Vada pav | Home Made Recipe With Simple Steps 2025| 

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Introduction – The Heartbeat of Mumbai

Vada Pav – the name itself brings a burst of flavor to the mind. This crispy, spicy snack is not just food; it’s a feeling in Maharashtra. Popularly known as Mumbai’s Burger, Vada Pav is loved across India. But can you make it at home with the same street-style taste every Indian like to eat vada pav because the vada pav is the famous dish of india that we get any where

Yes, and today we are sharing a full step-by-step recipe by shiv recipe,  for simple and traditional English  recipes.

1. Coating batter this are the important step of the vada pav                                                           
2. Stuffing
3. Deep Frying

Let’s begin with the recipe.

 Step 1: How to Make the Perfect Coating Batter

The coating gives the crispy outer layer to the vada. It must be light, not oily.

 Ingredients for Coating:

• ½ cup Gram Flour (Besan) is the important thing in the vada pav
• 1 tbsp Rice Flour (for crispiness)this is also important for the vada pav
• A pinch of Turmeric it help you to get good colure to the vada pav
• Salt to taste as you need you can add salt in the vada pav
• A pinch of Baking Soda (not too much) it is main sour of the vada pav
• Water (as required) as you need you can add it 

 Method:

1. In a mixing bowl, add gram flour and rice flour. mix it properly or it not get good test 
2. Add turmeric, salt, and baking soda. this both are important for the vada pav
3. Mix dry ingredients properly. because it is  important to the vada pav
4. Slowly add water and mix it into a smooth batter. this is also important to the vada pav
5. The batter should be medium consistency – not too thick, not too thin. or you can keep more time 
6. Make sure there are no lumps in the batter.

Pro Tip: Adding too much baking soda will make the vada oily.

 Step 2: Making the Potato Stuffing (Batata Vada Filling)

Now we prepare the main flavor of the vada – the spicy potato stuffing.

 Ingredients for Stuffing:

• 2 big Boiled Potatoes, chopped (not mashed) but boil it properly 
• 1 tbsp Oil you can add more oil also or you add as following only
• 1½ tsp Mustard Seeds you have then you can add
• A pinch of Asafoetida (Hing)
• Few Curry Leaves this is also important 
• Garlic-Green Chili Paste
  (1-5 garlic cloves + 2-3 green chilies) you can add more also 
• A pinch of Turmeric Powder it is use full to get colure to the vada pav
• Salt to taste as you need you can add 
• ½ tsp Lemon Juice this is also important for the vada pav
• Chopped Fresh Coriander if you have then you can add  

 Method:

1. Heat oil in a small pan. or you can heat in other pan also 
2. Add mustard seeds and let them crackle. if  you have then you can add 
3. Add hing and curry leaves this is also important.
4. Add garlic and green chili paste. Fry it for 1 minute. it help you to get good test 
5. Turn off the gas. Add turmeric powder while oil is still hot.
6. Let the mixture cool slightly.
7. Add chopped boiled potatoes. Mix everything gently.
8. Add salt, lemon juice, and coriander.
9. Mix well.

Pro Tip: Do not cook potatoes on flame after adding. It releases moisture and makes the mixture soggy.

 Step 3: Shaping and Frying the Vadas

Time to turn the potato mixture into crispy vadas.

Method:

1. Take one big spoonful of potato mixture.
2. Shape it into round, flat balls.
3. Remove any curry leaves from the mixture while shaping.
4. Heat oil in a kadhai

5. To check if oil is hot enough, drop a small amount of batter. If it rises immediately, oil is ready.
6. Dip each vada in the batter and coat it evenly.
7. Drop coated vadas carefully into hot oil.
8. Fry till golden brown on all sides. Flip with a fork.
9. Fry till they become crispy and brown.
10. Take out on tissue paper to remove excess oil.

Pro Tip: Use a spoon to drop the vada in oil to avoid splashes.

 Bonus: Fried Chutney from Crumbs

The crunchy crumbs from frying can be turned into a dry chutney – this is a secret street-style trick.

 Method:

1. Collect the leftover gram flour bits from oil.
2. Fry them again till golden and crispy.
3. Take them out and drain on paper towel.
4. This becomes a spicy chutney to go inside Vada Pav.

Final Step: Assembling the Vada Pav

Once vadas and chutney are ready, let’s make the full Vada Pav.

 Method:

1. Take fresh Ladi Pav (soft bun).
2. Slice it in the middle (do not cut fully).
3. Apply dry chutney inside.
4. Place a hot vada in between.
5. You can add green chutney or sweet tamarind chutney too.
6. Press and serve with a fried green chili on the side.

 Storage & Serving Tips

• Always serve hot.
• Store leftover vadas in the fridge. Reheat before serving.
• You can freeze uncooked vadas for 2–3 days.
• Chutney can be stored in airtight containers.

YOU WANT TO GET PROPER INFORMATION ABOUT VADA PAV VISIT THIS

• https://youtu.be/pnz8D_rnHUk?si=NiHZHG_d6X2TcPcD
  https://youtube.com/shorts/8QB8boB_yWI?si=wtHHHggCp8Udihj3
  https://youtu.be/A04_TpMGfPI?si=JBCh6ZMsgfkPb3IK
• https://shivrecipe.com/wp-content/uploads/2025/05/HOW-TO0-MAKE-DHOKLA-5-1.png

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