Vada Pav Recipe | Mumbai Street Food
by Tarla Dalal
Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with 25 amazing images.
Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav is an unbeatable snack from the streets of Mumbai. Learn how to make wada pav.
To make Indian vada pav, for the vada, heat the oil in a small 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 garlic, ginger and green chillies 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 into 4 equal portions and shape each portion into a round. 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. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney. Repeat with the remaining ingredients to make 3 more vada pavs. Serve immediately with fried green chillies.
Vada pav with spicy chutney is aptly called the poor man’s burger! Deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just Rs.15.
Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys like meetha chutney and teekha chutney.
The credit for the alluring flavour and aroma of wada pav goes to finely chopped garlic, ginger and green chillies which are sautéed in oil. Addition of coriander to the potatoes is an added flavour boost.
Tips for Indian vada pav. 1. A pinch of soda-bi-carb is often added by the street vendors to make the covering soft. You can add if you wish to. 2. The vadas can be shaped and refrigerated till frying. 3. As a variation to deep frying, you can try making the baked vada pav.
Also do try other popular Mumbai street foods like Samosa Sandwich, Ragda Pattice and Veg Frankie.
Indian vada pav recipe | Mumbai street food vada pav | vada pav with spicy chutney | how to make wada pav | with step by step photos
Vada Pav Recipe | Mumbai Street Food recipe - How to make Vada Pav Recipe | Mumbai Street Food
Preparation Time: Cooking Time: Total Time:
Makes 4 vada pavs
For The Vada
1 tbsp oil
1/2 tbsp finely chopped garlic (lehsun)
1/2 tbsp finely chopped ginger (adrak)
1/2 tbsp finely chopped green chillies
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 1/2 cups boiled , peeled and mashed potatoes
a pinch of turmeric powder (haldi)
salt to taste
2 tbsp finely chopped coriander (dhania)
oil for deep-frying
To Be Mixed Together Into A Batter
1/2 cup besan (bengal gram flour)
a pinch of turmeric powder (haldi)
salt to taste
5 tbsp water
For Serving
4 laddi ladi pav
meetha chutney
teekha chutney
sukhi lehsun ki chutney
8 to 10 fried green chillies
For the vada
- For the vada
- Heat the oil in a small 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 garlic, ginger and green chillies 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 into 4 equal portions and shape each portion into a round.
- 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
- How to serve
- Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.
- Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
- Repeat with the remaining ingredients to make 3 more vada pavs.
- Serve the {span class="bold1"}vada pav{/span} 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.
Vada Pav ( Mumbai Vada Pav) Video by Tarla Dalal
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:
Tips for Vada pav
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All the chutneys can be made prior and stored in the refrigerator. 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 green 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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A pinch of soda-bi-carb is often added by the street vendors to make the covering soft. You can add if you wish to.
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The vadas can be shaped and refrigerated till frying.
-
As a variation to deep frying, you can try making the baked vada pav.
For the besan batter for Vada Pav
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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.
For the batata vada
- For making the potato vada, heat the oil in a broad non-stick pan.
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Once the oil is hot, add the mustard seeds.
- 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.
- Add the garlic. Instead of finely chopped garlic, you can make use of freshly pounded garlic too.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat with the remaining ingredients to make 3 more vada pavs.
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Serve the vada pav immediately with fried green chillies.
- If you enjoyed this Mumbai roadside snack, then also try other famous street food like pav sandwich, tawa pulao, and vegetable sandwich.
| Energy | 189 cal |
| Protein | 4.9 g |
| Carbohydrates | 20.2 g |
| Fiber | 3.8 g |
| Fat | 9.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 217.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 8.1 mg |
| Folic Acid | 37 mcg |
| Calcium | 17.7 mg |
| Iron | 1.3 mg |
| Magnesium | 37.4 mg |
| Phosphorus | 82.7 mg |
| Sodium | 19.7 mg |
| Potassium | 236.7 mg |
| Zinc | 0.5 mg |
Always wondered how to make Mumbai style vadapav and then stumbled upon this recipe. The vadas turned out really tasty and this is now our favorite snack.
11 1/4 cups of boiled peeled n mashed potatoes means how many potatoes v have to boil
Hi tarlaji. Request you to please share recipes for jowar cookies and ragi cookies which can be made easily at home
Edited after original posting.
We generally add green chillies ginger garlik paste to the vada tempering. I think you have forgotten that. otherwise vada would taste bland. Also in the recipe it''s written pounded mixture but nowhere mentioned whatsapp this pounded mixture is. please correct.
this recipe is sooo tasty when eaten between pav along with chutneys....Yumm yumm thats all I can say for this recipe...
Yummy !