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Vada pav , often called the Indian burger, is one of Mumbai's most beloved street food. This spicy, crispy potao fritter (vada) is sandwich between a soft pav (bread roll) and served with chutneys and fried green chilies. It's easy to make and perfect for a quick snacks or even a light meal.
Ingredients:
For the Vada (Potato Fritter),
. 3 large potaoes (boiled and mashed)
. 1 tbsp musted seeds
. 1 tbsp cumin seeds
. 1 tbsp turmeric powder
. 1 tbsp red chili powder
. 1 tbsp garam masala
. 1 tbsp ginger garlic paste
. 2 green chilis (finely chopped)
. 8-10 curry leaves (chopped)
. 2 tbsp coriander leaves (chopped)
. Juice of 1/2 lemon
. Salt to taste
. 2 tbsp oil
For the Batter
. 1 cup besan (gram flour)
. 1/4 tbsp turmeric powder
. 1/2 tbsp red chili powder
. 1/4 tbsp baking soda (optional, for extra crispiness)
. Salt to taste
. Water (as needed to make a smooth batter)
For Assembly & Serving
. 6 pav (soft bread rolls)
. Green chutney (coriander mint chutney)
. Tamarind chutney
. Dry garlic chutney (optional)
. 4-5 green chilis (fried in a little oil with salt)
Instructions:
Step 1 : Prepare the Potato Filling
. Heat 2 tbsp of oil in a pan. Add musted seeds and cumin seeds. Let them splutter
. Add ginger garlic paste, green chilis, curry leaves and saute for a few seconds
. Add turmeric powder, red chili powder, garam masala and salt. Mix well
. Add mashed potatoes and mix everything evenly. Cook for 2-3 minuts
. Turn off the heat and add chopped coriander leaves and lemon juice
. Let the mixture cool, then divide into small balls (about the size of a golf ball)
Step 2 : Make the Batter & Fry the Vadas
. In a bowl, mix besan, turmeric powder, red chili powder, salt and baking soda
. Add water gradually and whisk until you get a smooth, thick batter (not too runny)
. Heat oil in a deep frying pan over medium heat
. Dip each potato ball in the batter, ensuring it is fully coated and carefully drop it into the hot oil
. Fry until golden brown and crispy. Remove and place on paper towels to drain excess oil
Step 3 : Assemble the Vada Pav
. Slice the pav in half without separating it completely
. Spread green chutney on one side and tamarind chutney on the other
. Place a hot vada inside the pav and press lightly
. Optionally, sprinkle dry gchutney for extra spice
. Serve with fried green chilies for an authentic for style experience
Tips & Variations:
. Extra Crispy Vada: Add 1 tbsp of rice flour to the batter for an extra crunch
. Cheese Vada Pav: Add grated cheese inside the pav for a chessy twist
. Jain Vada Pav: Skip garlic and onion and replace potatoes with raw bananas
. Healthier Version: Air fry or bake the vadas instead of deep frying
Enjoy this delicious and spicy Mumbai style Vada Pav with a hot cup of chai!