Pav Vada (Potato Patty With Bun)

Pav Vada (Potato Patty With Bun)

Pav Vada (Potato Patty With Bun)

Pav is a soft bun bread. Vada is a spicy potato mixture coated with gram flour batter and deep fried. This is a very popular dish for people in Mumbai, it’s often sold by road side vendors.
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Course sandwiches
Cuisine Indian
Servings 6 Pav Vada



  • 4 medium size boiled potatoes
  • 2 tablespoons oil
  • 1/2  teaspoon black mustard seeds (rai)
  • 1/4  teaspoon turmeric (haldi)
  • 1 teaspoon ginger paste
  • 2 green chilies minced (hari mirch) adjust to taste
  • About 2 tablespoons chopped cilantro (hara dhania)
  • 1 1/2 teaspoon salt adjust to taste

For Batter

  • 3/4  cup gram flour (besan)
  • About 2 tablespoons chopped cilantro (hara dhania)
  • 1/2 teaspoon salt adjust to taste
  • About 1/4 cup of water

Peanut Chutney

  • 2 tablespoons of shelled peanuts
  • 1 tablespoons sesame seeds
  • 1 tablespoons dry coconut powder
  • 4 whole dry red chilies adjust to taste
  • 1/2 teaspoon salt adjust to taste

Also Needed

  • Oil to fry
  • 6 buns

For Garnishing


Peanut Chutney

  • Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
  • Transfer the peanut mix into a bowl.
  • Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.


  • Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.


  • Peel and mash the boiled potatoes keeping the crumbly in texture.
  • Heat two tablespoons of oil in a pan on medium heat.
  • Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
  • Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
  • After mixture cools off, divide the potato mix slightly bigger than a golf ball.
  • Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
  • Heat oil in a frying pan on medium high heat.
  • The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  • Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
  • Vada will take about 4 to 5 minutes to cook.
  • Turn them occasionally. Fry the vada until both sides are golden-brown.


How to Serve Pav Vada
  1. Take one pav bun, slit in half, spread the cilantro chutney and tamarind chutney to each pav as desired.
  2. Next sprinkle the peanut chutney.
  3. Place the potato vada, lettuce leave and sliced tomato on one half of the bun.
Tried this recipe?Let us know how it was!

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40 thoughts on “Pav Vada (Potato Patty With Bun)

  1. Manju Aunty,

    I so very much love your Videos. your hands and the way u speak and the love with which you cook reminds me of my mother. I feel if you add love to the food then the dish becomes even more tasty. I have been cooking since childhood but sometimes cooking with work becomes monotonous and i loose the taste. Thank you for your forum for us to learn and innovate while cooking. Nothing can beat mothers recipe.

  2. I tried this recipe but I didn’t have besan, so I used all-purpose flour. Is it possible to do this or would besan be the only option? Also, I noticed that the potatoes became soggy/mushy after they were fried, and they broke into halves so that the filling came out/were exposed. I don’t know if this is related to not using besan, or the batter wasn’t thick enough and had too much liquid, or if it’s related to how I smashed the potatoes (I smashed them very well). How can I make the potatoes less soggy/mushy and the outer portion thicker so that it holds the filling in place? Also, how thick should the batter be and when I smash the potatoes should I smash them very well or leave it a bit crumbly so that later on it isn’t mushy?
    Thank you! Overall, it turned out great!

  3. hi antiji,

    just saw the video of this recipe. liked it very much. i will def try within two days as tom i will try to make besan paare. ur recipes r home made recipes which a house wife really needs. the ingredients can be easily found at home. thanku for ur help.

    i heard n have seen that many of them add garlic chutney. can i ad some garlic in the peanut chutney or do u hv any other recipe for garlic chutney. please reply.

    1. Farida,
      If potatoes are over boiled they become too soft and potatoes have absorb too much water and it becomes hard to form the balls, if you corn starch add little of that otherwise roasted besan. That should help.

  4. Hi Manjula aunty!
    I tried your pav vada, they turned out great! everyone enjoyed them alot. Infact, all your recipes are amazing….and the best part is that they are so easy. Thanks for sharing.

    1. Hi Payal,

      I tried this vada and it was wonderful I only added garlic (verylittle quantity) it was very good. Generally I don’t eat garlic but just to try the taste.

      Do you know how to make Shegaon Kachori.

  5. Manjula Aunty,

    Tried this receipe first time and able to impress my guests…..Well all accolades you truly deserve…

    They found it so tasty that i was short of them 🙂

  6. auntiee ji, it was nice to visit your site and note down new was nice trying few of these snacks. very nice efforts. and i like all the time see you nice nice recipe .

  7. Shivani,
    Do you live in the US? Barnes and Noble always has a sale section with TONS of cookbooks that are on sale – usually always between 5 and 15 dollars US. I’ve found tons of Indian / Vegetarian cookbooks from there this way.

      1. Hi you can get kefir from any store in us u can see it in the yougurt section. Boil the milk 2% or wholemilk , let it cool see its lukewarm and add 2 tablespoons of kefir, and keep it whole night outside.

        1. Hi Foodlover,
          I tried to make curd at home like we used to do in India. but every time it turn out slimy. it was not thick proper curd. I used 2% milk. please tell me that at what temperature u r keeping it.



          1. Hi,

            I make yoghurt at home. Very simple.
            Steps are as follows:

            1) Boil milk ( I use full fat).
            2) Let it cool outside until it is lukewarm.
            3) Take around 2 teaspoon of good starter yoghurt – any type whichever you like.I go for Pavel or even get it from a restaurant.
            4) Mix it well with the ( boiled and cool) milk
            5) I then keep it in an oven with the lights on – overnight
            6) Yoghurt is set by morning.
            7) Keep it in the fridge. It sets well after its been refrigerated for a few hrs.

            You are now all set for some very flavorful healthy yoghurt!

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