Mumbaiya Vada-Pav

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Batata- Vada is a popular fast- food snack among North- Indians. When this batata -vada is sandwiched between sweet tamarind chutney and coriander/mint Chutney smear pav(bun), it becomes vada-pav-Mumbai special recipe!

Vada-Pav is a famous snack across the Maharashtra and a damn appealing appetizing snack to ‘Mumbaiwallas’. At all stalls, corners and nook of Mumbai, one can find vada- pav.


For the Vadas

  • 2 medium sized boiled potatoes
  • ½ teaspoon finely chopped green chilies
  • 1 tsp paste of garlic and ginger
  • ½ tsp turmeric powder
  • 2 tsp oil
  • A pinch of asafoetida
  • Lemon juice
  • 2 tsp coriander leaves
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • Some curry leaves
  • 1 medium sized finely chopped onion

For outer covering of Vadas (Batter)

  • 1 tbsp rice flour
  • ¼ cup besan (gram) flour
  • ½ tsp chili powder
  • A pinch of baking soda
  • Oil to deep fry/toast
  • Salt to taste
  • 4 Pav Buns
  • 2 tbsp green(coriander or mint) chutney
  • 2 tbsp red (tamarind) chutney

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Makes: 4 pieces

Method of Preparation

For the Vadas

  • Grind ginger, green chilies and garlic together into a paste.
  • Peel and mash potatoes with hands or a potato-masher. Do not crush them, allow small chunks to remain.
  • Add coriander leaves, garlic-green chili-ginger paste and salt to taste in the roughly mashed potatoes. Mix well.
  • Heat the oil in a pan. Add mustard seeds to it. As the seeds begin to crackle, add a pinch of asafetida, curry leaves and the chopped onion. Heat until onion turns light golden in color.
  • Add turmeric powder and the prepared mixture of potatoes. Mix the ingredients well.


  • Remove the pan from flame and allow it to cool.
  • After the mixture gets cooled, make small potato balls (you may flatten them instead) and keep them ready.

For the Vada Coating

  • Take gram flour in a mixing bowl. Add turmeric powder, salt and chili powder to it. Mix the dry ingredients well.
  • Now add water slowly and gradually to make a flowing, slightly thick batter. Batter should be lumps-free.


  • Heat enough oil in a pan to deep fry potatoes ball.
  • Dip the prepared potato- balls in the batter. Coat them well and leave in the hot oil.
  • Deep fry the vadas on a medium-high heat until they turn into golden-brown color.
  • Remove the cooked vadas onto a paper towel in order to drain oil. Batata- Vada is ready!


Serve hot batata pav with tomato sauce or chutney, accompanied with a cup of masala-chai. Otherwise, proceed to make a vada-pav.

For the Vada-Pav

  • Lightly warm pav, hamburger buns or dinner rolls.
  • Slice pav keeping their base intact.
  • Spread green chutney (or mint chutney) on one side and red chutney on the other side of the splitted pav.
  • Flatten one batata vada lightly.
  • Place the flattened batata- vada and a layer of onion slice inside the pav.
  • Close the pav and serve.


This Mumbai Vada –Pav makes a perfect combination with a cup of cutting chai in the evening.


  • Laddi Pavs (a square shapedbread roll) are easily available at local bakeries. Use them instead of bun.
  • In absence of Pav, you can use bread slices or roll too.
  • Curry leaves can be grinned along with the garlic-ginger paste to enhance their flavor, despite using them directly, in non-grinned form.
  • This dish sure requires time. You may prepare chutneys before day and refrigerate them. It will make vada- pav preparation a bit quick and easy.
  • Instead of deep frying potato-balls, you may toast them in ‘paniyaram pan’.

Paniyaram Pan

  • Chutneys can be kept aside to dip pav -buns despite spreading them on inner surface of bun.
  •  Left over batter can be put to use by dipping bread pieces (1 slice cut into 4 pieces) in the batter and frying. Serve along with tomato sauce or chutneys.
  • Oil should not be too hot because it darkens the vadas from the outside before they are done well from the inside.
  • Avoid over-crowding of pan with vadas while frying them as it reduces oil temperature. As a result, frying process slows down.
  • In the tempering, substitute 1 teaspoon split black- gram (udad- dal) for mustard seeds to bring variation in the dish.

Prepare and enjoy eating!