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Vada Pav Mumbai’s Beloved Street Food

Vada Pav is more than just a snack; it’s a cultural icon. Often referred to as the Indian burger, this humble dish has a rich history and a dedicated fanbase. But what makes Vada Pav so special? Let’s dive into its story, ingredients, and why it has become a beloved staple in Mumbai and beyond.

vada pav

The Origins of Vada Pav

The story of Vada Pav begins in the bustling city of Mumbai, where it was created as a quick, affordable, and satisfying meal for the city’s working class. Ashok Vaidya, a street vendor near Dadar station, is credited with inventing this delightful snack in the 1960s.

Vada Pav’s popularity can be attributed to its delicious taste, affordability, and convenience. It’s the perfect on-the-go snack that satisfies hunger pangs and leaves a lasting impression with its unique combination of flavors.

History of Vada Pav

The Birth of Vada Pav in Mumbai

In the heart of Mumbai, amidst the chaos and hustle, Vada Pav was born. Ashok Vaidya’s innovation quickly gained traction, becoming a favorite among commuters and locals alike. Its simple yet flavorful composition made it an instant hit.

Evolution Over the Years

Over the decades, Vada Pav has evolved. From a street-side snack, it has made its way into cafes and restaurants, with chefs experimenting and adding their unique twists to the classic recipe.

Cultural Significance

Vada Pav is not just food; it’s a symbol of Mumbai’s spirit. It represents the city’s resilience, diversity, and love for simple yet delectable cuisine.

Ingredients of Vada Pav

The Vada (Potato Fritter)

At the heart of Vada Pav is the vada – a spicy potato fritter coated in gram flour batter and deep-fried to golden perfection. It’s crispy on the outside and soft and flavorful on the inside.

The Pav (Bread Roll)

The pav, a soft bread roll, complements the vada perfectly. It’s usually lightly toasted with butter, adding an extra layer of richness to the snack.

Chutneys and Spices

What elevates Vada Pav are the chutneys – a tangy tamarind chutney, a spicy green chutney, and a dry garlic chutney. These add a burst of flavor, making each bite a delightful experience.

How to Make Vada Pav at Home

Ingredients Needed

  • Potatoes
  • Gram flour
  • Pav buns
  • Green chilies
  • Ginger-garlic paste
  • Spices (turmeric, red chili powder, cumin seeds)
  • Fresh coriander
  • Oil for frying
  • Butter
  • Chutneys (tamarind, green, dry garlic)

Step-by-Step Recipe

  1. Prepare the Potato Filling: Boil and mash the potatoes. Mix in chopped green chilies, ginger-garlic paste, turmeric, red chili powder, cumin seeds, and fresh coriander. Shape into small balls.
  2. Make the Batter: In a bowl, mix gram flour with water to make a thick batter. Add a pinch of turmeric and salt.
  3. Fry the Vadas: Dip the potato balls in the batter and deep-fry until golden brown. Drain on paper towels.
  4. Toast the Pav: Slice the pav buns and lightly toast them with butter.
  5. Assemble the Vada Pav: Spread chutneys on the pav, place a vada inside, and press gently. Serve hot.

Variations of Vada Pav

Jain Vada Pav

For those who avoid onions and garlic, Jain Vada Pav is a perfect alternative. The recipe omits these ingredients without compromising on taste.

Schezwan Vada Pav

This spicy variation includes a Schezwan sauce that adds a fiery kick, perfect for spice lovers.

Cheese Vada Pav

A modern twist, Cheese Vada Pav includes a slice of cheese, making it a creamy and indulgent version of the classic.

Street Food Culture

Vada Pav Stalls in Mumbai

Mumbai’s streets are dotted with Vada Pav stalls, each with its own loyal customer base. These stalls are not just food joints but community hubs where people from all walks of life converge.

The Street Food Experience

Eating Vada Pav on the streets of Mumbai is an experience in itself. The bustling atmosphere, the aroma of frying vadas, and the chatter of fellow snack enthusiasts create a unique and memorable ambiance.

Health Benefits and Concerns

Nutritional Value

Vada Pav, made with potatoes and gram flour, is a good source of carbohydrates and protein. The spices add antioxidants and other health benefits.

Health Concerns and Moderation

However, Vada Pav is also deep-fried, making it high in calories and fat. Consuming it in moderation and balancing it with a healthy diet is key.

