Vada Pav


Vada Pav

This recipe has been viewed 956987 times
5/5 stars  100% LIKED IT   
16 REVIEWS ALL GOOD



Mumbai’s very own burger. The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, it is served inside a small "Laddi Pav".

I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train.

Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue

Vada Pav recipe - How to make Vada Pav

Preparation Time:    Cooking Time:    Total Time:     Makes 8 servings
Show me for servings

Ingredients


8 ladi pavs (small squares of white bread)
1 recipe dry garlic chutney

For The Vada Filling
1 1/2 cups boiled and mashed potatoes
2 green chillies , chopped
1 1/2 tbsp grated garlic (lehsun)
2 tsp roughly chopped ginger (adrak)
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil

For The Outer Covering
3/4 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste

Other Ingredients
oil for deep-frying

Method
For the vada fillling

    For the vada fillling
  1. Pound the green chillies, ginger and garlic using a mortar and pestle.
  2. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
  3. Add the pounded mixture and sauté again for a few seconds.
  4. Add the potatoes, turmeric powder and salt and mix well.
  5. Remove from the fire and cool.
  6. Divide into 8 equal portions. Shape into rounds.

For the outer covering

    For the outer covering
  1. Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
  2. Dip each round of the vada filling into the batter and allow it to coat the mixture well.
  3. Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

How to proceed

    How to proceed
  1. Slice each pav into half and spread some dry garlic chutney inside.
  2. Place one vada in each pav and serve immediately.

Tips
  1. Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
  2. You can also use bread roll or slices if the pav is not available.
Nutrient values (Abbrv) per serving
Energy197 cal
Protein6.6 g
Carbohydrates33.9 g
Fiber2.7 g
Fat4 g
Cholesterol0 mg
Sodium13.2 mg
Click here to view calories for Vada Pav
Vada Pav ( Mumbai Vada Pav) Video by Tarla Dalal
Vada Pav recipe with step by step photos

How to make spicy potato filling for the Vadas

  1. For the Mumbai roadside vada pav recipe, let’s start with making the spicy potato filling for the vadas. For that, first heat oil in a non-stick pan.
  2. Add the mustard seeds in the heated oil, the seeds will crackle and release its full flavour. This condiment is widely used in Indian cuisine, as in tempering for dals, subzis , chutneys and raitas and also in paste and powder form in pickles and kachumbers.
  3. Add asafoetida.
  4. Then add a few curry leaves, they will also release their flavour which will be absorbed by the oil.
  5. Add finely chopped ginger-green chilli and garlic to the heated oil and sauté again for a few seconds. The spicy tempering is ready. To make it spicier you can add red chilli powder as per your taste for spiciness. 
  6. Now to the tempering add the boiled, peeled and mashed potatoes, turmeric and salt to taste.
  7. Add the chopped coriander and mix well. Keep the potato mixture aside to cool.
  8. In a deep kadhai add enough oil and put it on a gas stove to heat. While the oil for deep-frying the vadas is heating, let’s prepare the batter for the outer covering of the vadas.

How to make batter for the outer covering

  1. For this you will need ¼ cup of besan, the binding nature of the besan makes it a key ingredient in the batter.  It is a popular ingredient in India, used for savoury as well as sweet snacks.
  2. To make the batter add water to the besan.
  3. Then add salt to taste.
  4. Finally add turmeric powder. This provides a yellow hue to the fried vada covering.
  5. Mix well. The batter should be smooth without lumps.

How to make Mumbaiya style batata vada

  1. Take a portion of the potato mixture and shape it into round ball. 
  2. Dip the round ball of the vada filling into the batter and allow it to coat the mixture well.
  3. Deep fry in hot oil, till golden brown. Similarly dip all the potato mixture balls in the besan batter one by one and deep-fry them in hot oil, till golden brown.
  4. Drain on an absorbent paper and keep aside.

How to make Mumbai roadside vada pav

  1. 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.
  2. I will first show you how to serve the vada pav as it was done originally. For this first spread some sukhi leshun ki chutney on the bottom half of the laadi pav. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys.
  3. Then place a vada on it.
  4. Press the pav, the traditional style vada pav is ready to serve.
  5. Now let’s make the vada pav the Mumbaiya style with chutneys. First spread some meetha chutney on a slit pav.
  6. Then spread some teekha chutney over it.
  7. Finally spread some sukhi leshun ki chutney over it.
  8. Press the pav and the Mumbaiya style vada pav is ready to serve.
  9. Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies.

Reviews

Vada Pav
 on 10 Mar 19 09:39 PM
5

What''s the size/quantity of a cup?
Tarla Dalal
11 Mar 19 12:32 PM
   One cup is approx 250gm
Vada Pav
 on 31 May 18 09:15 AM
5

Please tell me the recipe for garlic chutney
Tarla Dalal
31 May 18 04:10 PM
   Hi Natasha, We have the garlic chutney mapped to the recipe. You can check by clicking on it. Thank you!
Vada Pav
 on 30 Apr 18 03:39 PM
5

Awesome taste..My husband luv this. Thnx mam
Tarla Dalal
30 Apr 18 03:58 PM
   Hi Anuradha, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Vada Pav
 on 30 Apr 18 03:38 PM
5

Vada Pav
 on 02 Jun 17 07:30 PM
5

Very very yummy!!
Tarla Dalal
03 Jun 17 09:44 AM
   H Sindu , we are delighted you loved the Vada Pav recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Vada Pav
 on 30 Apr 17 06:47 AM
5

It''s nice & easy .It''s taste is perfect.In my family& friends it''s hot favourite receipe..
Tarla Dalal
02 May 17 09:11 AM
   Hi Minaxi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Vada Pav
 on 26 Mar 17 12:30 PM
5

I always follow yours racipe.its simple and easy,guideline are good.
Tarla Dalal
27 Mar 17 08:48 AM
   Hi Monika, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Vada Pav
 on 03 Feb 17 02:41 PM
5

This recipe is perfect and a big hit with all our friends, especially my husband.
Tarla Dalal
04 Feb 17 08:33 AM
   Hi Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Vada Pav
 on 26 Jan 17 10:52 AM
5

Quick, delicious Vada Pav.. Made our breakfast amazing..
Tarla Dalal
27 Jan 17 09:25 AM
   Hi, Thank you for your kind words. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
Vada Pav
 on 10 Jan 17 09:10 PM
5

View comment page:  ... 2