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The Vada Pav or Wada Pav, proudly known as the VP 66 at Urban Guj is a famous street food item. It is a Vegetarian / Vegan-friendly fast-food snack known across Maharashtra, India.

The Vada Pav was first discovered in Dadar, Mumbai by Ashok Vaidya. Ashok had a breakthrough idea in 1966 after observing commuters rushing around. He discovered that they didn’t have time to stop on their busy days for lunches. He knew he had to take action, a snack that’s fast, filling and ready to go. The Vada Pav was born.

What is a Vada Pav?

There is so much hype around it but what is a Vada Pav? A Vada Pav, also known as the Bombay burger it is a fast-food burger made with a spiced potato fritter at its heart. The potato fritter, also known as the Vada and the Pav or Pau is coequal to slider bun or hamburger bun.

Vegan / Vegetarian

A common question is, are vada pavs vegetarian? They have of course since 1966 been vegetarian fast-food burgers. Over the years of exploration, people tend to create a new variation of the famous Mumbai burger. At Urban Guj, we have two types of vada pavs. The original authentic recipe by Ashok Vaidya and our very own Gourmet Vada Pav. We’ve truly mastered these recipes and are one of the top-selling items on our menu. We’re now sharing this with you!

These exquisite fast-food sandwiches are 100% vegan too. As you can see from our recipe we share with you, it’s totally a vegan-friendly recipe. If you end up using butter or any other forms of cheese, this will of course alter the course of the sandwich.

Ever since the original creation, it’s always served the purpose to be a low-cost item that is fast to deliver. In Dadar, India, this was something Ashok wanted to solve for the commuters, everyone has a chance to eat. Now there are Vada Pav stations every couple of store in the local high streets. Street food establishments are now serving these as part of their menu across London. We aim to deliver our Vada Pavs in 30 seconds. Urban Guj delivers Wada Pavs at super-fast speeds to customers across Croydon. Also available to order on Deliveroo, JustEat, UberEats. Live nearby and want to pick one up? Order a Click & Collect.

What Does Vada Pav taste like?

The carb-heavy snack invites a sensational rhythm of the spices involved in creating the vada and the batter. With a soft and fluffy bite into a freshly baked hamburger bun. And the mixture of aromatic chutneys from the sweet ring of the tamarind to the fresh delicate taste of the coriander herb to the subtle kick from the spicy crushed garlic for warmth. Finally, completing each bite with a nibble on the fried chilli. It truly is a remarkable experience that will take you into a timeless moment of 1966, Dadar, Mumbai.

Making vada pav at home

Making Wada Pavs at home can be a real treat for the family. Especially when you bring the Indian Street Food authenticity into the mix. To start making the Bombay burger at home, we’ll proceed with the following recipe:

Vada Pav Recipe – Mumbai Style

Recipe by nandCourse: Street Food, Indian Street FoodCuisine: IndianDifficulty: Easy


Prep time


Cooking time





Discover Mumbai’s most famous street burger. Made with real authentic flavours and sauces, Street Food style. Make your own Vada Pav at home and delight the family with the most amazing and aromatic flavours.


  • Ingredients for vada
  • 2 Potatoes, pealed and diced

  • 3 tbsp of vegetable oil

  • 1 tsp mustard seeds

  • 1.5 green chillies chopped finely. 4 for garnishing (non-chopped)

  • 1 tbsp finely chopped ginger (or ginger paste)

  • 1 tsp kashmiri chilli powder

  • 1.5 tsp turmeric powder

  • 8-10 curry leaves, chopped. Can be fresh or dry

  • 3-4 tbsp freshly chopped coriander

  • Vegetable oil for deep-pot fryer

  • Ingredients for batter
  • 60g for gram flour (chickpea flour)

  • 0.5 tsp salt

  • 0.5 tsp kashmiri chilli powder

  • 0.5 tsp ground turmeric

  • Putting the bombay burger together
  • 4 buns

  • Tamarind Chutney

  • Mint & Basil Chutney

  • Garlic Chutney

  • Fried green chilli


  • Making The Vadas
  • Take 2 potatoes and dice them into cubes, then put them in a pot of water to boil for around 10 minutes. Make sure that the potatoes are cooked by pressing in a fork, the potatoes need to be fork tender. Drain and mash the potatoes, then keep to one side once mashed.
  • In another frying pan, add some oil and keep the flame on medium heat. We’re going to now sauté in the mustard seeds, do this with caution as mustards seeds pop in hot oil. Add in the green chillies, ginger (or ginger paste), chilli powder, turmeric and curry leaves. Stir these in well.
  • Once stirred well and the flavour is taken in by the oil, add the mashed potatoes and mix it together. Add salt to taste and optionally add chopped coriander to the potato mash. Turn off the heat and allow the mixed mash to cool. Once lukewarm/cool, you can now roll out 4 equal-sized balls (Vada).
  • Now that you have 4 deliciously rolled out potato balls, we are going to prepare the seasoned gram(chickpea) flour batter. With this batter, we’re going to dip in the potato balls before frying them. Let’s jump right into it.
  • In a bowl add in the gram flour (chickpea flour), turmeric, chilli powder and salt. Then we’re going to add some water a bit at a time and whisk together to form a thick and smooth batter. Give it a taste, at this stage feel free to add in other spices if want to experiment a little. I often add in some sriracha seasoning to give it a kick.
  • Now that the Vada Pav batter is ready, dip in one potato ball at a time and cover it with the batter. Ensure to shake off any excess before you put it in your deep-pot fryer at 200-degree centigrade. Do the same with the other 3 vadas and notice the amazing sizzling that’s happening to the vadas. Once they go crisp and golden, you can take the vadas out and drain them of oil.
    Note: If your batter is too thin, add in more gram flour to thicken it a little more.
  • Preparing The Buns
  • Whilst the vadas are frying you can get your buns ready, slice through the buns 3/4 of the way and lift the top of the bun. Add on a layer of tamarind chutney at the top and the mint and basil chutney to the bottom. Then sprinkle your dried garlic chutney on the bottom, once the vada is ready, you can remove them from the fryer and place 1 into the bun.
  • Take a green chilli whole, put a slice going through it, and put it in the fryer for 30-40 seconds and get those nice and cooked. Once done, add it on top of the vada pav to complete the look.


  • To make your Vada Pav more exciting, you can also toast the buns in a pan with a little butter or olive oil for a nice crisp edge on the buns.