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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Vada Pav, Mumbai Street Food recipe - How to make Vada Pav, Mumbai Street Food

For The Vadas
1 1/2 cups boiled , peeled and mashed potatoes
1 tbsp oil
1/2 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 chillies
1/2 tbsp finely chopped garlic (lehsun)
salt to taste
a pinch of turmeric powder (haldi)
2 tbsp finely chopped coriander (dhania)
oil for deep-frying

To 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 water

For Serving
4 laddi pavs
khajur imli chutney
green chutney
sukhi lehsun ki chutney
8 to 10 fried green chillies , refer handy tip

Method
For the vadas

Heat 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 serve

Slit 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:

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 pav

Energy

329 kcal

Protein

7.7 gm

Carbohydrate

50.7 gm

Fat

10.7 gm

Fibre

4.2 gm

Vitamin A

313.5 mcg

Vitamin C

16.5 mg

Calcium

28.8 mg

Iron

1.8 mg

Folic Acid

35.2 mcg

Foodie #640326

on 21 Jun 16 01:08 PM

Yum Yum It is actually the same you get on Mumbai streets and the dry garlic chutney is amazing too

Sammy

on 02 Jan 16 05:09 AM

Tried this recipe numerous times. It is the recipe I refer for making vada Pav. Good one. In the besan batter I also add some rice flour to make it crispier.

Tarla Dalal