Vada Pav Recipe

Vada Pav Recipe Featured

Vada Pav is very famous fast food snack in Mumbai and it is made with spicy potato filling and deep fried with flour batter (besan).  Deep fried potato ball is called Vada (Aloo Vada) and Indian bakery bread is called Pav.  Vada and Pav are served with dry and wet sauces which are called Chutney.

Vada Pav

The best way to experience Vada Pav is to eat it fresh and hot.  Vada Pav is available at all the railway stations and every other corner of Mumbai. Vada Pav is originally Maharashtrian dish but it is also enjoyed by people from all other cultures.  Last time when I visited New York, I was surprised to find people eating Vada Pav!  Let me show you how to make this Indian Burger.

Prep time:
Cook time:
Total time:
Yield: 6 servings

Ingredients Required for Vada Pav Recipe:

For the vada filling you will need:

  • 4 medium potatoes (boiled)
    Aloo Vada Ingredients
  • 2 green chillies
  • 10-12 garlic pods
  • 1 inch ginger piece
  • 8 to 10 curry leaves
  • 1 tsp mustered seeds (Rai)
  • 1/2 tsp turmeric powder (haldi)
  • 2 tsp fresh coriander leaves, finely chopped
  • 2 tsp oil

For the outer covering of vada you will need:

  • 2 cups besan (Bengal gram flour)
  • 4 pinch’s baking soda
  • 1/2 tsp red chilli powder
  • Salt to taste

For serving of vada pav you will need:

How to make Vada Pav:

  1. Let’s start making filling of vada first. Mash the boiled potatoes in a big bowl and keep aside. Pound the green chillies, curry leaves, ginger and garlic using a mortar and pestle.
    Vada Pav Recipe Step
  2. Heat the oil in a saucepan and add mustard seeds. When the seeds starts crackling, add prepared pounded mixture and saute for a few seconds. Pour the crackling mixture over the mashed potatoes. Add salt, turmeric powder and chopped coriander leaves.
    Vada Pav Recipe Step
  3. Mix all the ingredients very well and divide the mixture into 6 equal portions. Take some oil in your palms and make small round shaped balls.
    Vada Pav Recipe Step
  4. Let’s start making outer covering of vada. Mix the besan, baking soda, red chilli powder and salt in a big bowl. Slowly add water for making a lump free and average consistency batter. (Tip: Use the chopper for mixing gram flour (besan), this will mix flour properly and will give you good consistency).  Make sure your batter is neither too thick nor too thin, it should be of average consistency.  Please note consistency is very important, If batter is too thick then your Aloo Vada will come out too hard and may remain uncooked from inside.  If consistency is too thin then outer shell of Aloo Vada will over fry and will get dark brown.
    Vada Pav Recipe Step
  5. Keep the prepared balls and the batter ready for making vada’s. Heat good amount of oil in a frying pan. Dip each ball/round into the prepared Flour / Besan batter and coat it well from all the sides.
    Vada Pav Recipe Step
  6. Deep fry in medium hot oil, till golden brown. Make sure oil is not too hot otherwise Vada will become brown.  Make sure, vada should be fried on a medium flame to get cooked very well from inside and outside. Cook aloo vada till it becomes golden brown.
    Vada Pav Recipe Step
  7. Take out Aloo Vada from the pan and keep it aside for 2 minutes to cool.  Tip: you may take out Aloo Vada on tissue papers to suck out extra oil.  Slice the Pav from middle and serve your Aloo Vada with Dry Chutney and fry Mirchi.  Yummy!
    Vada Pav Recipe Final

Please let us know, how your Aloo Vada came out in comments section bellow.

Other References:

  1. Vada Pav information at Wikipedia.
  2. Aloo Vada is also called as Batata Vada. (Batata = Aloo)


    • Your may have made thicker batter. Try adding some more water. Tip: You may dip some batter in hot oil to see how it turns out. Also make sure aloo covering is not too thick and you don’t put additional batter after dipping it.

    • Yes, you can use frozen potatoes, however I don’t recommend them. Anything frozen will never give you taste of fresh Ingredients.

    • No, please don’t take frozen aloo for making vada pav. Always go for fresh boiled potatoes, as they give a fresh taste to the vada.

  1. thx from canada.

    I am originally from mumbai and I use to eat vada pav daily but now I have shifted to canada and its hard to find vada pav here in my area. thxxxxxxx for the recipe.

  2. thank you for the recipe. today I made vada pav for the first time and it taste good. do you have any tips for making big vada because my vada was breaking..

  3. Hi..
    nice recipe.. can we make some vadas in advance?
    How long can we keep them at room temperature?
    I was thinking of taking them on trip! thanks!!

    • Hi Neha,
      yes, you can make them in advance but Vada layer will become soft if you will store it on room temperature for more then 10-15 minutes.


Please enter your comment!
Please enter your name here