Vada Pav| Mumbai Roadside Vada Pav Recipe

 

Vada Pav, alternatively spelt Vada Pao, Wada Pav, or Wada Pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chilli pepper. It originated as cheap street food in Mumbai, but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger.

 

  JUMP TO RECIPE  PRINT RECIPE 

Vada comes from the Marathi compound word batata vada, which means “potato fritter”. Pav is a derivative of the Portuguese word “pão”, which means sweetened bread.

 

Boiled potato is mashed and mixed with spices, usually with green chilli, garlic, asafoetida, turmeric, and mustard seeds. The mass is then coated in gram flour batter and deep fried. The resultant fritter is served in a bread bun, accompanied by one or more chutneys and fried green chilli.

 

 

You can check more mumbai street food recipe here: Dabeli, Golgappe Cheese Chaat, Italian Papri Pizza Chaat, Misal Pav, Ragda Pattice, Poha, Butter Pav Bhaji, Puran Poli, Vangi Bhath, Aloo Bonda.

 

What we needed to prepare vada pav:

4 Ladi Pav or Regular Buns

1/2 Cup Dry Garlic Chutney

1/2 Cup Green Chutney

4-6 Fried Green Chilies

 

For Vadas

1 Cup Boiled and Mashed Potatoes

1 Tsp. Green Chilies, Chopped

1/2 Tsp. Ginger Paste

1 Tsp. Mustard Seeds

1 Tbsp. Oil

6-8 Curry Leaves, Roughly Chopped

1/4 Tsp. Asafoetida

1/2 Tsp. Turmeric Powder

Salt to Taste

Red Chili Powder to Taste

Handful Fresh Coriander, Chopped

 

For Besan Batter

1 Cup Gram Flour/ Besan

1/2 Tsp. Turmeric Powder

Salt to Taste

1/2 Tsp. Cumin Seeds

Oil for Deep Frying

 

How to prepare vada pav at home:

For Vada Filling

Heat the oil in non-stick pan. Add mustard seeds, asafoetida and curry leaves. When they starts splutter, add ginger paste and green chilies and saute few seconds. Add mashed potatoes and spices and mix well. Remove from the flame and add chopped fresh coriander and keep aside to cool. Divide the mixture into equal portions and shape into round balls.

How to make flour batter

Combine besan, carom seeds, salt and turmeric powder in separate bowl. Add enough water to make thick consistency batter like pakoras. Dip the each vada balls into the batter and deep fry in hot oil till to golden brown. Drain them and keep aside.

How to Assemble

Slice each bun or pav into half and spread some green chutney and place one vada. Topped with dry garlic chutney and fried chili. Serve immediately with tea or coffee.

 

5 from 9 votes
Print

Vada Pav | Mumbai Street Food Vada Pav recipe

The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys.  It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger.

Course Snack, Street Food
Cuisine Maharastrian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 Pieces
Author Preeti Garg

Ingredients

  • 4 Ladi Pav/ Regular Pav
  • 1/4 Cup Dry Garlic Chutney
  • 1/2 Cup Green Chili Chutney
  • 4-6 Fried Green Chilies

For Vadas

  • 1 Cup Boiled and Mashed Potatoes
  • 1 Tsp. Green Chilies Chopped
  • 1/2 Tsp. Ginger Paste
  • 1 Tsp. Mustard Seeds
  • 1 Tbsp. Oil
  • 8 Curry leaves
  • 1/4 Tsp. Asafoetida/ hing
  • 1/2 Tsp. Turmeric Powder
  • Salt to Taste
  • Red Chili Powder to Taste
  • Handful Fresh Coriander, Chopped

For Besan Mixture

  • 1 Cup Gram Flour/ Besan
  • 1/2 Tsp. Turmeric Powder
  • Salt to taste
  • 1/2 Tsp. Cumin Seeds
  • Oil frying

Instructions

For Vadas Filling

  1. Heat the oil in non-stick pan. Add mustard seeds, asafoetida and curry leaves. When they starts splutter, add ginger paste and green chilies and saute few seconds. 

  2. Add mashed potatoes and spices and mix well. Remove from the flame and add chopped fresh coriander and keep aside to cool. 

  3. Divide the mixture into equal portions and shape into round balls. 

For Gram Flour Batter

  1. Combine besan, carom seeds, salt and turmeric powder in separte bowl. Add enough water to make thick consistency batter like pakoras. 

  2. Dip the each vada balls into the batter and deep fry in hot oil till to golden brown. Drain them and keep aside. 

How to Assemble

  1. Slice each bun or pav into half and spread some green chutney and place one vada. Topped with dry garlic chutney and fried chili. Serve immediately with tea or coffee.

 

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 Loading InLinkz ...

 

15 thoughts on “Vada Pav| Mumbai Roadside Vada Pav Recipe

  1. Street food posts are killing ! The vada Pav is tempting me so much Preeti , those fried chillies .. Lassan chutney ! Wow what a treat it is . Looks so tempting !
    And yes next time you make these do add garlic paste along with ginger , you will be amazed !

  2. Quintessential Indian Street food — I think any street food list will be incomplete without this desi potato sandwich. LOVE it anytime.

  3. I love vada pav but my family is not a huge fan of this snack. As a result don’t make it at home but enjoy it whenever I visit India. I wish you would have included the recipe for the dry garlic chutney.

  4. This is an absolutely delicious street food.Love the fried green chilies on the side. This takes me back to our Ahmadabad BM meet where we had this awesome vada pav!

Leave a Reply

Your email address will not be published. Required fields are marked *