Vada Pav Recipe, How To Make Mumbai's Favourite Street Snack

The humble vada pav, a quintessential Mumbai street food that has captured the hearts and palates of many, both within and outside the city. For the uninitiated, vada pav is a delectable vegetarian snack that consists of a spicy potato fritter, or vada, sandwiched between two slices of a pav, a soft bread roll. And it's not just any ordinary bread roll, but a specially baked one, which is soft, pillowy and delicious. 

The history of vada pav can be traced back to the 1960s when Ashok Vaidya, a street food vendor, started selling it near the Dadar railway station. Initially, it was known as "vada-pao," but over time, the pronunciation evolved, and it became popularly known as vada pav. From its humble beginnings, this snack has come a long way and is now a staple food in the bustling streets of Mumbai.

But, what makes vada pav so special? Well, for starters, it's a quick and affordable snack that can be enjoyed at any time of the day. It's also incredibly satisfying and comforting, and the perfect companion for a hot cup of chai on a rainy day. Vada pav is a true reflection of Mumbai's rich and diverse food culture. Its humble origins and simple yet flavourful ingredients have made it a beloved snack, not just in the city but all over the country.

Video Credits: Kunal Kapur/YouTube


  • 500g potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 10-15 curry leaves
  • 2-3 green chillies, finely chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/4 tsp turmeric powder
  • 1 tbsp oil
  • Salt to taste
  • 1 tbsp lemon juice
  • 2 tbsp chopped coriander leaves

For the batter:

  • 200g chickpea flour (besan)
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Water as required
  • Oil for deep-frying


  • Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
  • Add chopped onion, ginger paste, garlic paste, and green chillies. Sauté till onion becomes translucent.
  • Add turmeric powder and salt. Mix well.
  • Add mashed potatoes and mix well. Add lemon juice and chopped coriander leaves. Mix well and keep aside to cool.
  • Once the potato mixture has cooled, make small balls and keep aside.
  • In a bowl, mix chickpea flour, red chilli powder, turmeric powder, and salt. Add water gradually to make a smooth batter of medium consistency.
  • Heat oil in a deep pan for deep-frying.
  • Dip the potato balls in the batter and coat well.
  • Carefully drop them into the hot oil and fry until golden brown.
  • Drain the batata vadas on absorbent paper to remove excess oil.