Home / Street food / Mumbai Vada Pav / How To Make Vada Pav
21 September, 2016

Mumbai Vada Pav / How To Make Vada Pav

Posted in : Street food on by : nrdubey Tags: , , ,

Date – 8.9.2016

About Recipe

I don’t think that vada pav needs any introduction but if you really don’t know about it,  vada pav is very popular and delicious street food of India. It basically originated in mumbai but now it is popular in all over India. You can call it as the indian burgar. Vada is basically fried potato savori and pav is bread. Assembling the vada pav is very easy, you need spicy green and spicy red chutney for perfect mumbai style vada pav.  You can buy red chutney from the shop and also  make it at home it is very simple and easy. Hope you will like this recipe and give it a try.

Preparation time – 15 mins

Cooking time – 25 mins

Recipe category – Street food

Cuisine – Indian



Measurement cup used 1 cup – 240 ml

Fresh pav – 8

For making potato mix

Potato – 4-5, medium, boiled

Curry leaves – 5-6

Ginger – garlic – ½ tsp, grated or paste (you can skip garlic)

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Red chili powder – ¼ tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Lamon juice – ½ tsp

Oil – 2 tsp

Salt as per taste


Few slit green chilies while serving

Onion – 2-3


For making Batter

Besan flour – ½ cup

Turmeric – a pich

Red chili – a pinch

Baking soda – a pinch

Water – less than ½ cup or as needed

Hing – a pinch

Salt – as taste


For making red chutney

Desiccated coconut – ¼ cup

Sesame seeds – 1/8 cup

Peanuts – ¼ cup

Garlic clove – 6-7, crushed

Red chili – 2-3 tsp or as needed

Roasted cumin powder – 1 tsp

Oil – 1 tsp

Salt – as per taste


For making green chutney

Green coriander leaves – ½ cup

Green chili – 3-4 or as per taste

Garlic – 1

Salt – as per taste

Very little water



For making Vada

Boil the potato, peel and mash them. Add red chili, turmeric and salt. Keep aside.

Heat oil in a kadai or pan.

Add mustard and cumin seeds, wait till they splutter.

Add curry leaves and ginger – garlic, fry till raw smell goes off.

Add mashed potato then fry for a minute, add chopped coriander leaves and turn off the flame.

After switching off the heat add lemon juice and stir nicely to mix. Let it cool down for some time.

Meanwhile in another bowl take besan flour, add a pinch of red chili, pinch of turmeric, hing, baking soda and salt. Add water add make medium thick and smooth batter. Batter should not be too thick or thin.

One side heat oil for deep frying.

Now take potato mix and make medium size balls and flatten these balls a bit.

Dip the potato balls in the batter and coat it evenly.

Drop these batter coated potato balls in medium heat oil. And deep fry them from both the side until golden brown.

(maintain medium heat while deep frying)

Drain them in paper towel and keep aside.

For making red chutney

Separately dry roast the peanuts and the sesame seeds until fragrant and change color. Allow them to cool completely and blend them together to make course powder.

Heat oil in a tsp oil in a pan add grated garlic fry for few seconds (do not brown the garlic), add desiccated coconut and roast for ½ minute but not more than that. Turn off the flame. Take it out and add red chili powder, roasted cumin powder and salt.

Take peanut – sesame seeds course powder and coconut mix in a blender, blend them once and red chutney is ready. Transfer it to a bowl and set aside.

For making green chutney

Take all the ingredients under for making green chutney in a blender and blend till smooth chutney.

How to assemble the vada pav

Cut pav from the middle with devoiding them one side apply green chutney and other side spread red chutney.

Keep potato vada in between, press gently.

Serve with fried green chili and onion.



Use fresh pav for making vada pav.

In Short



Dry roast peanuts until changes color


Dry roast sesame seeds until changes color


Heat oil


Add crushed garlic, fry for few seconds do not make  brown it


Add desiccated coconut, roaste for few seconds ten turn off the flame


Now add red chili powder and cumin powder


Mix togeather


When the ingridients are cool down compeletly first take roasted peanuts and sesame seeds in a blender


Make course powder


Add coconut mix and just grind once to mix


Red chutney is ready, keep it aside


Mash the boiled potato, add red chili, turmeric, garam masala and salt


Heat oil in a kadai


Add cumin, mustard seeds and curry leaves, wait until they crackle


Add crushed ginger and garlic


Add potato mix


Saute for some time to mix then turn off the flame, add lemon juice


Add chopped coriander and mix


Devoid this potato mix into 8-9 equal parts and make flat tikkies, keep aside


In besan add red chili, turmeric, hing, soda and salt


Add water and make medium thick batter


Dip one potato tikki in it, coat it well


And drop it in hot oil to deep fry


Fry until litght golden brown, fry all the tikkies in same way


After frying them, fry few slit green chilies


For making green chutney in a small blender take coriander, green chili, garlic and salt, add little water


Make smooth paste


Cut pav from the middle with devoiding them one side apply green chutney and other side spread red chutney


Keep potato vada in between, press gently


Serve with fried green chili and onion


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