vada pav recipe with step by step photos – vada pav or wada pav is the common man’s food in mumbai and is a popular street food snack across whole maharashtra. you will find shops selling vada pav all over mumbai and even outside schools and colleges. it easy to make and serve.
vada pav is one of the most humble street food of mumbai, yet it is tasty and delicious. wada pav basically has batata vada which is sandwiched between two slices of a pav, along with sweet chutney, green chutney and dry garlic chutney. i have had vada pav in many places in mumbai right from my childhood. even today when i go to mumbai, i do make sure to have vada pav there. however on occasions i do make them at home.
pav means a small loaf of bread. you can make them with all purpose flour or whole wheat flour. if you want to make pav at home, then you can check these recipes of wheat pav recipe and bombay pav, which has been made with all purpose flour (maida). pav is easily available in most bakeries, super stores and sweet shops in maharashtra. few more recipes where pav is used are:
the vada pav can be had during any time of day like breakfast, brunch or as an evening snack. vada pav goes very well with the indian chai and usually fried green chilies and chutney are served along with it.
so to make vada pav you need four things:
- pav – dinner rolls
- batata vada – fried potato stuffed fritter.
- green chutney
- sweet tamarind chutney or saunth chutney
- dry garlic chutney
how to make vada pav
1. boil 2 large potatoes, about 350 grams. peel and then mash them with a fork in a bowl.
2. heat 2 to 3 tsp oil in a small pan. add ½ tsp mustard seeds and crackle them. then add 7 to 8 curry leaves and asafoetida. stir and saute for about 5 seconds.
3. then add 6 to 7 garlic and 1 to 2 green chilies, which have been crushed in a mortar-pestle. add ⅛ tsp turmeric powder.
4. stir till the raw aroma of garlic goes away.
5. pour this tempering in the mashed potatoes.
6. add 1 to 2 tbsp chopped coriander leaves. also add salt.
7. mix everything well. then make small to medium balls from the mashed potato mixture. flatten these balls a bit. cover and keep aside.
making batata vada for vada pav
8. in another bowl, make a smooth batter from 1 to 1.25 cups besan/gram flour, ⅛ tsp turmeric powder, a pinch of asafoetida, a pinch of baking soda (optional), salt and ½ cup water. the batter should not be too thick or thin. if the batter becomes thin, add 1 or 2 tbsp of gram flour. if the batter becomes thick, then add 1 or 2 tbsp water.
9. dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
10. gently drop these batter coated potato balls in medium hot oil.
11. depending on the size of the kadai or pan, you can add more or less of the vada while frying.
12. deep fry these batata vadas till golden.
13. drain them on kitchen paper towels. make all vada this way and keep aside.
assembling vada pav
14. when they are still hot or warm, you need to serve them. take all the chutneys and pav on your work surface. slice the pav without breaking it into two parts and keep aside. if you don’t have sweet chutney, then just make the vada pav with green chutney.
15. spread both the green chutney and sweet chutney on the sliced pav. you can also spread green chutney on one side and sweet chutney on the other side.
16. sprinkle the dry garlic chutney. this is optional and if you don’t have you can skip it.
17. place the hot batata vada sandwiched in the bread slices.
18. serve vada pav immediately or else the pav becomes soggy. you can also serve some green chillies, both the chutneys along with it.
more street food recipes
Vada Pav
INGREDIENTS
for spiced potato stuffing
- 350 grams potatoes or 2 medium to large sized potatoes
- 6 to 7 garlic + 1 to 2 green chillies, crushed to a paste in a mortar-pestle
- ½ teaspoon mustard seeds
- a pinch of asafoetida (hing)
- ⅛ teaspoon turmeric powder
- 7 to 8 curry leaves
- 1 tablespoon chopped coriander leaves
(cilantro leaves)
- salt as required
for batter
- 1 to 1.25 cups gram flour (besan)
- a pinch of asafoetida (hing)
- ⅛ teaspoon turmeric powder
- 1 pinch of baking soda, optional
- ½ cup water or as required
- salt as required
for green chutney
- 1 cup coriander leaves , chopped
- 1 to 2 garlic cloves , chopped
- 2 to 3 drops of lemon juice
- 2 to 3 green chillies , chopped
- salt as required
for saunth chutney
- ½ cup seedless tamarind tightly packed
- 1.75 cups water
- ½ teaspoon cumin seeds
- ½ teaspoon ginger powder (saunth powder)
- 1 pinch of asafoetida (hing)
- ¼ teaspoon red chili powder
- 7 to 8 tablespoons jaggery powder or grated jaggery or add as required - adjust as per your taste
- 1 teaspoon oil
- rock salt or black salt, add as required
other ingredients for vada pav
- 2 tablespoons dry red chutney, optional
- 8 pav or bread rolls
- 3 to 4 fried green chilies mixed with some salt, optional
INSTRUCTIONS
preparing green chutney
- grind all the green chutney ingredients with little water till smooth. avoid making a watery chutney.
preparing saunth chutney
- soak tamarind in hot water for 30 to 40 minutes.
