Vada Pav (Indian Potato Sliders)

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Vada pav is a savory dinner roll stuffed with fried mashed and spiced potato fritters. It is a popular vegan street food snack eaten in Mumbai and rest of Maharashtra. This dish is full of flavors and various textures!

vada pav recipe

Why This Recipe Works

Vada pav is sold in shops, outside of schools and colleges all over Mumbai because it is so popular and loved by street food lovers.

It is one of the most humble street foods in Mumbai, yet it is tasty and delicious. Vada pav basically has Batata vada which is sandwiched between two slices of a pav (dinner roll) topped with sweet chutney, green chutney, and dry garlic chutney.

Batata vada are fried batter coated potato dumpling fritters. The batter is made with nutty gram flour (besan) and spices. The filling consist of savory, spiced mashed potatoes.

Batata means potato Marathi language. While the term vada mostly means a fried fritter or a fried dumpling-like savory dish.

Throughout my childhood, I ate vada pav in many places in Mumbai and it was always so delicious! Even today I still make sure that I buy vada pav whenever I visit Mumbai. However, when I am craving vada pav and can’t get to Mumbai, so I make them at home.

Pav means a small loaf of bread in Indian and is the same as dinner rolls. They are made with all purpose flour or whole wheat flour and can be bought from bakeries, super stores and sweet shops in India.

Vada pav can be eaten during any time of the day like breakfast, brunch, or in the evening as a snack. It goes very well with Indian chai, fried green chilies, and chutney like coriander chutney or mint chutney or green chutney.

To make vada pav you need five elements:

  1. Pav – dinner rolls, get the Pav Recipe here.
  2. Batata vada – fried potato stuffed fritter.
  3. Green chutney – made with coriander (cilantro) or mint & coriander.
  4. Tamarind chutney – sweet tangy chutney made with tamarind, jaggery and spices.
  5. Dry garlic chutney – spicy chutney made with garlic and coconut. 
Step-by-Step Guide

How to Make Vada Pav

Make seriously awesome vada pav with my step-by-step guide! In this guide, I have shared how to make potato vada in detail. The green chutney and sweet chutney recipes are also in the recipe card below.

Making Potato Stuffing

1. Boil 2 large potatoes that weigh about 350 grams. Peel and then mash them with a fork in a bowl.

You can boil or steam the potatoes in a pan, Instant pot or pressure cooker. Remember to drain the water very well from the boiled potatoes before you mash them.

Also crush 6 to 7 small/medium-sized garlic cloves and 1 to 2 green chilies in a mortar pestle.

mashed potatoes

2. Heat 2 to 3 teaspoons of oil in a small pan. Add ½ a teaspoon of mustard seeds and crackle them. Then add 7 to 8 curry leaves and a pinch of asafoetida (hing). Stir and sauté for about 5 seconds.

sauteed mustard seeds, curry leaves and asafetida

3.  Add the crushed garlic cloves and green chilies mixture to the pan. Add ⅛ teaspoon of turmeric powder (about 2 to 3 pinches).

crushed garlic, green chilies and turmeric in a pan

4. Stir for some seconds or until the raw aroma of garlic goes away.

cooked garlic, green chilies and turmeric

5. Pour this tempering mixture together with the oil to the mashed potatoes.

pour tempering into mashed potatoes

6. Add 1 to 2 tablespoons of chopped coriander leaves and salt as required.

chopped coriander leaves and 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.

mashed potato mixture shaped in balls

Making Batter

8. In another bowl, make a smooth batter from 1 to 1.25 cups besan (gram flour), ⅛ teaspoon turmeric powder (about 2 to 3 pinches), a pinch of asafoetida (hing), a pinch of baking soda (optional), salt and ½ cup water or as needed.

The batter should have a medium-thick flowing consistency. It should not be too thick or thin. If the batter becomes thin, add 1 or 2 tablespoons of gram flour. If the batter becomes thick, then add 1 or 2 tablespoons of water.

batter for vada pav

9. Dip the slightly flattened potato balls in the batter and coat it evenly with the batter.

mashed potato ball coated in batter

Frying Batata Vada

10. Before you dip the batata vada in the batter, heat oil in a pan or wok (kadai). When the oil becomes hot then dip the batata vada in the batter to coat as shown in the above steps.

Carefully and gently drop these batter coated potato balls in medium hot oil.

