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Sep 7, 2016

Vada Pav Recipe | Vada Pav With Spicy Dry Garlic Chutney Recipe | Vada Pav(Mumbai Street Food Recipe)

Vada Pav Recipe
Vada Pav is a popular street food of Mumbai, nothing but a soft Pav buns served with Batata Vada, green chutney and spicy dry garlic chutney. When I made this last year I tried with Homemade Pav Buns and Chaat Garlic Chutney, that time I was so tired and stressed because I baked Pav Buns and with the fresh pav made Masala Pav and Vada Pav(with Batata Vada) all on same day. It was really a tiring day and now I am wondering how I made everything single handedly on one day?! I didn't even concentrate on presentation and for name sake clicked few pictures, when compared to this new Vada Pav pictures, the pictures I took on that was too simple. Fortunately or Unfortunately, due to my laptop crash all my food pictures got deleted. So, now I am preparing all those recipes again with new and fresh pictures.

This time I went for Instant method and used store bought Pav Buns and instead of chaat Garlic Chutney, prepared the dry garlic chutney. The highlight of this Vada Pav is the spicy dry garlic chutney, this garlic chutney is versatile and you can use it in any chaat recipe or just sprinkle in your favorite raita or plain beaten yogurt and enjoy with paratha or rotis. 
Vada Pav Recipe
Prep Time : 15 Minutes | Cook Time : Nil
Recipe Category : Snack | Recipe Cuisine : Indian
Makes 8 Vada Pav

  1. Pav Buns   8
  2. Batata Vada  8
  3. Green Chutney    1/2 cup or as needed
  4. Tamarind Sweet Chutney   2 tbsp or as needed
  5. Dry Garlic Chutney   1/4 cup or as needed
Ingredients For Dry Garlic Chutney
  1. Garlic   5 fat cloves
  2. Dry Grated Coconut    1/4 cup
  3. Roasted Peanuts    3 tbsp
  4. Sesame Seeds   2 tsp
  5. Kashmiri Chilli Powder   1/2 tsp
  6. Red Chilli Powder   1 tsp
  7. Hing   1/4 tsp
  8. Cumin Powder    1/2 tsp
  9. Tamarind paste   1/4 tsp
  10. Salt   to taste
  11. Oil  1 tsp
First prepare Dry Garlic Chutney, heat oil in a pan and roast garlic till nice golden brown and crisp, roast in medium heat to prevent burning.
Then transfer the roasted garlic to a plate and to the same pan add coconut and roast till golden brown, transfer it to a plate and to the same pan add sesame seeds roast well and transfer it to a plate.
Now allow the ingredients to cool for a while, then to a blender jar add roasted garlic, coconut, peanut, tamarind paste, chilli powder, cumin powder, salt, hing and blend it to a coarse powder and lastly add sesame seeds and pulse it for few seconds, that's it.
Now heat the same pan, and add the ground garlic chutney powder and stir fry in low-medium heat until the moisture leaves and chutney turns dry.
That's it..Spicy Dry Garlic Chutney ready.
After cooling completely, you can store this dry garlic chutney in an air tight container for up to a month. 
How to Serve Vada Pav :
Take a pav bun, slit open the pav, do not cut into two halves, smear green chutney to one side of the pav  and other side tamarind sweet chutney and sprinkle generous dry garlic chutney and keep one Batata Vada, if need add some more green chutney and garlic chutney on top of the batata vada, cover the pav and serve immediately.


  1. My all time favorite, great clicks!

  2. All time fav.. Any chat item goes well with me.. Yum!

  3. Vada Pav is one of my favourites! You have explained the process of making it very well! Beautiful clicks as usual, Sangee!! :)

  4. Ada kolluringa Sangee, am keeping myself from deepfrying and this vada pav with that dry garlic chutney is torturing me. Have to wait weekend to make some.


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