Vada Pav Recipe: A Taste of Mumbai Streets

Calling all street food lovers! Dive into the world of Vada Pav, Mumbai’s iconic vegetarian delight. Imagine a crispy potato fritter nestled in a soft bun, drizzled with vibrant chutneys. 

This recipe empowers you to recreate this flavorful explosion in your own kitchen. We’ll guide you through making the spicy potato filling (vada), three delicious chutneys, and assembling the perfect Vada Pav. Get ready for a taste of Mumbai magic!

Ingredients

For the Vada

• 3-4 medium potatoes, boiled, peeled, and mashed
• 2-3 green chilies, chopped (adjust for spice preference)
• 1 inch ginger, grated
• 2-3 cloves garlic, grated
• 1 tablespoon vegetable oil
• ¼ teaspoon mustard seeds
• Pinch of asafoetida (hing)
• 10-12 curry leaves
• ½ teaspoon turmeric powder
• Salt to taste
• 3 tablespoons chopped coriander leaves (cilantro)

For the Batter

• 1 ½ cups gram flour (besan)
• ½ teaspoon turmeric powder
• Pinch of red chili powder (optional)
• Salt to taste
• Water

For the Assembly

• 6-8 Pav buns
• Green chutney (recipe below)
• Tamarind chutney (recipe below)
• Dry garlic chutney (recipe below)
• Oil for deep frying

Optional

• Fried green chilies
• Chopped onions

Chutney Recipes

Green Chutney

• Handful of fresh coriander leaves
• 4-5 green chilies (adjust for spice)
• 5-6 cloves garlic
• ½ inch ginger
• Salt to taste
• Little water

Tamarind Chutney

• 1 cup tamarind pulp, soaked in water for 15 minutes
• Jaggery to taste (optional)
• Salt to taste
• Water

Dry Garlic Chutney

• 2 cups Poha (flattened rice)
• 10-12 cloves garlic (with skin)
• Red chili powder to taste
• Salt to taste

Instructions

Make the Vada

In a pan, heat oil and add mustard seeds. Once they pop, add asafoetida, curry leaves, ginger, garlic, and green chilies. Saute for a minute. Add turmeric, mashed potatoes, salt, and coriander leaves. Mix well and cook for 2-3 minutes. Remove from heat and let the mixture cool.

Prepare the Batter

In a bowl, whisk together gram flour, turmeric powder, red chili powder (optional), and salt. Gradually add water to make a smooth, flowing batter.

Make the Chutneys

Grind the ingredients for each chutney separately into a fine paste. Adjust consistency with water.

Assemble the Vada Pav

Form small balls from the potato mixture. Heat oil for deep frying. Dip each ball in the batter and gently slide it into the hot oil. Fry until golden brown.

Assemble

Slice the pav buns open but keep them attached at one end. Spread green chutney on one side, and tamarind chutney on the other, and sprinkle some dry garlic chutney on top. Place the hot vada inside the pav and add fried green chilies and chopped onions (optional). Serve immediately.

Tips

• Ensure the oil is hot enough before frying the Vadas for a crispy texture. A small piece of batter dropped in the oil should sizzle and rise to the surface.
• Adjust the spice level of the chutneys to your preference.
• You can use a potato masher to make smoother potato balls.
• For a vegan option, skip the asafoetida.

Enjoy this delicious taste of Mumbai with your homemade Vada Pav!