Note: You can read more details on the frying temperature in the ‘expert tips’ section below.

frying vada pav

11. Depending on the size of the kadai or pan, you can add more or less of the vada while frying. But don’t overcrowd the pan

frying vada pav

12. When one side firms up, becomes slightly crisp and golden then only turn over gently with a slotted spoon. Fry the second side. This way deep fry them till golden, turning a couple of times as needed.

fry the batata vadas till golden

13. Drain them on kitchen paper towels. Make all batata vada this way and set aside.

vada pav drained on a kitchen towel

Assembling Vada Pav

14. Serve them when they are still hot or warm. Put all the chutneys and pav on your work surface. Slice the pav without breaking it into two parts and set aside.

If you don’t have sweet chutney, then make the vada pav with green chutney. The green chutney and sweet chutney recipes are in the recipe card below.

You can make these two chutney recipes some hours ahead or a day before and refrigerate.

green chutney, sweet chutney and pav

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.

green chutney and sweet chutney spread on the sliced pav

16. Sprinkle the dry garlic chutney on the pav. This step is optional and you can skip it if you don’t have garlic chutney.

dry garlic chutney sprinkled on pav

17. Place the hot batata vada in the bread slices.

hot batata vada in the pav slices

18. Serve vada pav immediately or else the pav becomes soggy. You can also serve some salted fried green chilies and both of the chutneys with it.

It makes for a good filling evening snack high on carbs. A cup of hot tea or coffee can also be served as a side beverage.

vada pav with green chilies, garlic chutney, green chutney and sweet chutney

Expert Tips

  • When frying batata vada the oil should be moderately hot at a temperature of 180 to 190 degrees Celsius (360 degrees to 375 degrees Fahrenheit). You can use a candy or deep-fry thermometer to check the temperature of the oil.
  • Alternatively, you can add some droplets of the batter to the oil. If the droplets rise to the surface gradually and start bubbling then the oil is ready. However, if the droplets rise slowly or get submerged inside then the oil is not hot enough. If the droplets rise too quickly and get burnt or browned then the oil is too hot.
  • When batata vada is fried in oil that is too hot, it remains undercooked on the inside and burnt and overcooked on the outside. Frying them in oil that is not hot enough causes them to absorb more oil and become soggy and oily. 
  • You can alter the amount of spices as per your taste preference. In some Maharashtrian cities like Kolhapur, the vada pav served in the street is very spicy. My recipe does not make for a spicy vada pav. If you want to make it spicy then add more green chilies.

FAQs

Who invented Vada Pav?

I have read that Vada pav was invented by Ashok Vaidya at a stall outside Dadar railway station in 1966.

What goes well with Vada Pav?

You can eat vada pav with dry garlic coconut chutney, green chutney, sweet tamarind chutney, Indian chai or fried salted green chilies. 

What is Vada Pav called in English?

Batata vada means potato fritter in Marathi and is a combination of potato (batata) and vada. Pav comes from the Portuguese word pão which means bread.

More Delicious Mumbai Street Food Recipes

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vada pav

Vada Pav

4.93 from 39 votes
Vada pav is a popular and delicious Maharashtrian street food of fried batter coated potato dumplings sandwiched in a pav (soft dinner rolls), together with sweet tamarind chutney, green chutney and dry garlic chutney.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Cuisine Indian
Course: Snacks
Diet: Vegan
Difficulty Level: Moderate

Servings 8 vada pav
Units

Ingredients

For spiced potato stuffing

  • 350 grams potatoes or 2 medium to large sized potatoes
  • 6 to 7 garlic – small to medium-sized
  • 1 to 2 green chillies
  • ½ teaspoon mustard seeds
  • 1 pinch asafoetida (hing)
  • teaspoon turmeric powder
  • 7 to 8 curry leaves
  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)
  • salt as required

For batter

  • 1 to 1.25 cups gram flour (besan)
  • 1 pinch asafoetida (hing)
  • teaspoon turmeric powder
  • 1 pinch baking soda – optional
  • ½ cup water or add as required
  • salt as required

For green chutney

  • 1 cup chopped coriander leaves
  • 1 to 2 garlic cloves – small to medium-sized, chopped
  • 2 to 3 drops lemon juice
  • 2 to 3 green chillies – chopped
  • salt as required

For sweet tamarind chutney

  • ½ cup seedless tamarind – tightly packed
  • 1.75 cups water or add as required
  • ½ teaspoon cumin seeds
  • ½ teaspoon ginger powder (saunth powder)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon red chili powder
  • 7 to 8 tablespoons jaggery powder or grated jaggery – add as required adjusting to your taste
  • 1 teaspoon oil
  • salt or black salt, add as required

Other ingredients

  • oil as required – for deep frying
  • 2 tablespoons dry red chutney – optional
  • 8 pav or dinner rolls
  • 3 to 4 fried green chillies mixed with some salt, optional

Instructions

Making green chutney

  • Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.

Making sweet 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.

