Vada Pav

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Description: A very popular Indian street food also known as Indian burger or Bombay burger originates from Maharashtra or Marathi cuisine. This snack is prepared mainly with pav (plain bread roll) and batata vada (potato patty/fritter) stuffing and is served with fried green chillies, hot garlic and coriander chutneys. Vada pav has become a very staple on-the-go diet which was invented by Ashok Vaidya in 1966. He used to own a fast food stall outside a very busy and crowded railway station in Mumbai and it was his unique idea to curb the hunger of ever-moving commuters by serving them a quick vada pav so they could eat on the go. Vada pav reminds me of my childhood days and I make sure I enjoy those when I am in my hometown in India. However on occasions I do make them at home.


For potato mixture:

  • 2-3 medium boiled and mashed potatoes
  • 1 inch ginger
  • 2-3 cloves grated/crushed garlic
  • 1 finely chopped chilli
  • 2 tbsp chopped coriander
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • a pinch of hing/asafoetida
  • few curry leaves
  • 1 tsp salt
  • 1/4 tsp turmeric powder
  • 2 tsp lemon juice.

For batter:

  • 3/4 cup gram flour/chickpea flour/besan
  • 1 tbsp rice flour
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup water
  • oil for deep frying

Other ingredients:

  • 6 plain bread rolls/pav
  • 4-5 tsp dry garlic chutney
  • 3 tsp tamarind chutney (optional)
  • 6 tsp green (coriander-mint) chutney
  • 6 fried green chillies.


  • Heat 1 tbsp oil in a large pan and add mustard seeds, asafoetida and curry leaves. Once they splutter, add ginger, garlic, chilli and saute. Further, add coriander and turmeric and saute for a few more seconds.
  • Now add boiled mashed potato and salt and mix well ensuring all the spices are combined well with potato. Add lemon juice and mix again. Leave this potato mixture aside to cool.
  • Recipe for batter: Combine gram flour, rice flour, turmeric, salt, chilli powder and baking soda. Add water and prepare a smooth lump free batter. Once the potato mix is cool and easy to handle, make small balls and dip in prepared batter.
  • Coat well and dip fry in hot oil, stirring occasionally. Fry on medium flame till vada turns golden brown in colour. Leave the vadas on a kitchen towel to absorb excess oil. Split the bread roll into half and spread 1 tsp green chutney and 1 tsp garlic chutney on different sides. Place the vada in the centre of the roll and press the bread roll slightly. Enjoy the delicious vada pav with green chillies for extra hotness!
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