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How to Make Vada Pav, a Tasty Indian Street Food

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Vada pav is a popular Indian street food.

Vada pav is a popular Indian street food.

What Is Vada Pav?

Vada pav is a popular Indian street food that consists of a spicy potato dumpling (vada) in a bun (pav). Originally hailing from Mumbai, the snack quickly spread all over India. It is nutritious, delicious, and filling—and it also happens to be my favorite snack.

The potato dumplings are made with boiled potatoes, ginger, garlic, green chilies, and other spices. They are extremely flavorful and a bit spicy. The pav bun is a soft, white roll, spread with a tasty garlic chutney powder, the recipe for which I have also included below.

In addition to being a fantastic snack, vada pav makes for a great party appetizer, too. I must note here, however, that weight-watchers may need to minimize the number they consume because the dumplings are deep-fried.

Now, let's take a look at the recipe for this absolutely heavenly snack.


Cook Time

Prep timeCook timeReady inYields

20 min

25 min

45 min

Serves 4 people


For the Batter:

  • 1 1/2 cups besan (chickpea flour)
  • 2 pinches red chili powder
  • 1/4 teaspoon hing powder (asafoetida powder)
  • 1/2 teaspoon oil
  • 1/4 teaspoon salt
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For the Stuffing:

  • 1/2 inch ginger, roughly chopped
  • 3 to 4 garlic cloves
  • 2 green chilies
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 3 potatoes, boiled, peeled, and mashed
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon sugar (optional, to balance the taste)
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons fresh coriander leaves, finely chopped

Other Ingredients:

  • Oil for deep frying
  • Pav buns
  • Garlic chutney powder (recipe below)


  1. In a mixing bowl, add chickpea flour (besan powder), red chili powder, asafoetida powder, oil, and salt. Mix them well.
  2. Little by little, add water in order to make a smooth and thick batter. The batter should have the consistency of idli batter. Set aside.
  3. In a mixer or blender, add ginger, garlic cloves, and green chilies. Pulse 2 to 3 times to get a paste. Set aside.
  4. Heat oil in a deep-bottomed pan. Add mustard seeds. Allow them to crackle. Add curry leaves and ginger-garlic-green chili paste. Reduce the heat to a minimum.
  5. Saute for a few seconds or until you get a nice aroma from the roasted spices. Add mashed potatoes, salt, sugar, and turmeric powder. Mix well. Add chopped coriander leaves. Gently mix until well blended.
  6. Turn off the heat. The potato stuffing is ready.
  7. Heat oil for deep-frying.
  8. Divide the stuffing into tennis-ball-sized portions. Shape them into balls. Dip each ball into the batter, one at a time, and then slide each ball into the hot oil.
  9. Keep the heat medium-high. Fry 2 to 3 vada per batch so that they don't overcrowd. Turn them occasionally to ensure uniform frying. Reduce the flame once they become crispy. Fry them until they become golden brown.
  10. Remove the cooked vada and place them on an absorbent paper towel. Repeat the same process with the remaining balls.
  11. Now it's time to assemble the vada pav. Slit the pav buns horizontally, but do not slice them completely through (one side of the bun should still be attached). Generously spread garlic chutney powder inside the slit. Place a vada on the chutney powder. Close the upper portion of the pav bun.
  12. Now vada pav is ready to eat. Hold it like a sandwich and start eating the exposed portion, with the uncut section of the pav bun facing away from you. It is undoubtedly a heavenly experience to eat this delectable snack!

Garlic Chutney Powder Recipe for Vada Pav


  • Fistful of peanuts
  • 1/2 teaspoon red chili powder
  • 4 garlic cloves
  • 1 teaspoon cumin seeds
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar


  1. Dry-roast the peanuts. After they have cooled down, remove the skins by rubbing them with your fingers.
  2. Add the peanuts to a blender. Add red chili powder, garlic cloves, and cumin seeds. Pulse 2 to 3 times.
  3. Add salt and sugar. Pulse once again to make a coarse powder.
  4. Transfer the chutney powder to a bowl. Store it in an airtight container. Use as a condiment whenever you desire. For a longer shelf life, store it in the refrigerator.

© 2019 ShailaSheshadri

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