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vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav |
Tarla Dalal
20 February, 2025
Table of Content
vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures.
Mumbai’s very own burger, Mumbai style vada pav. The vada pav recipe is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, batata vada pav is served inside a small "Ladi Pav". This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night!
The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste. Vada pav is a famous Mumbai Street Food and a vendor is found selling vada pav on every other Mumbai street and on railway stations.
Craving for vada pav and wanting it to be ultra hygienic? There is no better way than making batata vada pav at home as it is definitely hygienic and the ingredients used are also fresh. The procedure to make Mumbai style vada pav is not at all complex but very simple. First, we have started with making the potato filling by pounding the green chillies, ginger and garlic using a mortar and pestle. Further, heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves. Add the pounded mixture which will give a unique flavor to our vada pav. Add the potatoes, turmeric powder for the colour and salt and mix well. Remove from the fire and let it cool. Divide and shape into rounds balls and keep aside. Further to cover them, we have made a thick batter using besan, turmeric powder, baking soda and little salt. Next, dip the potato balls in the batter and deep fry until golden brown. Next, to assemble vada pav, take a ladi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav. Next, Spread some sukhi leshun ki chutney on the bottom half of the laadi pav. Place the vada over it and tradional style vada pav is ready. We have also shown the process to assemble Mumbai style vada pav, first spread some meetha chutney on a slit pav. Then spread some teekha chutney over it. Finally spread some sukhi leshun ki chutney over it. Place the vada and press the pav and the Mumbaiya style vada pav is ready to serve. Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies.
These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys.
Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy. I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train.
Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue.
Enjoy vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with detailed step by step photos and video below.
Vada Pav recipe - How to make Vada Pav
Tags
Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
8 vada pavs
Ingredients
For Vada Pav
8 ladi pav (small squares of white bread)
For The Vada Filling
1 1/2 cups boiled and mashed potatoes
2 green chilli , chopped
1 1/2 tbsp grated garlic (lehsun)
2 tsp roughly chopped ginger (adrak)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil
For The Outer Covering
3/4 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste
Other Ingredients For Vada Pav
oil for deep-frying
Method
For the vada fillling
- Pound the green chillies, ginger and garlic using a mortar and pestle.
- Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Add the pounded mixture and sauté again for a few seconds.
- Add the potatoes, turmeric powder and salt and mix well.
- Remove from the fire and cool.
- Divide into 8 equal portions. Shape into rounds.
For the outer covering
- Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
- Dip each round of the vada filling into the batter and allow it to coat the mixture well.
- Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
How to proceed to make vada pav
- To make vada pav, slice each pav into half and spread some dry garlic chutney inside.
- Place one vada in each pav and serve the vada pav immediately.
Tips
Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
You can also use bread roll or slices if the pav is not available.
vada pav recipe | Mumbai style vada pav | batata vada pav | Video by Tarla Dalal
Vada Pav recipe with step by step photos
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For the Mumbai roadside vada pav recipe, let’s start with making the spicy potato filling for the vadas. For that, first heat oil in a non-stick pan.
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Add the 1 tsp mustard seeds ( rai / sarson). in the heated oil, the seeds will crackle and release its full flavour. This condiment is widely used in Indian cuisine, as in tempering for dals, subzis , chutneys and raitas and also in paste and powder form in pickles and kachumbers.
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Then add a few 6 to 8 curry leaves (kadi patta), they will also release their flavour which will be absorbed by the oil.
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Add 1/4 tsp asafoetida (hing).
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Add the 1 1/2 tbsp garlic (lehsun).
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add the 2 tsp roughly chopped ginger (adrak).
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Add the 2 green chilli, chopped. The spicy tempering is ready.To make it spicier you can add red chilli powder as per your taste for spiciness.
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Sauté again for a few seconds.
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Now to the tempering add the boiled, peeled and mashed potatoes.
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Add the chopped coriander.
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Add salt to taste.
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Add 1/2 tsp turmeric powder (haldi) and mix well. Keep the potato mixture aside to cool.
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In a deep kadhai add enough oil and put it on a gas stove to heat. While the oil for deep-frying the vadas is heating, let’s prepare the batter for the outer covering of the vadas.Immediately add it to hot oil.
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For this you will need ¼ cup of besan, the binding nature of the besan makes it a key ingredient in the batter. It is a popular ingredient in India, used for savoury as well as sweet snacks.
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Add turmeric powder. This provides a yellow hue to the fried vada covering.
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Then add salt to taste.
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To make the batter add water to the besan.
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Mix well. The batter should be smooth without lumps.
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To make vada pav recipe | Mumbai style vada pav | batata vada pav | take a portion of the potato mixture and shape it into round ball.
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Dip the round ball of the vada filling into the batter and allow it to coat the mixture well.
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Immediately add it to hot oil.
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Keep rolling and turning the vadas with a slotted spoon at intervals.
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Deep fry in hot oil, till golden brown. Similarly dip all the potato mixture balls in the besan batter one by one and deep-fry them in hot oil, till golden brown.
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Drain on an absorbent paper and keep aside.
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Take a laadi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav.
