Vada Pav is one of Mumbai’s most famous food. It’s almost synonyms with the city, in fact, I remember when I was in Mumbai a few years back, it was one of my goals to eat vada pav! This popular street food is loved by one and all. So what exactly is a Vada Pav? Vada = deep-fried potato patties and pav = burger buns. You can say it’s kind of a potato sandwich or burger but what makes it so spe
cial is all the chutneys that go with it!
350 grams potatoes or 2 medium-sized potatoes
6 to 7 garlic cloves - small to medium sized
A couple of green chillies
There are 12 teaspoons of mustard seeds
1 pinch of asafoetida (hing)
18 tsp turmeric powder
7-8 curry leaves
Add 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)
As much salt as required
For deep frying, add oil as needed
optionally add 2 tablespoons red chutney
Eight pav or dinner rolls
Three or four fried green chillies mixed with salt, optional
Up to 1.25 cups gram flour (besan)
A pinch of asafoetida (hing)
A teaspoon of turmeric
Baking soda - optional
Add 1/2 cups of water if add more if necessary
salt as required
Steam or boil potatoes in an Instant Pot, pressure cooker, or pan until they are completely cooked. Mash them with a fork in a bowl after peeling.
In a mortar and pestle, grind garlic and green chillies into a semi-fine paste
Meanwhile, heat the oil. Add mustard seeds and toast them. Once the curry leaves and asafoetida are added, stir well. Cook for a few seconds.
Add the crushed garlic and green chili pastes, which have been crushed in a mortar and pestle. Stir in the turmeric powder. Allow the raw garlic smell to subside for a few seconds. Avoid browning the garlic.
Add this tempering to the mashed potatoes.
Garnish with chopped coriander leaves and salt.
From the mashed potato mixture, make small to medium sized balls. They should be a bit flat. Refrigerate.
Make a smooth and thick yet flowing batter with the besan, turmeric powder, asafoetida, salt, and baking soda (optional).
It should not be too thick or thin. Add a tablespoon or two of gram flour if the batter is too thin. Water can be added if the batter becomes too thin. Keep aside.
Heat oil in a kadai or pan for deep-frying.
Dip the slightly flattened potato balls in the batter when the oil becomes medium hot, and coat the potato balls evenly.
Gently and carefully drop these batter coated potato balls into the oil.
It is possible to add more or less vadas to the kadai or pan, depending on its size. Avoid overcrowding the pan.
Once one side is crisp, lightly golden, and firm, gently turn it over with a slotted spoon and fry the other side. Repeat as needed.
By turning a few times, fry the batata vada until they are evenly golden on all sides.
Let them drain on paper towels. By turning a few times, fry the batata vada until they are evenly golden on all sides.
Let them drain on paper towels. Turn the batata vada a few times to ensure they are evenly golden on all sides.
Let them drain on paper towels. Make all batata vada this way and set aside.
They should be served hot or warm. On your work surface, spread out all the chutneys and pav.
Serving & Assembling
Slice the pav without breaking it into two pieces. Alternatively, vada pav can be made with green chutney instead of sweet chutney.
On the sliced pav, spread both the green chutney and sweet chutney. Green chutney can also be spread on one side and sweet chutney on the other.
Sprinkle the dry garlic chutney on top. You can skip this if you don't have it.
Sandwich the hot batata vada between the bread slices.
Serve the vada pav immediately to prevent sogginess. Besides the chutney, you can also serve some fried salted green chillies with it.
Alternatively, you can serve them as an evening snack with ginger chai or coffee.