Vada Pav Recipe

Vada pav is one of the most humble street food of Mumbai, yet it is tasty and delicious. Vada pav basically has batata vada which is sandwiched between two slices of a pav, along with sweet chutney, green chutney, red chutney, and dry garlic chutney.

The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, it is served inside a small “Laddi Pav”. 

Vada Pav, which is popularly known as Indian burger among youngsters, is a hard to miss street food cum fast food of Mumbai and often the quickest way to satisfy your hunger on the go is equally popular among all ages of people.

#Serving Suggestion:  Serve vada pav as an afternoon snack or as an evening snack. It can be had during any time of day like breakfast, brunch or as an evening snack.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

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VADA PAV RECIPE

Vada pav is one of the most humble street food of Mumbai, yet it is tasty and delicious, basically has batata vada which is sandwiched between two slices of a pav, along with sweet chutney, green chutney, red chutney, and dry garlic chutney. 
Course Snack
Cuisine Indian, Street Food
Keyword vada pav
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Achala

Ingredients

for the potato mmasala :

  • 2 cup potato boiled & mashed
  • 10-12 curry leaves
  • 1 tbsp mustard seeds
  • A pinch of asafoetida
  • 1 tbsp ginger-garlic-chilli crushed
  • 1/8 tsp turmeric powder
  • Salt to taste
  • 2 tbsp coriander leaves chopped

for the batter :

  • 1 cup gram flour
  • A pinch of baking soda
  • A pinch of asafoetida
  • 1/8 tsp turmeric powder
  • Salt to taste
  • Water as required

Instructions

preparing the batata vada potato masala:

  • Collect all the required ingredients.
  • Heat 1 tbsp oil in a pan on medium heat.
  • Once the oil is hot, add the mustard seeds and asafoetida let them crackle.
  • Now add the crushed ginger-garlic-green chili. Cook for one minute until the ginger and garlic starts changing color.
  • Then add curry leaves and saute for about 5 seconds.
  • Switch off the flame and add the boiled potatoes.
  • Also, add salt, turmeric powder and chopped coriander leaves.
  • Mix everything well.
  • Now make lemon sized balls out of the potato mixture.
  • Flatten these balls a bit.
  • I was able to get 9 of these. Set these aside.

preparing the batata vada batter:

  • To make the batter, take besan in a bowl.
  • Add turmeric, salt and pinch of baking soda and asafoetida to it.
  • Start adding water, little by little to the bowl.
  • With a weird whisk start to form a smooth batter. More than half the cup of water is used for making this much quantity of water.
  • The batter should neither be thick nor thin. Keep aside.

frying the batata vada:

  • Heat oil in a kadai/wok on medium-high heat.
  • Dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
  • Then gently drop it carefully into the hot oil.
  • Depending on the size of the kadai, you can add more or less of the vadas while frying.
  • Fry the batata vadas in hot oil till golden evenly in color.
  • Drain them on kitchen paper towels. Likewise fry rest of the balls as well and keep aside.

assembling the vada pav:

  • When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.
  • Take a pav and slit it from the center keeping it joined at one end. It should still be attached without breaking it into two parts.
  • Apply green chutney on one side and tamarind chutney on the other side of the pav.
  • Then apply red chilli chutney on top of these chutneys.
  • Now sprinkle the dry garlic chutney as per your desired taste. I have added 2 tsp dry garlic chutney.
  • Place the hot batata vada in the center of pav.
  • Press down gently and its ready to serve.
  • Serve vada pav immediately or else the pav becomes soggy. I have served some fried green chillies and dry garlic chutney along with it.

How To Make Vada Pav (Step By Step Instructions With Photos) :

preparing the chutneys for vada pav:

1.Make tamarind chutney by following this recipe.

2. Make red chutney by following this recipe.

3. Make green chutney by following this recipe.

4. Make dry garlic chutney by following this recipe.

preparing the batata vada masala:

1.Collect all the required ingredients.

2. Heat 1 tbsp oil in a pan on medium heat.

3. Once the oil is hot, add the mustard seeds and asafoetida let them crackle.

4. Now add the crushed ginger-garlic-green chili. Cook for one minute until the ginger and garlic starts changing color.

5. Then add curry leaves and saute for about 5 seconds.

6. Switch off the flame and add the boiled potatoes.

7. Also, add salt, turmeric powder and chopped coriander leaves.

8. Mix everything well.

9. Now make lemon sized balls out of the potato mixture.

10. Flatten these balls a bit.

11. I was able to get 9 of these. Set these aside.

preparing the batata vada batter:

1.To make the batter, take besan in a bowl.

2. Add turmeric, salt and pinch of baking soda and asafoetida to it.

3. Start adding water, little by little to the bowl.

4. With a weird whisk start to form a smooth batter. More than half the cup of water is used for making this much quantity of water.

5. The batter should neither be thick nor thin. Keep aside.

frying the batata vada:

1.Heat oil in a kadai/wok on medium-high heat.

2. Dip the slightly flattened potato balls in the batter and coat it evenly with the batter.

3. Then gently drop it carefully into the hot oil.

4. Depending on the size of the kadai, you can add more or less of the vadas while frying.

5. Fry the batata vadas in hot oil till golden evenly in color.

6. Drain them on kitchen paper towels. Likewise fry rest of the balls as well and keep aside.

assembling the vada pav:

1.When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.

2. Take a pav and slit it from the center keeping it joined at one end. It should still be attached without breaking it into two parts.

3. Apply green chutney on one side and tamarind chutney on the other side of the pav. 

4. Then apply red chilli chutney on top of these chutneys.

5. Now sprinkle the dry garlic chutney as per your desired taste. I have added 2 tsp dry garlic chutney.

6. Place the hot batata vada in the center of pav.

7. Press down gently and its ready to serve.

8. Serve vada pav immediately or else the pav becomes soggy. I have served some fried green chillies and dry garlic chutney along with it.

Recipe Notes :

  • Adjust the amount of green chutney, tamarind chutney and dry garlic chutney to your choice.
  • Ensure the boiled and mashed potatoes are moisture free and removed immediately from pressure cooker after it is cooked. If you feel you mashed potatoes contain moisture, fry them in a pan for 2-3 minutes to remove it. 
  • These vada pav should be served immediately after deep frying and assembling.
  • To keep the vada flat, make sure to shape before deep frying.
  • For making the bondas crispy, mix 2 tbsp rice flour to the chickpea flour batter and mix well.
  • Baking soda is used for making the bonda crispy. Adjust the amount of green chutney, tamarind chutney and dry garlic chutney to your choice.
  • Prepare chutneys in advance and store them in airtight container for 2-3 days in the refrigerator.

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