Mumbai-style Vada Pav by Chef Anu

 Here’s a simple Mumbai-style Vada Pav recipe you can make at home:

 

🌮 Ingredients

For the Batata Vada (Potato Filling):

• 3–4 medium potatoes (boiled & mashed)
• 2 green chilies (finely chopped)
• 1 inch ginger (grated)
• 5–6 garlic cloves (crushed)
• 1 tsp mustard seeds
• 8–10 curry leaves
• ¼ tsp turmeric powder
• 1–2 tbsp oil
• Salt to taste
• Fresh coriander leaves (chopped)

For the Batter:

• 1 cup besan (gram flour)
• ¼ tsp turmeric powder
• ¼ tsp red chili powder
• A pinch of baking soda (optional, for crispiness)
• Salt to taste
• Water (to make a smooth batter)

For Assembly:

• 6 pav buns (soft Indian bread)
• Dry garlic chutney (vada pav chutney)
• Green chutney (optional)
• Tamarind chutney (optional)
• 2–3 green chilies (fried whole, for serving)

👩‍🍳 Method

1. Make the Potato Filling

1. Heat oil in a pan, add mustard seeds and let them splutter.
2. Add curry leaves, ginger, garlic, and green chilies. Sauté for 1–2 minutes.
3. Add turmeric and mashed potatoes. Mix well with salt.
4. Add chopped coriander, switch off the flame, and let it cool.
5. Shape into medium-sized balls.

2. Prepare the Batter

1. Mix besan, turmeric, chili powder, and salt in a bowl.
2. Add water gradually to make a thick, smooth batter.
3. Stir in a pinch of baking soda just before frying.

3. Fry the Vada

1. Heat oil for deep frying.
2. Dip each potato ball into the besan batter and coat well.
3. Fry till golden and crisp. Drain on paper towels.

4. Assemble the Vada Pav

1. Slice each pav in the middle (not fully, like a burger bun).
2. Spread dry garlic chutney (or green/tamarind chutney if you like).
3. Place one hot vada inside.
4. Press lightly and serve with fried green chilies.

👉 Now you’ve got authentic Mumbai street-style Vada Pav ready!