Vada Pav Recipe | Learn how to make Bombay Vada Pav with this step by step tutorial |

Vada Pav

  • Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 12-16 medium vada pav pieces 1x


Delicious, hot & crispy Vada Pav is a very popular snack in Bombay



For the Vada filling

  • 8 medium Potatoes, boiled, peeled & mashed
  • 48 Garlic cloves (depending on how strong you want the flavor to be)
  • 24 Green Chili (adjust to suit spice required)
  • 1/2 inch or 2 teaspoons Ginger, minced
  • 1 cup clean Coriander or Cilantro leaves, chopped very finely or ground coarsely
  • 1/4 cup clean Curry Leaves, chopped roughly
  • 4 Tablespoons Vegetable Oil
  • 2 teaspoons Black Mustard Seeds
  • 2 teaspoons Cumin seeds (jeera)
  • 24 teaspoons Salt (adjust to taste)
  • 1 Tablespoon Besan flour (gram flour) – optional

For the Batter

  • 3 cups Besan / Gram Flour
  • 1 Tablespoon Salt (adjust to taste)
  • a pinch of Baking Soda
  • 2 teaspoons Red Chilli Powder (adjust based on how spicy you want)
  • 11.5 cups Water approximately (adjust to use as much required to make a cake-batter-like consistency)


  • Vegetable Oil – to deep fry
  • Pav (alternative – Dinner Rolls or Buns)
  • Sweet Chutney (Tamarind Dates Chutney)
  • Green Chutney (Coriander Mint Chutney)
  • Dry coconut Chilli powder (optional)
  • Lehsun / Garlic chutney (optional)

Fried Salted Chili – optional

  • 56 Green Chilli
  • Salt


  • You can use your version of the chutneys or substitute with ketchup or eat the Vada and the Pav without any condiments at all.


Make the vada

  1. Grind garlic ginger, green chilli and a little coriander to form a coarse paste.
  2. Heat oil in a small pan and add mustard seeds. When they start to crackle, add cumin (jeera) and fry for a few seconds. Add the turmeric, ground paste and curry leaves and fry for 20 seconds and switch off the flame.
  3. To the mashed potatoes, add the tempered oil, more coriander, salt, gram flour and mix well. Taste and adjust for seasoning, if required.
  4. To make the matter, mix gram flour (besan), red chili powder, salt, a pinch of baking soda or rice flour and mix well. Slowly start adding water and mix consistently to form a smooth batter. It should be like a thin cake batter – free from lumps.
  5. Meanwhile, heat oil for deep frying. Before frying the Batata Vadas, fry some green chili and toast them in salt (optional) – you eat this chilli as a side to the Vada Pav
  6. Divide the potato mixture into equal portions. Roll into a neat balls. Make sure that the vada is not too big or too small for the roll / pav you are using.
  7. Coat each potato mixture in the batter and drop into the hot oil. Fry at medium heat on both sides for 4-5 minutes each or until the vada is golden brown. Remove on a tissue paper.

Assemble the Vada Pav

  1. Slice the pav / bun in the center and apply the sweet and spicy chutneys.
  2. Place the vada on the base, close the Pav and enjoy.
  3. Serve immediately for the best taste. This can however be eaten at a later time too. Consume within 1-2 hours of assembling. Reheat before eating for better taste.


  1. You can make the filling ahead of time and store in the fridge upto 3 days.
  2. Frying the Vadas is best right before consumption

  • Category: Snacks
  • Cuisine: Indian