Vada Pav Recipe

Mumbai Style vada pav recipe with step by step pictures. Pav buns stuffed with fried potato patties served with green chutney, imli chutney and dry garlic chutney.

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Vada Pav Recipe

If you go across the streets of Mumbai or if you ever thing about chats and street foods, the first thing which comes to your mind is 'BATATA VADA' or 'VADA PAV' as it is called my most of the people..I totally love it anytime of the day..A fluffy soft buttery buns stuffed with a crispy spicy potato bonda, we don't stop at that, this goodness gets all the chutneys which a chat should have, all also a final touch of a fried green chilli which totally makes it.

The cool thing in this is you could fill it with anything as you wish. You could fill with onion bhajjis, potato bhajjis and many more. I made both of them and will post them soon. I actually loved the onion bhajji stuffed one a lot. This makes a meal by itself, you can have it for breakfast, lunch, dinner or with evening tea. This recipe calls for all the three chutney which you need for any chat items, you can find all the recipes in my blog. Traditionally this is served with a fried chilli , but if you can't handle it you can skip that.

About Vada Pav Recipe

Vada pav, also known as wada pao, is a vegetarian fast food dish from Maharashtra. A deep-fried potato dumpling is placed inside a bread bun (pav) that has been cut almost in half through the middle. Its usually served with one or more chutneys and a green chilli pepper. Although it began as a cheap street food in Mumbai, it is
now available in food stalls and restaurants throughout India. In keeping with its origins and physical resemblance to a burger, it is also known as Bombay burger.

In Marathi, batata vada literally means potato fritter. It combines the word for potato(batata) and vada, a type of fried savoury snack. Pav is a shortened version of the Portuguese word po, which means bread.

Similar Recipes,
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Vada Pav
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Pav Bhaji
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Dates & Tamarind Chutney
Chat Green Chutney

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Ingredients for Mumbai Vada Pav

Gram Flour :
Chickpea flour, also referred to as gramme flour, is created from ground chickpeas. It naturally lacks gluten and has a higher protein content than other flours. It is a common ingredient in the batter for flatbreads and bhajis, and it has long been used in Indian and Middle Eastern cuisine.

Pav Buns / Laadi Pav :
A small loaf of bread, known as pao or pav, was first introduced to India by the Portuguese. Commercially, maida or all-purpose flour is always used to make pavs.

Ginger:
Fresh ginger has a slightly peppery and sweet flavour, as well as a pungent and spicy aroma. Fresh ginger, like garlic, softens with cooking. Its a common flavouring in Asian dishes. Salad dressings, baked goods, soups, curries, meats, and desserts like gingerbread and gingersnaps are all flavoured with ground ginger.

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How to Make Vada Pav at Home

Make vada

Mix the ingredients given for the batter to a smooth paste. Set this aside for a moment. Now make the filling. Heat oil on medium heat. Add mustard seeds and allow them to pop. Add curry leaves, ginger, garlic and fry for 30 secs. Now add in turmeric and salt and mix well. Add the cooked mashed potatoes and mix well. Filling Done.Allow this to cool down and form small balls from it. Dip this in the batter and coat on all sides. Drop in hot oil and fry till golden brown. Remove this to a plate.

Making the Toppings

Drop green chillies in hot oil and fry for a min. Remove this to a paper towel. Now time to assemble..Take all the stuffs to a table..You will need Pav Buns , Green Chutney ,Tamarind Chutney, Garlic Chutney, fried bondas, dried green chillies..All these recipes are available in my blog, click in the recipe to go to that page.

Assembling Vada Pav

First slit the pav bun in half and apply green chutney and tamarind chutney on the sides. Drop a potao bonda in the center and top it with some garlic chutney..Now if you very brave stuff a green chilli inside the bun and dig in straight away. Enjoy your vada pav with a cup of chai.

