🥔🌶️ Vada Pav

Vada Pav is one of those snacks that instantly brings a smile to everyone’s face. It’s spicy, comforting, and absolutely irresistible. Perfect for potlucks, picnics, casual get-togethers, and even kids’ birthday parties with a few tweaks to make it child-friendly.

🌧️ My First Vada Pav Memory…

I had my first vada pav in Lonavala back in 2008, on a rainy day. We had set out on a scenic bike ride along the Pune–Lonavala route, with misty hills, waterfalls, and little streams dotting the way.

Hungry and drenched, we stopped at a small roadside tapri (that’s what we call it in Hindi). We ordered masala chai and vada pav, and let me tell you—I couldn’t resist. I had 3 or 4 vada pavs right there! That day, I discovered the true soul of street food.

Later, I realized Pune-style vada pavs have a distinct taste. And I’ve been chasing that flavor ever since.

👩‍🍳 The Recipe Journey

After trying several versions over the years, I struck gold when my dear friend Manjusha (who’s from Pune) invited us over in 2011. The moment I took a bite of her vada pav, it was like being back in Lonavala! She generously shared her family recipe and secret tips with me — and you know how important those tips are. Anyone can follow a recipe, but those little tricks? That’s what makes it special.

From 2011 to 2025, I’ve been making vada pav the “Manjusha way” — with my own little twists. And then recently, I met Shruti, another Pune native and mom of my son’s friend. She brought vada pav to a potluck, and again — something was different.

Turns out, her version of the orange peanut chutney had a secret ingredient too! Of course, I had to know. She shared it with me, and that little detail just elevated the whole dish.

Now I’ve blended both their versions, and it’s honestly the best vada pav I’ve ever made. I’m so excited to share it with you!

đź“ť Ingredients:

For Aloo Patty:

  • Boiled potatoes – 4–5
  • Green chilies – 3 (adjust to taste)
  • Garlic cloves – 4–5
  • Coriander leaves – 1 tbsp
  • Salt – to taste
  • Laadi pav – 8–10

For Besan Batter:

  • Besan (gram flour) – 1 1/4 cup
  • Rice flour – 1 tbsp
  • Turmeric powder – 1/8 tsp
  • Baking soda – a pinch
  • Salt – to taste

For Green Chutney:

  • Coriander leaves – 1 cup
  • Chopped ginger – 1/4 tsp
  • Garlic – 3–4 cloves
  • Green chilies – 2–3
  • Salt – to taste

For Peanut Chutney Powder:

  • Roasted peanuts – 1 cup
  • Red chili powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Garlic cloves – 8–9
  • Salt – to taste
  • Freshly made boondi – 2 cups (from besan batter)

For Fried Green Chilies:

  • Green chilies – 7–8
  • Turmeric powder – 1/4 tsp
  • Chaat masala – 1/4 tsp
  • Salt – to taste

🍳 Method

For Aloo Patty:

  1. Mash the boiled potatoes.
  2. Grind green chilies, garlic, coriander leaves, and salt into a chutney or fine paste.
  3. Mix this chutney into the mashed potatoes.
  4. Shape into small balls and refrigerate for 10–15 mins.

Besan Batter:

  1. In a bowl, add besan, rice flour, turmeric, baking soda, and salt.
  2. Dry whisk to avoid lumps. Slowly add water, mixing in one direction only for a smooth, flowy batter.
  3. Let it rest for 30 minutes.

Green Chutney:

  1. Blend all ingredients into a smooth paste.
  2. Add ice or chilled water while grinding to retain a fresh green color.

Peanut Chutney Powder:

  1. First, make boondi: Heat oil, mix the besan batter, and use a slotted spoon to drop small droplets into the oil. Fry until they rise and crisp up.
  2. Let the boondi cool, then grind it with roasted peanuts, red chili powder, cumin seeds, garlic, and salt.
  3. Adjust spice and salt to your taste.

Fried Green Chilies:

  1. Wash and slit the green chilies, removing stems.
  2. Fry them in hot oil (use caution—it may splutter, so keep a lid nearby).
  3. Once done, sprinkle with turmeric, chaat masala, and salt. Mix well.

🛠️ Final Assembly:

  1. Heat oil and dip the aloo balls into the besan batter. Fry on medium flame until golden and crisp.
  2. Cut laadi pav in half.
  3. On the bottom half, spread peanut chutney.
  4. On the top half, spread green chutney.
  5. Place a hot vada in the middle, press gently, and serve with a fried green chili on the side.

đź’¬ Tried this version? Let me know in the comments or messages how it turned out! And if you’ve got your own secret ingredient or family tip, I’d love to hear it. Let’s keep spreading the vada pav love! 🧡