Recipe
Vada Pav
The Story
Vada Pav is Mumbai’s most iconic street food — a spicy potato fritter
tucked into a soft pav (bread roll), finished with chutneys and a fried
green chili on the side. Born on the streets of Mumbai as a quick,
affordable meal for mill workers, it’s since become a beloved snack
across all of India. This is our home-style version, made with the same
care and simple ingredients you’d find in a Maharashtrian kitchen.
- Potatoes 4 medium, boiled
- Pav (bread rolls) 8
- Mustard seeds 1 tsp
- Curry leaves 10-12
- Green chilies 3, finely chopped
- Ginger-garlic paste 1 tbsp
- Turmeric powder 1/2 tsp
- Asafoetida (hing) a pinch
- Gram flour (besan) 1 cup
- Rice flour 2 tbsp
- Red chili powder 1 tsp
- Baking soda a pinch
- Oil for frying
- Salt to taste
- Coriander leaves handful, chopped
- Green chutney for serving
- Dry garlic chutney for serving
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1
Mash the boiled potatoes coarsely in a bowl.
-
2
Heat 1 tbsp oil in a pan, add mustard seeds and let them splutter.
-
3
Add curry leaves, green chilies, and ginger-garlic paste, sauté for a minute.
-
4
Add turmeric powder, asafoetida, and the mashed potatoes. Mix well and season with salt.
-
5
Cook for 2-3 minutes, then let the mixture cool slightly and shape into round balls (vadas).
-
6
In a separate bowl, mix gram flour, rice flour, red chili powder, baking soda, and salt with water to make a smooth batter.
-
7
Dip each potato ball into the batter, coating it evenly.
-
8
Heat oil in a deep pan and fry the coated balls until golden brown and crisp. Drain on paper towels.
-
9
Slice the pav rolls, spread green chutney and garlic chutney inside.
-
10
Place a hot vada inside each pav and serve immediately.
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