Home » Vada Pav Recipe | Mumbai Style Pav & Batata Vada

Vada Pav Recipe | Mumbai Style Pav & Batata Vada

Vada Pav Recipe Step By Step Instructions
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Vada Pav is an Indian slider made with lightly toasted Pav buns stuffed with Batata Vada and flavored with various chutneys. The Marathi word Batata Vada means potato fritter and Pav refers to fluffy soft and buttery bread bun.

Batata Vada is made of boiled, mashed & spiced potatoes which are coated in a gram flour batter and deep fried. To prepare the Vada Pav, a combination of chutneys is spread over the toasted Pav buns and the Batata Vada is placed in between resulting in a delicious amalgam of flavors.

There are 3 main chutneys that are used for making Vada Pav; Green Coriander Chutney, Tamarind Chutney (Imli Ki Chutney) and Dry Garlic Chutney. These can be prepared in advance and refrigerated for a number of days.

Vada Pav was first among the street food variety in Mumbai. It is also loosely referred to as the poor man’s burger as it is available at a very reasonable price on street side stalls and can be served as a snack or as a spicy and tangy light meal.

Vada Pav originated as cheap street food in Mumbai, but is now offered in stalls and restaurants throughout India. Many people also like to grill the Pav for better taste. It is often served with fried green Chillies to make it spicier.

To make Vada Pav at home follow the detailed step by step recipe with photos posted below.

Also see more Snack recipes like Aloo Bread Pakora.

Suggested Recipe Collections :

Servings: 4


Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)



Carbohydrates: 40g

Protein: 7g

Ingredients For Vada Pav Recipe

For the Potato Filling

  • 3 Medium Sized Potatoes, boiled
  • 7-8 Curry Leaves
  • 2 Green Chillies
  • 3 Cloves of Garlic
  • ~1/2 inch Ginger
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1 Pinch of Heeng (Asafoetida)
  • 1 Teaspoon Salt or as per taste
  • 1 Tablespoon Oil

For the Batter

  • 1 Cup Besan (Gram Flour)
  • 1 Teaspoon Salt, or as per taste
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder
  • Oil for Frying

For Assembly

Step By Step Instructions With Photos for Vada Pav Recipe

  • Prepare Green Chutney. You can store this in the refrigerator for upto a week, or in the freezer for 2-3 weeks.

  • Prepare Tamarind Chutney (Imli Ki Chutney). This chutney can be refrigerated for upto a month.

  • Prepare Dry Garlic Chutney. You can store this chutney also for 4-5 days.

  • Heat oil in a pan and add mustard seeds. When the seeds start to crackle, add curry leaves along with paste of ginger, garlic and green chillies.

  • Add Turmeric Powder, Red Chilli Powder, Heeng (Asafoetida) and Salt to the pan.

  • Mash the boiled potatoes and add this mixture to them.

  • Mix everything well to coat the potatoes with the spices.

  • Take gram flour in a mixing bowl and add Salt, Red Chilli Powder & Turmeric Powder to the mixture.

  • Add roughly 1/2 cup water slowly to get a batter of coating consistency.

  • Heat oil in a pan for frying. Make small balls of the potato filling and dip them in the batter.

  • Then fry the balls on medium-high flame till they turn golden brown.

  • After frying, drain the vadas on an absorbent paper to drain the excess oil.

  • To assemble, slice the Pav buns in half and lightly toast them in butter. Spread the Green Chutney, Tamarind Chutney and Dry Garlic Chutney on the pav and place the prepared Batata Vada in between. Vada Pav is ready. Serve it hot.

    Also see more Snack recipes like Aloo Bread Pakora.

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  1. Suresh Pradhan

    Thank you for this yummy recipe. My wife and me wife are ardent lovers of authentic vada pav. Here in Bengaluru we were missing those authentic Mumbai vada pav. I prepared it today & my wife liked it very much. Once again thank you very much..

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