📖 Recipe

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Vada Pav Recipe | Mumbai Vada Pav Recipe

Mumbai Style vada pav recipe with step by step pictures. Pav buns stuffed with fried potato patties served with green chutney, imli chutney and dry garlic chutney.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main, Main Course

Cuisine Indian, mumbai, North Indian

Servings 4 servings

Ingredients

  

1x2x3x

For Batter:

• ▢ Gram Flour -1 cup
• ▢ Salt to taste
• ▢ Turmeric powder / Manjal Podi - ½ tsp
• ▢ Chilli powder -1 tsp
• ▢ Water as needed

For Filling:

• ▢ Potatoes - 3 large boiled peeled and mashed
• ▢ Mustard Seeds / Kaduku -1 tsp
• ▢ Turmeric powder -½ tsp
• ▢ Ginger - 1 tblspn minced
• ▢ Garlic - 1 tblspn minced
• ▢ Curry leaves -1 spring
• ▢ Green Chilli - 2 chopped finely
• ▢ Salt to taste
• ▢ Oil-1 tblspn

For Serving:

• ▢ Pav Buns / Laadi Pav - as needed
• ▢ Green Chutney / Teekha Chutney - as needed
• ▢ Tamarind Chutney / Meetha Chutney- as needed
• ▢ Garlic Chutney / Sukha Lehsun Ka Chutney- as needed
• ▢ Green chillies- as needed optional

Instructions

 

• ▢
  Mix the ingredients given for the batter to a smooth paste. Set this aside for a moment.
• ▢
  Now make the filling. Heat oil on medium heat. Add mustard seeds and allow them to pop.
• ▢
  Add curry leaves, ginger, garlic and fry for 30 secs. Now add in turmeric and salt and mix well.
• ▢
  Add the cooked mashed potatoes and mix well. Filling Done.
• ▢
  Allow this to cool down and form small balls from it. Dip this in the batter and coat on all sides. Drop in hot oil and fry till golden brown. Remove this to a plate.
• ▢
  Drop green chillies in hot oil and fry for a min. Remove this to a paper towel.
• ▢
  Now time to assemble..Take all the stuffs to a table..You will need Pav Buns , Green Chutney ,Tamarind Chutney, Garlic Chutney, fried bondas, dried green chillies..All these recipes are available in my blog, click in the recipe to go to that page.
• ▢
  First slit the pav bun in half and apply green chutney and tamarind chutney on the sides. Drop a potato bonda in the center and top it with some garlic chutney..Now if you very brave stuff a green chilli inside the bun and dig in straight away.
• ▢
  Enjoy your vada pav with a cup of chai.

Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!

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Vada pav recipe step by step pictures

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Take all your ingredients for batter...Add chilli powder too

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take gram flour in a bowl

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add salt and turmeric

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pour over some water

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and mix well

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Opps..I forgot to add chilli powder..Ok no probs, add now..

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mix well..batter done

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take all your ingredients for filling

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potatoes are cooked and mashed

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heat oil

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add mustard

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curry leaves

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add ginger and garlic

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add green chilli

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now goes turmeric and salt

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mix well

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add potatoes

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and mix well

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allow to cool a bit

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divide into equal balls

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dip balls in batter

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and coat all sides

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drop in oil and fry

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till golden..

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Remove to a plate

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This is the yummy part..Take some chillies and drop them in hot oil..Stay back, because they will splatter

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fry till they are blistered

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remove to a plate

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Now time for assembling

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take a bun and slit in half

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apply green chutney and tamarind chutney

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place a pav bun in the centre

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and take a huge bite

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Enjoy.

Frequently Asked Questions? FAQ?

What makes vada pav so unique?

It is one of the simplest street foods in Mumbai, but it is delicious and tasty. Vada pav consists primarily of Batata vada, which is layered between two pieces of pav and drizzled with sweet, green, and dry garlic chutney. Fritters made from potato dumplings and batter are known as batata vada.

What is vada in vada pav made of?

A spicy potato filling is deep fried in gramme flour batter to make vada pav. Batata vada pav is served in a tiny "Ladi Pav" with a hot and sour garlic chutney.

What does vada pav taste like?

Every vendor claims to have a secret recipe or special ingredient that makes his vada pav special, such as a pinch of ground masala or a topping of choora (the crispy crumbs left at the bottom of the frying pan along with the vada). The flavour of vada pav is entirely up to the cook's whims.