Mumbai Style Street Vada Pav

Authentic Mumbai Vada Pav recipe – spicy potato filling, crispy batter, chutneys & soft pav. Perfect Indian street food snack, easy to make at home.

Vada Pav

 An exciting street in Mumbai: Spiced potato patties (vada) dipped in Gram-Flour Batter, Deep Fry up to golden color, then green chutney, sweet tamarind chutney and dried garlic chutney in pav buns.

Ingredients:

Base component:

  • 8 pav buns (or soft dinner rolls)
  • Oil, For deep frying

Potato Vada (Potato Filling):

  • 4 medium potatoes (600 g), boiled, peeled and mashed  
  • 2 tablespoons of oil  
  • 1 tsp mustard seeds  
  • 8-10 curry leaves, torn  
  • 1-2 green chilies, finely chopped  
  • 1 tsp Ginger garlic paste  
  • 1 tsp turmeric powder  
  • 2 tablespoons chopped coriander  
  • Salt, to taste  

 Gram flour Batter:

  • 1 cup besan (gram flour)  
  • 1 tsp turmeric powder  
  • 1 pinch baking soda (optional)  
  • Salt, to taste  
  • Water,  to make a batter  

 Chutneys and toppings:

 Green coriander chutney

  • 1 cup of coriander leaves
  • 2 green chillies
  • 1 cloves garlic
  • 1 lemon juice
  • Salt 
  • Water  

 Sweet tamarind chutney:

  • 1 cup tamarind pulp
  • 2 tablespoons jaggery
  • 1 tsp Chili powder
  • Pinch of salt 

   Dry garlic chutney:

  •  4-5 cloves garlic,
  •  4-5 dried red chilli,
  •  2 tablespoons grated coconut
  • Salt

 Method:

  1. Prepare to fill the potatoes:
    • Take a pan heat the oil in it. Now, add mustard seeds, curry leaves, green chillies and ginger garlic paste and stir for 30 seconds.
    • After that  Stir in turmeric, mashed potatoes, chopped coriander and salt. Cook for 2 minutes. Set one side to cool.
  2. Mix the batter: 
    • Take a bowl, mix together besan, turmeric, hing, baking soda and salt with a whisk. 
    • Slowly add water to make a thick, smooth batter, .
  3. Deep fry the Vadas : 
    • Heat the oil in a deep pan . Dip each potato ball in a batter, coat the whole, then slide gently in hot oil.  
    • Fry until the golden and crisp . Drain on a paper towel.
  4. Heat the pav:  
    • Cut each bun horizontally, leave one edge intact. 
    • Just a little butter and toast on the mesh until crisp.
  5. Assemble the head Pav:  
    • Spread the green chutney on one side of the pav and the sweet tamarind chutney on the other.  
    • Place the hot vada inside, sprinkle the dry garlic sauce and press gently. Serve immediately with fried green chillies on the side.

Tips and Variations: 

  • For additional crunch , add a handful of crushed sev.  
  • Swap baking soda for a pinch of fruit salt (eno) for ultra light batter.  
  • Make gluten free buy using only chickpea flour .  
  • The remaining vadas can be re -heated to a hot skillet .

Enjoy this bites with  masala Chai  or cold drinks for full snack experience!  

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