Vada Pav Recipe | Mumbai Style Pav & Batata Vada
Vada Pav is an Indian Street food made by stuffing deep fried potato fritters in lightly toasted buns and served with spicy chutneys.
Recipe Info
Nutrition
Calories: 295kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g
Ingredients For Vada Pav Recipe | Mumbai Style Pav & Batata Vada
For the Potato Filling
- 3 Medium Sized Potato boiled
- 7-8 Curry Leaves
- 2 Green Chillies
- 3 Garlic Cloves
- 1/2 Inch Ginger
- 1/2 Teaspoon Rai (Black Mustard Seeds)
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/4 Teaspoon Heeng (Asafoetida)
- 1 Teaspoon Salt or to taste
- 1 Tablespoon Cooking Oil
For the Batter
- 1 Cup Besan (Gram Flour)
- 1 Teaspoon Salt or to taste
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Cup Cooking Oil for frying
For Assembly
- 4 Pav (Whole wheat burger buns)
- 2 Tablespoons Green Chutney (Coriander Chuntney)
- 2 Tablespoons Tamarind Chutney (Imli Ki Chutney)
- 2 Tablespoons Dry Garlic Chutney
- 2 Tablespoons Butter
Step By Step Instructions for Vada Pav Recipe | Mumbai Style Pav & Batata Vada
- Prepare green chutney. You can store this in the refrigerator for upto a week, or in the freezer for 2-3 weeks.
- Prepare tamarind chutney (imli ki chutney). This chutney can be refrigerated for upto a month.
- Prepare dry garlic chutney. You can store this chutney also for 4-5 days.
- Heat oil in a pan and add rai (mustard seeds). When the seeds start to crackle, add curry leaves along with paste of ginger, garlic and green chillies.7-8 Curry Leaves, 3 Garlic Cloves, 1/2 Inch Ginger, 1/2 Teaspoon Rai (Black Mustard Seeds), 1 Tablespoon Cooking Oil, 2 Green Chillies
- Add turmeric powder, red chilli powder, heeng (asafoetida) and salt to the pan.1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/4 Teaspoon Heeng (Asafoetida), 1 Teaspoon Salt
- Mash the boiled potatoes and add this mixture to them.3 Medium Sized Potato
- Mix everything well to coat the potatoes with the spices.
- Take gram flour in a mixing bowl and add salt, red chilli powder & turmeric powder to the mixture.1 Teaspoon Salt, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Cup Besan (Gram Flour)
- Add roughly 1/2 cup water slowly to get a batter of coating consistency.
- Heat oil in a pan for frying. Make small balls of the potato filling and dip them in the batter.
- Then fry the balls on medium-high flame till they turn golden brown.
- After frying, drain the vadas on an absorbent paper to drain the excess oil.
- To assemble, slice the pav buns in half and lightly toast them in butter. Spread the green chutney, tamarind chutney and dry garlic chutney on the pav and place the prepared batata vada in between. Vada Pav is ready. Serve it hot.2 Tablespoons Green Chutney (Coriander Chuntney), 2 Tablespoons Tamarind Chutney (Imli Ki Chutney), 2 Tablespoons Dry Garlic Chutney, 2 Tablespoons Butter, 4 Pav (Whole wheat burger buns)
