Vada pav

Vada pav is from Maharashtra state of India. Vada pav was first considered as common man’s dish but now available in restaurant and hotels throughout India. It is street food which includes spicy potato patty  or we call it vada which is sandwiched in between pav.

Servings: 5-6 vada pav

Vada pav

Vada pav


For Vada:

Potato: 5-6

Coriander: 2 tbsp

Garlic: 3-4 cloves chopped

Oil: 1 tbsp+for deep frying

Rai or mustard seeds: 1 tsp

Green chilli: 1 chopped

Salt: to taste

Curry leaves

Haldi: 1/4 tsp

Red chilli powder: 1/4 tsp

For besan batter:

Besan or gram flour: 1 cup

Sat: to taste

Heeng or asafoetida: a pinch

Red chili powder: 1/4 tsp

Water: as required

Other requirements:

Pav : 6

Green chutney: 3-4 tbsp

Imli chutney: 3-4 tbsp


1. Boil potatoes. Peel and mash them.

2. Heat oil in  a pan. Add curry leaves and methi seeds. When they starts to splutter add haldi, chopped garlic,green chili and saute for a minute.

3. Put this tempering in mashed potatoes. Also add coriander, red chili powder and salt. Mix well.

4. Make small balls from mashed potatoes.

5. In a bowl put besan. Add salt, red chili powder, heeng . Add water and make a  batter. Batter should not be thick nor very thin.

Besan batter

Besan batter

6. Heat oil in a pan. Dip potato balls in besan batter and deep fry them till golden brown. Keep them on absorbent paper so that excess oil can be removed. Vadas are ready.

Vada pav

Vada pav

7. Take pav and slice it without cutting them into two parts.

8. Apply green chutney on one part and imli chutney on other.

9. Put vada in between. Serve it immediately or it will get soggy. Serve them with imli or green chutney.

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