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Vada Pav is one of the most famous street food from the region of Mumbai. This vada pav is made of a spicy potato filling dipped in Bengal gram flour and deep-fried in oil. This filling is known as batata vada.
This potato batata vada is placed inside the pav(bread bun) along with spicy garlic chutney and green chutney. This is similar to that of a burger and hence it is also known as Bombay Burger. First, prepare the chutney. Then make the batata vada. When everything is ready assemble the first layer of pav with garlic chutney, then with batata vada, again with green chutney and fried green chili and close the pav and make it look like a burger.
You can prepare these chutneys in advance too. For green chutney to retain the green color add ice-cold water while grinding the chutney. This garlic chutney and green chutney can be also used in making sandwiches or even can be had with idli, dosa, and roti. I have added onion in the vada, if you don’t like an onion in vada you can always skip it. Also, increase or decrease the spices according to your taste. Now let us see how to prepare this recipe.
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Vada Pav Recipe | How to make Mumbai Style Vada Pav - Mumbai Street Food Print Recipe
Chatpati Mumbai Style Vada Pav.
- CourseBreakfast
- CuisineNorth Indian
| Servings | Prep Time |
| 6 pieces approx | 15 min |
| Cook Time |
| 30 min |
|
|
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| Vada Pav Recipe | How to make Mumbai Style Vada Pav - Mumbai Street Food Print Recipe Chatpati Mumbai Style Vada Pav.
|
Ingredients
Garlic Dry Chutney
- 1/4 cup Roasted Groundnut
- 1/4 cup Coconut grated
- 8 Garlic pods
- 1 tsp Sesame seed/Ellu white
- 2 Dry Red Chili
- 2 Kashmiri Red Chili
- 1 tsp oil
- salt to taste
for Green Chutney
- 1 cup Coriander Leaves/Kothamalli finely chopped
- 1/2 cup Mint Leaves/Pudina
- 2 Green chilies
- 3 Garlic pods big
- 1 tbsp Lemon juice
- salt to taste
Main Ingredients
- 6 Indian Pav
- 3 Potatoes medium size (boiled)
- 1 small Onion finely chopped
- 1 strand Curry Leaves/Karuveppilai finely chopped
- 2 Green chilies finely chopped
- 1 tsp Ginger grated
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- 1/2 tsp Asafoetida/hing
- 1/2 tsp Mustard seeds /kadugu
- 2 tbsp oil
- salt to taste
For bonda outer crust
- 3/4 cup Bengal gram flour/Kadalai Maavu/Besan
- 1 tbsp Rice flour
- 1/4 tsp Turmeric powder
- salt to taste
- 1 cup oil to deep fry
Servings: pieces approx
Instructions
To make garlic dry chutney
Heat oil in a pan. Add garlic pods and roast it until it turns golden brown. Then add sesame seeds and let it crackle. Add groundnut and saute for a min. Add both the chilies and roast it until chilies puff up. Now add grated coconut and roast until it turns golden brown. switch off the flame and let it cool completely.
Once it cools transfer it to a mixer jar, add the required salt and grind it to a coarse powder without adding any water. Garlic dry chutney is ready, set it aside.
Green chutney
In a mixer jar, add all the ingredients under the "for Green Chutney" and add little cold water and grind it to a smooth paste. Chutney should be thick. Do not add too much water. Just one or two tbsp of water will do. Green chutney is ready, set it aside.
To make potato masala
Heat a pan and add oil. Once the oil gets heated add mustard seeds and let it crackle. Now add onion, a little salt for onion and saute until onion turns translucent.
Now add, curry leaves, green chilies, grated ginger, and saute until raw smell goes. Add turmeric powder and saute for a min.
Add the mashed potatoes, adjust salt, and cook for 3-4 mins. Garnish with coriander leaves and mix well. Let it cool completely. Make 6 equal sizes of balls from the prepared potato masala.
In a bowl add Bengal gram flour, rice flour, salt, turmeric powder, and mix well. Add a little by little water and make a smooth paste like idli batter. The batter should be neither too thick nor too thin.
Heat a cup of oil in a kadai. Now take one prepared potato ball and dip it in the batter, let all the side coat well with the batter. Drop the ball in the oil gently. Do not disturb it for a min.
Let it cook for a min. Then flip it to another side. Again do not disturb. Let it cook for another min. Now turn it again and cook until all the sides turn golden brown. Once done remove it on a kitchen towel.
Assembling the vada pav
Take a pav bun and slit it as shown in the video. Do not cut it into two. Spread a tbsp of prepared garlic cutney in one of the sides. To the other side apply it with green chutney. Now in the center place the prepared vada and flatten it. Close the pav and serve it with any cutney or ketchup of your choice.
Recipe Notes
- I have added chilies according to our preference. You can always increase or decrease according to your taste.
- Dry garlic chutney should be ground coarsely.
- For green chutney to retain the green color add ice-cold water while grinding the chutney.
- If you don't like onions in vada, you can skip it.
- This garlic chutney and green chutney can be also used in making sandwiches or even can be had with idli, dosa, and roti.
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Chatpati Mumbai Style Vada Pav is ready to relish.
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