Vada Pav Recipe-cityinfood

Vada Pav Recipe-cityinfood

Indian Burger Cooking Process

Mumbai’s iconic street food, Vada Pav, stands as a flavorful emblem of the city’s rich culinary tapestry. Originating from the bustling streets of Maharashtra’s capital, this delectable snack is not just a quick bite but a gastronomic journey through the heart of Mumbai’s vibrant food culture. Intricately spiced mashed potatoes, encased in a gram flour coating, are deep-fried to golden perfection, creating a symphony of flavors and textures that captivates every palate. here we provide you step by step guidance Vada Pav Recipe-cityinfood.

Vada Pav Recipe-cityinfood

Vada Pav Method


For the Potato Vada:

  • 4 large potatoes, boiled and mashed
  • 1 cup gram flour (besan)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1 green chili, finely chopped
  • 1/2 inch ginger, grated
  • A few curry leaves, chopped
  • Salt to taste
  • Oil for frying

Equipment Needed:

  1. Frying Pan or Kadai: For frying the vada.
  2. Mixing Bowls: To prepare the potato mixture and the gram flour batter.
  3. Grater: To grate ginger.
  4. Knife: For chopping green chili, curry leaves, and onions.
  5. Cooking Spoon: For stirring and mixing the ingredients.
  6. Paper Towels: To drain excess oil after frying.
  7. Griddle or Tawa: For toasting the pav.
  8. Dipping Bowl: For serving chutneys.

Having these ingredients and equipment ready will make the process of preparing Vada Pav more organized and enjoyable.

Step by Step Instructions

1. Prepare the Potato Mixture:

  • Firstly, boil the potatoes until they are soft.
  • In a pan, heat oil and add mustard seeds, cumin seeds, asafoetida, and let them splutter.
  • Add chopped green chili, grated ginger, and curry leaves. Sauté until aromatic.
  • Add the mashed potatoes, salt, and mix well. Cook for a few minutes until the mixture comes together. Set aside to cool.

2. Shape and Fry the Vada:

  • Take a portion of the potato mixture and shape it into a round ball.
  • Meanwhile, prepare a batter by mixing gram flour with water, creating a smooth consistency.
  • Dip each potato ball into the batter, ensuring it’s evenly coated.
  • Deep fry the coated balls until they turn golden brown. Drain excess oil and place them on a paper towel.

3. Prepare the Pav:

  • Slice the pav (burger buns) horizontally without separating them completely.
  • Apply butter on the inner sides and toast them on a hot griddle until golden brown.

4. Assemble the Vada Pav:

  • Spread garlic chutney on one side of the pav and green chutney on the other.
  • Place a hot vada in between, pressing the pav gently.
  • Top it with tamarind chutney, chopped onions, and coriander leaves.

5. Serve Hot:

  • Serve the delicious Vada Pav immediately, accompanied by extra chutneys on the side.
  • Now you have a step-by-step guide to making tasty Vada Pav! Enjoy this iconic Indian  street food at home Vada Pav Recipe-cityinfood.
Vada Pav Recipe-cityinfood

Tips and Tricks

  •  Ensuring Crispiness of Vada
  • For an extra crispy texture, ensure that the oil is hot enough before frying. A quick plunge into hot oil guarantees a golden, crunchy exterior.
  • Perfecting the Spice Level
  • Adjust the quantity of green chilies and spices according to your spice preference. Taste the potato mixture before shaping to achieve your desired level of heat.

Time involved For Making Vada Pav

Making the Potato Mixture
Shaping and Frying the Vada
30 minutes
15 minutes
10 minutes
Preparing the Pav
Assembling Vada Pav
Total Estimated Time
10 minutes
10 minutes
Approximately 3 hours

About Vada Pav

Whether you’re a local Mumbaikar or a curious traveler, the mere mention of Vada Pav conjures up the lively scenes of roadside vendors, the enticing aroma of frying vadas, and the unmistakable crunch of pav being toasted. As an integral part of Mumbai’s culinary identity, Vada Pav transcends its humble origins to become a symbol of unity and shared delight among diverse communities. So, join us as we unravel the layers of this beloved street food, exploring the essence of Mumbai’s culinary heritage through the lens of the iconic Vada Pav.


In conclusion, Vada Pav transcends its status as a mere street food; it’s a cultural icon, a culinary ambassador of Mumbai’s lively spirit. From the first bite to the last, this humble snack weaves together the diverse flavors and traditions that define the City of Dreams. To sum up, —it’s a journey through the vibrant streets, the aromatic spices, and the shared love for the simple joy of good food. So, the next time you indulge in this Mumbai delicacy, savor not just the taste but the stories it tells of a city that truly lives through its food. As the saying goes, “Mumbai never stops, and neither does the allure of its beloved Vada Pav Recipe-cityinfood.


  1. Q: What is Vada Pav?

    • A: Vada Pav is a popular Indian street food originating from Mumbai. It consists of a spicy mashed potato filling encased in gram flour batter, deep-fried until golden brown, and served in a pav (burger bun).
  2. Q: How did Vada Pav become so popular in Mumbai?

    • A: Vada Pav gained popularity as a quick and affordable snack that caters to the fast-paced lifestyle of Mumbaikars. Its delicious flavors and easy accessibility from street vendors contributed to its widespread fame.
  3. Q: What are the key ingredients in Vada Pav?

    • A: The main ingredients include potatoes, gram flour (besan), mustard seeds, cumin seeds, asafoetida, green chili, ginger, curry leaves, and pav (small burger buns). It is often garnished with chutneys, onions, and coriander leaves.
  4. Q: Can I make Vada Pav at home?

    • A: Absolutely! Making Vada Pav at home is a delightful experience. The provided recipe and step-by-step guide above can help you recreate the authentic flavors of this beloved Mumbai street food in your own kitchen.
  5. Q: Are there variations of Vada Pav?

    • A: Yes, there are several regional variations and creative twists to the traditional Vada Pav. Some include adding different spices, stuffing the vada with extras like cheese, or experimenting with unique chutney combinations.

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