Vada Pav, Mumbai Roadside Recipe with step by step photos
Vada pav is a popular street food -
Vada pav is a popular street food of Mumbai similar to a burger. It tastes best with a glass of cutting chai and deep-fried chillies. Monsoon season is the best to relish such piping hot snacks in the evening. Also, you would love recipes like:
Recipe notes for Vada pav-
All the chutneys can be made prior and stored in the refrigerator.
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Refer our chutney recipe for sukhi lehsun ki chutney to make tongue-tickling dry garlic chutney at home.
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Another main element of the street-style vada pav is the spicy green chutney. Check out this recipe for teekha chutney to learn the procedure.
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To balance out all the spice, the roadside vendor also adds sweet chutney. Learn how to make meetha chutney at home. It stays fresh for many days when stored in the freezer.
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Our website also has a recipe for homemade laddi pav. Learn how to make eggless ladi pav buns and whole wheat ladi pav buns.
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To make the batata vada, you start by boiling the potatoes. You can boil them in a pressure cooker, directly on the stove top or the microwave. Once the potatoes are boiled, you mash them and keep aside.
For the besan batter for Vada Pav-
For the vada pav recipe, we will first prepare besan batter, in a deep bowl take besan.
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Add the turmeric powder. It provides a natural yellow hue to the batter.
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Add the salt.
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Add approximately 5 tbsp of water.
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Whisk well to prepare a smooth lump free slightly thick batter. Keep aside.
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For the batata vada-
For making the potato vada, heat the oil in a small kadhai.
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Once the oil is hot, add the mustard seeds.
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When the seeds crackle, add the asafetida.
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Add the curry leaves and sauté on a medium flame for a few seconds.
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Add the garlic. Instead of finely chopped garlic, you can make use of freshly pounded garlic too.
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Also, add the ginger. To make the job easier, you can add store-bought ginger-garlic or ginger-green chilli paste.
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Add the green chillies and sauté on a medium flame for a few more seconds.
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Add the potatoes and salt.
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Add the turmeric powder.
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Mix well and cook for a minute, while stirring continuously.
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Add the coriander and mix well.
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Remove the aloo vada mixture from the flame and keep aside to cool.
For frying the vada-
Divide the batata vada mixture into 4 equal portions.
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Shape each portion into a round. Many people also flatten the potato like a patty
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Dip each vada in the prepared batter and coat very well.
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Deep-fry in hot oil till they turn golden brown in colour from all the sides. Always fry the vadas on a medium flame till the vada turns golden and crisp.
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Drain on absorbent paper and keep aside.
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Once you are done frying all the vadas, add 2 tbsp of water to besan batter to make watery besan batter. Now with leftover besan batter prepare chura by pouring watery besan batter in hot oil. Drain on tissue and keep aside.
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Switch off the flame and now fry the green chilli. Be careful as the oil might splutter. Stir occasionally, till whitish blisters appear on chilli. Drain the fried chilli on a kitchen paper to absorb excess oil. Keep aside.
How to serve-
Place a pav on a clean, dry surface and slit the pav horizontally halfway without cutting fully. Also, you can lightly toast the pav with some butter on a pan.
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Apply meetha chutney.
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Now apply teekha chutney. You can alter the amount of chutneys as per your liking.
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Put the sukha lehsun ka chutney (as per your taste) on the inner sides of the pav. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
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Stuff with a hot vada. At this stage, you can stuff the vada pav with little chura to make it Mumbai roadside way.
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Repeat with the remaining ingredients to make 3 more vada pavs.
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Serve the vada pav immediately with fried green chillies.
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If you enjoyed this Mumbai roadside snack, then also try other famous street food like pav sandwich, tawa pulao, and vegetable sandwich.