Vada Pav Recipe | How To Make Vada Pav

Vada pav recipe

Vada Pav Recipe: A popular Indian street food recipe made primarily of pav bread and deep-fried batata vada stuffing This snack is also known as an indian burger or a bombay burger because it originated in Maharashtra or Marathi cuisine. It is typically served as an evening snack, but it can also be served for breakfast.

A savoury dinner roll stuffed with fried mashed and spiced potato fritters, vada pav. It is a popular vegan street food snack in Mumbai and throughout Maharashtra. This dish is bursting with flavours and textures!

Batata vada is potato dumpling fritters fried in batter. Besan (nutty gram flour) and spices are used to make the batter. The filling is spiced mashed potatoes with a savory flavor.

Batata is a Marathi word that means “potato.” While the term vada generally refers to a fried fritter or a savory fried dumpling-like dish.

Throughout my childhood, I ate vada pav in a variety of Mumbai restaurants, and it was always delicious! Even now, whenever I visit Mumbai, I make a point of purchasing vada pav. When I can’t get to Mumbai but still want vada pav, I make them at home.

Pav is an Indian term for a small loaf of bread, similar to dinner rolls. They are made with all-purpose flour or whole wheat flour and are available in bakeries, supermarkets, and sweet shops throughout India.

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

With my step-by-step instructions, you can make seriously delicious vada pav! I’ve gone over how to make potato vada in great detail in this guide. The recipes for green chutney and sweet chutney are also included in the recipe card below.

Mumbai, formerly known as Bombay, is known for its fast-paced lifestyle, which can be seen in its mumbai or marathi cuisine. Most streets and popular tourist attractions are teeming with street vendors selling a variety of fast food dishes. Vada pav is a simple and tasty fast food dish that is high in carbohydrates and fibre.

Unlike traditional burger recipes, vada pav recipes are much easier to prepare and assemble. The crispy and savoury vada or batata vada is an essential component of any good wada pav recipe. These patties differ slightly from traditional aloo bonda or vegetable bonda. The batata vada stuffing is primarily made of potatoes, with no onion or peas added. It also has a strong garlic, ginger, and coriander leaf flavour. Furthermore, oval bonda patties are more common than round bonda patties. However, it is not required and can be shaped to round and then pressed while assembling it.

The vada pav recipe is extremely simple to make, but I’d like to offer a few tips and recommendations while you’re at it. First, make sure the boiled and mashed potatoes are free of moisture and that they are removed from the pressure cooker as soon as they are done. If you think your mashed potatoes have too much moisture, fry them in a pan for 2-3 minutes to get rid of it. Second, to make the vadas crisper, I added baking soda to the besan batter. To make it even crisper, add 1 tbsp rice flour/cornflour. Finally, these vada pav should be served as soon as they are done deep frying and assembling. Alternatively, if serving later, you can place the deep-fried vadas in a preheated oven for 1 minute.

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Vada Pav Recipe Card:

Vada pav recipe

Vada Pav Recipe

Vada pav, alternatively spelt wada pao, is a vegetarian fast food dish native to the state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course snacks
Cuisine indian street food
Servings 6 servings


To make the aloo mixture:

  • 2 tsp oil
  • 1/2 tsp  mustard
  • pinch of hing / asafoetida
  • few curry leaves
  • 1 inch  ginger   (crushed)
  • 2-3 clove garlic  (crushed)
  • 1  chilli   (finely chopped)
  • 2 tbsp  coriander   (finely chopped)
  • 1/4 tsp turmeric / haldi
  • 2-3  potato / aloo  (boiled & mashed)
  • 1/2 tsp  salt
  • 1 tbsp  lemon juice

To make besan batter:

  • 3/4 cup  besan / gram flour
  • 1 tbsp  rice flour
  • 1/4 tsp  turmeric / haldi
  • 1/4 tsp  kashmiri red chilli powder / lal mirch powder
  • pinch of hing / asafoetida
  • 1/4 tsp  salt
  • 1/4 tsp  baking soda
  • 1/2 cup  water
  • oil for deep frying

Additional ingredients:


Recipe for vada preparation:

  • First, heat 2 tsp oil in a large kadai and splutter 1/2 tsp mustard, a pinch of hing, and a few curry leaves.
  • Also sauté 1 inch ginger, 2-3 garlic cloves, 1-2 chillies, and 2 tbsp coriander.
  • Additionally, add 1/4 tsp turmeric and sauté for 30 seconds
  • Additionally add 2 -3 boiled and mashed potatoes, plus 1/2 teaspoon salt
  • Mix thoroughly, ensuring that all of the spices are well combined with the potato.
  • Turn off the heat and stir in 1 tablespoon lemon juice.
  • After a thorough mixing, the aloo mixture is ready. set aside
  • To make the besan batter, combine 3/4 cup besan, 1 tbsp rice flour, 1/4 tsp turmeric, 1/4 tsp chilli powder, a pinch of hing, 1/4 tsp salt, and 1/4 tsp baking soda.
  • Add 1/2 cup water, or as needed, to make a smooth, lump-free batter
  • Now form the aloo mixture into balls the size of a golf ball. I prefer my vada to be round rather than flat; however, you can flatten the balls slightly if you prefer.
  • Dip in the prepared besan batter and coat thoroughly.
  • Deep fry in hot oil, stirring frequently.
  • Fry the vada on medium heat until golden and crisp.
  • To absorb excess oil, drain the vada on a kitchen towel. Set aside.
  • Now, turn off the heat and fry the green chilli – Be cautious as the oil sputters.
  • Stir occasionally until blisters appear on the chilli.
  • To absorb excess oil, drain the fried chilli on kitchen paper. set aside
  • Prepare chura with leftover besan batter by pouring watery besan batter into hot oil. To make watery besan batter, add 2 tbsp of water to the besan batter.
  • Fry the chura on medium heat until golden and crisp.
  • To absorb excess oil, drain the chura on kitchen paper. set aside

Putting together the vada pav recipe:

  • Slit the ladi pav centre halfway without cutting all the way through.
  • 1 tsp green chutney, 1/2 tsp tamarind chutney, and 1/2 tsp dry garlic chutney on one side of the inside pav.
  • Put the prepared vada in the centre of the pav.
  • Stuff vada with a few prepared chura and top with a fried chilli.
  • Finally, press the vada pav into the pan and serve immediately.
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Expert Suggestions:

  • When frying batata vada, the oil should be moderately hot, between 180 and 190 degrees Celsius (360 degrees to 375 degrees Fahrenheit). To check the temperature of the oil, use a candy or deep-fry thermometer.
  • Alternatively, you can add some batter droplets to the oil. When the droplets gradually rise to the surface and begin to bubble, the oil is ready. If the droplets rise slowly or become submerged inside, the oil is not hot enough. The oil is too hot if the droplets rise too quickly and become burnt or browned.
  • When batata vada is fried in overheated oil, it remains undercooked on the inside while becoming burnt and overcooked on the outside. When fried in insufficiently hot oil, they absorb more oil and become soggy and oily.
  • You can adjust the amount of spices to suit your taste. The vada pav served on the street in some Maharashtrian cities, such as Kolhapur, is extremely spicy. My recipe does not yield a fiery vada pav. If you want it hotter, add more green chilies.


  • To begin, adjust the amount of green chutney, tamarind chutney, and dry garlic chutney to taste.
  • Furthermore, shape the vada before deep frying to keep it flat.
  • In order to get crispy vada, add rice flour or corn flour to the besan batter.
  • You can always adjust the amount of chutney you spread on the pav to your liking.
  • When frying the batata vada, the oil should be medium hot. If the oil is very hot, the outside batter will brown while the inside portion of the batter remains uncooked. However, if the oil is not hot enough, the batata vada will absorb a lot of oil, making it soggy and oily.
  • Increase the number of chilies in the potato stuffing to make a spicy vada pav. You can also add more chilies to the green chutney you make.
  • This recipe can be scaled up to make a large batch for a party or gathering.
  • Finally, vada pav is delicious when served hot with fried green chilli.


Vada Pav was created by whom?

According to what I’ve read, Ashok Vaidya invented Vada pav in 1966 at a stall outside Dadar railway station.

What complements Vada Pav?

Vada pav goes well with dry garlic coconut chutney, green chutney, sweet tamarind chutney, Indian chai, and fried salted green chilies.

What is the English name for Vada Pav?

In Marathi, batata vada means potato fritter and is a combination of potato (batata) and vada. Pav is derived from the Portuguese word po, which means “bread.”

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