Vada Pav / How To Make Mumbai Street Style Batata Wada Pav At Home / Indian Street Food

Cooking.Shooking's picture

May. 11, 2017

Vada Pav(Wada Pao, Batata Vada Pav), the lifeline of Mumbai is what we're making today. This Indian Burger is pretty simple to make, all in all - we're making a batata vada/potato patty, some chura/batter crispies and chutneys and stuffing in a pav/bread. Recipe inspired from Ashok Bhai's Vada Pav near Kirti College, Mumbai better known as Kirti College Vada Pav.


Batata vada:
Oil 3 Cup (48 tbs) (((For Frying And Other Purposes)))
Mustard seeds 1/2 Tablespoon
Curry leaves sprig 1
Garlic 7 Clove (35 gm)
Ginger 1/2 Inch
Green chili 2
Turmeric 1/4 Teaspoon
Potatoes 6
Gram flour 3 Cup (48 tbs)
Rice flour 2 Tablespoon
Salt 1 Teaspoon
Water 1/2 Cup (8 tbs) (((use as required)))
Dry garlic chutney:
Oil 1/2 Tablespoon
Garlic 12 Clove (60 gm)
Grated coconut 3 Tablespoon
Roasted peanut 3 Tablespoon
Sesame seeds 1/2 Tablespoon
Cumin 1/2 Teaspoon (((optional)))
Coriander 1/2 Teaspoon (((optional)))
Salt To Taste
Red chili powder 1 Tablespoon
For assembling vada pav:
Batata vada 8
Ladi pav 8
Dry garlic chutney 8 Tablespoon
Curry leaf and garlic chutney 4 Tablespoon
Tamarind chutney 4 Tablespoon
Choora To Taste
Green chilis To Taste



Batata Vada:

1. Heat a pan, add in the oil. Once hot add in mustard seeds and wait for them to splutter.

2. Up next, add in - curry leaves, garlic, green chili, ginger and turmeric. and cook for a minute. Then add in the potatoes, salt and mix well. Cook for a minute or two. Transfer to a bowl and let cool completely.

3. Divide the potato mixture into 8 round portions. Flatten them a bit to resemble vadas.

4. In a bowl, add in the gram flour, rice flour, salt and make a thick and flowy batter using water as required. Let batter rest for 15 mins.

5. Dip the vadas in batter and deep fry in medium hot oil until golden and then take down into kitchen tissue.

For Chura:

6. Mix 2-3 tbsp of Garlic Chutney in the remaining batter and add in water as required to make a flowy batter.

7. Pour batter slowly over hot oil to make choora. Then, lower flame and cook till crispy. Take down to frying basket/oil.

For Dry Garlic Chutney:

8. In a pan, add in the oil and garlic. Cook the garlic until golden spots. Remove from the pan, in the same pan, add in the peanuts and roast till halfway done.

9. To the peanuts, add the coconut, sesame, cumin, coriander and roast in low flame until everything's golden. 10. Turn off and transfer to a bowl. Mix Kashmiri Red Chili and Salt, let cool completely.

11. Grind to a coarse powder and use.


12. Take a Pav, slice in the center halfway, smear in the two wet chutneys in the pav in both sides.

13. Sprinkle dry garlic chutney generously, then place in the batata vadas and choora.


14. Press down & Serve! Enjoy!

Notes: For Garlic Chutney Asafoetida, Tamarind can be added. Cumin, Coriander, Sesame can be skipped.

Recipe Summary

Difficulty Level: Medium
Servings: 8