Vada Pav is a famous street food that has its origination in Maharashtra. It is also famous in the neighboring states like Gujarat. It is somewhat similar to burger that we eat in restaurants. We can call it as Mumbai style Burger. It is very cheap and is affordable by a common man. Vada Pav is the next most famous street food after the Pav Bhaji. We can also find Vada in East Indian states of Bihar, Jharkhand and parts of Uttar Pradesh where people call it as Aalo Chop. It is famous and people serve it as a snack in this part of the country. You can also directly serve Aalo Chop or so called Vada as a snack with chutney.
Vada Pav is prepared by Batata (Potato or Aalo) Vada sandwiched between two slices of Pav along with Dry Garlic Chutney and Green Chutney. To prepare Batata Vada first we mix mashed potato filling with different spices. Then make small balls from the Potato filling. Now coat the balls with Gram Flour (Besan) batter and then fry in oil to make Vadas. Here I have shared how to make vadas and process of sandwiching them between the slices of Pav. To make chutney you can visit Green Chutney & Dry Garlic Chutney for Vada Pav recipe. Dry Garlic Chutney is also called as Vada Pav Chutney.
Living in a city like Delhi, we do not find Vada Pav selling along the streets. You can have it in restaurants, Chaat shops or prepare it at home. But in Mumbai and whole of Maharashtra, we find it everywhere and often find selling along the streets. In Mumbai, people not only eat it as a snack but also have it in morning and afternoon meal. I visit Mumbai quite often for my official purpose and I never miss to have it. Recently I visited Mumbai for my training session and had Vada Pav. It was then that I got to prepare it at home and share with you all. After few days, I landed in Delhi and the very next day I prepared Vada Pav. It was awesome and very delicious. I shared with my friends and they too loved it.
Vada Pav is very simple which you can prepare in very less time if we have the Green Chutney and Dry Garlic chutney prepared beforehand. The taste of this recipe depends on how well you prepare the vadas. The crunchiness of the vadas and the chutney makes it more flavorful and delicious. You can also add Rice flour to the besan to get crunchiness in vadas.
You can try our other snacks such as Bread Pakoda, Methi Pakoda, Pyaaz Pakoda, Gobi Pakoda, Paneer Pakoda and Gobi Methi Pakoda.
Let’s start preparing……..
Vada Pav/ Mumbai Vada Pav
Ingredients:
Batter for stuffing:
- 1 cup Gram Flour (Besan)
- A pinch Asafoetida
- 1/8 teaspoon Turmeric Powder (Haldi)
- 1/8 teaspoon Red Chilli Powder
- A pinch Baking Soda
- 1/2 cup Water (or as required)
- Salt as required
For Vada Pav Stuffing:
- 4 medium Boiled Potatoes
- 1/4 teaspoon Turmeric Powder (Haldi)
- 1/8 teaspoon Red Chilli Powder
- 4 cloves Chopped Garlic
- 1/2 inch Grated Ginger
- 2 pieces Chopped Green Chilli
- A pinch Asafoetida (Hing)
- 1/4 teaspoon Mustard Seeds
- 1 tablespoon Oil
- 6-7 leaves Curry Leaves
- 1 tablespoon Chopped Coriander Leaves
- Salt as required
Other Ingredients for Vada Pav:
- 8 pieces Pav
- Oil for making Vadas
- 4 teaspoon Butter
- 8 teaspoon Green Chutney (Coriander Chutney)
- 4 teaspoon Dry Garlic Chutney
Instructions:
Preparation of Batter:
- Take the Gram Flour in a large bowl. Add Asafoetida, Red Chilli Powder, Turmeric Powder, Baking Soda and Salt.
- Mix it properly so that all the ingredients are evenly spread.
- Add water to the mixture little by little and prepare a smooth batter. The batter should not be too thick nor too thin.
- If the batter becomes thin, add more gram flour to it. If it becomes thick, add water to it. Keep aside.
Preparation of Vada Pav stuffing:
- Take the boiled potatoes and peel out the outer layer.
- With the help of spoon or fork, mash it in a bowl. Keep it separate.
- Now heat 1 tablespoon oil in a pan over medium flame.
- Add Mustard Seeds and let it crackle. Then add Curry Leaves and Asafoetida. Stir it and sauté for few seconds.
- Now add Chopped Green Chilli, Chopped Garlic and Grated Ginger. Mix it and cook for half a minute. You can use Ginger Garlic paste in place of Chopped Ginger and Garlic.
- Add Turmeric Powder and Red Chilli Powder. Mix all the ingredients and cook for another half minute.
- Next add the mashed boiled potatoes, Chopped Coriander Leaves and Salt.
- Mix them all and cook for 2 minutes. Switch off the stove and allow the stuffing to cool down.
Preparation of Vadas:
- After the potato stuffing cools down, apply little oil in the palm. Take small amount of potato stuffing and make small balls of it.
- Make small balls for all the potato stuffing. Keep them in a plate.
- Now heat oil in a kadai over medium flame.
- Take the potato stuffing ball and dip it in the batter. Coat the balls with the batter evenly.
- Gently put the coated balls in the hot oil. Add more coated balls into the oil depending upon the quantity of oil and size of kadai or pan.
- Fry the vadas till the outer layer becomes golden brown.
- Take out the vadas and place it in kitchen towel to absorb the excess oil.
- In similar manner, fry all the vadas and keep it in a plate.
Preparing Vada Pav:
- Take the Pav and slice them from between with one side closed. Slice all the Pavs.
- Heat pan and add butter to it. Take the sliced pav and place over the melted butter.
- Toast the sliced pav for few seconds and then take it out from the pan. Toast all of them.
- Take the pav and spread the Green Chutney on both the inner side of the pav.
- Then sprinkle Dry Garlic Chutney over it.
- Now take the Potato Vada and place it in between the bread slices. Press it firmly to flatten the vadas.
- Vada Pav is ready to be served. Serve it with Green Chutney or with Tomato Ketchup or any other type of chutney along with fried Chilli.
Notes:
- While preparing the Vada Pav, I have toasted the pav with butter. If you want you can skip this step and directly place the vadas in between the pav.
- The amount of chutney can be varied as per one’s choice. If you want spiciness, add more Garlic chutney.
- To make crunchier vadas, add rice flour to the Gram Flour batter.
- Other way of using the Dry Garlic Chutney is by sprinkling the chutney over the butter and then toasting the pav. After that apply the Green Chutney and place the vadas.
- Vadas can also be directly served hot with Chutney or Tomato Ketchup.
- These Vadas are also called Batata Vadas in Maharashtra or Aloo Chop in Bihar, Jharkhand and West Bengal.
