Mumbai Vada Pav

Name: Mumbai Vada Pav
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: Indian
Ingredients: 500 g boiled potatoes; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 sprig curry leaves; 1 tbsp finely chopped garlic; 1 tsp finely chopped ginger; 3 green chillies, finely chopped; 0.25 tsp hing (asafoetida); 0.33 cup finely chopped onion; 0.25 tsp turmeric powder; 1 tsp salt; 0.33 cup fresh coriander leaves, chopped; 1 cup gram flour (besan); 1 tbsp rice flour (optional); 0.25 tsp turmeric powder; 0.5 tsp salt; 0.25 tsp red chilli powder; 1 cup water (as needed); 0.25 tsp baking soda; oil, for deep frying; 8 pav (soft bread buns); green chutney; imli chutney; dry garlic chutney (lasun chutney); 8 fried green chillies

Mumbai-Style Vada Pav I Mumbai Famous Street Food Vada Pav Recipe | Monsoon Special | Batata Vada Recipe

Mumbai Vada Pav is not just a snack—it is one of India’s most loved street food recipes. Often called the “Indian Burger”, this iconic dish from Mumbai is enjoyed by people of all ages, especially during the monsoon season.

This homemade Mumbai Vada Pav recipe brings the authentic street food taste to your kitchen, but in a more **hygienic and...

finely chopped garlic

finely chopped ginger

green chillies, finely chopped

finely chopped onion

fresh coriander leaves, chopped

rice flour (optional)

oil, for deep frying

pav (soft bread buns)

dry garlic chutney (lasun chutney)

fried green chillies

Calories

273.8kcal (13.69%)

Protein

6.1g (12.16%)

Step 1

Boil, peel, and lightly mash the potatoes. Keep aside.

Step 2

Heat oil in a pan over medium flame.

Step 3

Add mustard seeds and let them crackle. Add cumin seeds and curry leaves; sauté until the leaves turn crisp.

Step 4

Add chopped garlic, ginger, green chillies, and hing. Cook until the raw aroma disappears.

Step 5

Add chopped onions and sauté for 2–3 minutes until soft and translucent.

Step 6

Add turmeric powder and salt, then mix in the mashed potatoes. Stir well to combine.

Step 7

Add fresh coriander and mix once again.

Step 8

Switch off the heat and allow the mixture to cool slightly. Shape into 8–10 round balls and set aside.

Step 1

In a bowl, mix besan, rice flour (if using), turmeric powder, salt, and red chilli powder.

Step 2

Gradually add water and whisk to form a smooth, medium-thick batter with a pourable consistency.

Step 3

Just before frying, add baking soda and mix gently.

Step 1

Heat oil in a deep kadhai over medium heat. To test the oil, drop a little batter — if it rises immediately with bubbles, the oil is ready.

Step 2

Dip each potato ball into the batter, coat evenly, and gently slide it into the hot oil.

Step 3

Fry in batches, letting them cook undisturbed for 2–3 minutes to set the coating.

Step 4

Turn occasionally and fry until the vadas are crisp and golden brown. Remove with a slotted spoon and drain on paper towels.

Step 5

Add whole green chillies to the same oil and fry for a minute until blistered. Drain well and keep aside.

Step 6

Using leftover batter, drip small spoonfuls into the oil to form tiny drops. Fry for 2-3 minutes until lightly golden and crisp. Remove and drain. Repeat until you have 1 cup. Cool completely.

Step 1

Slice the pav keeping one edge attached.

Step 2

Spread imli chutney (Tamarind chutney) on one side and green chutney on the other.

Step 3

Generously sprinkle dry Lasun chutney (Garlic Chutney) over the green chutney and place a hot vada in the centre.

Step 4

Sprinkle a little more lasun chutney on top, add a fried green chilli, and gently press the pav closed.

Step 5

Serve extra chutney on the side and add some fried chura for extra crunch, or sprinkle it over the vada before pressing it closed.

Step 6

Always assemble Vada Pav just before serving to enjoy the best taste and texture.