Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav |
Tarla Dalal
• 18 December, 2025
Table of Content
Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with 25 amazing images.
Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav is an unbeatable snack from the streets of Mumbai. Learn how to make wada pav.
To make Indian vada pav, for the vada, heat the oil in a small kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds. Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds. Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously. Add the coriander and mix well. Remove from the flame and keep aside to cool. Divide into 4 equal portions and shape each portion into a round. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney. Repeat with the remaining ingredients to make 3 more vada pavs. Serve immediately with fried green chillies.
Vada pav with spicy chutney is aptly called the poor man’s burger! Deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just Rs.15.
Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys like meetha chutney and teekha chutney.
The credit for the alluring flavour and aroma of wada pav goes to finely chopped garlic, ginger and green chillies which are sautéed in oil. Addition of coriander to the potatoes is an added flavour boost.
Tips for Indian vada pav. 1. A pinch of soda-bi-carb is often added by the street vendors to make the covering soft. You can add if you wish to. 2. The vadas can be shaped and refrigerated till frying. 3. As a variation to deep frying, you can try making the baked vada pav.
Also do try other popular Mumbai street foods like Samosa Sandwich, Ragda Pattice and Veg Frankie.
Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with step by step photos
Tags
Soaking Time
0
Preparation Time
35 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
55 Mins
Makes
4 vada pavs
Ingredients
For The Vada
- 1 tbsp oil
- 1/2 tbsp finely chopped garlic (lehsun)
- 1/2 tbsp finely chopped ginger (adrak)
- 1/2 tbsp finely chopped green chillies
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/4 tsp asafoetida (hing)
- 5 to 7 curry leaves (kadi patta)
- 1 1/2 cups boiled , peeled and boiled and mashed potatoes
- a pinch of turmeric powder (haldi)
- salt to taste
- 2 tbsp finely chopped coriander (dhania)
- oil for deep-frying
To Be Mixed Together Into A Batter
- 1/2 cup besan (Bengal gram flour)
- a pinch of turmeric powder (haldi)
- salt to taste
- 5 tbsp water
For Serving
Method
For the vada
- Heat the oil in a small kadhai and add the mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the garlic, ginger and green chillies and sauté on a medium flame for a few more seconds.
- Add the potatoes, salt and turmeric powder,mix well and cook for a minute, while stirring continuously.
- Add the coriander and mix well.
- Remove from the flame and keep aside to cool.
- Divide into 4 equal portions and shape each portion into a round.
- Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.
Handy tip:
- Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve.
How to serve
- Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.
- Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
- Repeat with the remaining ingredients to make 3 more vada pavs.
- Serve the vada pav immediately with fried green chillies.
Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | Video by Tarla Dalal
Vada Pav Recipe | Mumbai Street Food recipe with step by step photos
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- Vada pav is a popular street food of Mumbai similar to a burger. It tastes best with a glass of cutting chai and deep-fried chillies. Monsoon season is the best to relish such piping hot snacks in the evening. Also, you would love recipes like:
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To make the potato stuffing for Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | heat 1 tbsp oil in a non-stick pan.
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Add the 1/2 tsp mustard seeds ( rai / sarson).
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When the seeds crackle, add the 5 to 7 curry leaves (kadi patta).
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Add the 1/2 tbsp finely chopped garlic (lehsun).
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Add the 1/2 tbsp finely chopped ginger (adrak).
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Add the 1/2 tbsp finely chopped green chillies.
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Add the 1/4 tsp asafoetida (hing) and sauté on a medium flame for a few seconds.
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Add the 1 1/2 cups boiled , peeled and boiled and mashed potatoes.
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Add 2 tbsp finely chopped coriander (dhania).
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Add salt to taste.
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Add a pinch of turmeric powder (haldi). mix well and cook for a minute, while stirring continuously.
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Remove from the flame and keep aside to cool. Divide into 4 equal portions and shape each portion into a round.
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To make the besan batter, In a deep bowl, add 1/2 cup besan (Bengal gram flour).
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Add a pinch of turmeric powder (haldi).
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Add the salt to taste.
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Add the 5 tbsp water. Note that the quantity of the water depends on the quality of the besan. So add water gradually.
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Mix well using a whisk preferably. The batter is ready. It has to be lump free.
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Dip each vada in the prepared batter.
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Deep-fry in hot oil till they turn golden brown in colour from all the sides.
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Drain on absorbent paper and keep aside.
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Take a laadi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav.
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Apply sukhi lehsun ki chutney (as per your taste).
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Now apply apply, meetha chutney, teekha chutney and on the inner sides of the pav and stuff with a hot vada.
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Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
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Repeat with the remaining ingredients to make 3 more vada pavs.
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Serve the vada pav immediately with fried green chillies.
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All the chutneys can be made prior and stored in the refrigerator. Refer our chutney recipe for sukhi lehsun ki chutney to make tongue-tickling dry garlic chutney at home.
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Another main element of the street-style vada pav is the spicy green chutney. Check out this recipe for green chutney to learn the procedure.
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To balance out all the spice, the roadside vendor also adds sweet chutney. Learn how to make meetha chutney at home. It stays fresh for many days when stored in the freezer.
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Our website also has a recipe for homemade laddi pav. Learn how to make eggless ladi pav buns and whole wheat ladi pav buns.
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A pinch of soda-bi-carb is often added by the street vendors to make the covering soft. You can add if you wish to.
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The vadas can be shaped and refrigerated till frying.
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As a variation to deep frying, you can try making the baked vada pav.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per vada pav
| Energy | 161 cal |
| Protein | 3.3 g |
| Carbohydrates | 15.6 g |
| Fiber | 2.7 g |
| Fat | 9.5 g |
| Cholesterol | 0 mg |
| Sodium | 13.9 mg |
Click here to view Calories for Vada Pav Recipe | Mumbai Street Food
The Nutrient info is complete
Vismaya
Feb. 16, 2021, 3:18 p.m.
Yummy !
Foodie#485578
Feb. 7, 2021, 1:20 p.m.
Tina Deepak
Oct. 22, 2020, 12:10 p.m.
Hi tarlaji. Request you to please share recipes for jowar cookies and ragi cookies which can be made easily at home
Tarla Dalal
Oct. 22, 2020, 12:10 p.m.
Hi Tina, Just search for the recipe on our site.
Payal Parikh 86
Aug. 6, 2019, 3:45 a.m.
this recipe is sooo tasty when eaten between pav along with chutneys....Yumm yumm thats all I can say for this recipe...
jdoshi612
Nov. 10, 2016, 11:07 a.m.
Always wondered how to make Mumbai style vadapav and then stumbled upon this recipe. The vadas turned out really tasty and this is now our favorite snack.
Sruthi
May 5, 2015, 4:55 p.m.
11 1/4 cups of boiled peeled n mashed potatoes means how many potatoes v have to boil
Natbar
June 21, 2013, 3:30 p.m.
prachee Kulkarni
June 1, 2013, 12:17 p.m.
We generally add green chillies ginger garlik paste to the vada tempering. I think you have forgotten that. otherwise vada would taste bland. Also in the recipe it''s written pounded mixture but nowhere mentioned whatsapp this pounded mixture is. please correct.
Tarla Dalal
June 1, 2013, 12:17 p.m.
Hi, It was an error from our side in mapping the ing correctly, we have rectified it. Thank you for informing us.
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