How To Make Authentic Mumbai-Style Vada Pav At Home

 Ingredients:

For the Batata Vada (Potato Fritters):

• 4 large potatoes (boiled and mashed)
• 1 green chili (finely chopped)
• 1-inch ginger (grated)
• 4-5 garlic cloves (crushed)
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander leaves (chopped)
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp oil

For the Besan (Gram Flour) Batter:

• 1 cup gram flour (besan)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp baking soda (optional, for extra crispiness)
• Salt to taste
• Water (as needed)

For the Dry Garlic Chutney:

• 1/4 cup dry coconut (grated)
• 4-5 garlic cloves
• 1 tsp red chili powder
• 1/2 tsp salt

For the Green Chutney:

• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 2 green chilies
• 1 tsp lemon juice
• Salt to taste
• 2 tbsp water

Other Ingredients:

• Pav (Indian bread rolls)
• Fried green chilies (optional)
• Oil for deep frying

 Step-by-Step Recipe:

Step 1: Prepare the Batata (Potato) Mixture

• Heat 1 tbsp oil in a pan. Add mustard seeds and let them splutter.
• Add crushed garlic, chopped green chilies, and grated ginger. Sauté until fragrant.
• Add turmeric powder, red chili powder, and salt. Stir well.
• Add the boiled and mashed potatoes. Mix thoroughly to combine flavors.
• Add lemon juice and chopped coriander leaves. Stir and let it cool.
• Once cool, shape the mixture into small round balls (vada).

Step 2: Make the Gram Flour (Besan) Batter

• In a bowl, mix gram flour, turmeric, red chili powder, salt, and baking soda.
• Slowly add water while whisking to make a smooth, thick batter.
• Ensure the batter is lump-free and has a coating consistency.

Step 3: Fry the Batata Vadas

• Heat oil in a deep frying pan over medium heat.
• Dip each potato ball into the besan batter, coat well, and gently drop it into the hot oil.
• Fry until golden brown and crispy. Remove and drain on paper towels.

Step 4: Prepare the Dry Garlic Chutney

• Dry roast grated coconut and garlic until golden brown.
• Add red chili powder and salt and blend into a coarse powder.

Step 5: Make the Green Chutney

• Blend coriander, mint, green chilies, lemon juice, salt, and water into a smooth paste.

Step 6: Assemble the Vada Pav

• Slice the pav in half. Spread green chutney on one side.
• Sprinkle dry garlic chutney on the other side.
• Place the hot batata vada inside the pav.
• Serve with fried green chilies and extra chutney on the side.

Enjoy your homemade Mumbai-style Vada Pav with a hot cup of chai.