Vada Pav in Pop Culture

Representation in Movies and TV

Vada Pav has made its way into Indian pop culture, featured in movies and TV shows that showcase Mumbai’s vibrant food scene.

Famous Personalities Who Love Vada Pav

Many Bollywood celebrities and public figures have expressed their love for Vada Pav, further cementing its status as a beloved snack.

Vada Pav vs. Other Street Foods

Comparison with Samosa

While both are popular street foods, Vada Pav’s simplicity and ease of eating give it an edge over the more elaborate samosa.

Comparison with Pani Puri

Pani Puri is another favorite, but Vada Pav’s hearty and filling nature makes it a preferred choice for a more substantial snack.

Vada Pav Around the World

Popularity Outside India

Vada Pav has crossed Indian borders, finding fans in various countries. Indian restaurants around the world serve this delicacy, introducing it to new audiences.

International Variations

Chefs globally have experimented with Vada Pav, creating international variations that incorporate local flavors and ingredients.

Why You Should Try Vada Pav

Unique Taste Experience

The combination of spicy, tangy, and savory flavors in Vada Pav is unlike any other. It’s a must-try for any food enthusiast.

Affordable and Accessible

One of the best things about Vada Pav is its affordability. It’s a delicious treat that doesn’t burn a hole in your pocket.

The Future of Vada Pav

The culinary world continues to innovate, and Vada Pav is no exception. From gourmet versions to fusion recipes, the future looks exciting for this beloved snack.

Vada Pav in the Modern Culinary Scene

As street food gains global recognition, Vada Pav is set to become a star in the modern culinary scene, celebrated for its simplicity and flavor.

Tips for the Perfect Vada Pav

Choosing the Right Ingredients

Fresh, high-quality ingredients make all the difference. Ensure your potatoes are starchy, your pav is soft, and your chutneys are freshly made.

Cooking Techniques

Perfecting the frying technique is crucial. The oil should be hot enough to create a crispy exterior while keeping the inside soft and flavorful.

Serving Suggestions

Best Beverages to Pair With

Vada Pav pairs beautifully with a hot cup of masala chai or a cold glass of buttermilk. These beverages complement the snack’s flavors perfectly.

Ideal Occasions for Serving Vada Pav

Vada Pav is versatile – perfect for breakfast, a mid-day snack, or even a light dinner. It’s also a hit at parties and gatherings.

Vada Pav Mumbai’s Beloved Street Food

Recipe by SAYEDCourse: SnacksCuisine: IndianDifficulty: Moderate


Prep time


Cooking time




Total time



Vada Pav is more than just a snack; it’s a cultural icon. Often referred to as the Indian burger, this humble dish has a rich history and a dedicated fanbase. But what makes Vada Pav so special? Let’s dive into its story, ingredients, and why it has become a beloved staple in Mumbai and beyond.


  • For Spiced Potato Stuffing

  • 350 grams potatoes or 2 medium to large sized potatoes

  • 6 to 7 garlic – small to medium-sized

  • 1 to 2 green chillies

  • ½ teaspoon mustard seeds

  • 1 pinch asafoetida (hing)

  • ⅛ teaspoon turmeric powder

  • 7 to 8 curry leaves

  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)

  • salt as required

  • For Batter

  • 1 to 1.25 cups gram flour (besan)

  • 1 pinch asafoetida (hing)

  • ⅛ teaspoon turmeric powder

  • 1 pinch baking soda – optional

  • ½ cup water or add as required

  • salt as required

  • For Green Chutney

  • 1 cup chopped coriander leaves

  • 1 to 2 garlic cloves – small to medium-sized, chopped

  • 2 to 3 drops lemon juice

  • 2 to 3 green chillies – chopped

  • salt as required

  • For Sweet Tamarind Chutney

  • ½ cup seedless tamarind – tightly packed

  • 1.75 cups water or add as required

  • ½ teaspoon cumin seeds

  • ½ teaspoon ginger powder (saunth powder)

  • 1 pinch asafoetida (hing)

  • ¼ teaspoon red chili powder

  • 7 to 8 tablespoons jaggery powder or grated jaggery – add as required adjusting to your taste

