Terumi Morita
June 25, 2026·Recipes

Vada Pav

Vada Pav is a popular Mumbai street food featuring a spiced potato ball in a soft bread roll with flavorful chutneys.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A vibrant illustration of Vada Pav with chutneys and a fried green chili on the side.
RecipeIndian (Maharashtrian / Mumbai)
Prep20m
Cook15m
Serves2 portions
LevelMedium

Ingredients

  • 200 g boiled potatoes, mashed
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 green chilies, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 2 tbsp chopped fresh cilantro
  • Salt to taste
  • 100 g chickpea flour (besan)
  • Water, as needed for batter
  • Oil for deep frying
  • 2 pav (soft bread rolls)
  • 2 tbsp green chutney
  • 2 tbsp dry garlic chutney
  • 2 fried green chilies

Steps

  1. In a pan, heat a tablespoon of oil over medium heat, add mustard seeds, and let them splutter. Then, add cumin seeds, chopped green chilies, turmeric, and mashed potatoes. Mix well and cook for 5 minutes.

  2. Stir in garam masala, cilantro, and salt to taste. Allow the mixture to cool, then shape it into golf ball-sized vadas.

  3. In a bowl, mix chickpea flour with water to create a smooth batter. The consistency should be thick enough to coat the back of a spoon.

  4. Heat oil in a deep frying pan to 180°C (350°F). Dip each potato ball in the batter and carefully place them in the hot oil. Fry until golden brown, about 4-5 minutes.

  5. Remove vadas with a slotted spoon and drain on paper towels. Cut pav rolls in half without slicing all the way through.

  6. Assemble the Vada Pav by placing a vada inside the pav, topping it with green chutney, dry garlic chutney, and a fried green chili. Serve immediately.

Why this works

The technique of deep frying the spiced potato vadas in chickpea batter creates a crispy outer layer while keeping the inside moist and flavorful. The use of chickpea flour is essential as it adheres well to the potato filling, ensuring a uniform coating that crisps up beautifully when fried. The combination of spices, including mustard seeds and cumin, infuses the potato with layered flavors that are characteristic of Mumbai street food. If the batter seems too thin, add a bit more chickpea flour to achieve the desired consistency; if too thick, a splash of water can help. The balance of chutneys adds a tangy and spicy contrast, elevating the sandwich to a delightful street food experience.

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