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Vada Pav, often called the Indian burger, is one of Mumbai’s most famous street foods — deep-fried spiced potato vadas sandwiched inside pav bread with chutneys and fried green chillies. The Vada Pav Wrap reimagines this snack by rolling the same flavours into a chapati, paratha, or tortilla.
The wrap includes a crisp batata vada, dry garlic chutney, tangy tamarind chutney, spicy green chutney, sliced onions, and a sprinkle of chaat masala. The result is bold, tangy, spicy, and satisfying — but easier to eat and carry.
This wrap is versatile: it can be made indulgent with fried vadas or lighter by air-frying them. It’s perfect for evening snacks, kids’ tiffins, or even as a fun party appetiser
Make potato filling
Heat 2 tbsp oil in a pan. Add mustard seeds, curry leaves, ginger, garlic, and green chillies. Sauté for a minute, then add turmeric and mashed potatoes. Mix well, season with salt, and cool.
Shape & fry vadas
Form lemon-sized balls of the potato mixture. Prepare a thick besan batter with water, turmeric, chilli powder, and salt. Dip each ball, coat evenly, and deep-fry until golden. Drain on tissue paper.
Assemble wrap
Warm chapatis or tortillas. Spread 1 tsp green chutney and 1 tsp tamarind chutney. Sprinkle some dry garlic chutney. Place one hot vada in the centre. Add onion slices, chaat masala, and a fried green chilli if desired.
Roll & serve
Fold into a wrap, secure with foil or butter paper, and serve hot.
Yes, all ingredients are naturally vegan.
Yes, bake vadas at 200°C for 20 minutes or air-fry for a low-oil version.
Yes, refrigerate for 1 day and reheat in an oven or air fryer before wrapping.
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