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Vada Pav Recipe - Vada pav street food - Mumbai Vada Pav - Vada Pav Chutney

Vada Pav

  • Total Time: 0 hours



Preparing Batata Vada:

  • 3 boiled potatoes
  • 3 green chilies
  • 5 garlic cloves
  • 1" piece of ginger
  • Salt
  • 1 teaspoon mustard seeds
  • 1 tablespoon oil
  • 1 sprig of curry leaves
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon turmeric powder
  • 1/4 cup chopped coriander leaves
  • 1 teaspoon lemon juice

Preparing the Batter:

  • 1/2 cup gram flour
  • 1 teaspoon red chilli powder
  • Salt, to taste
  • Water - for a thick but flowing consistency

Preparing Green Chutney

  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • 3 green chilies
  • 3 garlic cloves
  • Salt
  • 1/2 teaspoon lemon juice

Preparing Garlic Chutney

  • Fritters from batter (see instructions) - 1/2 cup
  • 5 garlic cloves
  • 1/4 teaspoon red chilli powder
  • Salt


Preparing batter:

  1. Prepare a thick but flowing batter out of gram flour, red chili powder, salt, and water.

Preparing Batata Vada:

  1. Grind together garlic cloves, green chilies, and ginger.
  2. In a pan, heat oil and add mustard seeds and curry leaves.
  3. Add the ground mixture and cook for about 30 seconds.
  4. Add crumbled boiled potatoes. Mix well. Turn off flame.
  5. Add salt, coriander leaves, and turmeric powder. Mix well.
  6. Cool to room temperature and make balls out of it.
  7. Dip each ball in this batter and deep fry.

Preparing Green Chutney:

  1. Grind together coriander leaves, mint leaves, garlic, lemon juice, little water, and green chilies together. Keep aside.

Preparing Dry Garlic Chutney:

  1. Drop few drops of the batter in hot oil. Fry and remove.
  2. Prepare about 1/4 cup of this fritter.
  3. Grind with garlic, salt and red chilli powder. Keep aside.

Assembling a Vada Pav:

  1. Slit the Vada Pav without breaking into two.
  2. Heat the sliced sides.
  3. Spread green chutney on the sliced side.
  4. Sprinkle garlic chutney and place the Batata Vada and fried green chili, sandwiched between both slices of the pav.
  5. Serve hot.


Do not ad more green chutney. It makes the pav soggy.

  • Prep Time: 0 hours
  • Cook Time: 0 hours