Traditional Vada Pav

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 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

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