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Vada Pav/ Mumbai Vada Pav

Vada Pav is prepared from Batata Vada along with Dry Garlic Chutney and Green Chutney. Green Chutney and Garlic Chutney is first spread and sprinkled over the pav. Then Vada is sandwiched between the slices and served along with chutney.
Course Breakfast, Main Course, Snacks
Cuisine Indian, Maharashtrian, |Gujarati
Keyword Mumbai Vada Pav, Vada Pav
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories
Author Recipe by Chits

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

  1. 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.
  2. The amount of chutney can be varied as per one’s choice. If you want spiciness, add more Garlic chutney.
  3. To make crunchier vadas, add rice flour to the Gram Flour batter.
  4. 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.
  5. Vadas can also be directly served hot with Chutney or Tomato Ketchup.
  6. These Vadas are also called Batata Vadas in Maharashtra or Aloo Chop in Bihar, Jharkhand and West Bengal.