Vada Pav
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
Equipment
- Wok
Ingredients
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. Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!