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I will first show you how to serve the vada pav as it was done originally. For this first spread some sukhi leshun ki chutney on the bottom half of the laadi pav. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys.
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Then place a vada on it.
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Press the pav, the traditional style vada pav is ready to serve.
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Now let’s make the vada pav the Mumbaiya style with chutneys. First spread some meetha chutney on a slit pav.
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Then spread some teekha chutney over it.
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Finally spread some sukhi leshun ki chutney over it.
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Press the pav and the vada pav | Mumbai style vada pav | batata vada pav | is ready to serve.
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Serve immediately while the vada pav | Mumbai style vada pav | batata vada pav | are still hot. You can also serve along with some fried green chillies.
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Vada Pav on Mumbai streets comes packed in a newspaper. The vendor sells it with or wihtout chutney depending upon the customers prefrence.
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This is how the Vada Pav looks inside the parcel. You will always get the Vada Pav hot or warm as fresh batches are continuously fried and sold. The vendors also fry some green chillies in hot oil, sprinkle some salt over the chillies and pack it with the Vada Pav as an accompaniment.
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This is how a typical Vada Pav vendor sells hot Vada Pav's. The vendor keeps only a few number of Vada's fried in the box to ensure the customer gets a hot Vapa Pav everytime. He refills the box when required.
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Prefer to use the old variety of potatoes than the new variety. This is because the new variety tends to be slightly sticky on cooking. This can make the shaping of the vadas difficult.
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While you can use green chilli paste, but finely chopped green chillies is what we suggest to get the most authentic taste.
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A pinch of baking soda in the batter will help to make the outer covering soft. But if you wish, you can avoid it.
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The vada mixture can be made and refrigerated for 4 to 5 hours.
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The batter to fry the vadas has to be thick enough to make a slightly thick coat on the vada.
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The oil has to be hot before you add the vadas, else the vada will soak excess oil.
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Prefer to fry 3 to 4 vadas at a time. Too many vadas will stick to each other.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 197 cal |
| Protein | 6.6 g |
| Carbohydrates | 33.9 g |
| Fiber | 2.7 g |
| Fat | 4 g |
| Cholesterol | 0 mg |
| Sodium | 13.2 mg |
Click here to view Calories for Vada Pav
The Nutrient info is complete
Rupaliisharma
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Hi Rupali , we are delighted you loved the Vada Pav recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Anuradha
March 13, 2025, midnight
Awesome taste..My husband luv this. Thnx mam
Anuradha
March 13, 2025, midnight
Natasha
March 13, 2025, midnight
Please tell me the recipe for garlic chutney
Foodie #681001
March 13, 2025, midnight
What''s the size/quantity of a cup?
Tarla Dalal
March 13, 2025, midnight
One cup is approx 250gm
Monika bothra
March 13, 2025, midnight
I always follow yours racipe.its simple and easy,guideline are good.
Tarla Dalal
March 13, 2025, midnight
Hi Monika, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Sindu v
March 13, 2025, midnight
Very very yummy!!
arunrege
March 13, 2025, midnight
Toza
March 13, 2025, midnight
This recipe is perfect and a big hit with all our friends, especially my husband.
Tarla Dalal
March 13, 2025, midnight
Hi Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Sirisha
March 13, 2025, midnight
Quick, delicious Vada Pav.. Made our breakfast amazing..
Tarla Dalal
March 13, 2025, midnight
Hi, Thank you for your kind words. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
Tina Paripati
March 13, 2025, midnight
Simple, quick and authentic Vada Pav recipe. Everyone loved it !!!
Tarla Dalal
March 13, 2025, midnight
Hi Tina, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Super
March 13, 2025, midnight
dr chandni parmar
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Hi Dr Chandni, we are delighted you loved the Vada Pav recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Beatrice
March 13, 2025, midnight
You have ginger in the Instructions (aka Method) but you do not have ginger in the ingredients...
Tarla Dalal
March 13, 2025, midnight
Hi, Yes it was missing, we have added it. Thank you for letting us know.
kirtida pratik patel
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Hi Kirtida , we are delighted you loved the Vada Pav recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Minaxi
March 13, 2025, midnight
It''s nice & easy .It''s taste is perfect.In my family& friends it''s hot favourite receipe..
Tarla Dalal
March 13, 2025, midnight
Hi Minaxi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
richa
March 13, 2025, midnight
yummmmy i tried it first time&really appreciated by everyone
Kelly
March 13, 2025, midnight
I have tried it! It is so good. Keep posting notifications to my gmail.
Tarla Dalal
March 13, 2025, midnight
Kelly thanks for the feedback !!! keep reviewing recipes you loved.
Akash Kumar
March 13, 2025, midnight
Mujhe wada pav ki resipi chahiye and banna sikhna hain
Tarla Dalal
March 13, 2025, midnight
Here is the recipe of vada pav. https://www.tarladalal.com/vada-pav-2811r
Aditya
March 13, 2025, midnight
Thanks for the recipe.
Dr Mrs kiran
March 13, 2025, midnight
Awesome n yummy yummy
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback.
Gauri
March 13, 2025, midnight
Great post, thanks for sharing
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