To make Vada Pav at home, first prepare the spiced mashed potato filling, shape it into balls, and coat them in a chickpea flour batter. Fry the coated balls until golden and crispy. Toast the pav slightly and spread green and tamarind chutneys on the buns. Place the fried vada inside the pav and serve hot. Vada Pav is traditionally enjoyed with fried green chilies and extra chutneys. It’s an iconic and flavorful Mumbai street snack.
Ingredients
For the Vada (Potato Fritter):
- 3 medium potatoes (boiled and mashed)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies (finely chopped)
- 1/4 cup fresh coriander leaves (chopped)
- Salt to taste
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 tablespoon rice flour (for crunch)
- 1/4 cup chickpea flour (besan)
- Oil for deep frying
For the Batter:
- 1/2 cup chickpea flour (besan)
- 1/2 teaspoon red chili powder
- Salt to taste
- Water (to make a thick batter)
For the Pav (Bread Rolls):
- 6-8 pav (or burger buns)
For the chutneys:
- Green chutney: Fresh coriander, mint, green chilies, lemon juice, salt
- Tamarind chutney: Tamarind pulp, jaggery, salt, and spices
Method
1. Prepare the Vada Filling
- Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds.
- Add ginger-garlic paste and finely chopped green chilies. Sauté for 1-2 minutes until fragrant.
- Add turmeric powder, followed by the boiled mashed potatoes. Mix well.
- Add garam masala, salt, and lemon juice. Stir in chopped coriander leaves and cook for 3-4 minutes.
- Remove from heat and let the mixture cool. Once cooled, divide it into small portions and shape them into round balls (the size of a golf ball).
2. Prepare the Batter
- In a bowl, mix chickpea flour (besan), red chili powder, and salt.
- Add water little by little and mix to form a smooth, thick batter. It should be thick enough to coat the vada balls.
3. Fry the Vada
- Heat oil in a deep pan or wok for deep frying.
- Dip each potato ball into the batter, ensuring it’s fully coated.
- Gently slide the battered potato ball into hot oil and fry until golden brown and crispy.
- Remove from oil and drain on paper towels to remove excess oil.
4. Prepare the Pav
- Slightly toast the pav in a pan with a little butter or oil until crisp on the outside.
5. Assemble the Vada Pav
- Cut the pav in half horizontally but not all the way through.
- Spread green chutney on one side of the pav and tamarind chutney on the other.
- Place a hot vada in between the pav and press gently.
- Optionally, you can sprinkle some garlic chutney or add extra coriander for extra flavor.
Serving
Serve your Vada Pav hot with extra chutneys and fried green chilies on the side. This spicy and crunchy sandwich is best enjoyed with a refreshing drink or chai.
Tips
- You can adjust the spice levels of the chutneys to suit your taste.
- For extra crunch, add rice flour to the mashed potatoes while preparing the filling.
- Make sure the oil is hot enough for frying so the vadas remain crispy.
Enjoy your delicious homemade Vada Pav, a perfect street food treat from Mumbai.