Making potato stuffing

  • Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl.
  • Crush garlic and green chillies to a semi-fine paste in a mortar-pestle.
  • Heat oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.
  • Then add crushed garlic and green chilies paste, which have been crushed in a mortar-pestle. Add turmeric powder. Stir for some seconds until the raw aroma of garlic goes away. Do not brown garlic.
  • Pour this tempering in the mashed potatoes.
  • Add chopped coriander leaves and salt.
  • Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and set aside.

Making batter

  • In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water.
  • The batter should not be very thick or thin. If the batter becomes thin, add 1 or 2 tablespoons of gram flour. If the batter becomes thin, then add 1 or 2 tablespoons water. Set aside.

Frying

  • In a kadai or pan, heat oil for deep frying.
  • When the oil becomes medium hot, then dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
  • Gently and carefully add 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. Don't overcrowd the pan while frying.
  • When one side becomes crisp, lightly golden and firms up then gently turn it over with a slotted spoon and fry the second side. Turn over when the second side is fried.
  • This way turning a couple of times fry the batata vada till they are evenly golden on all sides.
  • 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 & serving

  • 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 salted green chillies and both the chutney along with it.
  • You can also serve them as an evening snack with a side of ginger chai or coffee.

Notes

  1. You can always alter the amount of chutneys you spread in the pav according to your taste and liking.
  2. The oil has to be medium hot when you fry the batata vada. If the oil is very hot then the outside batter will get browned and leaving the inside portion of the batter uncooked. On the other hand, if the oil is not hot enough then the batata vada will absorb a lot of oil making it soggy and loaded with oil.
  3. To make a spicy vada pav, increase the number of chilies in the potato stuffing. Or you can more chilies in the green chutney that you make.
  4. This recipe can be scaled to make a big batch for a party or get togethers.

Nutrition Info Approximate values

Nutrition Facts
Vada Pav
Amount Per Serving (1 vada pav)
Calories 296 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 824mg36%
Potassium 221mg6%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 19g21%
Protein 7g14%
Vitamin A 187IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 12mg60%
Vitamin B6 1mg50%
Vitamin C 26mg32%
Vitamin E 3mg20%
Vitamin K 8µg8%
Calcium 96mg10%
Vitamin B9 (Folate) 132µg33%
Iron 5mg28%
Magnesium 25mg6%
Phosphorus 58mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Vada Pav recipe post from the blog archives (first published on August 2009) has been republished and updated on 5 June 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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56 Comments

  1. Awesome recipe, so simple to follow. I just have one doubt. If I prepare the vada few hours before serving then how do I reheat it?5 stars

    1. Thank you. The vada taste best when it is hot. I would recommend to make them when you plan to serve them. On cooling the texture and the taste will change slightly. Of course you can reheat in an oven, but a piping hot vada in a pav with the assorted chutneys is an experience to relish.

  2. 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 ..5 stars

    1. Thanks Shobhita. Glad to know this. You can easily triple this vada pav recipe.

  3. 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 ????

    1. thanks a lot akanksha. nice to read your comment and it does motivate me to add more recipes. thanks again and happy cooking.

  4. 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.

    1. Welcome Ashwarya. Nice to know that you like the recipes from this blog. I don’t have the recipe of goli wada pav.

  5. 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 ?5 stars

    1. Welcome Radina. Thanks for your appreciation and positive feedback on vada pav recipe.

  6. 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.5 stars

    1. thanks prashant πŸ™‚ for the positive feedback. we have never gone near johannesburg airport but you could still send a recipe request.

      1. 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.5 stars

        1. 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.

  7. Someone is copying your content. I tried to put the comment with the link but it is not possible.

  8. 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: https://hebbarskitchen.com/vada-pav-recipe-mumbai-vada-pav-recipe/

    1. 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.

  9. Thanku a lot for sharing delicious receipes . I realy enjoy ur receipes . Wonderful πŸ™‚5 stars

  10. 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!!!!

  11. Just a great recipe. After leaving Mumbai got the real taste today. Thanks for the recipe.

  12. Hi Dassana,
    Please tell me how to make dry garlic chutney. Looks so good:-) Somehow I never tried to make this.

  13. 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

    1. 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.

  14. I always love ur recipes simple n tasty..
    I made vada pav today n it came awesome..
    Thanks for simple steps …4 stars

    1. welcome ravika. glad to know this. thanks for sharing positive review on recipes.

  15. Love your web site. All the recipes are illustrated very well and taste yum πŸ™‚ 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.

    1. welcome monica. thanks for sharing positive feedback on recipes. i will add soon. its in draft.

  16. 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.5 stars

    1. welcome vivek. thanks for this awesome feedback. glad to know that your son liked it very much.

  17. 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.3 stars

  18. 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!!

    1. 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.