How to make Mumbai style Vada Pav
The timeless Mumbai design vada pav is a mix of a crispy yet soft batata vada sandwiched in between soft pav bread along with spicy garlic chutney and fried green chili. This street food of Mumbai is a MUST SHOT!!
The amazing street food from Mumbai, vada pav is Indian design vegetarian potato hamburger. The meal is made with deep-fried potato dumplings sandwiched in between pav bread and accompanied with spicy garlic and green chutney. Vad pav has actually acquired a lot appeal that now apart from being street food, it is likewise served in dining establishments and hotels around the globe.
Vada pav is likewise called Bombay Hamburger as it likewise looks like basically like a routine hamburger.
Active Ingredients Required for Vada Pav
- Potato: Medium-sized salad or routine potatoes.
- Onion: Any sort of white or red onion.
- Green chili: To include some heat to the potato mix.
- Ginger and Garlic: For chutney and potato filling.
- Spices: A very little spices like cumin, coriander, red chili, mustard, turmeric, and salt.
- Gram flour and Rice flour: For covering the potato dumplings.
- Oil: For making potato stuffing and deep-frying
How to make Vada Pav
Action 1. Make Garlic chutney- Dry roast garlic and entire red chili. Into the very same pan dry roast peanuts and sesame seeds too.
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 very same oil fry green chilies as well.
Action 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.
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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
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
- 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
- 1 cup gram flour/besan
- 1/4 cup rice flour
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- oil for frying
- 6-8 Pav bun5-6 whole green chillies
- Green chutney if required
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, include asafetida, cumin, and mustard seeds. Saute for 1 minute.
Include ginger, curry leaves, and green chilies. Now include mashed potatoes and blend well.
Include sliced coriander leaves and reserved to cool.
Make lemon-sized balls from it, press in between palms, and offer a patty-like shape. Keep covered and aside.
Take all active ingredients for the batter in a bowl. Gradually include water and mix thoroughly to prevent swellings. The batter must 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 pipes on a paper towel and reserved.
Into the very same oil fry green chilies too.
How to make the very best Mumbai design Vada Pav?
To make the very best vada pav, keep the garlic chutney and batata vada deep fried and all set. As soon as you are all set to put together refry the batata vada once again to make it crispier and after that put together the vada pav.
Which potatoes to utilize for the batata vada?
I choose utilizing the regular salad potatoes to make the batata vada. As they aren’t that sweet and have a moderate taste. Plus they tend to hold the shape together in the batata vada while frying.
How long can we keep the garlic chutney?
Garlic chutney has a really long service life. You can keep it in the fridge for a month approximately. However make certain to utilize dessicated dry coconut if you are preparing to keep it for longer.
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 dish ended up in the remarks listed below. I will be so ecstatic to hear how you served your Vada Pav and please do share your ideas and techniques with me.
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Jobber Wiki author Frank Long contributed to this report.