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Vada Pav Recipe (Mumbai Street Style)

Vada Pav Recipe (Mumbai Street Style)
Servings: 10 vada pavs
Author: Arpita@Gastronomic Bong

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.