- with your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.
- heat oil in a small pan. lower the flame & add cumin seeds and let them crackle.
- add ginger powder, red chili powder, asafoetida. stir and add the strained tamarind pulp. cook for 2-3 minutes.
- add the jaggery and salt and cook for 4-5 mins more. the mixture would thicken. let the saunth chutney mixture cool.
- when cooled, store the saunth chutney in an air-tight dry jar or container. refrigerate and serve the saunth chutney whenever required with chaat or snacks.
preparing batata vada for vada pav
- boil 2 large potatoes, about 350 grams till they are completely cooked. peel and then mash them with a fork in a bowl.
- heat 2 to 3 tsp oil in a small pan. add 1/2 tsp mustard seeds and crackle them. then add 7 to 8 curry leaves and asafoetida. stir and saute for about 5 seconds.
- then add 6 to 7 garlic and 1 to 2 green chilies, which have been crushed in a mortar-pestle. add 1/8 tsp turmeric powder. stir till the raw aroma of garlic goes away.
- pour this tempering in the mashed potatoes.
- add 1 to 2 tbsp chopped coriander leaves. also add salt.
- mix everything well and then make small to medium balls from the mashed potato mixture. flatten these balls a bit. cover and keep aside.
- in another bowl, make a smooth batter from 1 to 1.25 cups besan/gram flour, 1/8 tsp turmeric powder, a pinch of asafoetida, a pinch of baking soda (optional), salt and 1/2 cup water. the batter should not be too thick or thin. if the batter becomes thin, add 1 or 2 tbsp of gram flour. if the batter becomes thick, then add 1 or 2 tbsp water. keep aside.
frying batata vada
- in a kadai or pan, heat oil for deep frying.
- dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
- gently drop these batter coated potato balls in medium hot oil.
- depending on the size of the kadai or pan, you can add more or less of the vadas while frying.
- deep fry these batata vadas till golden evenly.
- drain them on kitchen paper towels. make all batata vadas this way and keep aside.
- when they are still hot or warm, you need to serve them. take all the chutneys and pav on your work surface.
assembling vada pav
- slice the pav without breaking it into two parts and keep aside. if you don't have sweet chutney, then just make the vada pav with green chutney.
- spread both the green chutney and sweet chutney on the sliced pav. you can also spread green chutney on one side and sweet chutney on the other side.
- sprinkle the dry garlic chutney. this is optional and if you don't have you can skip it.
- place the hot batata vada sandwiched in the bread slices.
- serve vada pav immediately or else the pav becomes soggy. you can also serve some fried green chillies and both the chutney along with it.
NOTES
- you can always alter the amount of chutneys you spread in the pav according to your taste and liking.
Love your recipes
Thanks Sheetal
thanks
welcome kuldeep
hello amit
i hv been following your recipes since a few months..and i must tell u that i feel really happy when they turn out well..the detailed images help us to understand the textures and to what extent a particular ingredient should be cooked..it is very helpful ..it would be great if you can tell me the ingredients (in grams measurements) vada paav for 12 servings ..
thanks in advance ..
Thanks Shobhita. Glad to know this. You can easily triple this vada pav recipe.
U r simply awsome 👌too good 😊 I have tried many of ur recipe n it has turned out really well, thank u so much, now anybody name any recipe n I have it all ready to make 😉 n it’s really good no confusion at all, step by step, photo by photo, it’s all there, u just have to try, n really speaking I was so so dam bad at cooking 🙄 bcoz nothing encouraged me so much, now with this app I just go on n on making n trying different recipes 😊 all thanks to u yaar, u really made my life 😍
thanks a lot akanksha. nice to read your comment and it does motivate me to add more recipes. thanks again and happy cooking.
Ma’am do you have the recipe of goli wada pav? I have been searching it but can’t find on any of the blog and i don’t want to go for any other blog because i like your recipes a lot. Please let me know if you have the recipe of goli wada pav. Thank you.
Welcome Ashwarya. Nice to know that you like the recipes from this blog. I don’t have the recipe of goli wada pav.
Okay ma’m its alright no worries. Thanks for replying.
welcome ashwarya.
I have been following your blog for more than a year now but never commented or left a review. But it’s high time i thank you for all your recipes. Almost all recipes that I tried from your blog were a success. I learned how to bake paav from your blog only and since then not buying paav from outside. Also this vada has an authentic maharashtrian taste which I love. Thank u and pls keep posting such awesome recipes ?
Welcome Radina. Thanks for your appreciation and positive feedback on vada pav recipe.
