Batata Vada Pav, The Indian Burger
Batata Vada Pav or Potato Vada Pav or Vada Pav is one of the popular street food snacks of Mumbai. The Vada Pav is similar to a burger; the simple bun and patty combination gives a delectable experience to the palate with the right mix of spicy chutneys.
Servings Prep Time
8servings 40minutes
Cook Time
Servings Prep Time
8servings 40minutes
Cook Time
for the batata vada filling
for the batata vada coating
for the green chutney
for the sweet chutney
for the dry garlic chutney
for fried green chillies
for toasting
  1. Green Chutney – Take all the ingredients for the green chutney in an electric blender jar, add little water and grind to a thick, smooth paste.
  2. Sweet Chutney – Boil the dates for 3 minutes. Remove the dates and grind them along with tamarind. Now boil this puree, add the little water, jaggery, cumin powder, chilli powder, ginger powder and salt. Let this cook until the chutney thickens.
  3. Garlic Chutney – Heat oil and saute the garlic. Then dry roast the sesame seeds and grated coconut separately. Assemble all the ingredients in a grinder jar; garlic, sesame seeds, peanuts, coconut, tamarind, chilli powder, salt and grind everything into a dry coarse powder.
  4. In a bowl, take the gram flour, add enough water to make a pancake or dosa batter consistency. Add to this turmeric powder, asafoetida, salt, chilli powder. Whisk well and keep aside.
  5. To make the potato filling, grind together the chilli, garlic, and ginger. Take the boiled and mashed potatoes in a bowl. To this add the chilli-garlic-ginger paste, salt, chilli powder, chopped coriander leaves, asafoetida and salt. Mix all the ingredients together. Taste and add salt or chilli powder if needed. Divided them into round balls. Keep aside.
  6. Heat oil for deep frying. When hot, reduce the heat. Take one potato ball and dip it into the gram flour batter and drop it into the oil. Do the same with few more potato balls and fry them together until the batata vada turns brown in color. Remove with slotted spoon on to a absorbent napkin. Fry the next batch until all the potato balls are dipped in gram flour batter and fried.
  7. Next fry the 4 chillies on medium heat. Remove and quickly sprinkle some salt over it. Keep this aside too.
  8. In a non-stick tava, brush some butter. Slit the pavs/buns horizontally but do not separate them completely. Lightly toast the pavs on both sides.
To assemble and serve
  1. Keep all the prepared items ready. Take a toated pav bun, spread the green chutney on both the insides, then spread little of the sweet chutney, over this sprinkle the garlic chutney. Take a batata vada (potato vada). Press it lightly between the palms and place this between the chutney-spread pav. Sprinkle more garlic chutney if required. Close the vada with the other end of the pav. Similarly make more vada pavs.
  2. Serve the batata vada pavs with fried green chillies and extra green and sweet chutneys.
Recipe Notes

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