• Published on 03-Jun-2022
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Vada Pavs at Home!

Mumbai is famous for its vada pav and what if I let you in on a secret? Well, you can make these vada pavs easily at home! It is a slightly long recipe but let me tell you it is worth the wait. Let us learn how we can make this famous Mumbai go-to snack.

Cooking Time - 90 Minutes
Serves - 6 people

The Vada Pav entails five elements, let us walk through them one by one. ( Do not be scared, it is really easy to make!)

Making the Vada

Vada is the potato filling. To make this, we will start with mashing four boiled and peeled potatoes in a bowl. Crush some garlic, ginger, and green chili in a mortar and pestle and set aside. In a heated pan, put four tablespoons of oil and ½ mustard seeds and crackle them. After that, add 10-12 curry leaves and top it up with Hing. Stir and saute it for about 10 seconds. Now, add the garlic, ginger, and green chili mix to the pan. Add 2/3 pinches of turmeric powder. Stir the mixture until the garlic is golden in color. It should get reddish-golden. Once done, add in your mashed potatoes and mix well. To enhance the flavor, feel free to add chopped cilantro. Turn off the stove and let the paste cool for a while. After it is cold, make medium-sized balls. Next, we will prepare the batter. The batter contains Besan, Turmeric powder, water, and salt. Mix it well, till you get a smooth consistency. Make sure that it isn’t either too thick or thin. Now, we are at the last step. Frying the Vada. In Kadai, add some oil. Once the oil is warm, dip the potato balls in the batter. Make sure all the sides are coated with the mix. Dip it into the oil and fry till the color is yellowish-golden.




Making the Garlic Chutney

In a heated pan, add ⅔ tablespoon of oil. Add about 15 cloves of grated garlic and cook till the color is reddish. Once done, set aside in tissue paper. Next, in the same pan take 12 cups of grated coconut and cook till it's reddish. Transfer the coconut and garlic to a blender. To that add butter and red chili. Blend till you get a smooth chutney.

Making the Green Chutney

Take one bunch of cilantro. Make sure you trim the hard stems. To make a worthwhile chutney, you only need to take soft ones. In a blender mix ½ green chilies, a couple of garlic cloves, ¼ tablespoon cumin powder and salt, and lemon juice. Blend it to a fine paste. Additionally, you can add water if required.

Making the Tamarind Chutney

To a pan, add 1 cup of water, ¼ cup of Tamarind paste,50 grams of jaggery, ½ tablespoon of red chili powder, cumin powder, and ginger powder. Add ½ teaspoon salt. The goal is to bring the mixture to the bowl and then lower the flame. Let it be like this till the chutney thickens. It will take about 3 to 4 minutes. Once done, let it cool. The chutney will thicken more as it cools.

Now, we are almost there. It's just time to
assemble the elements!




Assembling the Vada Pav

I have used pav bhaji buns, you can use any other buns you like. To start, slice the bread from the middle and toast it. Once done add in your chutneys on the insides of the bread. On one side add the green chutney and on the other add a mix of garlic and tamarind chutney.Place the vada on one of the sides of the bed. You can add vada pav powder or even a cheese slice for enhanced flavor. Now top it with the other side of the bread and you have got your Vada Pav!

The recipe is one of my favorites. It does contain a lot of elements.However, you can make the chutneys a day before and store them in the fridge. The chutneys have 2 to 3 weeks of shelf life, so you can have as much as vada pavs at that time!


Make delicious and crispy Vada Pavs easily at home. Perfect snacks to serve at your next family get-together.