Authentic Vada Pav Recipe- Potato Vada with Besan & Spice

Last Updated on 4 months by Neha Deshmukh

Authentic Vada Pav Recipe: Potato Vada with Besan & Spice

Hey everyone! If you’ve ever dreamt of biting into that fluffy pav, bursting with a spicy, flavorful potato vada… well, you’re in the right place! Vada Pav is the street food of Mumbai, and honestly, it’s one of my all-time favorites. I first made this at home trying to recreate the magic of a rainy evening in Mumbai, and it took a few tries, but now I’m excited to share my version with you. It’s a little bit of effort, but trust me – completely worth it!

Why You’ll Love This Recipe

This Vada Pav recipe isn’t just about recreating a popular snack; it’s about bringing a little piece of India into your kitchen. It’s wonderfully flavorful, satisfyingly crispy, and surprisingly customizable. Plus, making it yourself means you control the spice level and freshness of the ingredients. It’s a fun project, and the end result is a truly delicious treat!

Ingredients

Here’s what you’ll need to make these amazing Vada Pavs:

• 2 lbs (1 kg) Potatoes
• 0.5 Tbsp Ginger/Green Chili Paste
• 1 tsp Roasted Cumin Powder
• 1 tsp Sugar
• 1.5 Tbsp Lemon Juice
• 10 sprigs Cilantro
• 1 cup Besan (Chickpea Flour)
• 2 Tbsp Rice Flour
• 0.125 tsp Asafoetida (Hing)
• 0.25 tsp Baking Soda
• 1 Tbsp Oil (for the vada mixture)
• 0.5 cup + 2 Tbsp Water (for the batter)
• Oil for deep frying
• Pav buns (6-8)
• Tamarind Chutney
• Mint Chutney
• Garlic Chutney or Fried Green Chilies (optional)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Besan (Chickpea Flour): This is the star of the vada batter. Make sure yours is fresh for the best flavor and texture. It should smell nutty, not stale.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth that’s essential to the vada’s flavor. A little goes a long way, so don’t overdo it.
• Ginger/Green Chili Paste: This is where you can really customize the spice. My grandmother always used a mix of green chilies and a tiny bit of ginger for a balanced heat. Regional variations are huge here – some people prefer just ginger, others add more chilies!
• Chutneys: The chutneys are key. Tamarind chutney provides sweetness and tang, mint chutney adds freshness, and garlic chutney (or fried chilies) brings the heat. You can find these pre-made at Indian grocery stores, or make your own for an extra special touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re tender. Once cooled, peel and mash them well. No lumps allowed!
2. In a large bowl, combine the mashed potatoes with ginger-green chili paste, cumin powder, sugar, salt, lemon juice, and chopped cilantro. Mix everything together really well – get your hands in there if you need to!
3. Now, heat 1 Tbsp oil in a small skillet. Add the mustard seeds, curry leaves, and asafoetida. Let them splutter for a few seconds, then pour this fragrant seasoning into the potato mixture. Mix thoroughly.
4. Shape the potato mixture into small, round balls – about 1.5 to 2 inches in diameter.
5. Time for the batter! In a separate bowl, whisk together the besan, rice flour, asafoetida, salt, baking soda, and red chili powder (if using). Gradually add water, mixing until you get a smooth, slightly thick batter. Add 1 Tbsp oil and mix again.
6. Heat oil for deep frying in a pan on medium heat. Carefully dip each potato ball into the batter, making sure it’s fully coated.
7. Gently drop the coated vadas into the hot oil, frying in batches to avoid overcrowding. Fry until they’re golden brown and crispy – about 5-7 minutes.

8. Remove the vadas with a slotted spoon and drain them on paper towels.

9. To assemble the Vada Pav: Gently warm your pav buns. Spread a generous layer of tamarind and mint chutneys on the inside of each bun. Place a flattened vada inside, and top with garlic chutney or fried green chilies, if desired.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy vadas.
• Make sure the oil is hot enough before adding the vadas. Test it by dropping a tiny bit of batter into the oil – it should sizzle immediately.
• For extra crispy vadas, add a pinch of rice flour to the batter.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your pav buns don’t contain any dairy.
• Gluten-Free Adaptation: Substitute the besan with a gluten-free chickpea flour blend. You might need to adjust the water slightly to get the right consistency.
• Spice Level Adjustments: My friend, Priya, loves her Vada Pav fiery. She adds a full teaspoon of red chili powder to the batter! Feel free to adjust the amount of green chilies and red chili powder to your liking.
• Festival Adaptations – Ganesh Chaturthi: During Ganesh Chaturthi, my family makes mini vadas as an offering to Lord Ganesha. They’re adorable and just as delicious!

Serving Suggestions

Vada Pav is best enjoyed fresh and hot! Serve it with a side of more chutneys, and maybe some sliced onions and a sprinkle of sev (crispy chickpea noodles) for extra texture. A cup of chai is the perfect accompaniment.

Storage Instructions

Leftover vadas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or air fryer to restore their crispiness. Pav buns are best enjoyed fresh, but can be stored at room temperature for a day or two.

FAQs

• What type of potatoes are best for Vada Pav? Waxy potatoes like Yukon Gold or red potatoes work best. They hold their shape well when mashed.
• Can I make the vada batter ahead of time? Yes, you can make the batter a few hours in advance. Store it in the refrigerator and whisk it well before using.
• How do I get the vadas crispy? Make sure the oil is hot enough, don’t overcrowd the pan, and add a pinch of rice flour to the batter.
• What are the best chutneys to serve with Vada Pav? Tamarind, mint, and garlic chutney are the classic trio!
• Can I air fry the vadas instead of deep frying? You can! Preheat your air fryer to 375°F (190°C) and spray the vadas with oil. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. They won’t be quite as authentic, but still delicious!

Enjoy making (and eating!) this iconic Indian street food. Let me know how it turns out for you in the comments below!