Learn to make Vada Pav Recipe | How To Make Mumbai Vada Pav recipe with step-by-step video instructions.
Vada Pao, Wada Pav, or Wada Pao is a budget-friendly and gratifying Indian Style Burger which hails from the streets of Mumbai.
The origin of this sandwich is the Indian state of Maharashtra, but this street snack is widely popular across all parts of India.
This is the only vada pav you’ll ever need to make your best vada pav at home. Because this step-by-step video guide has all the important tips and tricks that will help you make your Mumbai style vada pav at home.
What is Vada Pav?
The vada in this dish is potato patties made of spicy potato filling first and then coated with gram flour batter and then deep-fried. The pav here is a simple bun bread, aka dinner roll. These slider buns are also known as Bombay Pav, or simply Pao.
Vada Pav and Mumbai are synonymous. Every Mumbaikar is so fond of this crispy, flavourful everyday sandwich. A quick, filler, and power-boosting vada pav and a steaming hot cup of chai or coffee, is all you need to start a busy and hectic day.
This inexpensive snack Vada pav is another love of Mumbaiites after pav bhaji. I simply don’t know why people love it so so much. Maybe because:
This Vada Pav is:
✓ Wallet-friendly.
✓ One of quickest on-the-go snacks.
✓ So filler and irresistibly tasty.
Related: Seasoned Sweet Potato Vada Grilled Pita Burger
Vada Pav is everywhere in Mumbai — yet simply you just can’t get enough of it.
If you have ever been to Mumbai (India), then you must be familiar with the following pretty scenario while touring the streets of Mumbai.
Let’s say that you are on a regular road-trip of Mumbai and soaking in all the beauty that the city has to offer. You’ll notice that right from the early morning on the streets, you witness the mashed potatoes are stir-frying with spices. And this masala spiced mashed potatoes later shaped into perfect balls.
A batch of masala spiced potato patties dunked into a thick chickpea/besan batter and then dropped into the cooking oil sizzling in an immense ’kadhai’, aka iron pan.
The sizzling sound fizzes as soon as ‘vadas’ are dropped into the hot oil and instantly a fresh aroma the chickpea drifts in the air. A few tosses and turns are needed to make the crusty patties. In the end, you get the crispy deep-fried patties known as ‘batata vada’. That inescapable incense of frying vada assuredly makes passersby restless to grab that vada.
Related: Bombay Masala Toast
Can I make Vada Pav from scratch?
Yes, you can make the entire vada pav from scratch.
For today’s Vada Pav recipe, I have made everything from the scratch including soft pavs, dry and wet chutneys and vada.
You may feel like there is a lot of work to do in order to savor this deliciousness at home. But if you make all the chutneys and pav ahead of time, then you will only have to make vadas and assemble them. And then this is only a 20 minutes job.
If you want you can also make all three chutneys at the time when potato mixture is cooling down.
Vada Pav tastes phenomenal:
Your taste buds will enjoy the experience of eating Vada Pav.
Just close your eyes and take a bite of this homemade vada pav and you would feel that you are in Mumbai having the real taste of original vada pav right in the streets of Mumbai.
If you have never had anything like vada pav, then I would highly recommend you try this Indian Style Burger aka ‘Vada Pav’. I guarantee that you will never forget that phenomenal experience when your teeth would sink into the soft pav and the crispy, crunchy vada.
The vigor boosting delectable vada pav has the perfect contrast of so many piquant and enticing flavors and textures. In every bite, you could sense the excellent balance of a mouthful of a blazing hit along with the spicy tang and sweetness of both chutneys spread across your tongue.
Related: Pav Bhaji
How To Make Street Style Vada Pav?
Making Street Style Vada Pav is very simple.
Slice open a soft and fluffy homemade dinner roll called pav. Then simply slather on some green coriander chutney, then some tamarind chutney.
Top it with oodles of dry garlic chutney aka vada pav chutney, or lehsun ki chutney. Yes, if you are a chili lover then don’t be afraid of this spicy garlic chutney. Feel free to sprinkle a generous quantity of garlic chutney over tamarind and green chutney.
Then press the piping hot vada on the pav. Cover it with the other half of the pav and wrap it in a piece of old newspaper, if you want that real feel.
The one last thing is the addition of a fried green chili. This is just in case if you think it’s not spicy enough for you. 😉
Related: Bombay Veg Sandwich
How to make Batata Vada for Vada Pav?
Batata Vada is made into 3 steps. Frist we make stuffing for vada pav. Then we make gram flour batter for coating, and finally we deep fry the vadas until they are crispy and golden.
This is how you make vada pav stuffing:
In a blending jar, add green chilies, garlic cloves, and ginger and make a coarse paste. Then heat oil in a wide pan over medium heat. Once the oil is hot add in mustard seeds and let them splutter for a few seconds.
