Tuesday, May 26, 2009


Vada Pav or Indian burger comes from lands of Amchii Mumbai. Being from Mumbai how can I resist making Vada Pav. This popular street food snack is a big hit in Mumbai and all over India. It has a record of being highly consumed fast food by poor as well as riches on daily basis. This snack is such a easy to kill your hunger with a satisfaction while working, while travelling, can be consumed for breakfast, lunch, dinner..anytime. I love this snack with hot cup of tea. I don’t remember when I had it for the first time or how much did I consumed till now. This such a staple food for Mumbai locals.

I still remember I use to have Rs 2 vada pav during my school days, now because of its popularity it ranges from Rs 5 to Rs 30. Also now there is an exclusive chain for this popular fast food ‘Jumbo Vada Pav ’ to feed Mumbai locals.

This version of Vada Pav goes to my memories of college days. I use to everyday grab this snack from the famous Parle college Vada Pav walla. I once asked him as to how you make this mint chutney so thick without using coconut, and he shared with me his amazing famous Vada Pav recipe. So this recipe is the combination of all the memories of famous Vada Pav of Mumbai.

This recipe is divided into Batata Vada, 3 chutneys, Assembling Vada Pav.

Batata Vada:


For Filling :

3 Large Potatoes (Cooked and Mashed)

1 tsp Mustard Seeds (optional)

Pinch of Hing

5 Cloves Garlic (finely chopped)

2 Inch Ginger

5-6 Curry leaves

1 tsp Turmeric

½ tsp Chilli Powder (optional)

3 -4 Green Chillis (finely chopped)

Salt for taste

Cilantro(Coriander) chopped.


For Covering:

1 cup Besan (chick peas flour)

½ tsp Chilli Powder (optional)

½ tsp Turmeric

¾ cup Water

Pinch of Baking soda

Salt to taste.

For deep frying:



For the filling: In a wok, heat oil add mustard seeds, hing, curry leaves, chopped chillies, ginger , garlic and sauté for a minute. Add turmeric, chilli powder, salt. Add the mashed potatoes. Add cilantro and mix well. The filling is ready.

For the cover: In a bowl, mix all the ingredients for covering together and keep it aside for atleast half an hour. Consistency of batter should not be too watery or too thick.

For frying the Batata Vada: In a wok, heat oil for deep frying. Now make balls of the filling and dip into the covering batter coating the filling all over and deep fry till they get brown. Batata Vada is ready.

Mint Chutney:


8 – 10 Mint Leaves

½ Bunch of Coriander Leaves

2-3 Green Chillis

½ tsp Chat Masala

1 Slice of bread

Salt for taste


Toast the bread on pan to remove its moisture, till it becomes dry. Make small pieces of this dry bread . Grind all the ingredients together into paste. Green chutney is ready.

Tamarind chutney:


1 Lime size Tamarind ball /2 ½ tsp  Tamarind extract

4-5 Dates

Small piece of jaggery/ 2 tsp Sugar


Soak all the ingredients in hot water for a hour. After a hour, Grind it into paste. Tamarind Chutney is ready.

Bombay Red Chutney:


5-6 Cloves of Garlic

½ cup of Grated Dry Coconut/ Desiccated Coconut

¼ cup Peanuts

3 -4 tsp Chilli Powder

Salt to taste


In a pan, dry roast Garlic, Dry Coconut, Peanuts till coconut turns brown. After it cools, grind into powder. Add chilli powder and salt. Mix well. Red Chutney is ready.

Assembling Vada Pav:

Cut the Pav (Indian Bread) between. Apply butter both the sides and toast it on hot pan( as it is done for Pav Bhaji) till they turn slight golden. Apply Green chutney on one side, Tamarind chutney on other side. Now Place the Vada on the tamarind chutney side. Sprinkle some red chutney powder on the green chutney. You can also apply ketchup and sprinkle some fine sev, if you like. Place some sliced onions. And close it to form a burger. Enjoy the famous Vada Pav with hot cup of tea!!!!


  1. sahi aahe ga !!
    never imagined one could add dry roasted bread to make thick chutney !! Awesome idea aahe will try it next time