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Vada Pav, Mumbai Street Food
Tarla Dalal
06 December, 2024
Table of Content
Succulent and spicy potato vadas are sandwiched between fresh pav bread along with dry garlic chutney, to make a delicious snack that tickles the taste buds and satisfies the tummy.
The Vada Pav has become so famous that it is now a popular snack all over the country and features on the menus of Indian restaurants even abroad. Remember to use freshly chopped ginger, garlic and green chillies to get the perfect taste.
Also check out our recipes of Healthy Vada Pav , Baked Vada Pav and Batata Vada Burger .
Tags
Preparation Time
35 Mins
Cooking Time
10 Mins
Total Time
45 Mins
Makes
4 vada pavs
Ingredients
For The Vadas
1 1/2 cups mashed potatoes
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1/2 tbsp finely chopped ginger (adrak)
1/2 tbsp finely chopped green chillies
1/2 tbsp finely chopped garlic (lehsun)
salt to taste
a pinch of turmeric powder (haldi)
2 tbsp finely chopped coriander (dhania)
oil for deep-frying
To Be Mixed Together Into A Batter (for The Vadas)
3/4 cup besan (Bengal gram flour)
salt to taste
a pinch of turmeric powder (haldi)
1/4 cup water
For Serving
4 ladi pav
8 to 10 fried green chilli , refer handy tip
Method
- Heat the oil in a deep non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the ginger, green chillies and garlic and sauté on a medium flame for a few more seconds.
- Add the potatoes, salt and turmeric powder, mix well and cook for a minute, while stirring continuously.
- Add the coriander and mix well.
- Remove from the flame and keep aside to cool.
- Divide it into 4 equal portions and shape each portion into a round.
- Heat the oil in a deep non-stick kadhai, dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.
- Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour. Drain on absorbent paper and serve with vada pav.
- Slit a pav horizontally, apply a little khajur imli ki chutney, green chutney and sukhi lehsun ki chutney on the inner sides of the pav and stuff with a hot vada.
- Repeat with the remaining ingredients to make 3 more vada pavs.
- Serve immediately with fried green chillies.
Vada Pav, Mumbai Street Food recipe, Mumbai Vada Pav Video by Tarla Dalal
Vada Pav, Mumbai Street Food recipe with step by step photos
Sammy
March 13, 2025, midnight
Tried this recipe numerous times. It is the recipe I refer for making vada Pav. Good one. In the besan batter I also add some rice flour to make it crispier.
Tarla Dalal
March 13, 2025, midnight
Thank you Sammy for your review We are happy you liked the recipe Do try more and more recipes and let us know how you enjoyed them...
Payal Parikh 86
March 13, 2025, midnight
This vada pav recipe is just like the vada pav''s you get outside, i love these with dry garlic chutney and piping hot.
Foodie #627675
March 13, 2025, midnight
Love this recipe.
Foodie #627675
March 13, 2025, midnight
Love this recipe. Came out very yummy :)
Foodie #640326
March 13, 2025, midnight
Yum Yum It is actually the same you get on Mumbai streets and the dry garlic chutney is amazing too
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