How to make Vada Pav -

A very popular Street food of Mumbai. Also known as Indian Burger.

Sanjeev Kapoor

This recipe is from the book Any Time Temptations.

Main Ingredients : Potatoes (आलू), Besan

Cuisine : Maharashtrian

Course : Snacks and Starters

Vada Pav

Vada Pav Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vada Pav Recipe

  • Potatoes boiled, peeled and mashed 6 large

  • Besan 8-10 cloves

  • Green chillies 4

  • Turmeric powder 1/4 teaspoon

  • Asafoetida a pinch

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 1/4 bunch

  • Salt to taste

  • Oil to deep fry

  • Pavs


  • Gram flour (besan) 1 1/4 cup

  • Soda bicarbonate a pinch

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil 1 tablespoon

  • Red chutney

  • Dry coconut (khopra) grated 3 tablespoons

  • Red chilli powder 2 teaspoons

  • Garlic 4-6 cloves

  • Oil 1 tablespoon

  • Gram flour Crumbs (besan boondi) 1/2 cup

  • Salt to taste


Step 1

For red chutney, grind together coconut, red chilli powder and garlic in a mixer. Heat oil in a non stick pan, add this mixture and sauté for a minute. Add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool.

Step 2

Grind together green chillies and garlic to a paste. Mix the potatoes, garlic-green chilli paste, turmeric powder, asafoetida, lemon juice, coriander leaves and salt in a bowl. Divide into eight equal portions and roll them into balls.

Step 3

Mix together gram flour, soda bicarbonate, turmeric powder, red chilli powder and salt in a bowl. Heat one-tablespoon oil and add it to the gram flour mixture. Add sufficient water and whisk to make a coating consistency batter. Heat sufficient oil in a kadai.

Step 4

Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Drain on an absorbent paper. Slit the pavs horizontally without cutting through, spread the red chutney on the inner sides of the pav and stuff it with hot vadas. Serve hot. 

Step 5

Chef's Tip

Step 6

or the red chutney reserve the gram flour crumbs (besan boondis) obtained during the frying of vadas. Remove excess oil and allow it to cool. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.