vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav |
by Tarla Dalal
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vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures.
Mumbai’s very own burger, Mumbai style vada pav. The vada pav recipe is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, batata vada pav is served inside a small "Ladi Pav". This indigenous burger-like snack is the quickest and tastiest meal you can have in Mumbai – any time you are hungry, even in the middle of the night!
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. Vada pav is a famous Mumbai Street Food and a vendor is found selling vada pav on every other Mumbai street and on railway stations.
Craving for vada pav and wanting it to be ultra hygienic? There is no better way than making batata vada pav at home as it is definitely hygienic and the ingredients used are also fresh. The procedure to make Mumbai style vada pav is not at all complex but very simple. First, we have started with making the potato filling by pounding the green chillies, ginger and garlic using a mortar and pestle. Further, heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves. Add the pounded mixture which will give a unique flavor to our vada pav. Add the potatoes, turmeric powder for the colour and salt and mix well. Remove from the fire and let it cool. Divide and shape into rounds balls and keep aside. Further to cover them, we have made a thick batter using besan, turmeric powder, baking soda and little salt. Next, dip the potato balls in the batter and deep fry until golden brown. Next, to assemble vada pav, take a ladi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav. Next, Spread some sukhi leshun ki chutney on the bottom half of the laadi pav. Place the vada over it and tradional style vada pav is ready. We have also shown the process to assemble Mumbai style vada pav, first spread some meetha chutney on a slit pav. Then spread some teekha chutney over it. Finally spread some sukhi leshun ki chutney over it. Place the vada and press the pav and the Mumbaiya style vada pav is ready to serve. Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies.
These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys.
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. I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train.
Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue.
Enjoy vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with detailed step by step photos and video below.
For the vada fillling- Pound the green chillies, ginger and garlic using a mortar and pestle.
- Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Add the pounded mixture and sauté again for a few seconds.
- Add the potatoes, turmeric powder and salt and mix well.
- Remove from the fire and cool.
- Divide into 8 equal portions. Shape into rounds.
For the outer covering- Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
- Dip each round of the vada filling into the batter and allow it to coat the mixture well.
- Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
How to proceed to make vada pav- To make vada pav, slice each pav into half and spread some dry garlic chutney inside.
- Place one vada in each pav and serve the vada pav immediately.
- Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
- You can also use bread roll or slices if the pav is not available.
Vada Pav ( Mumbai Vada Pav) Video by Tarla Dalal
Vada Pav recipe with step by step photos
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For the Mumbai roadside vada pav recipe, let’s start with making the spicy potato filling for the vadas. For that, first heat oil in a non-stick pan.
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Add the mustard seeds in the heated oil, the seeds will crackle and release its full flavour. This condiment is widely used in Indian cuisine, as in tempering for dals, subzis , chutneys and raitas and also in paste and powder form in pickles and kachumbers.
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Add asafoetida.
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Then add a few curry leaves, they will also release their flavour which will be absorbed by the oil.
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Add finely chopped ginger-green chilli and garlic to the heated oil and sauté again for a few seconds. The spicy tempering is ready. To make it spicier you can add red chilli powder as per your taste for spiciness.
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Now to the tempering add the boiled, peeled and mashed potatoes, turmeric and salt to taste.
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Add the chopped coriander and mix well. Keep the potato mixture aside to cool.
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In a deep kadhai add enough oil and put it on a gas stove to heat. While the oil for deep-frying the vadas is heating, let’s prepare the batter for the outer covering of the vadas.
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For this you will need ¼ cup of besan, the binding nature of the besan makes it a key ingredient in the batter. It is a popular ingredient in India, used for savoury as well as sweet snacks.
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To make the batter add water to the besan.
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Then add salt to taste.
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Finally add turmeric powder. This provides a yellow hue to the fried vada covering.
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Mix well. The batter should be smooth without lumps.
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To make vada pav recipe | Mumbai style vada pav | batata vada pav | take a portion of the potato mixture and shape it into round ball.
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Dip the round ball of the vada filling into the batter and allow it to coat the mixture well.
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Deep fry in hot oil, till golden brown. Similarly dip all the potato mixture balls in the besan batter one by one and deep-fry them in hot oil, till golden brown.
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Drain on an absorbent paper and keep aside.
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Take a laadi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav.
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I will first show you how to serve the vada pav as it was done originally. For this first spread some sukhi leshun ki chutney on the bottom half of the laadi pav. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys.
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Then place a vada on it.
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Press the pav, the traditional style vada pav is ready to serve.
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Now let’s make the vada pav the Mumbaiya style with chutneys. First spread some meetha chutney on a slit pav.
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Then spread some teekha chutney over it.
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Finally spread some sukhi leshun ki chutney over it.
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Press the pav and the vada pav | Mumbai style vada pav | batata vada pav | is ready to serve.
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Serve immediately while the vada pav | Mumbai style vada pav | batata vada pav | are still hot. You can also serve along with some fried green chillies.
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Vada Pav on Mumbai streets comes packed in a newspaper. The vendor sells it with or wihtout chutney depending upon the customers prefrence.
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This is how the Vada Pav looks inside the parcel. You will always get the Vada Pav hot or warm as fresh batches are continuously fried and sold. The vendors also fry some green chillies in hot oil, sprinkle some salt over the chillies and pack it with the Vada Pav as an accompaniment.
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This is how a typical Vada Pav vendor sells hot Vada Pav's. The vendor keeps only a few number of Vada's fried in the box to ensure the customer gets a hot Vapa Pav everytime. He refills the box when required.
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Prefer to use the old variety of potatoes than the new variety. This is because the new variety tends to be slightly sticky on cooking. This can make the shaping of the vadas difficult.
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While you can use green chilli paste, but finely chopped green chillies is what we suggest to get the most authentic taste.
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A pinch of baking soda in the batter will help to make the outer covering soft. But if you wish, you can avoid it.
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The vada mixture can be made and refrigerated for 4 to 5 hours.
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The batter to fry the vadas has to be thick enough to make a slightly thick coat on the vada.
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The oil has to be hot before you add the vadas, else the vada will soak excess oil.
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Prefer to fry 2 to 3 vadas at a time. Too many vadas will stick to each other.
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Nutrient values (Abbrv) per serving
| Energy | 197 cal |
| Protein | 6.6 g |
| Carbohydrates | 33.9 g |
| Fiber | 2.7 g |
| Fat | 4 g |
| Cholesterol | 0 mg |
| Sodium | 13.2 mg |
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