Masala Vada Pav is a popular and much-loved street food from Kolhapur, Maharashtra, known for its bold flavours and spicy taste. It is a delicious variation of the classic vada pav, where the usual batata vada is replaced with a spicy, flavour-packed masala vada. This unique twist gives the humble vada pav a whole new identity and makes it stand out from the traditional Bombay version.
The masala vada is prepared using boiled potatoes combined with crispy bhajiya chura, which adds a wonderful texture, and a special green paste that enhances the flavour and aroma. This green paste plays a key role in giving the vada its signature spicy and tangy taste. The result is a vada that is crispy on the outside, soft on the inside, and bursting with flavours in every bite, taking the vada pav experience to the next level.
Masala Vada Pav is served with dry garlic chutney and fried green chillies, making it an irresistible street-style treat. The spicy vada, soft pav, and bold flavours set it apart from the traditional Bombay vada pav. Best of all, it’s easy to make at home using simple ingredients—perfect for anyone who loves spicy street food.
Tips to Make the Perfect masala Vada Pav at Home:
- Perfect Besan Batter:
The chickpea flour (besan) batter should have a medium-thick consistency—thick enough to coat the back of a spoon smoothly. Whisk the batter well for 2–3 minutes to incorporate air, which helps make the vadas light and fluffy when fried. - Flavourful Masala Vada:
Masala vada is the heart of vada pav. It is made using boiled potatoes, bhajiya chura, and a special green paste. The green paste is prepared with mint leaves, coriander leaves, green chillies, and garlic cloves, which takes the flavour of the masala vada to the next level. Shape the vadas thin rather than thick to ensure even cooking and better texture. - Spicy Dry Garlic Chutney:
Dry garlic chutney makes vada pav irresistibly tasty. It is prepared using bhajiya chura, garlic cloves, and basic spices. This chutney is very easy to make, budget-friendly, and adds a bold, spicy kick to the vada pav. - Crispy Vada Frying:
Deep-fry the vadas on a medium flame until they are evenly cooked and turn golden brown on all sides. This results in a crispy outer layer and a soft, flavourful centre. - Serve It Right:
Masala vada pav is served in soft pav coated with spicy dry garlic chutney, with the hot masala vada placed inside. Serve it hot with fried green chillies on the side for the perfect street-style experience
Related Recipe Collections
Recipe video
Masala vadapav recipe | street style masala vadapav | masala vada with dry garlic chutney
Ingredients
For besan batter
- 3 cup besan
- ¼ tsp turmeric powder
- Salt to taste
- ½ tsp ajwain
- Pinch of hing
- 1.5 cup water or as required
- ½ tsp baking soda
- 1 tbsp hot oil
For green paste
- ½ cup coriander leaves
- 1 cup mint leaves
- 20-25 garlic cloves
- 2 inch ginger
- 4-5 spicy green chilli
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coarsely crush coriander seeds
- 1 tbsp sesame seeds
- Pinch of hing
For masala vada
- 10 small size bhajiya
- 3 medium size boiled potatoes
- Salt to taste
- 1 tbsp kashmiri red chilli powder
- 1 tsp garam masala
- Green paste
- ¼ cup coriander leaves
- 1 tbsp lemon juice
- Oil for frying
For dry garlic chutney
- Fried bhajiya
- 15-20 garlic cloves
- 2 tbsp kashmiri red chilli powder
- 1 tsp cumin seeds
- Salt to taste
- ½ tsp hing
For masala vada pav
- Pav
- Masala vada
- Butter or oil
- Dry garlic chutney
Instructions
Making besan batter
- In a mixing bowl, add 3 cups besan, ¼ tsp turmeric powder, salt to taste, ½ tsp ajwain, and a pinch of hing. Mix well. Add 1.5 cups water or as required and make a medium-thick batter with a ribbon-like pouring consistency.
- Whisk the batter for 2 minutes so it becomes light and fluffy.
- Cover and rest the batter for 10 minutes.
- Then add ½ tsp baking soda and 1 tbsp hot oil. Mix well. The batter is ready.
Making masala vada
- Heat oil. Take some bhajiya batter in your hand and make 10–15 small bhajiyas.
- Fry until they become crispy from the outside. Take them out onto a wire rack and let them cool.
- Then, in a mixer jar, add ½ cup coriander leaves, 1 cup mint leaves, 20–25 garlic cloves, 2-inch ginger, and 4–5 green chillies. Grind into a coarse paste without adding water.
- Now, in a pan, add 2 tbsp oil. Add 1 tsp cumin seeds, 1 tsp coarsely crushed coriander seeds, 1 tbsp sesame seeds, and a pinch of hing. Sauté well.
- Add the ground green paste and sauté until oil releases from the sides. Keep it aside.
- For masala vada stuffing, take 10 small bhajiyas and crush them with a bowl to make 1 cup bhajiya chura.
- Add 3 medium-sized boiled potatoes and mash them well.
- Now add salt, 1 tbsp Kashmiri red chilli powder, 1 tsp garam masala, the sautéed green paste, ¼ cup coriander leaves, and 1 tbsp lemon juice. Mix well. The stuffing is ready.
- Take some mixture in your hand, make a medium-sized ball, and flatten it gently (refer to the video).
- Make all the vadas in the same way and keep them aside.
- Heat oil. Dip the masala vada into the besan batter and coat it well. Remove excess batter and add it to hot oil.
- Fry on medium flame until it becomes crispy from both sides.
- Take out on a wire rack and fry all the vadas in the same way.
- Masala vada is ready.
Making dry garlic chutney
- In a mixer jar, add 6–7 bhajiyas, 15–20 garlic cloves, 2 tbsp Kashmiri red chilli powder, 1 tsp cumin seeds, salt to taste, and ½ tsp hing. Grind using the pulse mode.
- Dry garlic chutney is ready. Keep it aside.
Assembling masala vada pav
- Heat a tawa and add butter to it. Add some dry garlic chutney and sauté it.
- Take the pav and coat it with the chutney.
- Place the vada in the centre.
- Masala vada pav is ready. Serve with chutney and fried chillies.
Notes
- The consistency of the besan batter should be medium-thick and flow like a ribbon.
- The green paste enhances the taste of the vadas.
- Fry the masala vadas on a medium flame.