This is the real Kandivali/Andheri Vada Pav. Many thanks for posting this. It came out awesome. On a side note, if you have ever passed thru Johannesburg airport, please let me know. I have a recipe question.
thanks prashant 🙂 for the positive feedback. we have never gone near johannesburg airport but you could still send a recipe request.
There is a restaurant called the ‘Raj Indian Cuisine’ at Johannesburg airport. I believe it is part of a chain of restaurants. They serve a veggie wrap which is awesome and unique. In all my travels I have not come across this flavor ever before. I’m hoping someone knows how to make it.
fine. there are so many ways a veggie wrap is made. you can ask them on how they make it. most of the times the chefs tell you the recipe or method. i have got requests for a veggie wrap, but more like the mc donald type. so will try to add this recipe. not sure if i am able to make mc donald type but will be a good veggie wrap recipe.
Someone is copying your content. I tried to put the comment with the link but it is not possible.
shriharsha, the comment was in moderation.
Hi dasanna,
I am a regular follower of your blog and few other blogs too. I recently came across this new blog, who is copying part of your content from many recipes. Some in part and some recipes almost full. So this vada pav is one such example. They will copy either the introduction part or ingredients list or the description. But they are clever enough to edit the content and change the images. They are doing good job otherwise but this short cut is not acceptable. Please take some action.
The link is: http://hebbarskitchen.com/vada-pav-recipe-mumbai-vada-pav-recipe/
thanks shriharsha for sharing this info. i don’t know what to do. there are many sites, some well known too who are copying like this. if i follow the process of removing the content from such site then i lose lot of time. so mostly i choose my time to share recipes and create more content than to deal with people who copy recipes and photos without permission. this is the case with many hard working food bloggers.
Hats off to your positive spirit!! God bless you.
thankyou so much shriharsha god bless you too!
My latest fav snack.. Vadaaaa paaoo..
ours too dayitva and thankyou.
Thanku a lot for sharing delicious receipes . I realy enjoy ur receipes . Wonderful 🙂
thankyou deepak 🙂 glad to know this.
Very useful
Hi… it looks awesome the way u provide procedure and details.. it’s very useful and trying most of the dishes.. excellent outcome..!
tks a lot!!!!
thankyou so much sangeetha 🙂 and you are welcome.
My favourites is vada pav
Just a great recipe. After leaving Mumbai got the real taste today. Thanks for the recipe.
welcome kumar
Hi Dassana,
Please tell me how to make dry garlic chutney. Looks so good:-) Somehow I never tried to make this.
thanks aparna. i will add the recipe.
Thanks. I will look forward:-)
Hi again!!! It’s been ling since I tried anything new. But since it’s the minsoons and a little risky eating out so thought of making vada pao at home and turned to my favourite site for easy recipes which are so easy to follow.
Hoping they turn out well.
Just a question how to make the green chillies to go with it.?
Thanks
welcome minakshi. just fry the green chillies in oil till slightly crisp. remove them and sprinkle some salt on them. slid the chilies before you fry. hope you enjoy them.
I always love ur recipes simple n tasty..
I made vada pav today n it came awesome..
Thanks for simple steps …
welcome ravika. glad to know this. thanks for sharing positive review on recipes.
Love your web site. All the recipes are illustrated very well and taste yum 🙂 that I can easily impress my husband and in-laws.
Can you post a recipe for paper dosa (kind of struggle to bring out the crispiness in the dosa).
Thanks!!!
Monica.
welcome monica. thanks for sharing positive feedback on recipes. i will add soon. its in draft.
First Of All Thanks For Such Simple Recipe.
Last Sunday I Tried This Recipe.It Was My Son Demand.
I Got My Answer About Taste By Just Looking In His Eyes.He Asked For Repeated Hot Vada’s During Serving.
Thanks A Lot For Your Simple And Tasty Recipes.
welcome vivek. thanks for this awesome feedback. glad to know that your son liked it very much.
Is there a recipe for dry garlic chutney used here in vada pav recipe??
nidhi, i will add dry garlic chutney recipe soon.
Hi dasanna, thanks to u i can able to make any veg recipe with yum…taste in it….thx a lot fr making this blog with easy cooking n step by step illustrations , can easily understood by any one.
welcome purvi and thanks for this positive feedback.
LOVE ur website….I am always looking for easy veg recipes and ur website is just fantastic! Thanks for putting up step by step pics and the easy viewing format…I ve just moved to Colombo and we get lotus stems very easily here…can u tell me some recipes with it?? Thanks again for posting such great recipes!!
thanks aarthi. lotus stems can be used in various ways. you can make stir fries or sabzis with it. you can even make fries with them. i don’t have any lotus stem recipe on the blog as i don’t get them easily here. on google search you will get plenty of recipes with lotus stem.
It’s easy to prepar… I will make this today itself…