Maharastrian Vada Pav

Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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The iconic Maharashtrian fast-food dish of Vada Pav, a.k.a. Wada Pao, Wada Pav or Vada Pao, is the one food that is quintessentially Mumbai and Maharashtrian. The centerpiece and highlight of this street snack is the deep-fried potato dumpling which is the ‘Vada’, which is placed between a sliced bread bun called a ‘Pav’. 

This Mumbai Vada Pav is usually eaten with a green chilli pepper and a spicy, tangy red chutney which is smeared inside the pav. Vada Pav is the original cheap street food of Mumbai, but has now traversed social boundaries and is served across restaurants, food stalls and even high-end restaurants. It is also popularly called the Bombay Burger due to its resemblance as a burger and keeping in mind its origins. If a quick, on-the-go meal is what you want, this easy-to-make Vada Pav snack is your savior.  

Know how to make your favourite Vada Pav at home: The making of the actual Vada is a very easy-to-follow process. Mix boiled, mashed potatoes, garlic, and green chilies and shallow-fry it in oil before allowing it to cool and dividing them to make balls which need to be deep fried. Slit the Pav buns and place the fried vada in between and apply green and red garlic chutneys on both inner sides of the Pav. Yum!

Take a look at more Snacks Recipes. You may also want to try Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , DRY FRUIT MODAK , All Protein Salad

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  • 2 - potatoes
  • 1/8 tsp - turmeric powder
  • 2 - green chillies
  • 2 flakes - garlic
  • salt as needed
  • For outer covering
  • 1/4 cup - besan flour
  • 1 tbsp - rice flour
  • 2 pinches- turmeric
  • 1 pinch- cooking soda
  • salt
  • To temper:
  • 1 tsp - oil
  • 1/2 tsp - mustard
  • 1/8 tsp - asafoetida
  • a few-curry leaves,
  • For red garlic chutney:
  • 1-2 tsp - red chilli powder
  • 10-12 flakes - garlic
  • 2 tbsp - coconut, grated
  • salt as needed
  • For green chutney:
  • 1 small bunch-mint or coriander leaves,
  • 1-2 - green chilli
  • 1 -lemon-lemon juice
  • 5-7 - almonds/cashews(optional)
  • salt as needed

How to Make Maharastrian Vada Pav

  • For red garlic chutney:
  • Dry roast coconut till dry and grind everything with little or no water. Grind to make a wet chutney.
  • For green chutney:
  • Blend everything with very less water and store in an airtight container.
  • For vada:
  • Pressure cook potatoes, peel off the skin and mash it.
  • Chop garlic and green chillies finely.
  • Heat oil in a pan and season with the items given under the 'To temper' table.
  • Add garlic, green chillies, turmeric, salt and fry.
  • Add the mashed potato and mix well.
  • Stir fry for two minutes.
  • Allow to cool; divide into 6 and make balls.
  • Make a thick batter with gram flour, rice flour, turmeric and salt, adding a little water.
  • Heat a paniyaram pan or kadai with oil for deep frying.
  • Coat the potato balls with the besan batter and fry them until golden brown on all the sides.
  • Drain on paper towel.
  • To arrange the vada and pav, slit the buns in two, leaving one side still in contact.
  • Apply green and red chutneys on the inner sides of the buns.
  • Place the vada in the middle and close the bun.
  • Recipe courtesy: Rak's Kitchen