By Vada Pav is the most popular and loved street foods of Mumbai. Mumbai style vada pav recipe also known as the Bombay Burger is basically deep fried spiced potato fritters (batata vada) sandwiched in between soft ladi pav bread or eggless Indian bread rolls accompanied with dry coconut garlic chutney, green or tamarind chutney with a side of fried chillies.
VADA PAV is not food, it’s EMOTION for MUMBAIKARS!! ❤️
Life line of Mumbai.
Today I am sharing one of my most favourite street foods of all time. So many childhood memories are associated with vada pav. I have always been on a steady diet of vada pav since I can remember it. Don’t know why I took so long to share this delicious street food of Mumbai with you guys.
What is vada pav?
Vada stands for batata vada or deep fried spiced potato fritters and pav stands for buns or Indian bread rolls. It is a vegetarian carbohydrate rich, deep fried street food of Mumbai.
Vada pav is deep fried potato fritters sandwiched in between ladi pav bread along with dry coconut garlic chutney, green chutney or tamarind chutney.
Here is the recipe for soft and spongy homemade ladi pav, if you wish to try.
Vada pav stuffing: Batata vada
Batata vada is a popular deep fired street food of Mumbai. It literally means potato fritters. Boiled mashed potatoes are sautéed with chillies, ginger and garlic and flavoured with curry leaves, mustard seeds and hing. Then this spiced potato are made into round patty. These patties are dipped in thick gram flour batter and deep fried until golden and crispy.
They can be enjoyed as it is as well with some chutney.
Chutneys in Vada pav
Vada pav is accompanied with one to three kind of chutneys all depending on your liking. But the must have for vada pav is the dry garlic coconut chutney. This Maharashtrian lasoon chutney takes the vada pav to the next level. It is made with garlic cloves and unsweetened desiccated coconuts slightly sautéed in some oil and then ground to powder along with kashmiiri chilli powder and salt. You can also add sesame seeds in it as well
Other chutney used is the basic Indian green chutney made with coriander and mint leaves. And tamarind chutney. India chaat is incomplete with out these.
Here are few street food recipes that you can try.
Vada Pav Recipe (Mumbai Street Style)
Vada Pav Recipe (Mumbai Street Style)
Equipment
- Large bowl
- large thick bottomed pan
- Large deep frying pan
- mixer grinder
Ingredients
For the batata vada
- 600 grams Potatoes Boiled and mashed
- 3 tbsp Garlic chopped
- 2 tsp Ginger chopped
- 2-3 Green chilies chopped
- 15-18 Curry leaves
- 1 tsp Mustard seeds
- 1/2 tsp Turmeric powder
- 1/4 tsp Hing/Asafoetida
- Salt as per required
- a generous pinch of baking soda
- 2 tsp Veg Oil/ Sunflower oil
Besan Batter for the Vada
- 1 1/4 cup besan/chickpea flour
- 1/4 tsp Turmeric powder
- 1/4 tsp Chilli powder
- 1/2 tsp Salt
- 1 tsp Hot Oil
Dry Garlic Coconut Chutney
- 1/4 cup Garlic cloves
- 1 cup Desiccated coconut
- 1 tsp Kashmiri red chilli powder
- 1-2 tsp Oil
- Salt as per taste
Green Chutney
- 1 cup Fresh Coriander leaves washed
- 1/2 cup Mint leaves washed
- 2 Green chilli
- 1 tsp Ginger, grated
- 1 tsp Lemon juice
- 1/2 tsp Sugar/sweetener/jaggery
- Salt as per taste
Other Ingredients
- 10 Ladi Pav or Soft Bread rolls
- Sweet Tamarind Chutney (optional)
- Oil to deep fry the vadas
Instructions
Dry coconut Chutney
- Heat oil in a pan on medium low heat. toss in the garlic cloves and sauté for 20-30 seconds.
- Then add the desiccated coconut and mix it well. keep
- Add the chilli powder and salt and saute for 8-10 seconds. take it off the heat. Let it cool for some time and then add it in a mixer grinder and ground it into a powder. store it in an air tight container.
Green Chutney
- Put all the ingredients listed under green chutney along with some water in a mixer grinder and ground it into a fine paste. chutney ready
To make the batata vada:
- Add the chopped garlic, chillies and ginger in a pestle motor and ground it into paste.
- Heat oil in pan on medium heat. when hot temper with mustard seeds and curry leaves and hing.
- When it crackles add in the ginger-garlic chilli paste and saute for a minute stirring continuously.
- Then add the boiled potatoes along with turmeric and salt and mix it well with the spices.
- Cook for 2-3 minutes. then add chopped coriander leaves and mix it well with the potatoes.
- Take it off the heat and keep it aside. When cool to handle make small equal sized balls and keep it aside.
- Heat enough oil to deep fry the vadas in a deep frying pan.
- Meanwhile in a large bowl add the all the ingredients listed under batter except for the oil. Add water little by little to make a semi thick batter.
- Add one tsp of hot oil to the batter and mix it well.
- When the oil is hot, dip the potato ball in the batter and drop it slowly in the oil.
- Deep fry the vadas until golden and crispy evenly. Remove it on an kitchen towel.. Repeat the process for the remaining vada’s.
Assembling the vada pav
- Take a pav or Indian bread bun and slit in from the centre.
- Then add red coconut chutney and green chutney on the pav.
- Next place the hot crispy batata vada in the centre and slightly press it.
- Enjoy the vada pav with some fried chillies.
I hope you enjoy this Vada Pav Recipe (Mumbai Street Style) as much as we do!
If you have tried this recipe, please don’t forget to tag me. I would love to see your wonderful creations. @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
Stay Safe! Stay Positive!
Mukta
April 12, 2021Amazing Clicks!!
Arpita@Gastronomic Bong
April 12, 2021Thanks Mukta ♥
Gauri
March 17, 2022One of my favorite food, i just love vada pav. Healthy and anyone can afford it