Vada Pav, also known as the “Indian Burger,” is a delicious street food that originated in the vibrant city of Mumbai. This simple but flavorful dish consists of a spicy potato fritter (vada) sandwiched between a soft bread roll (pav), which is frequently served with chutneys and fried green chilies. Here’s a detailed recipe to help you make this iconic snack at home.
Vada Pav Ingredients
| Potato Filling | the Batter | Dry Garlic Chutney | For Serving |
|---|---|---|---|
| 4 medium potatoes (boiled and mashed) | 1 cup gram flour (besan) | 1/2 cup dried coconut (grated) | 8 pav buns |
| 1 tablespoon oil | 1/4 teaspoon turmeric powder | 6–7 garlic cloves | 4–6 green chilies (slit and fried) |
| 1 teaspoon mustard seeds | 1/2 teaspoon red chili powder | 2 tablespoons sesame seeds | Oil for frying |
| 8–10 curry leaves | A pinch of baking soda (optional) | 1 tablespoon red chili powder | |
| 2 green chilies (finely chopped) | Salt to taste | Salt to taste | |
| 1 teaspoon ginger-garlic paste | Water (as needed to make a smooth batter) | ||
| A pinch of asafoetida (hing) | |||
| 1/2 teaspoon turmeric powder | |||
| Salt to taste | |||
| 1 tablespoon fresh coriander leaves (chopped) |
Vada Pav Recipe
Preparation Steps – 1. Making the Potato Filling
– Heat the oil in a pan over medium heat.
– Add the mustard seeds and let them splutter.
– Mix in the curry leaves, asafoetida, and chopped green chilies. Sauté just a few seconds.
– Cook until the raw aroma of the ginger and garlic paste is gone.
– Mix in the turmeric powder and mashed potatoes. Stir well.
– Season with salt and add chopped coriander leaves. Mix thoroughly.
– Let the mixture cool before shaping it into small round balls (about 2 inches in diameter). Set aside.
2. Preparing the Batter
– In a mixing bowl, combine the gram flour, turmeric powder, red chili powder, and salt.
– Gradually add water, whisking constantly, to make a lump-free, smooth batter with a medium consistency.
– If using, add a pinch of baking soda and mix thoroughly. This makes the vadas crisper.
3. Making the Dry Garlic Chutney
– Dry roast the grated coconut in a pan until golden brown. Set aside for cooling.
– In the same pan, dry roast the garlic cloves and sesame seeds until fragrant.
– In a blender, combine roasted coconut, garlic, sesame seeds, red chili powder, and salt. Grind to a coarse powder. Keep the dry chutney aside.
4. Frying the Vadas
– Heat the oil in a deep frying pan over medium-high heat.
– Dip each potato ball in the batter, making sure it is evenly coated.
– Gently place the coated balls in the hot oil. Cook in batches, turning occasionally, until golden brown and crispy.
– Using a slotted spoon, remove the vadas and place on a paper towel to drain any excess oil.
5. Frying the Green Chilies
– Fry slit green chilies in the same oil for a few seconds, or until blistered.
– For extra flavor, sprinkle some salt over them.
Tips for the Perfect Vada Pav
– Batter consistency, Ensure that the batter is neither too thick nor too runny. A medium consistency results in an even coating and crisp texture.
– Spice Level, Adjust the amount of green chilies and red chili powder to your spice tolerance.
– Pav Selection, Choose fresh, soft pav buns for the best experience. To enhance the flavor, lightly toast them with butter.
– Serving, Vada Pav is best served hot and fresh. Combine it with a steaming cup of masala chai for the ultimate street food experience.
Conclusion –
The Vada Pav exemplifies the magic of combining simple ingredients to create something extraordinary. Whether you are reliving memories of Mumbai streets or trying it for the first time, this recipe will provide an authentic experience. Gather your ingredients, follow the steps, and enjoy the iconic taste of India’s beloved street food.