Vada Pav Recipe | Mumbai Style Pav & Batata Vada

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.

See more related recipes like:

• Veggie Aloo Tikki Burger
• Schezwan Paneer Sliders
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Vada Pav Recipe | Mumbai Style Pav & Batata Vada

Vada Pav is an Indian Street food made by stuffing deep fried potato fritters in lightly toasted buns and served with spicy chutneys.

4.84 from 61 votes

Recipe Info

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4

Category Snacks

Cuisine Indian

Ingredients For Vada Pav Recipe | Mumbai Style Pav & Batata Vada

  

For the Potato Filling

• 3 Medium Sized Potatoes boiled
• 7-8 Curry Leaves
• 2 Green Chillies
• 3 Garlic Cloves
• 1/2 Inch Ginger
• 1/2 Teaspoon Rai (Black Mustard Seeds)
• 1/2 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 1/4 Teaspoon Heeng (Asafoetida)
• 1 Teaspoon Salt or to taste
• 1 Tablespoon Cooking Oil

For the Batter

• 1 Cup Besan (Gram Flour)
• 1 Teaspoon Salt or to taste
• 1/2 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 1 Cup Cooking Oil for frying

For Assembly

• 4 Pav (Whole wheat burger buns)
• 2 Tablespoons Green Chutney (Coriander Chuntney)
• 2 Tablespoons Tamarind Chutney (Imli Ki Chutney)
• 2 Tablespoons Dry Garlic Chutney
• 2 Tablespoons Butter

Step By Step Instructions for Vada Pav Recipe | Mumbai Style Pav & Batata Vada

 

• 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 rai (mustard seeds). When the seeds start to crackle, add curry leaves along with paste of ginger, garlic and green chillies.
  7-8 Curry Leaves, 3 Garlic Cloves, 1/2 Inch Ginger, 1/2 Teaspoon Rai (Black Mustard Seeds), 1 Tablespoon Cooking Oil, 2 Green Chillies
  
• Add turmeric powder, red chilli powder, heeng (asafoetida) and salt to the pan.
  1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/4 Teaspoon Heeng (Asafoetida), 1 Teaspoon Salt
  
• Mash the boiled potatoes and add this mixture to them.
  3 Medium Sized Potatoes
  
• 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.
  1 Teaspoon Salt, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Cup Besan (Gram Flour)
  
• 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.
  2 Tablespoons Green Chutney (Coriander Chuntney), 2 Tablespoons Tamarind Chutney (Imli Ki Chutney), 2 Tablespoons Dry Garlic Chutney, 2 Tablespoons Butter, 4 Pav (Whole wheat burger buns)
  

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