You are here: Home > Cuisine > Indian Veg Recipes > Maharashtrian > Mumbai Street Food > Vada Pav, Mumbai Street Food Vada Pav, Mumbai Street Food by Tarla Dalal This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night! Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy. The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste.Also check out our recipes of Healthy Vada Pav , Baked Vada Pav and Batata Vada Burger . 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How to make Vada Pav, Mumbai Street Food Tags Mumbai Street FoodDeep-fried Indian StartersEvening Tea SnacksDeep FryChildren's DayHigh Tea PartyVegetarian Kadai Recipes Preparation Time: 35 mins Cooking Time: 10 mins Total Time: 45 mins 4Makes 4 vada pavs Show me for vada pavs Ingredients For The Vadas1 1/2 cups boiled , peeled and mashed potatoes1 tbsp oil1/2 tsp mustard seeds ( rai / sarson)1/4 tsp asafoetida (hing)5 to 7 curry leaves (kadi patta)1/2 tbsp finely chopped ginger (adrak)1/2 tbsp finely chopped green chillies1/2 tbsp finely chopped garlic (lehsun) salt to taste a pinch of turmeric powder (haldi)2 tbsp finely chopped coriander (dhania) oil for deep-fryingTo Be Mixed Together Into A Batter (for The Vadas)3/4 cup besan (bengal gram flour) salt to taste a pinch of turmeric powder (haldi)1/4 cup waterFor Serving4 laddi pavs khajur imli chutney green chutney sukhi lehsun ki chutney8 to 10 fried green chillies , refer handy tip Method For the vadasFor the vadasHeat the oil in a deep non-stick kadhai and add the mustard seeds.When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.Add the ginger, green chillies and garlic and sauté on a medium flame for a few more seconds.Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously.Add the coriander and mix well.Remove from the flame and keep aside to cool.Divide it into 4 equal portions and shape each portion into a round.Heat the oil in a deep non-stick kadhai, dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.How to serveHow to serveSlit a pav horizontally, apply a little khajur imli ki chutney, green chutney and sukhi lehsun ki chutney on the inner sides of the pav and stuff with a hot vada.Repeat with the remaining ingredients to make 3 more vada pavs.Serve immediately with fried green chillies.Handy tip:Handy tip:Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve with vada pav. Nutrient values per vada pavEnergy 329 kcalProtein 7.7 gmCarbohydrate 50.7 gmFat 10.7 gmFibre 4.2 gmVitamin A 313.5 mcgVitamin C 16.5 mgCalcium 28.8 mgIron 1.8 mgFolic Acid 35.2 mcg