  • 1 teaspoon oil

  • salt or black salt, add as required

  • Other Ingredients

  • oil as required – for deep frying

  • 2 tablespoons dry red chutney – optional

  • 8 pav or dinner rolls

  • 3 to 4 fried green chillies mixed with some salt, optional


  • Making Green Chutney
    Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.
  • Making Sweet Chutney
    Soak tamarind in hot water for 30 to 40 minutes.
    With your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.
    Heat oil in a small pan. lower the flame & add cumin seeds and let them crackle.
    Add ginger powder, red chili powder, asafoetida. Stir and add the strained tamarind pulp. Cook for 2-3 minutes.
    Add the jaggery and salt and cook for 4-5 mins more. The mixture would thicken. Let the saunth chutney mixture cool.
    When cooled, store the saunth chutney in an air-tight dry jar or container. Refrigerate and serve the saunth chutney whenever required with chaat or snacks.
  • Making Potato Stuffing
    Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl.
    Crush garlic and green chillies to a semi-fine paste in a mortar-pestle.
    Heat oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.
    Then add crushed garlic and green chilies paste, which have been crushed in a mortar-pestle. Add turmeric powder. Stir for some seconds until the raw aroma of garlic goes away. Do not brown garlic.
    Pour this tempering in the mashed potatoes.
    Add chopped coriander leaves and salt.
    Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and set aside.
  • Making Batter
    In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water.
    The batter should not be very thick or thin. If the batter becomes thin, add 1 or 2 tablespoons of gram flour. If the batter becomes thin, then add 1 or 2 tablespoons water. Set aside.
  • Frying
    In a kadai or pan, heat oil for deep frying.
    When the oil becomes medium hot, then dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
    Gently and carefully add these batter coated potato balls in medium hot oil.
    Depending on the size of the kadai or pan, you can add more or less of the vadas while frying. Don’t overcrowd the pan while frying.
    When one side becomes crisp, lightly golden and firms up then gently turn it over with a slotted spoon and fry the second side. Turn over when the second side is fried.
    This way turning a couple of times fry the batata vada till they are evenly golden on all sides.
    Drain them on kitchen paper towels. Make all batata vadas this way and keep aside.
    When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.
  • Assembling & Serving
    Slice the pav without breaking it into two parts and keep aside. If you don’t have sweet chutney, then just make the vada pav with green chutney.
    Spread both the green chutney and sweet chutney on the sliced pav. You can also spread green chutney on one side and sweet chutney on the other side.
    Sprinkle the dry garlic chutney. This is optional and if you don’t have you can skip it.
    Place the hot batata vada sandwiched in the bread slices.
    Serve vada pav immediately or else the pav becomes soggy. You can also serve some fried salted green chillies and both the chutney along with it.
    You can also serve them as an evening snack with a side of ginger chai or

Recipe Video


  • You can always alter the amount of chutneys you spread in the pav according to your taste and liking.
  • The oil has to be medium hot when you fry the batata vada. If the oil is very hot then the outside batter will get browned and leaving the inside portion of the batter uncooked. On the other hand, if the oil is not hot enough then the batata vada will absorb a lot of oil making it soggy and loaded with oil.
  • To make a spicy vada pav, increase the number of chilies in the potato stuffing. Or you can more chilies in the green chutney that you make.
  • This recipe can be scaled to make a big batch for a party or get togethers.


Vada Pav is more than just a snack; it’s a cultural phenomenon that embodies the spirit of Mumbai. Its rich history, diverse variations, and unique flavors make it a beloved treat for millions. Whether you’re a longtime fan or a curious foodie, Vada Pav is sure to delight and satisfy.


What is the origin of Vada Pav?

  • Vada Pav originated in Mumbai in the 1960s, created by street vendor Ashok Vaidya.

Can Vada Pav be made healthier?

Yes, by baking the vadas instead of frying and using whole wheat pav, you can make a healthier version.

  • What are some popular variations of Vada Pav?
  • Popular variations include Jain Vada Pav, Schezwan Vada Pav, and Cheese Vada Pav.

How is Vada Pav different from other Indian street foods?

  • Vada Pav is simpler and more portable, making it an ideal on-the-go snack compared to more elaborate street foods like samosas.

Where can I find the best Vada Pav?

  • The best Vada Pav can be found at various street stalls in Mumbai, each offering its unique take on this beloved snack.

SEE ALSO: Tomato Puree The Versatile Kitchen Staple You Need to Know About


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