Vada Pav – Love of Pune

I did my post grad from Pune and it was one of the best time of my life. My time there introduced the love of Vada Pav in my life. It was daily staple breakfast for us hostel students.

Once, back to Delhi, I could never find an authentic Vada Pav to have with the red garlic chutney and salted fried green chilli. Then, one day my roomie’s mom gave me this awesome recipe of the authentic garlic chutney and batata vada.

Now,  I make this and relish it whenever  I feel like having it. The dry garlic chutney is a treasure to make n keep bottled up in your refrigerator and have it with Rice, parantha or Just with bread and butter.

Try making this easy yet yummilicious recipe and enjoy the flavours of Maharastra at your home. It is also like by kids to carry in their tiffin to school. You can adjust the amount of chilli as per kids palate.


Vada pav is made from ladi pav, batata vada, green chutney and lahsun red chutney.  You can ready made Pav in market or you can use dinner rolls for the same.

Makes 8-9 Vada pavs

You need 9 Pavs and 1 cup green chutney and rest is as follows

Batata vada recipe


3 medium Potatoes, boiled
1/4 teaspoon Mustard Seeds
A pinch of Asafoetida
2 Green Chillies, choppe
1/2 inch piece of Ginger, chopped
2 cloves of Garlic, chopped
1/3 cup finely chopped Coriander Leaves
1/4 teaspoon Turmeric Powder
1 teaspoon Lemon Juice
1/2 cup besan
1/3 cup Water (or more)
A pinch of Baking Soda (soda bi carbonate)
2 teaspoons Oil + for deep frying
Salt to taste


  1.  Make a paste of ginger, green chilli, garlic in a small mixer grinder (or in mortar and pestle to get a earthy flavour.)
  2. In a big bowl, mash the potatoes and keep aside.
  3. Heat oil in a pan, add asafoetida, mustard seeds. Once, mustared seeds splutter add curry leaves and ginger garlic chilli paste. Sautee well and then add turmeric powder and mix all well.
  4. Take off heat and add the tempering to the mashed potatoes. Add chopped green coriander, salt and lemon juice. Mash everything well.
  5. Grease your hand with oil and make 8-9 balls from the mix. Set aside.
  6. To make a batter, In a wide mouth bowl add besan (gram flour), salt and soda bi carb. Add water little by little to make a smooth lump free batter of coating consistency. Dont make it too thick or else it will not be crispy. If batter becomes too thin, add one or two tsp of besan one spoon at a time to get right consistency.
  7. Heat oil in a pan and when oil is medium hot, dip the potato balls in gram flour batter and coat evenly using a spoon or fork.
  8. Fry in medium hot oil till light golden brown in colour, not more than 3-4 in one batch.
  9. Take out on a Kitchen paper to absorb excess oil.

Lahsun dry chutney


12-15 Garlic Cloves
2-3 dry red chillies
1/2 cup grated Dry Coconut
1 tablespoon Sesame Seeds
1 tablespoon Roasted Peanuts (groundnuts)
1 teaspoons Red Chilli Powder
1 teaspoon Coriander Powder
1/2 teaspoon Tamarind Paste
1 teaspoon Oil


  1. Heat a pan, add oil and roast garlic. Once it starts to brown, add red chillies and coconut.
  2. when the coconut turns golden, add sesame seeds and peanuts and roast for 2 mins and remove from heat.
  3. In a dry mixture grinder, add coconut garlic mix with rest of masalas and tamrind paste. Make into a powder. U can adjust chillies as per your taste. (I used degi mirch as it gave more color and was not very spicy.)


Fried green chilli


10 green chillis

oil for frying

salt as per taste


  1. Wash and towel dry the chillies.
  2. Slit them vertically and fry in hot oil till they turn whitish.
  3. Take out on absorbent paper, and sprinkle salt on them and toss them so that salt is coated.


To Serve

Slice the pav in half horizontally while keeping one side joined.  Apply, green chutney on both inner halves and then spread dry garlic chutney.  Keep a fried vada and serve with fried green chilli.



One Comment Add yours

  1. Pingback: Ladi pav

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