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Chicken Vada Pav

  • Author: Sanchita Dey
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 1 hour


Homemade Chicken Vada Pav a lip-smacking delicacy from the streets of Mumbai.




  • 300 gms – Boneless Chicken
  • 1 medium – Onion chopped
  • 2 tbsp – Garlic chopped
  • 2 to 3 Green chilly chopped
  • 1 tbsp – Red chilly powder
  • 1 tbsp – Coriander powder
  • 1 tbsp – Garam masala powder
  • 1 tbsp – Ginger chopped
  • 1 tbsp – Salt
  • 2 tbsp – Coriander leaves chopped
  • 4 medium – Boiled mashed potatoes
  • Oil for deep frying Pav

Batter :

  • 2 cup – Coarse gram flour/besan
  • 1 tsp – Carrom Seeds/ajwain
  • Salt to taste
  • Water
  • 1 tsp – Baking powder(Optional)


  1. Combine minced chicken, Boneless Chicken, onion chopped, garlic chopped, green chilly chopped, red chilly powder, coriander powder, garam masala powder, ginger chopped, salt, coriander leaves chopped in a blender and make a smooth paste. Mix the mixture with mashed potato.
  2. Place the besan in a bowl, add ajwain seeds, salt, and mix.
  3. Add required water to form a smooth and thick batter. Set aside for at least 15 minutes.
  4. Grease hands with little oil and divide the mixture and form in equal-sized round patty shape.
  5. Heat sufficient oil in a big frying pan. Add baking powder to the batter and mix (Optional)
  6. Dip the patties gently in the batter and deep fry in medium hot oil till golden brown on the outside.
  7. Drain on absorbent paper.
  8. Heat a tawa and add butter and add egg, green chilly chopped, onion chopped, and salt mixture. Spread. Now add pav. Fry on both sides. Take out.
  9. Take Egg pav spread some green chutney, garlic peanut powder, lemon juice, place a chicken vada, and press lightly.
  10. Serve immediately.


  • To make the Vada Pav, fry the pav in a pan with a little butter then cut a pavilion (it should be attached to one end).
  • All you need is to grind all the components with chili powder and salt, and that’s it. If you want it hot, it is also possible to add a pinch of black pepper and a few red pepper flakes.
  • If you want to make the vadas crispy add cornflour with rice flour in this recipe.
  • The consistency of the batter is very important for crispy vadas. It should neither be too thick or flowy. Add water slowly at a time while whisking.
  • Category: Snack
  • Cuisine: Indian


  • Serving Size: 1
  • Calories: 350

Keywords: Vada Pav, Chicken Vada Pav