Made with love and everyday ingredients, Mala Flavors' recipe brings the kind of fluffiness and taste that feels just like home. With simple tricks and easy steps, it’s a breeze to get it just right.
Vada Pav is the heart and soul of Mumbai street food. A spicy potato vada tucked inside a soft pav, served with dry garlic chutney and fried green chilies—this humble dish is fondly called the “Indian burger.” It’s quick, spicy, and full of desi flavors. Whether you’re missing Mumbai or just craving something bold and comforting, this vada pav recipe is the one to try.
Vada Pav Recipe
Course: Snack / Street FoodCuisine: Maharashtrian / IndianDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
270
kcalIngredients
- For Potato Vada
3–4 medium-sized potatoes (boiled & mashed)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 green chilies (finely chopped)
A few curry leaves
¼ tsp turmeric powder
Salt to taste
1 tbsp oil
Fresh coriander (chopped)
Juice of half a lemon
- For Batter
1 cup besan (gram flour)
¼ tsp turmeric
¼ tsp baking soda
Salt to taste
Water (as required for medium-thick batter)
- Other
4 pav
Dry garlic chutney (or use green chutney/tamarind chutney)
Oil for deep frying
Fried green chilies (optional but authentic)
How to Make Vada Pav
- Make the Potato Filling
- Heat oil in a pan. Add mustard seeds, cumin, curry leaves, and chopped green chilies.
- Add ginger-garlic paste and sauté for 1 minute.
- Add turmeric, salt, and mashed potatoes.
- Mix well. Add lemon juice and coriander. Let the mixture cool.
- Shape into medium-sized round balls.
- Prepare the Batter
- In a bowl, mix besan, turmeric, salt, and baking soda.
- Gradually add water to form a lump-free, medium-thick batter.
- Fry the Vada
- Heat oil for deep frying.
- Dip each potato ball in the batter and fry until golden and crispy.
- Assemble the Vada Pav
- Slice pav in half (do not cut fully).
- Apply dry garlic chutney or any chutney of your choice.
- Place one hot vada in between and press gently.
- Serve hot with fried green chilies or chutney.
Tips for Perfect Vada Pav
- Use dry garlic chutney for the authentic Mumbai street-style taste.
- The batter should not be too thin—this helps coat the vadas evenly.
- Always fry on medium heat to ensure the vadas are cooked inside and crisp outside.
- You can toast pavs with butter or chutney for extra flavor.
Make It a Street Food Platter!
Pair this Vada Pav with your favorite Mumbai snacks like Sev Puri or a chilled glass of masala buttermilk for a complete experience.
