Vada Pav (+Video)

Vada Pav

The spectacular street food from Mumbai, vada pav is Indian style vegetarian potato burger. The dish is made with deep-fried potato dumplings sandwiched between pav bread and accompanied with spicy garlic and green chutney. Vad pav has gained so much popularity that now apart from being street food, it is also served in restaurants and hotels around the world.

Vada pav is also known as Bombay Burger as it also resembles more or less like a regular burger.

Ingredients Needed for Vada Pav

• Potato: Medium-sized salad or regular potatoes.
• Onion: Any kind of white or red onion.
• Green chili: To add some heat to the potato mixture.
• Ginger and Garlic: For chutney and potato filling.
• Spices: A minimal spices like cumin, coriander, red chili, mustard, turmeric, and salt.
• Gram flour and Rice flour: For coating the potato dumplings.
• Oil: For making potato stuffing and deep-frying

How to make Vada Pav

Step 1. Make Garlic chutney- Dry roast garlic and whole red chili. Into the same pan dry roast peanuts and sesame seeds as well.

Cool and coarse grind to make the chutney powder.

Step 2. Make Batata Vada-Heat oil in a pan, add asafetida, cumin, and mustard seeds. Saute for 1 minute.

Add ginger, curry leaves, and green chilies. Now add mashed potatoes and mix well. Add chopped coriander leaves and set aside to cool.

Make lemon-sized balls from it, press between palms, and give a patty-like shape. Keep covered and aside.

Take all ingredients for the batter in a bowl. Slowly add water and mix carefully to avoid lumps. The batter should be thick enough.

Heat oil in a wok. Dip each potato patty in batter and fry in oil till golden and crispy from both sides. Drain on a paper towel and set aside.

Into the same oil fry green chilies as well.

Step 2. Assembling– Take pav buns and slit them in halves, apply garlic chutney on one side. Place the vada in the center along with fried green chutney and serve immediately.

Pro Tips/ FAQs

How to make the best Mumbai style Vada Pav?

To make the best vada pav, keep the garlic chutney and batata vada deep fried and ready. Once you are ready to assemble refry the batata vada again to make it crispier and then assemble the vada pav.

Which potatoes to use for the batata vada?

I prefer using the normal salad potatoes to make the batata vada. As they aren’t that sweet and have a mild taste. Plus they tend to hold the shape together in the batata vada while frying.

How long can we store the garlic chutney?

Garlic chutney has a very long shelf life. You can store it in the refrigerator for a month or so. But make sure to use dessicated dry coconut if you are planning to store it for longer.

Like Vada Pav, try these recipes..

• No Onion No Garlic Pav Bhaji
• Pav Bhaji
• Masala Vada / Paruppu Vadai
• Batata Vada
• Tawa Rice

Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Aloo Matar and Lucknowi Kebab and the best ones’s Aloo Baingan.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Vada Pav

Sapana Behl

The classic Mumbai style vada pav is a combination of crispy yet soft batat vada sandwiched between soft pav bread along with spicy garlic chutney and fried green chilli. This street food of Mumbai

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Street Food

Cuisine Indian, West Indian

Servings 6 People

Equipment

• Mixing Bowl
• Wok
• Slotted Spatula

Ingredients

  

1x2x3x

For Garlic chutney

• 8-10 garlic cloves
• 1/4 cup coconut dessicated
• 1/4 cup peanuts
• 2 tablespoons sesame seeds
• 8-10 whole red chilli

For Vada

• 7-8 potatoes boiled
• 1 onion. chopped
• a pinch aseftida
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 green chilies chopped
• 2 teaspoon ginger grated
• 1/2 teaspoon red chilli powder
• 2 teaspoon garlic grated
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• few coriander leaves chopped
• 1 tablespoon oil

For covering

• 1 cup gram flour/besan
• 1/4 cup rice flour
• 1 teaspoon salt
• 1/2 teaspoon red chili powder
• oil for frying

For Pav

• 6-8 Pav bun5-6 whole green chillies
• Green chutney if required

Instructions

 

Make Garlic chutney

• Dry roast garlic and whole red chili. Into the same pan dry roast peanuts. coconut and sesame seeds as well.
• Cool and coarse grind to make the chutney powder.

Make Batata vada

• Heat oil in a pan, add asafetida, cumin, and mustard seeds. Saute for 1 minute.
• Add ginger, curry leaves, and green chilies. Now add mashed potatoes and mix well.
• Add chopped coriander leaves and set aside to cool.
• Make lemon-sized balls from it, press between palms, and give a patty-like shape. Keep covered and aside.
• Take all ingredients for the batter in a bowl. Slowly add water and mix carefully to avoid lumps. The batter should be thick enough.
• Heat oil in a wok. Dip each potato patty in batter and fry in oil till golden and crispy from both sides. Drain on a paper towel and set aside.
• Into the same oil fry green chilies as well.
  

Assembling:

• Take pav buns and slit them in halves, apply garlic chutney on one side. Place the vada in the center along with fried green chutney and serve immediately.

Video

Notes

How to make the best Mumbai style Vada Pav?

To make the best vada pav, keep the garlic chutney and batata vada deep fried and ready. Once you are ready to assemble refry the batata vada again to make it crispier and then assemble the vada pav.

Which potatoes to use for the batata vada?

I prefer using the normal salad potatoes to make the batata vada. As they aren’t that sweet and have a mild taste. Plus they tend to hold the shape together in the batata vada while frying.

How long can we store the garlic chutney?

Garlic chutney has a very long shelf life. You can store it in the refrigerator for a month or so. But make sure to use dessicated dry coconut if you are planning to store it for longer.

Keyword how to make vada pav, mumbai style vada pav, vada pav

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Vada Pav and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl