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Vada Pav Recipe | How to make Wada pav

Vada Pav Recipe | How to make Wada pav is easy to make, famous street food of Maharashtra. It's served with pav that is stuffed with deep fried Vada.
Course snacks
Cuisine indian Street Food
Keyword Vada pav, Mumbai style Vada pav
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Author Lata Lala


For the vada filling :

  • Boiled potatoes - 4
  • Mustard seeds - 1 tsp
  • whole coriander seeds - 1 tsp
  • Curry leaves - 7-8
  • Asafoetida hing - 1/4 tsp
  • Turmeric powder - 1/2 tsp
  • Green chillies minced - 2
  • Coriander leaves - 2 tbsp
  • Garlic minced - 8
  • Ginger minced - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Salt to taste
  • Lemon juice - 1/2 lemon

For the outer coating

  • Besan - 1 cup
  • Rice flour - 1 tbsp
  • Asafoetida - a pinch
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Cooking soda - 1/2 tsp
  • Salt to taste
  • Oil to deep fry
  • Green chillies - 6
  • Pav/Dinner rolls
  • Butter to toast the pav/dinner rolls
  • Tamarind chutney, Spicy Chutney ,  Dry garlic chutney


  • Heat a pan with little oil, add mustard seeds, whole coriander seeds, asafoetida, & minced green chillies - ginger.
  • Saute it for a while, and add the curry leaves, followed by minced garlic. Saute for few seconds and then add the turmeric powder.
  • To this add the boiled & mashed potatoes into it and cook until the mixture is done. After that add salt and coriander leaves and mix well.
  • In the last add lemon juice.
  • Keep aside to cool. Once cooled, make golf sized round potato balls.
  • For the vada batter, mix all the ingredients together, except baking soda.  Mix required amount of water to form a semi thick, but flowing consistency batter.
  • When you are ready to fry the Vada, add baking soda to the batter. Mix well to incorporate air.
  • Heat ample amount of oil in a kadhai. Once it's hot lower the flame. Add 1 tsp of hot oil into the besan batter and mix it well.
  • Dip potato balls in the batter and drop them into the hot oil. Deep fry them on medium to low flame. Fry till light golden colour is achieved. Strain them and keep aside.
  • To make Green chillies -  Slit them, remove seeds and fill a pinch of salt.  Deep fry in oil after frying the vadas.
  • How to serve :
  • Slit the pav, put a little butter and toast them on the tava to just crisp them up a little.
  • Apply tamarind chutney, Green chutney and Dry garlic chutney on pav.
  • Place the fried vada inside along with green chilly, squish them together and gobble up.