Skip to content
Authentic Mumbai-Style Vada Pav Recipe
Pin
Print

Authentic Mumbai-Style Vada Pav Recipe

Recipe by Healthy BiteCuisine: Indian
Servings

6 Vada Pav

Prep time

15 minutes

Cooking time

20 minutes

Calories

250

Serving Size

1 Vada Pav

Net Carbs

30g per serving

Make the iconic Mumbai street food, Vada Pav, at home! Spicy potato fritters sandwiched in soft pav buns, served with chutneys. Perfect for snacks or quick meals!

Ingredients

  • 3 medium potatoes, boiled and mashed

  • 1-inch ginger, grated

  • 2–3 garlic cloves, minced

  • 2 green chilies, finely chopped

  • 1/2 teaspoon mustard seeds

  • 1/4 teaspoon turmeric powder

  • 1 tablespoon fresh coriander leaves, chopped

  • Salt, to taste

  • 1 tablespoon oil

  • 1 cup besan (chickpea flour)

  • 1/4 teaspoon turmeric powder

  • 1/4 teaspoon red chili powder

  • A pinch of asafoetida (hing)

  • Salt, to taste

  • Water, as needed (to make a smooth batter)

  • 6 pav buns

  • 1–2 tablespoons butter (optional, for toasting the pav)

  • Dry garlic chutney (available in stores or homemade)

  • Green chutney (optional)

  • Tamarind chutney (optional)

  • Fried green chilies (optional, for garnish)

Directions

  • Prepare the Potato Filling

    • Heat 1 tablespoon of oil in a pan over medium heat.
    • Add mustard seeds and let them crackle.
    • Stir in the grated ginger, minced garlic, and chopped green chilies. Sauté for 1–2 minutes.
    • Add turmeric powder and mix well.
    • Add the boiled and mashed potatoes, salt, and chopped coriander. Mix everything until well combined.
    • Remove from heat and let the mixture cool. Once cooled, divide it into 6 equal portions and shape them into round balls.

  • Make the Batter

    • In a mixing bowl, combine besan, turmeric powder, red chili powder, asafoetida, and salt.
    • Gradually add water and whisk to form a smooth, lump-free batter. The consistency should be thick enough to coat the potato balls evenly.

  • Fry the Vadas

    • Heat oil in a deep pan or kadai for frying.
    • Dip each potato ball into the batter, ensuring it’s coated evenly, and gently drop it into the hot oil.
    • Fry on medium heat until the vadas turn golden and crispy. Remove and place them on a paper towel to drain excess oil.

  • Toast the Pav

    • Heat a tawa or skillet over medium heat.
    • Spread butter on the pav buns and lightly toast them until golden and warm.

  • Assemble the Vada Pav

    • Slice each pav bun in half but don’t cut all the way through.
    • Spread dry garlic chutney on one side of the pav. (You can also add green chutney and tamarind chutney for extra flavor.)
    • Place a hot vada inside the pav and press gently.
    • Serve with fried green chilies on the side for an authentic Mumbai-style experience.

    Tips & Variations

    1. Make It Spicier: Add more green chilies to the potato mixture or sprinkle red chili powder on the vadas before serving.
    2. Healthier Option: Bake the vadas in an air fryer instead of deep-frying them.
    3. Add Cheese: For a cheesy twist, add a slice of cheese inside the pav along with the vada.
    4. Chutney Options: You can use store-bought chutneys or make them fresh at home for an authentic taste.
    5. Extra Crunch: Add a handful of crispy sev (fried gram flour noodles) inside the pav for additional texture.
    6.  

    Dietary Advice

    1. Vegetarian-Friendly: Vada Pav is a vegetarian dish and can easily be made vegan if you skip the butter while toasting.
    2. Gluten-Free Option: Replace pav buns with gluten-free bread or rolls for a gluten-free version.
    3. Kid-Friendly: Mildly spice the potato mixture and serve without green chilies for a kid-approved version.
    4. Low-Carb Option: Skip the pav and enjoy the crispy vada as a snack with chutneys.

    Start Your Journey to Get Fit 🚀

    Consult Now.....👇

    Top Dietitians