The Ultimate Vada Pav Delight: A Taste of Mumbai Streets in Your Kitchen
Mumbai’s iconic grab-and-go snack made at home: spicy potato vada, crisp gram-flour coating, fresh pav, and bold chutneys. Street-style flavor with simple ingredients.Make authentic Mumbai-style Vada Pav at home with this step-by-step recipe. Spicy potato filling, crisp besan batter, chutneys, and fried chilies for real street-food flavor.
Prep Time
25 min
Cook Time
25 min
Serving
8
Difficulty
Easy
Information About the Recipe
Vada Pav is Mumbai’s most beloved street food — a spicy mashed-potato dumpling (vada), dipped in gram-flour batter, deep fried, and tucked inside a soft pav bun. The real soul comes from garlic chutney, green chutney, tamarind chutney, and a fried green chili on the side. The recipe is naturally vegetarian and easy to adapt for vegan diets.
Ingredients
- For the Potato Filling
- 4 large potatoes, boiled & mashed
- ½ cup finely chopped onions
- 2–3 green chilies, finely chopped
- 1 inch ginger, grated
- A handful of coriander leaves, finely chopped
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- A pinch of asafoetida (hing)
- ½ tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 1 tbsp oil
- For the Batter
- 1 cup gram flour (besan)
- Water as needed
- A pinch of baking soda
- Salt to taste
- For Assembling
- Pav (bread rolls)
- Green chutney
- Tamarind chutney
- Dry garlic chutney (optional but traditional)
- Fried green chilies
Nutritional Information
- Calories: 320
- Carbs: 45 g
- Protein: 7 g
- Fat: 15 g
- Fiber: 4 g
Directions
1. Make the Potato Filling
- Heat oil and add mustard seeds. Let them splutter.
- Add cumin seeds and hing.
- Add green chilies and grated ginger; sauté 1 minute.
- Add onions and sauté until golden.
- Add turmeric, chili powder, and salt.
- Add mashed potatoes and mix well.
- Finish with chopped coriander. Let cool.
2. Make the Batter
- Combine gram flour, salt, and baking soda.
- Add water gradually to form a smooth, medium-thick batter.
- Heat oil for deep frying.
3. Fry the Vadas
- Shape potato mixture into round patties.
- Dip each patty into the batter.
- Fry until golden and crisp.
- Drain on paper towels.
4. Assemble the Vada Pav
- Slice pav without cutting fully.
- Spread green chutney on one side, tamarind on the other.
- Add dry garlic chutney if using.
- Place one hot vada in the pav.
- Serve with fried green chili.
5. Tips & Variations
- Add garlic to the potato filling for stronger flavor.
- For extra crispiness, double-coat the vada in batter.
- Air-fryer method works but won’t match street-style crispness.
- Sweet chutney can be swapped for dry red-garlic chutney for classic Mumbai flavor.
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