Vada Pav, Mumbai’s beloved street food, consists of a spicy potato fritter “batata vada” deep-fried in a crispy gram flour coating. It’s placed inside a pav with garlic chutney, green chutney, and optional tamarind chutney for a tangy kick. The pav is toasted with butter for extra flavor. The vadas are fried to a golden crisp, ensuring a perfect crunch with every bite. Fried green chilies add an extra spice level for those who love heat. Enjoy it hot with a cup of cutting chai for the ultimate Mumbai street food experience.
Ingredients:
For Batata Vada (Potato Fritters):
- 4 large potatoes, boiled, peeled, and mashed
- 1-inch ginger, finely grated
- 6-8 garlic cloves, finely chopped or crushed
- 2 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 8-10 curry leaves, finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon asafoetida (hing)
- 1 tablespoon coriander leaves, finely chopped
- 1 teaspoon lemon juice
- Salt to taste
- 1 tablespoon oil
For the Gram Flour Batter (Besan Batter):
- 1 cup besan (gram flour)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon ajwain (carom seeds)
- A pinch of baking soda
- Salt to taste
- Water (as needed for a medium-thick consistency)
- Oil for deep frying
For the Garlic Chutney (Dry Red Chutney):
- ½ cup dry coconut, grated
- 8-10 garlic cloves
- 1 teaspoon sesame seeds
- 1 teaspoon red chili powder
- Salt to taste
- 1 teaspoon oil
For Green Chutney:
- ½ cup fresh coriander leaves
- ¼ cup mint leaves
- 2 green chilies
- 1 clove garlic
- ½ teaspoon cumin seeds
- ½ teaspoon salt
- 1 teaspoon lemon juice
- Water as needed
For Tamarind Chutney (Optional):
- ¼ cup tamarind pulp
- ¼ cup jaggery (or sugar)
- ½ teaspoon cumin powder
- ½ teaspoon black salt
- A pinch of salt
- ½ cup water
Other Ingredients:
- 8 pav (soft bread rolls)
- 1 tablespoon butter (for toasting the pav)
- Fried green chilies (optional, for serving)
Step-by-Step Instructions:
Step 1: Prepare the Batata Vada (Potato Fritters)
- Heat 1 tablespoon oil in a pan. Add mustard seeds and let them splutter.
- Add chopped garlic, green chilies, and grated ginger. Sauté for 30 seconds.
- Add turmeric powder, asafoetida, curry leaves, and mix well.
- Now, add the mashed potatoes, salt, chopped coriander leaves, and lemon juice. Mix everything well.
- Turn off the heat and let the mixture cool down.
- Once cool, make small lemon-sized balls from the mixture.
Step 2: Make the Besan Batter
- In a mixing bowl, add besan, turmeric powder, red chili powder, ajwain, salt, and baking soda.
- Slowly add water and whisk to make a smooth, lump-free batter. The batter should be thick yet flowing.
Step 3: Fry the Batata Vadas
- Heat oil in a deep pan over medium heat.
- Dip each potato ball into the besan batter, ensuring it’s evenly coated.
- Carefully drop the coated balls into the hot oil.
- Fry on medium flame until golden brown and crispy.
- Remove and place them on a paper towel to drain excess oil.
Step 4: Prepare the Garlic Chutney
- Heat 1 teaspoon oil in a pan. Add garlic cloves and sauté until golden.
- Add grated coconut, sesame seeds, and red chili powder. Roast until aromatic.
- Cool down and grind into a coarse powder.
Step 5: Make the Green Chutney
- Blend coriander leaves, mint leaves, green chilies, garlic, cumin seeds, salt, and lemon juice with little water to a smooth paste.
Step 6: Make the Tamarind Chutney (Optional)
- In a small saucepan, combine tamarind pulp, jaggery, cumin powder, black salt, and water.
- Simmer for 5 minutes until thick.
Step 7: Assemble the Vada Pav
- Slice the pav in half (without cutting fully).
- Toast them on a pan with butter until lightly crispy.
- Spread garlic chutney on one side of the pav.
- Apply a layer of green chutney and tamarind chutney (if using).
- Place a hot batata vada in the middle.
- Serve with fried green chilies on the side.
Serving Suggestion:
- Serve Mumbai-style Vada Pav hot with a steaming cup of cutting chai for an authentic experience.
- Enjoy it with extra spicy green chutney or fried salted chilies.
Pro Tips for the Best Vada Pav:
- Crispy vada – Adding a pinch of baking soda to the batter makes the vada extra crispy.
- Perfect chutney balance – The dry garlic chutney is what gives Vada Pav its signature taste. Don’t skip it.
- Street-style touch – Toast the pav with butter for that authentic street food flavor.
- Medium oil temperature – Too hot and the vadas will burn; too low and they’ll absorb oil. Maintain medium heat.
Enjoy your homemade Mumbai-style Vada Pav, just like the ones from the streets of Mumbai.
