Vada Pav – India’s Most Loved Street Snack | Sapna's Kitchen Diaries

🌶️ Vada Pav Recipe | Mumbai Street Style | Homemade Vada Pav with Chutneys

Vada Pav — the ultimate Indian street food classic! Crispy potato vada stuffed in a soft pav, layered with spicy chutneys and fried green chilli on the side — the perfect balance of heat, crunch, and flavor. Follow along and make this delicious Mumbai-style vada pav right at home!

🥔 Ingredients

For the Potato Filling:
3–4 medium potatoes (steamed and mashed)
Salt to taste
½ tsp chilli powder (or 1 green chilli, finely chopped)
1 tsp lemon juice
1 tbsp oil
½ tsp mustard seeds
A pinch of asafoetida (hing)
1 tsp finely chopped ginger
2–3 garlic cloves (finely chopped)
A few curry leaves (chopped)
¼ tsp turmeric powder
2 tbsp fresh coriander (chopped)

For the Batter:
1 cup gram flour (besan / chickpea flour)
Salt to taste
½ tsp chilli powder
A pinch of baking soda
Water as needed (to make a smooth, lump-free batter)
For the Dry Garlic Chutney:
¼ cup roasted peanuts
1 tbsp roasted sesame seeds
3–4 dry garlic cloves (or fresh if preferred)
2 tbsp desiccated coconut
1 tsp spicy chilli powder
1 tsp Kashmiri chilli powder (for color)
Salt to taste

For the Green Chutney:
1 cup fresh coriander
A few mint leaves
1 small piece of ginger
2–3 garlic cloves
1 green chilli (adjust to taste)
1 tbsp lemon juice
Salt to taste
Water as needed

For the Yogurt Condiment:
¼ cup grated coconut
½ tsp chilli powder
A little fresh coriander
Salt to taste
2 tbsp yogurt
A little water

For the Fried Green Chillies:
Whole green chillies (slit and deseeded)
Oil for frying
Salt to sprinkle

🔥 Method

Steam the Potatoes:
Place the potatoes in a colander over boiling water, cover, and steam for 20–30 minutes until tender.
Make the Dry Garlic Chutney:
Dry roast peanuts and sesame seeds separately. Let them cool, then grind coarsely with dry garlic, coconut, chilli powders, and salt.
Prepare the Green Chutney:
Blend coriander, mint, ginger, garlic, green chilli, lemon juice, salt, and water into a smooth paste.
Make the Yogurt Condiment (optional):
Blend coconut, coriander, chilli powder, salt, yogurt, and water into a creamy sauce. Garnish with red chutney.
Prepare the Potato Mixture:
Mash steamed potatoes with salt, chilli powder, and lemon juice.
In a pan, heat oil and add mustard seeds, asafoetida, ginger, garlic, curry leaves, coriander, and turmeric. Sauté briefly, then mix into the potatoes with fresh coriander.
Shape the Vadas:
Grease your hands and a plate, then shape the mixture into flat patties.
Make the Batter:
Combine gram flour, salt, and chilli powder. Gradually add water for a smooth batter. Add a pinch of baking soda and a few drops of water, then mix well.
Fry the Vadas:
Dip each vada in the batter and fry on medium heat until golden and crispy. For extra crunch, drop small bits of batter into the oil and fry until crisp.
Fry the Chillies:
Slit, deseed, and deep-fry the chillies until light spots appear. Sprinkle salt.
Assemble the Vada Pav:
Slice the pav diagonally. Spread green and red chutneys, place the vada inside, top with some extra red chutney and crispy bits. Serve with the yogurt condiment, extra chutney, and fried chilli.
Look at that — golden, crunchy, and full of flavor! Take a bite, and you’ll see why vada pav is one of India’s favorite street foods.
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