Vada Pav, often referred to as the “Indian burger,” is the heart of Mumbai street food. Loved for its simplicity and bold flavors, this snack has become iconic across India. It’s a crispy fried potato dumpling (vada) stuffed inside a soft bun (pav), complemented by tangy, spicy chutneys, and fried green chilies. Perfect for any occasion, this quick and easy snack brings the flavors of Mumbai right into your kitchen!
Popularity:
Vada Pav’s origin can be traced back to the bustling streets of Mumbai, where it was created as an affordable and convenient meal for mill workers in the 1960s. Over time, it has transformed into a beloved street food staple, adored by locals and tourists alike. Its popularity has spread beyond Maharashtra, making it a beloved snack across India. Whether it’s sold by street vendors or in upscale restaurants, Vada Pav represents the soul of Mumbai’s street food culture.
About the Recipe:
This Vada Pav recipe captures the essence of Mumbai’s street food with a combination of textures and flavors. The crispy exterior of the potato vada contrasts beautifully with the soft pav bun, while the spicy green thecha, tangy garlic chutney, and fried green chilies add an irresistible kick. This recipe is simple to prepare, making it a go-to snack for any occasion.
Serving Suggestions:
Serve Vada Pav immediately after assembling, ensuring the vada is crispy and the pav is soft. For an authentic street food experience, pair it with fried green chilies and an extra side of thecha or sweet chutney. It also goes well with a cup of masala chai or a cold drink.
Variations:
Cheese Vada Pav: Add a slice of cheese inside the pav for a cheesy twist.
Butter Vada Pav: Toast the pav with a generous amount of butter for added richness.
Paneer Vada Pav: Replace the potato filling with a spicy paneer mixture for a vegetarian alternative.
Jain Vada Pav: Make it Jain-friendly by using raw banana instead of potatoes and omitting garlic.
Sweet Vada Pav: For a less spicy option, use sweet tamarind chutney instead of green thecha.
Thus, Vada Pav is more than just a snack; it’s a bite of Mumbai’s vibrant street culture, packed with flavors, textures, and memories. Whether you’re enjoying it on the go or serving it at home, this recipe will transport you straight to the bustling streets of Mumbai. Try it today and let each bite remind you why Vada Pav is a true culinary gem!
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Vada Pav Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6
Description
Learn how to make the famous Mumbai Vada Pav at home! This crispy vada served in a soft pav bun with spicy chutneys is a delicious snack that’s quick, easy, and perfect for any occasion. Try this flavorful Vada Pav recipe today!
Ingredients
For Thecha (Spicy Green Chutney):
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A handful of fresh coriander
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2-3 green chilies (adjust to taste)
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2-3 garlic cloves
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¼ inch ginger
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Salt to taste
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Water as required
For Chilli Garlic Paste:
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2 garlic cloves
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1 small piece of ginger
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1-2 green chilies (adjust to taste)
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A pinch of salt
For Aloo Mixture:
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1 tablespoon oil
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¼ teaspoon mustard seeds (rai)
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¼ teaspoon cumin seeds (jeera)
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A pinch of asafoetida (hing)
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7-8 curry leaves
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1 tablespoon chilli garlic paste (made earlier)
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¼ teaspoon turmeric powder
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Salt to taste
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5-6 small boiled and mashed potatoes
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1 teaspoon lemon juice
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1-2 tablespoons fresh chopped coriander
For the Batter:
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1 cup gram flour (besan)
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A pinch of carom seeds (ajwain) (optional)
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Salt
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A pinch of baking soda (optional)
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Water as required
For Red Vada Pav Chutney:
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½ cup crispy batter bits (chura)
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3-4 garlic cloves (with skin)
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Salt to taste
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½ tablespoon red chili powder
For Assembly:
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Crispy vadas
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6 pav
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Thecha or sweet chutney
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Chopped onions
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Fried salted green chilies (as required)
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Sprinkle some chura on top
Instructions
For Thecha (Spicy Green Chutney)
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Add coriander, green chilies, garlic, ginger, and salt to a blender.
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Grind into a coarse paste, adding water as needed. Set aside.
For Chilli Garlic Paste
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In a mortar and pestle, combine garlic, ginger, green chilies, and salt.
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Crush the ingredients to form a smooth paste. Set aside.
To Make Aloo Vada Masala
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Heat oil in a pan. Add mustard seeds, asafoetida, and cumin seeds.
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Once they splutter, add curry leaves and the prepared chili garlic paste. Sauté for a minute.
