Vada Pav Recipe

4 from 3 votes

Enjoy this delicious street food from Maharashtra
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Served AsBreakfast, Lunch
CuisineBurgers, Indian
Recipe Taste Salty, Tangy
Servings 8


  • 8 Pav
  • 1 cup Potatoes boiled and mashed
  • 2 to 3 Green chilies chopped
  • 1 tbsp Garlic chopped
  • 1 pinch Hing asafetida
  • ½ tsp Turmeric Powder
  • 1 tsp Mustard seeds
  • 7 to 8 Curry leaves kadi patta
  • 1 tbsp Oil
  • 3/4 cup Besan Bengal gram flour
  • Salt to taste
  • Oil for deep frying


  • Heat the oil in a pan and add mustard seeds, let them crackle. Add the asafetida, curry leaves, chopped green chilies, garlic and saute for a few seconds.
  • Add potatoes, turmeric powder and salt mix well cook for 2 to 3 minutes on medium flame. Once done switch off the flame and let it cool. Shape the potato mixture into medium size balls. 
  • Combine besan, salt and little oil in a bowl add required water to make a batter.
  • Heat oil in a pan or wok dip each potato round in batter. Deep fry the balls until golden brown.
  • Slice each pav into half taking care one end is still connected to the bun. Heat tawa cook the pav from both sides till the pieces are lightly browned. 
  • Spread some garlic chutney on both the halves. Place the potato vada in between pav serve immediately with green chilies, garlic chutney and green chutney.

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4 from 3 votes

Recipe Nutrition

Calories: 175 kcal | Carbohydrates: 29 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Sodium: 47 mg | Potassium: 218 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 39 IU | Vitamin C: 24 mg | Calcium: 40 mg | Iron: 2 mg

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Pooja Bhushan
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