Indian Vada Pav

Indian Vada Pav

Monsoon season calls for vada pav and cutting chai. This is one of the most loved Indian street food and originated from the western region of India. I was born and raised in Kolkata in the east and then moved to Bangalore down south. This snack isn’t very popular in both these regions. I had tried it a few times though but never got myself to like it much. I was introduced to an authentic vada pav when I married Mehul and moved to Pune (near Mumbai). It was an instant love at first bite and now the snack that I crave for more than any other. 

Potatoes mixed with chillies, ginger and garlic, dipped in spiced gram flour batter and fried to a crisp perfection. Stuffed between pav (bread rolls/buns) and loaded with dry chutney and chillies, this makes a wonderful evening snack (I can eat it for breakfast too 😂).

While it rained beautifully today, we brought this delicious street food in our kitchen. The hot peanut and garlic chutney along with this is what makes it worth relishing. You will find the delicious dry red chutney recipe in the recipe card notes below. Even though making that is optional but it is highly recommended for a complete experience to relish this. 

If you like this Indian Vada Pav recipe, or have questions about it, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.

You may also like – 

Indian Misal Pav 

Indian Vada Pav

Indian Vada Pav

Arpita Darooka
Delicious and indulgent Indian snack recipe.
Prep Time 10 minutes
Cook Time 15 minutes
Course Snack
Cuisine Indian
Servings 4 people


  • 5-6 Pcs Potatoes - medium sized Boiled
  • 3-4 Pcs Green chillies
  • 1 Inch Ginger
  • 7-8 Cloves Garlic
  • 3/4 Cup Gram flour
  • 1/3 Cup Water Or as required
  • Salt to taste
  • 1/2 Tsp Red chilli powder
  • 1 Tsp Turmeric powder
  • 1/4 Tsp Asafoetida
  • 3 Tbsp Cornflour
  • 2 Tbsp Oil
  • 1/2 Tsp Mustard seeds
  • 7-8 Pcs Curry leaves
  • 1/4 Cup Coriander leaves Chopped
  • 1/8 Tsp Baking soda
  • Oil to fry As required


  • Peel and mash the boiled potatoes.
  • Make a coarse paste of green chillies, ginger and garlic.
  • Make a thick batter with gram flour, water, salt, red chilli powder, 1/2 tsp turmeric powder, asafoetida and corn flour. Keep aside to rest for 15 mins.
  • Heat 2 tbsp oil in a pan, add mustard seeds, curry leaves, green chilli paste and sauté them. Add 1/2 tsp turmeric powder and salt. Add in the mashed potatoes and chopped coriander leaves. Mix well. Remove from heat and let it cool down.
  • Add a pinch of baking soda in the gram flour batter and mix. Make small balls of potato mixture, dip it in the batter, and deep fry on medium flame. Fry them until they turn golden brown.
  • Assemble the vada pav with bread, red chutney and fried green chillies.


PS - slit the chillies while frying to avoid the oil splutter.
Red chutney recipe - 
🔘Dry roast for 1 minute individually - 1 cup grated dry coconut, 1/2 cup peanuts, 9-10 cloves garlic with skin, 8-9 dried red chillies.
🔘Coarse grind them all individually. Mix them in a bowl. Add salt to taste, 1 tsp kashmiri red chilli powder.
🔘Grind them all together again. The chutney is ready. Can be stored in fridge for upto 6 months and can be relished with parathas, idlis, uttapams, and more...
Keyword Indian vada pav recipe, Indian snack recipe, Monsoon recipes
Share Article:
Would love your thoughts, please comment.x