Vada pav is the famous street food of Mumbai that is available in almost every nook and corner of the city. It is one of the tastiest and wallet-friendly meal one can have in Mumbai.
Vada Pav is nothing but batata vada placed inside a pav, sliced almost in half, through the middle. It is served with green chutney, dry garlic chutney powder and fried green chillies. What originated as a cheap street food in Mumbai, it is now served in food stalls and restaurants. For a street-food loving Mumbaikar, vada pav is an ultimate treat. So, here goes the recipe for Vada pav:
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List of ingredients
For the filling
Potatoes
Herbs and Spices : ginger, garlic, green chillies, mustard seeds, asafoetida curry leaves, turmeric powder, fresh coriander leaves
Oil, salt and lemon juice
For outer covering
Besan (gram flour)
Spices :Turmeric, red chilly powder, asafoetida
salt
Other ingredients
green chillies
Pav
dry garlic chutney powder (lehsun chutney)
green chutney (hari chutney)
Step-wise recipe with pictures
Boil the potatoes with water in a pressure cooker for 4 to 5 whistles. Once it cools, peel the potatoes and mash the potatoes.Heat 1 tbsp oil in a pan. Add mustard seeds. When they crackle, add the asafoetida and curry leaves.
Add chopped garlic, chopped ginger, chopped green chillies, turmeric powder and saute it for few minutes.
To this, add the mashed potatoes and salt. Give it a good mix.
Add chopped coriander and mix it well.
Allow this to cool.
Make medium sized round balls. Keep aside.
For the outer covering
In a mixing bowl, combine besan, turmeric powder, chilly powder, hing, salt and mix well.Add water as required and make a thick batter.
Dip each ball of vada filling into the batter and fry it in hot oil till golden brown.
Drain on absorbent paper and keep aside.
After frying the vadas, add green chillies into the oil.
Fry them and keep aside.
Slit each pav into half and spread some dry garlic chutney on one side and green chutney on the other side. You can also apply sweet chutney which is optional.
Place one vada in each pav and serve vada pav with fried green chillies.
Recipe Card
Vada Pav
Ingredients
For the Vada
- 4 to 5 large Potatoes (aloo)
- 5 cloves of Garlic, chopped (lehsun)
- 1 inch Ginger, chopped (adrak)
- 3 to 4 green chillies, chopped (hari mirch)
- 1 tsp Mustard seeds (rai / sarso)
- ½ tsp asafoetida (hing)
- few Curry leaves (kadi patta)
- 1 tsp Turmeric powder (haldi)
- ½ cup fresh coriander, chopped (hara dhaniya)
- 1 tbsp oil (tel)
- salt as per taste (namak)
- 1 tbsp lemon juice (nimbu ka ras)
For the outer covering
- 1 ¼ cup gram flour (besan)
- ½ tsp turmeric powder (haldi)
- 1 tsp red chilly powder (laal mirch powder)
- ½ tsp asafoetida (hing)
- salt as per taste (namak)
Other ingredients
- few green chillies (hari mirch)
- 8 to 10 pav
- dry garlic chutney powder (lehsun chutney)
- green chutney (hari chutney)
Instructions
For the Vada
- Boil the potatoes with water in a pressure cooker for 4 to 5 whistles.
- Once it cools, peel the potatoes and mash the potatoes.
- Heat 1 tbsp oil in a pan.
- Add mustard seeds.
- When they crackle, add the asafoetida and curry leaves.
- Add chopped garlic, chopped ginger, chopped green chillies, turmeric powder and saute it for few minutes.
- Â To this, add the mashed potatoes and salt.
- Give it a good mix.Â
- Add chopped coriander and mix it well.
- Allow this to cool.
- Make medium sized round balls.Keep aside.
For the outer covering
- In a mixing bowl, combine besan, turmeric powder, Â chilly powder, hing, salt and mix well.
- Add water as required and make a thick batter. Â
- Dip each ball of vada filling into the batter and fry it in hot oil till golden brown.
- Drain on absorbent paper and keep aside.
- After frying the vadas, add green chillies into the oil.
- Fry them and keep aside.
How to proceed
- Slit each pav into half and spread some dry garlic chutney on one side and green chutney on the other side.
- You can also apply sweet chutney which is optional.
- Place one vada in each pav and serve vada pav with fried green chillies.
Recipe Video
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Mint Chutney
Punjabi Samosa
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