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A vibrant street-food scene with vendors serving hot vada pav recipe sandwiches.

Vada Pav Recipe

Crispy Mumbai-style vada pav Recipe with a light, clingy besan batter, spiced potato filling, and the fresh-ground cumin boost from Grandma’s notebook. Key is batter consistency (“thick paint”) and oil at 175–180°C / 350–360°F for a shatter-crisp crust.
5 from 1 vote
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Course: Appetizer, Snack, Street Food, Tea-time
Cuisine: Indian, Maharashtrian, Mumbai Street Food
Keyword: Mumbai vada pav recipe, Vada pav chutney recipe, Vada pav Ingredients, Vada pav recipe hebbars Kitchen, Vada Pav Recipe in english PDF, Vada pav recipe in Hindi, Vada pav Recipe Marathi, Vada pav recipe Ranveer Brar
Prep Time: 25 minutes
Cook Time: 25 minutes
Batter Rest: 10 minutes
Total Time: 1 hour
Servings: 10 vada pav
Calories: 400kcal
Cost: $12

Equipment

  • 1 Heavy-bottomed pot (3–4 qt) (for deep-frying)
  • 1 Deep-fry or clip-on thermometer (hold 175–180°C / 350–360°F)
  • 2 Mixing bowls (batter + potatoes)
  • 1 Potato masher (mash while hot)
  • 1 Slotted spoon/spider (safe lowering & removal)
  • 1 Wire rack + sheet tray (for draining (crispier than paper towels))
  • As needed Paper towels (optional, under rack for drips)

Ingredients

  • 600 g Potatoes boiled - peeled, mashed hot
  • 1 tablespoon Neutral oil - tempering
  • 1 teaspoon Mustard seeds
  • 10–12 leaves Curry leaves
  • 1 teaspoon Fresh ginger - grated
  • 3 cloves Garlic - minced
  • 2 — Green chilies - finely chopped to taste
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Salt to taste
  • 1 teaspoon Cumin seeds - toast & grind fresh
  • 150 g Besan gram flour - ≈ 1¼ cups
  • 2 tablespoon Rice flour - crispness
  • 1 teaspoon Ginger-garlic paste
  • 1 teaspoon Green chili paste - to taste
  • ⅛ teaspoon Hing - asafoetida
  • ½ teaspoon Salt
  • ¼ teaspoon Baking soda - add last
  • ~180 ml Water - to “thick paint” consistency
  • 700 ml Neutral oil - deep frying
  • 8 pcs Pav buns - soft
  • 120 ml Green chutney - ≈ ½ cup
  • 4 tablespoon Dry garlic chutney
  • 8 pcs Fried green chilies - optional

Instructions

  • Boil until tender, peel, mash hot with turmeric.
    A bowl of gram flour batter mixed with spices and water, thick and yellow in texture.
  • Bloom mustard seeds and curry leaves until fragrant.
    A cozy kitchen scene showing a bowl of spiced mashed potatoes ready for frying.
  • Whisk besan, rice flour, season; rest ten minutes.
    Boiled and mashed potatoes mixed with ginger, garlic, and spices for the vada filling.
  • Dip balls, fry at 175°C until deeply golden.
  • Split buns, add chutneys, tuck hot vada inside.
    A pan with hot oil, mustard seeds popping, curry leaves sizzling, with ginger and garlic.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 170g | Calories: 400kcal (20%) | Carbohydrates: 57g (19%) | Protein: 10g (20%) | Fat: 15g (23%) | Saturated Fat: 2.5g (16%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 550mg (24%) | Potassium: 520mg (15%) | Fiber: 6g (25%) | Sugar: 3g (3%) | Vitamin A: 50IU (1%) | Vitamin C: 14mg (17%) | Calcium: 35mg (4%) | Iron: 2.5mg (14%)
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