How to Make Vada Pav: A Spicy Indian Street Food Favourite



Vada Pav is one of the most iconic and beloved street foods of Mumbai, India. Often referred to as the "Indian burger," this spicy snack consists of a deep-fried potato fritter (vada) stuffed inside a soft bread roll (pav), typically served with green chutney, garlic chutney, and fried green chillies. It's affordable, filling, and packed with flavour – making it a must-try dish for street food lovers.


In this detailed blog post, we’ll show you how to make vada pav at home, with authentic flavour and easy-to-follow steps. Written in clear British English and including full Google SEO keywords, this post is perfect for anyone interested in traditional Indian recipes or exploring new culinary delights.



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🥪 What Is Vada Pav?


Vada Pav is a popular street food originating from Maharashtra, especially Mumbai. The term is made up of two words:


Vada: A spiced mashed potato patty, coated in gram flour (besan) batter and deep-fried.


Pav: A small, soft bread roll (similar to a dinner roll or bap).



It’s traditionally served with:


Dry garlic chutney


Green coriander chutney


Tamarind chutney (optional)


Fried green chillies



It’s spicy, crispy, soft, and tangy – all in one bite.



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✅ Ingredients for Making Vada Pav at Home



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🥔 For the Potato Filling (Batata Vada):


3–4 medium potatoes (boiled and mashed)


1 tablespoon oil


1 teaspoon mustard seeds


8–10 curry leaves


1 green chilli (finely chopped)


1 teaspoon grated ginger


¼ teaspoon turmeric powder


Salt to taste


Fresh coriander leaves (chopped)


Juice of ½ lemon (optional)




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🧈 For the Batter:


1 cup gram flour (besan)


¼ teaspoon turmeric powder


1 pinch baking soda (optional)


Salt to taste


Water (to make thick batter)




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🍞 For Assembly:


6 pav buns or soft bread rolls


2–3 tablespoons dry garlic chutney (optional)


2 tablespoons green chutney (optional)


6 whole green chillies (for frying)


Oil for deep frying


Butter or oil to toast pav (optional)




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👨‍🍳 How to Make Vada Pav – Step-by-Step Guide



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🥣 Step 1: Prepare the Potato Filling


1. Heat oil in a pan. Add mustard seeds and let them crackle.



2. Add curry leaves, green chilli, and grated ginger. Sauté for 30 seconds.



3. Add turmeric powder and stir well.



4. Add the mashed potatoes, salt, and chopped coriander. Mix everything thoroughly.



5. Turn off the heat. Add lemon juice if desired and let the mixture cool.



6. Once cooled, divide the mixture into equal portions and roll into small balls.





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🧁 Step 2: Make the Batter


1. In a mixing bowl, combine gram flour, turmeric powder, and salt.



2. Add water gradually to make a thick, smooth batter.



3. Add a pinch of baking soda just before frying (optional – for a lighter crust).





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🔥 Step 3: Fry the Vadas


1. Heat oil in a deep pan on medium heat.



2. Dip each potato ball into the batter and coat it evenly.



3. Gently slide into the hot oil and fry until golden and crispy.



4. Remove and drain on kitchen paper.




Optional: Fry whole green chillies until they blister, and sprinkle with salt – serve with the vada pav.



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🍞 Step 4: Assemble the Vada Pav


1. Slice each pav bun in half, but don’t cut all the way through.



2. Lightly toast the pav with butter or oil on a hot tawa (optional).



3. Spread green chutney or garlic chutney on the inside (optional but traditional).



4. Place one vada in each bun.



5. Press gently and serve hot with a fried green chilli on the side.





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🌿 Homemade Chutney Suggestions


🌶️ Dry Garlic Chutney:


Mix roasted garlic, coconut, red chilli powder, and salt. Grind coarsely.



🌱 Green Chutney:


Blend coriander, mint, green chilli, lemon juice, garlic, and salt with a little water.



You can prepare these ahead and store them in the fridge for 3–4 days.



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✅ Tips for Perfect Vada Pav


Boil and mash potatoes without too much moisture for best texture.


The batter should be thick enough to coat the vadas evenly.


Fry on medium heat – too hot, and the outside browns too quickly; too cold, and it becomes oily.


Use soft pav buns – avoid crusty bread for authentic texture.




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🥄 Variations of Vada Pav


Cheese Vada Pav – Add a slice of cheese inside for a fusion twist.


Jain Vada Pav – Skip ginger, garlic, and onion; use raw banana instead of potato.


Masala Vada Pav – Spread dry chutney mixed with mashed potato for extra flavour.


Stuffed Vada Pav – Add a bit of sweet chutney and sev for crunch.




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🧊 Storage & Reheating


Potato mixture: Can be made 1 day ahead and stored in the fridge.


Fried vadas: Best eaten fresh but can be reheated in the oven or air fryer.


Chutneys: Store in airtight jars in the fridge for up to 4–5 days.




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🔍 SEO Keywords for Google Ranking


To make this blog SEO-friendly, use the following keywords naturally throughout the content, including in headings, image tags, and metadata:


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These help users find your post when searching for Indian snack recipes or Mumbai street food.



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📝 Final Thoughts


Learning how to make vada pav at home is a wonderful way to bring the vibrant flavours of Mumbai’s street food culture into your kitchen. It’s spicy, comforting, budget-friendly, and deeply satisfying. Once you try making it from scratch, you'll be surprised how simple an

d rewarding it is.


Whether enjoyed as a snack, light meal, or party appetiser, vada pav is sure to become a favourite in your home.



--- write ✍️ by foodie Parmod.




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