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Traditional Vada Pav Recipe

Traditional Vada Pav is a popular Indian Snacks
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 8 - pav buns
  • Garlic chutney - as needed
  • Green chutney - as needed
  • For Vada Mixture:
  • 2 cups - potatoes, boiled and mashed coarsely
  • 1/2 cup - chopped Onion
  • 1 tsp - chopped Green chillies
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 1 tsp - Mustard Seeds
  • A pinch - Asafoetida
  • 1/2 tsp - Turmeric powder
  • Salt to taste
  • For batter:
  • 1 cup - gram flour/chickpea flour/besan
  • 1 tsp - Turmeric powder
  • Vegetable/sunflower oil for deep frying
  • Salt to taste
  • How to Make Traditional Vada Pav:

    1. Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.
    2. Heat 2 tbsp of oil in a frying pan. Add asafoetida, mustard seeds, green chillies and onions.
    3. Saute for a couple of minutes till onions are soft and light golden colour.
    4. Add ginger paste, garlic paste, turmeric and salt and saute for a few more minutes.
    5. Add the mashed potatoes and saute for a couple of minutes.
    6. Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round balls and keep aside.
    7. Heat oil in a wok for deep-frying.
    8. Coat each of the potato balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in colour.
    9. Drain on absorbent paper and keep aside.
    10. Assembly of vada pav:
    11. The vada pav is assembled by slicing pav buns (optionally hamburger buns) horizontally.
    12. Spread some garlic chutney on the one half and green chutney on the other half.
    13. Place one vada inside the sliced pav and serve immediately.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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