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Add turmeric powder and salt to taste. Fry for a few seconds.
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Add the boiled potatoes. Mash and mix them into the kadhai.
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Incorporate lemon juice and fresh coriander. Mix well and cook for 2-3 minutes. Let the mixture cool.
Shape and Fry the Vadas
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Divide the batata vada masala into equal portions and shape them into round balls.
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In a bowl, add gram flour, ajwain, and salt. Gradually add water to form a smooth batter.
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Add a pinch of baking soda and whisk until the batter is smooth.
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Heat oil for deep frying.
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Dip the potato balls into the batter and deep fry until golden and crisp. Drain on paper towels.
Fry the Chura
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Using your fingers, a spoon, or a small ladle, drop small amounts of the remaining batter into the hot oil. You can make the bits as thin or thick as you prefer.
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Fry in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy, about 2-3 minutes.
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Once fried, remove the crispy bits using a slotted spoon and place them on paper towels to absorb excess oil.
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Allow them to cool completely; they will become even crispier as they cool.
Fry the Green Chilies
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Make a small slit in each chili.
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Use a slotted spoon to fry the green chilies for about 2-3 minutes or until they turn dark green and blister slightly.
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Remove them from the oil and sprinkle a pinch of salt over the fried chilies while they are still hot.
Fry the Garlic
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Fry the garlic cloves for about 3-4 minutes, turning occasionally. They should turn golden brown and develop a slightly crispy texture.
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Once nicely browned, remove the garlic from the oil and set aside to cool completely before using them in your chutney.
For Red Vada Pav Chutney
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In a blending jar, add the crispy batter bits (chura), fried garlic, red chili powder, and salt. Grind them to a coarse powder. Mix well and set aside.
Assemble the Vada Pav
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Take the pav and slice them horizontally, leaving one side intact (like a sandwich) to hold the filling.
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On the inner side of each pav, spread a generous layer of thecha (spicy green chutney). Alternatively, you can use sweet chutney.
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Add some chopped onions (optional).
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Sprinkle some dry red garlic chutney.
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Place a crispy vada in the center.
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Top it with a fried salted green chili.
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Finally, sprinkle some crispy chura (batter bits) on top of the vada for added crunch.
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Serve immediately.
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Your delicious Vada Pav is now ready to be enjoyed!
Notes
- For Thecha (Spicy Green Chutney) – Use fresh coriander and green chilies for the best flavor. The fresher the ingredients, the more vibrant your chutney will be.
- Feel free to adjust the number of green chilies based on your spice tolerance.
- If you prefer a smoother chutney, blend longer or add more water as needed.
- For Chilli Garlic Paste – Using a mortar and pestle will give you a more authentic flavor. However, a blender can also be used if you want a quicker method.
- To Make Aloo Vada Masala – Make sure the oil is hot enough before adding mustard seeds; they should splutter immediately to release their flavor.
- Fresh curry leaves add a distinct aroma and flavor. If unavailable, dried curry leaves can be used, but fresh is preferable.
- Allow the masala to cool before shaping it into vadas to avoid burns.
- Shape and Fry the Vadas – Try to make the vada balls of uniform size for even cooking.
- The batter should be thick enough to coat the vadas well. Adjust the water gradually to achieve the desired consistency.
- Fry the Chura – The size of the batter bits can be adjusted based on preference. Smaller bits will be crispier.
- Frying in small batches ensures that the temperature of the oil remains consistent, preventing soggy bits.
- Fry the Green Chilies – The small slit helps the chilies to cook evenly and allows steam to escape, preventing them from bursting.
- Fried green chilies can be served as a side snack or garnish for the Vada Pav.
- Fry the Garlic – Keep an eye on the garlic while frying; it can go from golden to burnt quickly.
- Fried garlic adds a smoky flavor to the chutney, enhancing its overall taste.
- For Red Vada Pav Chutney – Ensure the mixture is ground to a coarse powder for the best texture. Adjust the salt and red chili powder according to taste.
- Assemble the Vada Pav – Use soft, fresh pav for the best texture. You can lightly toast them on a pan for added warmth and crispiness.
- Serve the Vada Pav immediately after assembling for the best taste and texture.
- For an authentic touch, serve with extra thecha or sweet chutney on the side.
- Category: Street Food, Snacks
- Cuisine: Indian
Keywords: Vada Pav recipe, Aloo Vada, Mumbai street food, How to make Vada Pav, Batata Vada, Homemade Vada Pav, Indian street food, Easy Snack Recipe