Name: Vada pav recipe ( How to make vada pav )
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Indian
Ingredients: 4 medium size potatoes; 2 tablespoons of oil; 1 small bay leaf; 2 teaspoon mustard seed; Pinch of hing; 1 tablespoon ginger garlic paste; 3 chopped green chili; 3 tablespoons of chopped coriander leaves; Salt to taste; 2 teaspoons red chili powder; 1/4 teaspoon turmeric powder; 150 grams of besan; 1/2 teaspoon turmeric powder; 1/2 teaspoon salt; 1/2 teaspoon red chili powder; pinch of hing; Dash of water; 4 fresh pav; 5 to 8 tablespoons green chutney; 5 to 8 tablespoons spicy garlic chutney; Fried salted green chili ( optional ); 500 ml oil for deep fry; kitchen tissue

Vada pav recipe is a popular street food in mumbai where spicy potato fritters or batata vada stuffed inside pav bread along with layers of spicy garlic chutney and green chutney. This famous mumbai vada pav is also known as indian burger. To cook this wada pav recipe at home you have to follow the below step-by-step instructions on how to make vada pav.

Apart from pav bhaji , Vada pav is one of the famous street food in Mumbai. If you ever visit Mumbai then you should not miss this delicious dish.

Though to make vada pav at home is a time taking work. But if you miss authentic indian food a lot then you must give a try to this mumbai wada pav for your family.

Note : if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step-by-step recipe preparation keep reading!

Table of Contents

What is vada pav

Vada Pav the famous street food in marathi cuisine. Here ” Vada ” signifies deep fried spicy potato ball also known as batat vada and ” Pav ” is a type of square shape indian bread same as dinner rolls, it is usually made with all purpose flour or whole wheat flour

You can say it’s kind of a potato sandwich or indian burger, where deep fried batata vada kept inside a pav along with sweet and spicy chutney.

Who invented Vada Pav

According to popular belief, Mr. Ashok Vaidya first invented vada pav at a stall outside Dadar railway station in 1966.

Side dish for mumbai vada pav

You can immediately serve vada pav with garlic chutney, green chutney, sweet tamarind chutney even hot indian chai goes well.

How to check oil temperature for frying vada

Below are the three conditions to check the perfect oil temperature for frying bata vada. Before this make the flame medium flame of the oil

Now add a small portion of batter to the oil, if it rises slowly or gets sunk inside then the oil is not hot enough for frying anything.

If the batter goes to the surface gradually and starts bubbling then the oil is the best to condition to fry anything.

But if the droplet rises too quickly and gets burnt or browned then the oil is too hot, and not good for perfect frying.

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Tips to make vada pav recipe

Choice of Potatoes : To make perfect round batata vada you have to use low starchy yukon gold or red skin potatoes. Apart from this boiled potatoes should be firm not very soft texture otherwise you can’t make round vada shape.

Add on : While making vada you can add cornstarch or rice flour along with besan. It not only makes your batata vada crispy but also helps to make a perfect round shape.

Consistency of batter : The perfect consistency of the batter for batata vada should be medium thick. Because if the batter is too thin then you will get no taste of the outer layer and feel like just eating potato. If the batter is too thick then the outer layer can become hard, and chewy.

Cooking temperature : The best temperature of oil for frying batata vada is medium flame. Because if the oil is too hot, then the outside of the batata vada will get fried but the inside will remain uncooked. Similarly, if the oil is not enough hot, then batata vada will absorb a lot of oil and becomes soggy while frying.

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How to make vada pav

Here, the complete recipe of vada pav preparation is classified into three simple categories first one is making potato filling for wada pav,

second one is batter for batata vada , third one is frying batata vada, and last one is making vada pav recipe

so, let’s make it now.

Making potato filling for wada pav

1. At first wash 4 medium size potatoes thoroughly in running water. Then boil them in a pressure cooker with 1 litre of water for 4 to 5 whistles. After that peel and mash the boiled potatoes with a potato masher or fork.

boil and mash potatoes in a serving bowl

2. In the meantime heat 2 tablespoons of oil in a pan.

3. Next add 1 small bay leaf, 2 teaspoon mustard seed, Stir them in low flame until the mustard seed starts to crackle.

4. Now add 1 tablespoon ginger garlic paste , 3 chopped green chili , pinch of hing and quickly stir in medium flame until raw smell of ginger garlic completely goes away.

saute ginger garlic paste , green chili , pinch of hing for sometime

5. Now in a bowl add 3 tablespoons of chopped coriander leaves, salt, 2 teaspoons red chili powder, 1/4 teaspoon turmeric powder and recently prepared tadka on crumbled potatoes.

in a bowl add red chili powder , turmeric powder , coriender leaves and freshly tempering

6. Mix everything properly to make dough for batata vada.

mix everything to make batata vada dough

7. Next take a small amount of dough and make the circular ball of potato mixture.

Preparing batter for batata vada

1. At first, for making batter for batata vada pour 150 grams of besan , 1/2 teaspoon turmeric powder, 1/2 teaspoon salt , 1/2 teaspoon red chili powder and pinch of hing into a mixing bowl.

2. Mix everything with a spoon then pour water as per need.

3. After that whisk properly to make a smooth medium thick batter.If the batter becomes too thin then your batata vada may break while frying. To fix this you can add some more besan.

Frying batata vada

1. Now for frying batata vada pour 500 ml oil into a deep bottom pan or Kadai.

Note : When oil becomes medium hot, place a small batter if it rises easily without sinking and browning then it is the right temperature to fry batata vada.

2. Next gently coat batata vada in a gram flour batter.

3. After that immediately place gram flour coated vada one by one in the hot oil and fry them in medium flame.

4. After 3 to 4 min when one side becomes firm and light brown turn them to other side.

5. When batata vada becomes crispy and golden brown from both sides immediately take them out from the pan and drain them on kitchen tissue.

Making vada pav recipe

1. In a grill pan heat 2 tablespoons of oil, using a brush spread the oil thoroughly on the pan.

2. Now make the flame medium, place the pav on the hot pan, and using a spatula gently press the top of the pav.

3. After 2 to 3 min you get nice grill on the bottom side, then flip the other side and do as mentioned above.

4. Next assemble vada pav recipe, place the toasted pav on a serving plate.

5. Apply green chutney inside the bottom layer of the pav.

6. Also add spicy garlic chutney inside the top layer of the pav.

7. Finally place the hot crispy batata vada inside the pav and serve hot this famous vada pav recipe with your favourite chutneys and green chilies or hot indian masala chai.

Vada pav recipe card

Here is a quick overview of all the vada pav ingredients including quick step by step preparation of vada pav recipe shown in the recipe card.

Take note of all ingredient lists.

Yield: 4

Vada pav recipe ( How to make vada pav )

Vada pav recipe is a popular maharashtrian street food which is made with crispy batata vada which is kept inside pav along with green chutney and garlic chutney. Here is the step by step instructions on how to make vada pav.

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

Ingredients for filling

4 medium size potatoes

2 tablespoons of oil
1 small bay leaf
2 teaspoon mustard seed

Pinch of hing
1 tablespoon ginger garlic paste
3 chopped green chili

3 tablespoons of chopped coriander leaves
Salt to taste
2 teaspoons red chili powder

1/4 teaspoon turmeric powder

Ingredients for batter

150 grams of besan
1/2 teaspoon turmeric powder

1/2 teaspoon salt
1/2 teaspoon red chili powder
pinch of hing

Dash of water

Other vada pav ingredients

4 fresh pav
5 to 8 tablespoons green chutney

5 to 8 tablespoons spicy garlic chutney
Fried salted green chili ( optional )
500 ml oil for deep fry

kitchen tissue

Instructions

Potato filling for vada pav

At first , preparing potato filling for vada pav thoroughly wash potatoes in running water. Then boil , peel and mash the potatoes with a masher or fork.
Now heat oil in a pan, add bay leaf, mustard seed, pinch of hing stir them in low flame until the mustard seed starts to crackle

Next saute green chili, ginger garlic paste and quickly stir in medium flame until the raw smell of ginger garlic completely goes away.
After that in a bowl add crumbled potatoes ,chopped coriander leaves, salt, red chili powder, turmeric powder and recently prepared tadka
Mix everything properly, and make smooth circular ball from potato mixture.

Batter for batata vada

Now, for making batter for batata vada in a mixing bowl mix besan, turmeric powder, salt , red chili powder, pinch of hing and mix everything with a spoon.
Next pour water as per need. Whisk properly to make a smooth medium thick batter.

Making batata vada

Now to frying crispy batata vada pour oil into a deep bottom pan or Kadai.
When oil becomes medium hot, first coat batata vada in a gram flour batter then immediately place in hot oil.
Fry the vada in medium flame until batata vada becomes crispy and golden brown from both sides.

Finally, take them out from the pan and drain them on kitchen tissue.

How to make vada pav

In a meanwhile heat oil in a grill pan, using a brush spread the oil properly on the pan.

Now make the flame medium, place the pav on the hot pan, and using a spatula gently press from top and grill both sides.
Next place the toasted pav on a serving plate, apply green chutney, spicy garlic chutney inside the bottom layer of the pav.
Finally place the hot batata vada inside the pav, and serve our vada pav immediately to your guest.

Notes

Vada Pav Recipe Note

You can adjust the amount of chutneys depending upon your taste and like.
You can increase or decrease the number of green chilies in the green chutney or potato stuffing to make spicy vada pav.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 350Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 900mgCarbohydrates 60gFiber 7gSugar 20gProtein 10g