Vada Pav Recipe - Mumbai Street Food
Recipe Summary
- Vada Pav is a popular Indian street food consisting of a deep-fried potato dumpling (vada) placed inside a bread bun (pav) sliced almost in half through the middle. It is typically accompanied by one or more chutneys and fried green chilies, offering a burst of spicy and savory flavors.
All Ingredients - For Potato Filling
- Oil 1 1/2 tbsp
- Mustard Seeds 1/2 tsp
- Asafoetida a pinch
- Curry Leaves 10-12
- Ginger 1/2 inch (pasted)
- Green Chillies 5 (pasted)
- Garlic Cloves 8-10 (pasted)
- Potatoes 5 (boiled, peeled & mashed)
- Turmeric Powder 1/2 tsp
- Salt as per taste
- Coriander Leaves chopped
All Ingredients - For Batter
- Gram Flour 1 1/2 cups
- Cornflour 1 tbsp
- Turmeric Powder 1/4 tsp
- Red Chilli Powder 1/2 tsp
- Asafoetida 1/4 tsp
- Salt as per taste
- Water as required
- Baking Soda 1/4 tsp
- Hot Oil 1 tsp
All Ingredients - For Frying & Assembly
- Oil for frying
- Fresh Pav as required
- Coriander-Mint Chutney as required
- Spicy Garlic Chutney as required
- Green Chillies for serving
Tools You'll Need
- Pan
- Pot
- Kadai
- Bowl
- Mixing bowl
- Whisk
Don't have an ingredient? Try these swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Potato Filling
Heat 1 1/2 tablespoons of oil in a pan. Add 1/2 teaspoon of mustard seeds and let them crackle. Once they start crackling, add a pinch of asafoetida and 10-12 curry leaves. Immediately add the aromatic paste made from 1/2 inch ginger, 5 green chillies, and 8-10 garlic cloves. Sauté for a minute until fragrant.
Step 2: Combine and Season the Filling
Add 5 boiled, peeled, and coarsely mashed potatoes to the pan. Sprinkle with 1/2 teaspoon of turmeric powder, salt as per taste, and chopped coriander leaves. Mix all these ingredients well until they are thoroughly combined and heated through.
Step 3: Cool the Filling
Remove the potato filling from the pan and transfer it to a different bowl. Let it cool down completely.
Step 4: Prepare the Batter
In a large bowl, combine 1 1/2 cups of gram flour, 1 tablespoon of cornflour, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, 1/4 teaspoon of asafoetida, and salt as per taste. Gradually add water as required, mixing well with a whisk to create a lump-free, smooth batter with a pouring consistency.
Step 5: Shape the Potato Vadas
Once the potato filling has cooled, take small portions and shape them into small, approximately 1 1/2-inch sized balls. These are your vadas ready for frying.
Step 6: Add Baking Soda and Hot Oil to Batter
Just before frying, add 1/4 teaspoon of baking soda to the batter. Then, pour 1 teaspoon of hot oil into the batter and mix it well. This step helps in making the vadas crispy.
Step 7: Deep Fry the Vadas
Heat oil for frying in a deep pot or kadhai. Dip each potato ball into the prepared batter, ensuring it's well coated. Using a fork, carefully pick up the coated vada and gently drop it into the hot oil. Fry on a medium flame, flipping them over occasionally, until they become golden brown and crisp on all sides.
Step 8: Assemble the Vada Pav
Once fried, remove the vadas from the oil and place them on a plate lined with paper towels to drain excess oil. Take a fresh pav (bread bun) and slice it almost in half. Apply a generous amount of coriander-mint chutney on both inner sides of the pav, followed by some spicy garlic chutney. Place a freshly fried vada in the center of the pav and close it.
Step 9: Serve Vada Pav
Serve the Vada Pav immediately. You can garnish the plate with additional coriander-mint chutney, spicy garlic chutney, and green chillies for an extra kick.
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