Vada Pav ( Mumbai Vada Pav) Video by Tarla Dalal

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Vada Pav ( Mumbai Vada Pav) Video. Aptly called the poor man’s burger! deep-fried potato patties served between laddi pav smeared with an assortment of chutneys, this serves as a meal at a meagre price of just rs 5 to rs 10. Serve with fried green chillies if you like stuff a tad spicier, and perk it up further by adding finely chopped onions along with the chutneys.

Recipe Description for Vada Pav Recipe | Mumbai Street Food

Preparation Time: 35 mins
Cooking Time: 20 mins
Makes 4 vada pavs
Show me for vada pavs

Ingredients

For The Vada
1 tbsp oil
1/2 tbsp finely chopped garlic (lehsun)
1/2 tbsp finely chopped ginger (adrak)
1/2 tbsp finely chopped green chillies
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 1/2 cups boiled , peeled and mashed potatoes
a pinch of turmeric powder (haldi)
salt to taste
2 tbsp finely chopped coriander (dhania)
oil for deep-frying

To Be Mixed Together Into A Batter
1/2 cup besan (bengal gram flour)
a pinch of turmeric powder (haldi)
salt to taste
5 tbsp water

For Serving
4 laddi ladi pav
meetha chutney
teekha chutney
sukhi lehsun ki chutney
8 to 10 fried green chillies

Method

For the vada

Heat the oil in a small 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 garlic, ginger and green chillies 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 into 4 equal portions and shape each portion into a round.
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.

How to serve

Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as per your taste) on the inner sides of the pav and stuff with a hot vada.
Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun ki chutney.
Repeat with the remaining ingredients to make 3 more vada pavs.
Serve the {span class="bold1"}vada pav{/span} immediately with fried green chillies.

Handy tip: