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, pav recipe in pressure cooker 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:

• misal pav
• pav bhaji
• masala pav.

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.

if you are looking for more street food recipes then you may like:

• chole bhature
• pani puri
• bhel puri
• sev puri
• ragda patties

vada pav

4.55 from 20 votes

Prep Time:40 mins

Cook Time:30 mins

Total Time:1 hr 10 mins

vada pav or wada pav is a popular street food of mumbai.

Course:snacks

Cuisine:indian

Servings:4

Author:Dassana Amit

INGREDIENTS FOR vada pav

(1 CUP = 250 ML)

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 (rai)
• a pinch of asafoetida (hing)
• ⅛ teaspoon turmeric powder (haldi)
• 7 to 8 curry leaves (kadi patta)
• 1 tablespoon chopped coriander leaves (dhania patta)
• salt as required

for batter

• 1 to 1.25 cups gram flour (besan)
• a pinch of asafoetida (hing)
• ⅛ teaspoon turmeric powder (haldi)
• 1 pinch of baking soda, optional
• ½ cup water or as required
• salt as required

for green chutney

• 1 cup coriander leaves (dhania patta), chopped
• 1 to 2 garlic cloves (lahsun), chopped
• 2 to 3 drops of lemon juice
• 2 to 3 green chillies (hari mirch), chopped
• salt as required

for saunth chutney

• ½ cup seedless tamarind (imli) tightly packed
• 1.75 cups water
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon ginger powder (saunth powder)
• 1 pinch of asafoetida (hing)
• ¼ teaspoon red chili powder (lal mirch powder)
• 7 to 8 tablespoons jaggery powder or grated jaggery (gur) 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

HOW TO MAKE vada pav

preparing green chutney

• grind all the green chutney ingredients with little water till smooth. avoid making a watery chutney.

preparing saunth chutney for vada pav

• 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 mins.
• 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 for vada pav

• 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.

RECIPE TIPS

1. you can always alter the amount of chutneys you spread in the pav according to your taste and liking.
2. also do check the following recipes:

• green chutney
• tamarind chutney
• dry garlic chutney
• whole wheat pav
• bombay pav

GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

TRENDING RECIPE

paneer lababdar recipe, restaurant style paneer lababdar recipe

so to make vada pav you need four things:

1. pav
2. batata vada
3. green chutney
4. sweet tamarind chutney or saunth chutney
5. dry garlic chutney

how to make vada pav recipe

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 vadas while frying.

12. deep fry these batata vadas till golden.

13. drain batata vada on kitchen paper towels. make all vadas 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.