Bake Mumbai’s favourite vada pav at home! This baked vada pav recipe makes mini pav stuffed with spicy potato and garlic chutney — the perfect snack or party appetizer.
Vada Pav, often called the Indian burger, is Mumbai’s most iconic street food. Traditionally, a spiced potato fritter gets sandwiched inside a soft pav bun, sprinkled with fiery garlic chutney, and served with green chilies.
This recipe gives the classic vada pav a healthier, festive makeover. Instead of frying, we bake the vada pav, wrap the chutney inside for a surprise burst of flavour, and make them mini so they work perfectly as a party snack. These baked vada pavs are soft, spicy, and buttery — and they look stunning on a Diwali table alongside diyas and mithai.
The Trio of Condiments
Garlic Coconut Chutney (Vada Pav Dry Chutney)
The soul of a vada pav lies in its fiery garlic chutney, and this version blends smoky red chilies with roasted garlic, peanuts, and coconut. To make it, lightly roast 8–10 dried red chilies until crisp, then toast 8–10 garlic cloves until golden and aromatic. Grind them together with 2 tablespoons of roasted peanuts, 2 tablespoons of dry coconut, and salt to taste. The result is a coarse, vibrant red powder that’s nutty, spicy, and deeply garlicky. Traditionally, this chutney is sprinkled inside the pav, but in this baked version, it coats the potato balls before they’re wrapped in dough. Store the chutney in an airtight jar for up to two weeks — it’s versatile enough to sprinkle over dosas, parathas, or even toast for an instant kick.
Green Chutney (Coriander-Mint Chutney)
Fresh, tangy, and herbaceous, green chutney adds balance to the richness of vada pav. For this chutney, blend 1 cup coriander leaves, ½ cup fresh mint, 2–3 green chilies, 1 garlic clove, 1 teaspoon sugar, juice of half a lemon, and salt to taste. Add just enough water to achieve a smooth, thick consistency — it should be spreadable, not runny. This chutney pairs beautifully as a dipping sauce for baked vada pavs, but it also doubles up as a versatile condiment for chaats, sandwiches, or pakoras. Store it refrigerated in a clean jar for 3–4 days, or freeze in ice cube trays for longer use.
Fried Green Chilies (The Classic Vada Pav Side)
No vada pav is complete without its fiery sidekick — fried green chilies. They add a burst of heat and crunch that cuts through the soft pav and spiced potato filling. To make them, wash and pat dry 6–8 long green chilies (the slightly thick, less pungent variety works best). Slit them lengthwise without cutting all the way through, then shallow fry in hot oil for 30–40 seconds until blistered and slightly wilted. Sprinkle immediately with salt and a pinch of asafoetida (hing) for flavour. Serve them alongside your baked vada pavs — guests can take a bite of chili with each pav for an authentic street-style experience.
Main Components of Baked Vada Pav
- Pav Dough – Soft, buttery bread dough that bakes into golden pillows.
- Potato Filling – Spiced mash with green chilies, ginger, garlic, curry leaves, and turmeric.
- Garlic Coconut Chutney – A fiery blend of roasted garlic, red chilies, peanuts, and coconut that coats the potato balls.
Pro Tips for Soft Buns
- Use lukewarm milk for yeast activation.
- Knead until the dough passes the “windowpane test.”
- Don’t skip the second proofing — it ensures fluffy pav.
- Always brush with butter after baking for a glossy finish.
Variations
- Cheese Vada Pav – Add a cube of mozzarella or cheddar inside each potato ball.
- Sweet & Spicy Twist – Replace green chutney with tamarind-date chutney.
- Whole Wheat Pav – Swap half the flour for atta for a nuttier taste.
- Pull-Apart Tray Bake – Bake pavs snugly in a greased tray for a festive pull-apart centerpiece.
Serving Suggestions
- Serve with fried green chilies on the side for a true Mumbai touch.
- Pair with green chutney or even tamarind-date chutney for dipping.
- Set them on a festive platter with marigolds and diyas for Diwali.
- Offer alongside masala chai for a traditional pairing, or surprise guests with festive cocktails/mocktails like spiced sangria or rose sherbet fizz.
- Include them as part of a Diwali snack board with samosas, chakli, and mithai for a balanced mix of savory and sweet.
Storing
Store cooled pavs in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a preheated oven at 160°C for 5–7 minutes or in an air fryer for 3 minutes. Brush with butter before serving to refresh flavour.
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Baked Vada Pav
Cuisine: Indian, Street food16
servings45
minutes45
minutes1
hour30
minutesBake Mumbai’s favourite vada pav at home! This baked vada pav recipe makes mini pav stuffed with spicy potato and garlic chutney — the perfect snack or party appetizer.
Ingredients
- For the Dough (Pav Buns)
300 g all-purpose flour
180–200 g warm milk
5 g instant yeast (1 ½ tsp)
15 g sugar (1 tbsp)
6 g salt (1 tsp)
25 g oil or softened butter (2 tbsp)
- For the Potato Filling (Vada)
400 g (3-4) boiled potatoes, peeled and mashed
2 green chilies, finely chopped
5 g ginger paste (1 tsp)
5 g garlic paste (1 tsp)
6–8 curry leaves, chopped
3 g mustard seeds (½ tsp)
3 g cumin seeds (½ tsp)
2 g turmeric powder (½ tsp)
Pinch of hing (asafoetida)
15 g oil (1 tbsp)
6 g salt (to taste)
2 tbsp chopped coriander
Directions
- Make the Pav Dough
- Mix flour, sugar, salt, and yeast.
- Add warm milk gradually and knead into a smooth dough (8–10 min by hand, 6–7 min with a stand mixer).
- Add oil/butter and knead until elastic or till it clears the window pane test.
- Cover and rise until doubled for about 1 hour.
- Make the Potato Filling
- Heat oil in a pan. Add mustard seeds, cumin seeds,, hing, curry leaves, and chopped chilies.
- Add ginger paste, garlic paste and sauté briefly.
- Stir in turmeric, then mashed potatoes, salt, and coriander.
- Mix well, cool, and divide into 16 balls (25 g each).
- Roll each potato ball in garlic chutney powder so it coats the outside, or sprinkle while assembling later.
- Assemble and Bake
- Punch out the air from the risen dough. Divide dough into 16 balls (30 g each).
- Flatten each, place a garlic-coated potato ball inside, or sprinkle garlic chutney on the flattened disc and place the potato ball and seal.
- Arrange seam-side down on a lined tray or a square tin.
- Cover and proof 30–40 minutes until puffy.
- Brush with milk and bake at 180°C (350°F) for 18–20 minutes until golden.
- Brush with melted butter immediately after baking.
Notes
- Use lukewarm milk for yeast activation
- Knead until the dough passes the “windowpane test.”
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