Mumbai-Style Vada Pav: A Flavorful Recipe for the Iconic Street Food Delight!

Mumbai-style Vada Pav is a popular street food in Mumbai, India, consisting of a spicy potato filling (vada) sandwiched in a pav (a kind of soft bread roll). Here’s a basic recipe to make Mumbai-style Vada Pav at home:


For the Potato Filling (Vada):

  1. 4 large potatoes, boiled, peeled, and mashed
  2. 1 tablespoon oil
  3. 1 teaspoon mustard seeds
  4. 1 teaspoon cumin seeds
  5. 1/2 teaspoon asafoetida (hing)
  6. 8-10 curry leaves, chopped
  7. 2-3 green chilies, finely chopped
  8. 1 tablespoon ginger-garlic paste
  9. 1/2 teaspoon turmeric powder
  10. 1/2 teaspoon red chili powder
  11. Salt to taste
  12. 2 tablespoons chopped coriander leaves

For the Gram Flour Batter:

  1. 1 cup gram flour (besan)
  2. A pinch of baking soda
  3. Salt to taste
  4. Water (as needed to make a thick batter)

For Assembling:

  1. Pav (soft bread rolls)
  2. Green chutney
  3. Tamarind chutney
  4. Garlic chutney (optional)
  5. Dry garlic chutney (optional)
  6. Butter (optional)


1. Make the Potato Filling (Vada): a. Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves, and chopped green chilies. Saute until the mustard seeds crackle. b. Add ginger-garlic paste and sauté until the raw smell disappears. c. Add turmeric powder, red chili powder, and mashed potatoes. Mix well and cook for a few minutes. d. Add salt and chopped coriander leaves. Mix thoroughly and let the filling cool.

2. Prepare the Gram Flour Batter: a. In a bowl, combine gram flour, baking soda, and salt. b. Gradually add water to make a thick batter, ensuring there are no lumps.

3. Shape and Fry the Vada: a. Take a portion of the potato filling and shape it into a ball or patty. b. Heat oil for deep frying. c. Dip each potato ball into the gram flour batter, ensuring it’s well coated. d. Deep fry until golden brown and crispy. Remove excess oil by placing the fried vadas on a paper towel.

4. Assemble the Vada Pav: a. Cut the pav horizontally without completely separating the halves. b. Spread green chutney on one side and tamarind chutney on the other. c. Place a hot vada in the center and press the pav gently to close. d. Optionally, add garlic chutney or dry garlic chutney for extra flavor. e. Optionally, spread butter on the pav for added richness.

5. Serve: Serve the Vada Pav hot with additional chutneys on the side.

Enjoy your homemade Mumbai-style Vada Pav! Adjust the spice levels and chutneys according to your taste preferences.

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