Learn how to make mouthwatering batata vada pav or Indian Potato Sliders at home, when you’re craving this popular Mumbai street food!
Vada Pav is one of the most popular Indian street food snacks. The combination of crispy vada, with mouthwatering chutneys sandwiched between soft bread is hard to resist.
In this Post:
- Why you’ll love this recipe
- Ingredients you need
- How to assemble the vada pav?
- What to eat with Vada Pav?
- More Chaat and Street Food Recipes
Mouthwatering Vada Pav
These delicious sandwiches or sliders are made with a batata vada (spicy potato fritter).
Vada Pav is named after its two components.
The vada is batata vada or a spicy mashed potato fritter. Pav is the bread.
Batata vada is a classic snack or appetizer on its own. But even better in this sandwich!
Recipes you’ll love
If you’re looking for more street food style sandwiches and rolls, here are some of our favorites:
- Bun Kabab: Shami Kabab Sandwich with Green Imli Chutney
- Chicken Malai Boti Roll
- Butter Chicken Paratha Roll
Ingredients & Notes
- Green Chutney – we used green chutney for our vada pavs. You can use your favorite chaat chutneys as well
- Batata Vada – the star of this vada pav or the vada is batata vada – fritters made with seasoned mashed potatoes, coated with gram flour then fried. We have the full recipe for the batata vada along with lots of tips!
- Pav or Bread – you can use any dinner roller or small hamburger buns for vada pav.
How to make Vada Pav?
Once you have all the components for Vada Pav, you just have to assemble these potato sliders.
Cut the Pav or buns in the middle, almost all the way so that it is still attached on one side.
Spread green chutney on the inside on both sides.
Add a Batata Vada and enjoy.
Street food recipes you’ll love:
If you’re looking for more chaat and street food recipes, you’ll love these:
- Corn Bhel: Easy Corn Chaat Salad
- Chana Chaat: Pakistani Chickpea Salad
- Dahi Vada: Lentil Fritters in Yogurt
- Ghugni Chana: Spicy, Street-Style Chickpea Snack
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Vada Pav
Ingredients
Green Chutney
- 1 cup Cilantro
- 1 cup Mint leaves
- Coconut fresh or desiccated
- 2-3 Green chilli adjust to preferred spice
- 1-2 Garlic cloves
- ½ teaspoon Cumin powder
- Salt to taste
- ½ teaspoon Sugar optional depending on the sweetness of the coconut
- 2-3 teaspoon Lemon juice adjust to preferred taste
Batata Vada
- 3-4 Potatoes boiled, cooled and mashed
- ½-¾ cup Besan
- 1 teaspoon Mustard seeds
- 1 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder
- ½ teaspoon Hing/Asafoetida
- 1 teaspoon Ginger-Garlic Paste
- 1-2 Green chilli chopped
- 3-5 Curry leaves
- ¼ cup Cilantro chopped
- Oil to Fry
Vada Pav
- Fried Batata Vada
- Green Chutney
- 4-6 Pav or Dinner Rolls
Instructions
Green Chutney
- Add all the ingredients to a blender, and grind together.
- Add a little water if required, but the cilantro and mint will release water, so be patient.
- Adjust to taste – add chili for spice, sugar for sweetness, or lemon juice for tang.
Batata Vada
- In a pot over low to medium heat, add a couple of tablespoons of oil, add the mustard seeds till crackle, add curry leaves till fragrant.
- Add ginger and garlic paste and cook for a couple of minutes.
- Add asafoetida and turmeric powder and mix well. Add the mashed potatoes, salt, chopped green chilli, and cilantro and mix well.
- Keep aside to cool down.
- When ready to make the vadas, in a bowl, add besan, salt red chilli powder mix and add water to make the batter not too thin and not too thick. Adjust the batter by adding besan if it is too runny, or add a little water to make a thinner batter.
- Take a portion of the potato mixture (1-2 tablespoons) and roll it into a ball in the palm of your hands.
- Add enough oil to deep fry the batata vada in a pan over medium heat.
- Test that the oil is hot by adding a little batter to it. If it floats, it’s ready.
- Once the oil is hot, dip the potato balls in the besan batter and carefully transfer them to the hot oil.
- Let the vada cook for a couple of minutes. Baste the top of it with some oil as you fry it. Turn over to cook the other side.
- Once golden brown all over, use a slotted spoon to take off excess oil and put it on a plate lined with a paper towel to remove excess oil.
Assemble Vada Pav
- Cut the Pav or buns in the middle, almost all the way so that it is still attached on one side.
- Spread green chutney on the inside on both sides.
- Add a Batata Vada and enjoy.