Pav
Author : Ragini Kitchen

Mumbai is famous for its Street Food, But, even after so many food options, the people keep going back to the good old Vada Pav. … This street food delicacy came into existence in the late 1960s. A street vendor named Ashok Vaidya used to run a small stall near the Dadar railway station

The vada in this dish is potato patties made of spicy potato filling first and then coated with gram flour batter and then deep fried. The pav here is a simple bun bread, aka dinner roll. These slider buns are also known as Bombay Pav, or simply Pao.

Vada Pav and Mumbai are synonymous. Every Mumbaikar is so fond of this crispy, flavourful everyday sandwich. A quick, filler, and power boosting vada pav and a steaming hot cup of chai or coffee, is all you need to start a busy and hectic day.

This inexpensive snack Vada pav is another love of Mumbaiites after pav bhaji. I simply don’t know why people love it so so much. Maybe because:

It is wallet-friendly.

It is one of quickest on-the-go snacks.


For Potato Vada Stuffing :

  • 1 Boiled Potato
  • Mustard Seeds(Rai)
  • Cumin Seeds (Jeera )
  • Curry Leaves
  • Salt to taste
  • 1/2 Tsp kashmiri Red Chilli Powder
  • 1/2 Tsp Turmeric Powder
  • 2-3 Green Chillies
  • 1 inch Ginger (Adhrak)
  • 2 -3 Garlic (Lasun)
  • 1 Tsp Oil to fry
  • Finely chopped handful of coriander Leaves
  • Coriander seeds

For Vada Covering

  • 1 Bowl Gram Flour (Besan)
  • Hing
  • Baking Soda(khane ka soda)
  • Salt to taste
  • 1/2 Tsp kashmiri Red Chilli Powder
  • 1/2 Tsp Turmeric Powder
  • Water

For Dry Garlic (Lasun) Chutney

  • 6-7 Garlic (Lasun)
  • 3 Tsp kashmiri Red Chilli Powder
  • some peanuts
  • Salt to taste
  • 1 Tsp Sesame seeds (Tilli)
  • 2 Tsp Coconut (grated)
  • Bhujiya Sev (Optional)
  • Oil to fry

For Vada Pav

  • 7-8 Pav
  • Some Green chilies
Oil for deep frying vada


1Making Stuffing for vadas : Boil and peel the potato and mash it . Heat some oil in the pan ,Pop up Rai(mustard seeds) & jeera (Cumin Seeds) .Add curry leaves , coriander seeds , grated ginger-garlic and onion . Cook it for some 2 mins at medium flame . Add kashmiri red chilli powder , turmeric powder , salt and hing(optional) .

Add boiled mashed potato and mix it well . Garnish this with finely chopped coriander leaves .

2Making Dry Garlic Chutney for Vada Pav : Heat some oil in the pan . Skin the garlic and roast it in the pan . Add peanuts , sesame seeds , grated coconut , kashmiri red chilli powder bhujiya sev .Roast it and grind it . You can store this chutney in refrigerator for 1 month and can serve with chapati . You can carry this while  travelling .

3Making Gram Flour Batter : Take gram flour (Besan) in the bowl add salt , turmeric powder , kashmiri red chilli powder khane ka soda( baking soda) , Hing and water to make batter .

4Making Vadas : Make the balls with the potato vegetable and deep in the gram flour batter . Heat the oil in the pan and at medium flame deep fry the balls . Vadas are ready . Cut the green chillies from the middle and deep fry it .

4 Assembling Pav : Cut the pav till end from the middle. Apply mint green chutney and tamarind chutney and lasun (Garlic ) chutney . Put the vada on it and press the bun gently . Serve hot or at room temperature with chilli , mint and tamarind chutney .


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