Vada Pav
 
Prep time
Cook time
Total time
 
Vada Pav is a famous street food of Mumbai, life of Mumbai. you can say Vada Pav is an affordable food/snack for anybody in Mumbai. As a Mumbaikar Vada Pav is my any time favorite snack, easily available everywhere, anywhere in Mumbai’s galleys or streets.
Author:
Recipe type: Streetfood
Cuisine: Indian
Serves: 7-8
Ingredients
For Vada Filling
  • 2-3 cups Mashed Potatoes (Boiled and Coarsely Mashed)
  • 1-2 tbsp Ginger-Garlic-Green Chili Paste
  • ¼ cup Chopped Coriander Leaves
  • ½ Lemon Juice
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tbsp Whole Coriander Seeds
  • Pinch of Asafoetida / Hing
  • 8-10 Curry Leaves
  • 1 tsp Turmeric powder
  • Salt
  • 1 tbsp Oil
For the Vada Covering
  • 1 cup Besan / Gram Flour
  • 2-3 tbsp Rice Flour (opt.)
  • ½ tsp Carom Seeds
  • ½ tsp Turmeric Powder
  • Pinch of Soda (opt.)
  • Salt
Other Ingredients
  • 8-10 Ladi Pav/Buns
  • Green Chutney
  • Dry Garlic Chutney OR Check Tips/Notes Below
  • Chopped Onion (opt.)
  • Fried Salted Green Chili
  • Oil for Deep-Frying
Instructions
For the Vada Filling
  1. Heat oil in a pan. Add mustard seeds, cumin seeds, coriander seeds in it; when its crackle, add the asafoetida, curry leaves, ginger-garlic-green chili paste and sauté for a minute. 1
  2. Add mashed potatoes, lemon juice, chopped coriander leaves and sauté again for few seconds. Add turmeric powder, salt and mix it well. 2
  3. Switch of the flame, keep aside and let it be cool for 4-5 minutes.
  4. Now take the mixture and divide it into small- small portion and make balls. 3
For Covering
  1. Take a bowl. Add besan, salt, turmeric powder, carom seeds, pinch of soda in it and mix well, make a smooth lump free batter, using necessary water. 4
  2. Now heat oil in kadhai/pan for deep frying.
  3. Dip each round of the Vada’s balls into the prepared batter and allow it to coat the mixture well. 5
  4. Now drop the batter coated ball into the hot oil carefully, use same process for remaining balls, and then deep fry them into the hot oil, till all sides become golden brown (fry balls into small-small batches). 6
  5. Drain fried Vadas on paper towel and keep aside. Now vadas are ready to serve.
  6. Serve Vada with green chutney, garlic chutney and chopped onion as per your taste.
  7. You can slice each Pav (bun) into half, spread some green chutney and dry garlic chutney inside.
  8. Place one Vada in each Pav and serve it fresh.
Notes
• You can make your own ginger-green chili-garlic paste using 3-4 green chilies, 3-4 garlics, ½ inch piece of ginger and blend coarsely into the blender.
• For dry garlic chutney just make some besan crisps dropping few spoons of vada batter in a hot oil and make crispy boondis, then crush with fried garlic cloves, chili powder, cumin seeds and salt, your road side sukhi vada pav chutney will be ready to use.
• You can make Vada into the appe pan instead of deep frying.
• You can adjust spice level as per your taste.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/vada-pav/