Vada pav recipe | buttery spicy vada pav | ahmedabad special vadapav

Vada pav

Vada pav is popular street food in India. In Gujarat, the city of Ahmedabad is popular for its buttery and spicy vada pav which is quite different than Bombay vada pav. It is roasted into butter, coated with spicy dry garlic chutney, and stuffed with green chutney and tasty vada. It tastes amazing and is easy to make with all available ingredients in your kitchen. Do try this street style vada pav recipe!

The key to making tasty vada pav at home are:
  • Firstly, Besan batter has medium-thick consistency and coated the backside of the spoon very well. Also, whisk besan batter for 2-3 minutes, so air particles incorporate into it and help to make fluffy vada.
  • For the masala, cool down boiled potatoes completely, so they become dry and no moisture in it, and masala become dry.
  • Deep fry vada on medium flame till it is evenly cooked and crispy from both sides.
  • Lastly, For garlic chutney roast garlic for a few minutes so its raw smell goes away and dry roast coconut and peanuts to increase the shelf life of chutney. Grind garlic chutney into the coarse or semi-fine mixture.
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Vada pav

Recipe card for ahemdabad special vada pav

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Street food
Cuisine Indian
Servings 10 servings


For batter

  • 1 cup besan gram flour
  • Salt to taste
  • ¼ tsp turmeric powder
  • 1/8 tsp or pinch of baking powder
  • ¾ cup water or as required

For aloo masala

  • 500 gram or 4 medium size boiled potatoes
  • 4-5 spicy green chilli
  • 1 inch ginger
  • 5-6 garlic cloves
  • 10-12 curry leaves
  • ½ cup coriander leaves
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Pinch of hing
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ¼ tsp garam masala
  • Salt to taste
  • 1 tsp lemon juice

For dry garlic chutney

  • 9-10 roasted garlic cloves
  • 3 tbsp roasted peanuts
  • 3 tbsp roasted coconut
  • 1.5 tbsp kashmiri red chilli powder
  • Salt to taste

For green chutney

  • 1 bunch of coriander leaves
  • 1 inch ginger
  • 2-3 garlic cloves
  • ¼ tsp cumin seeds
  • Salt to taste
  • 1 lemon juice
  • ½ tsp sugar
  • 2-3 tbsp cold water

Other ingredient

  • Pav
  • Butter
  • Chesse cubes
  • Besan chura
  • Fried chilli
  • Oil for deep frying


Making besan batter

  • in a mixing bowl, add the besan & other ingredients of the batter, and mix well.
  • add water gradually to make a smooth batter make sure there should not be any lumps.
  • Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
  • Once whisked well, let the batter rest for a minimum time of 10-15 minutes.

Making aloo masala

  • In a mortal-pestal, add green chili, ginger, garlic, curry leaves, and some coriander leaves. Crush it into a coarse paste. Keep it aside.
  • In a mixing bowl, mash boiled potatoes and keep them aside.
  • Now in a pan, add oil, mustard seeds, cumin seeds, and hing. Sauté for a minute.
  • Then add the coarse paste. Sauté for a minute.
  • Now, lower the flame and add turmeric powder, coriander powder, garam masala, and salt. mix well.
  • Switch off the gas and add tempering into boiled potatoes.
  • Also some coriander leaves and lemon juice. mix well.
  • Aloo masala is ready.
  • Make a round shape ball from the masala and keep it aside.

Making vada

  • Set oil on medium heat for deep frying, whisk the batter once again & further coat the vadas with the besan batter.
  • Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium-high flame until the vadas take their shape, further low down the heat and fry until they are crispy & golden brown.
  • Now drain off over the wire rack and fry all vada into the same way.
  • Then add some water into besan batter and mix well. With your finger, add batter into the hot oil. Fried till it becomes crispy. Besan chura is ready.
  • For fried green chilies, take as many green chilies as you would like to have with vada pav, now make a slit with a knife without dividing in half, now, briefly fry the slit green chilies for 15-20 seconds and serve with hot crispy vada pav.

Making dry garlic chutney

  • In a mixture jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.
  • Then add red chili powder and salt.
  • Without adding water, grind chutney into coarse damp powder. Keep it aside.

Making green chutney

  • In the mixture jar, add coriander leaves, ginger, garlic, green chili, cumin seeds, salt, lemon juice, sugar, and some cold water.
  • Grind it into a smooth paste. Green chutney is ready. keep it aside.

Assembling vada pav

  • Heat tawa, add some oil, and grease tawa with it.
  • Now add butter and spicy red chutney. Mix well.
  • Then slit the pav in two, and roast and coat the pav with butter and red chutney.
  • Apply green chutney on pav and place a vada in the center.
  • close, serve immediately with tomato ketchup and green chutney. Also, add some chura for that extra crispiness and fried chili of spicy flavor.
  • For cheesy vada pav, roast pav into butter and garlic mixture. Place vada and grate some cheese on it. close and serve cheesy vada pav with chutney and tomato ketchup.


For batter
  • the batter has medium-thick consistency and coated the backside of the spoon very well.
  • rest batter for 10-15 minutes so gram flour is properly soaked.
For masala
  • cool down boiled potatoes completely so there will be no moisture in it.
For garlic chutney
  • roast garlic for a few minutes so its raw smell goes away.
  • dry roast coconut and peanuts to increase the shelf life of chutney.
  • Grind chutney into the coarse or semi-fine mixture.
For batata vada
  • fry vada on medium flame.
For assembling vada pav
  • add some oil on tawa, so the butter will not burn on hot tawa.


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