Monsoon is around the corner and the streets are dripping wet! You're on your way to work and you smell something delicious from across the street. You're probably wondering what's and you find yourself driven towards it already! You see vada's being fried and on the other stove, you see mouth-watering vada pav's getting prepared.

Now, imagine yourself stuck at home because of heavy rains and you wish to relish that vada pav again. You realised that you will have to make it from scratch but don't you worry because we are here to save the day. We are here with not one but two recipes - two different variants of vada pav. Cheese burst vada pav and Mumbai style OG vada pav. 

The cheese burst vada pav is as simple as it is to make the OG Mumbai-style vada pav. However, it might be a little tricky for beginners, which is why we are here with a detailed recipe.

Vada Pav Recipes

1) OG Vada Pav Recipe:

Og Style Vada Pav

It is very easy to make an OG vada pav. let us see how:

  • Prep time: 10 mins
  • Cooking time: 30 mins
  • Serves: 8

For making Vada Pav:

  • 8 Ladi Pav
  • Dry Garlic Chutney

For making Batata Vada:

  • 1 1\2 cup boiled & mashed potatoes
  • 2 cup green chillies
  • 5 cloves garlic (finely chopped)
  • 1 tbsp roughly chopped ginger
  • 1 tsp mustard seeds
  • 1/4 hing/asafoetida
  • 7-8 curry leaves
  • 1/2 tsp turmeric powder
  • 1 tbsp oil

For the Outer Layer:

  • 3/4 cup gram flour
  • 1/4 tsp turmeric powder
  • Pinch of baking soda
  • 1 tsp oil
  • Salt to taste


Vada Filling

  • Use a mortar and pestle to crush the ginger, garlic, and green chillies. \
  • Add the mustard seeds to the hot oil. Add the asafoetida and curry leaves once they begin to crackle, and sauté for a short while. Add the crushed mixture and continue to sauté for a short while.
  • Mix well before adding the salt, turmeric powder, and potatoes. Let the mixture cool down.
  • Make 8 equal servings and form them into circles.

Outer Covering

  • Make a batter using ingredients by mixing them all together in a basin with about 1/3 cup of water. 
  • Each vada-filled round should be dipped into the batter and thoroughly covered.
  • Deep fry till golden brown in heated oil. Drain and set aside on absorbent paper.

Assemble the Vada Pav

  • Take a ladi pav. Make a slit through the centre and apply green chutney. 
  • Add the dry garlic chutney and place the vada in the centre. Top it with some more dry garlic chutney and serve it hot. 

2)Cheese Burst Vada Pav Recipe:

Cheese burst vada pav

Cheese burst vada pav is a unique recipe which not available everywhere. Although it sounds a little tricky to make, it is not. There are a few things that you will need to take care of - which are as follows:

  • The batter to coat the vada should neither be too thick nor too runny.
  • Use liquid cheese to fill the centre of the potato mixture. Liquid cheese will melt quickly and it tastes better. If you don't get liquid cheese, simply take some butter and milk and add loads of shredded cheese. When the cheese melts completely, let the mixture cool, and there you have it!
  • The 'ladi pav' is a must as it maintains the authenticity of the vada pav. 

How to make it?

  • Take the mashed potato mixture and make a hollow in the centre (Mind you, not all the way through) Add the liquid cheese and cover the opening gently.
  • Handle the mixture carefully and put it in the gram flour batter. make a thick batter using gram flour, salt, chilli powder, and some fruit salt. 
  • Coat the cheese-filled ball with the batter nicely and fry it on medium to high heat. 
  • Once that is done, take a ladi pav. Make a slit through the centre and apply green chutney. 
  • Add the dry garlic chutney and place the vada in the centre. Top it with some more dry garlic chutney and serve it hot. 

 We hope you found this blog useful. To buy authentic spices, visit Vasant Masala - The best spices company in India.