Next, add in the curry leaves and sauté for a few seconds. Add green chili paste and sauté on medium heat. Add turmeric powder and saute for some more.
Then add in the mashed potatoes, salt and mix well. Cook for a few minutes. Remove from heat and let the potato mixture cool completely.
Divide the potato mixture into 8 balls. You can also flatten these balls. Set them aside.
Then we make the batter for frying vada pav.
This is how you make vada pav batter:
In a mixing bowl, add in the besan, rice flour, salt, turmeric and whisk well. Add enough water to make a thick batter. Whisk well until you get a lump-free batter. Once ready, keep it aside for 15-20 minutes.
How to fry vada pav?
Using a spoon, dip each vada into the batter to coat the mixture. Deep fry batter-coated vadas in hot oil over medium heat until golden brown. Drain on an absorbent paper and keep aside. (You can make pakoras using rest of the batter).
In the same pan add green chilies and fry them. Be careful, as green chilies tend to splutter. Drain on an absorbent paper and keep aside.
How to make Dry Garlic Chutney for Vada Pav?
Dry roast coconut, peanuts, dried red chilies, sesame seeds, and garlic cloves one by one until they are golden. Transfer them on a plate, and keep aside to cool.
Once all the dry roasted ingredients have cooled completely, Add them to a grinder along with salt. Pulse everything to make a coarse powder. Add Kashmiri red chili powder and pound for few seconds or mix well with a spoon.
Dry Garlic Chutney is ready.
How to Make Green Coriander Chutney?
Green chutney or coriander chutney is also used in the vada pav recipe. Making green coriander chutney for vada pav is very simple. You can check out the simple green coriander chutneyrecipe I have shared earlier.
How to Assembling Vada Pav?
Once you have vadas and chutneys ready, assembling Vada pav is very easy.
For assembling, slice each pav into the half. Slather on some green chutney and tamarind chutney on both sides of the sliced pav. Sprinkle both sides with some dry garlic chutney. Arrange one hot vada on each slices pav, cover with the other half. Press down.
Top with fried green chili and sprinkle more dry garlic chutney on top. Serve immediately.
Check out the recipe box on this page for the detailed recipe with measurements.
Tips and variations to make Best Vada Pav At Home:
- You can adjust the amount of all three chutneys.
- Adding rice flour to the batter makes crispy vada. If you can’t find rice flour then you can either make your own rice flour by pulsing raw rice or swap it with some cornflour.
- You can also make some Chura with a thin besan batter. To make batter thin, add some water to leftover besan. Make chura by pouring and deep-frying this batter in hot oil. Deep fry chura on low heat until crispy. Once the chura is ready, add this along with vada.
- Fried green chilies taste so geat with vada pav. So they are highly recommended with vada pav.
- You can also re-heat the deep-fried vadas. To keep the re-heated vada crispy, bake them for 8-10 minutes. This way they would stay crisp and won’t turn soggy. For baking, you can either use an oven or a pan.
Let’s get started without any delay.
Vada Pav Recipe - How To Make Mumbai Vada Pav (Step-by-step photo instructions)
How To Make Batata Vada Stuffing:
- In a blending jar, add 3 green chilies, 3 garlic cloves, and 1-inch ginger piece. Pound them to make a coarse paste.
- Heat 2 tablespoons oil in a wide pan over medium heat.
- Once hot, add in mustard seeds and let them splutter for a few seconds.
- Then add in the curry leaves and sauté for 30 seconds.
- Now add green chili paste and sauté for 2 minutes on medium heat.
- Next, add turmeric powder and saute for another minute.
- Then add in the mashed potatoes, salt and mix well. Cook for 2 more minutes.
- Remove the mixture from heat and let the potato mixture cool completely.
- Divide the potato mixture into 8 balls. You can also flatten these balls. Set them aside.
How To Make Gram Flour Batter:
- In a mixing bowl, add in the besan, rice flour, salt, turmeric and whisk well.
- Add enough water to make a thick batter. Whisk well until you get a lump-free batter.
- Once the batter is ready, keep it aside for 15-20 minutes.
- Then add a pinch of baking soda and whisk well until batter is light and fluffy.
How To Fry Vada:
- Heat oil in a pan over medium heat. Using a spoon, dip each vada into the batter to coat the mixture.
- Drop vadas in hot oil, and deep fry batter-coated vadas over medium heat until golden brown from all sides.
- Once the vadas are golden and crispy, remove them with a slotted spoon.
- Then Drain fried vadas on an absorbent paper and keep them aside. (You can make pakoras using rest of the batter).
How To Fry Green Chilies:
- In the same pan add green chilies and fry them. Be careful, as green chilies tend to splutter.
- Drain fried green chilies on an absorbent paper and keep aside.
How To Make Dry Garlic Chutney:
- Heat a broad non-stick pan over medium heat. Add coconut to the pan and dry roast it until golden.
- Transfer roasted coconut on a plate, and set aside to cool.
- In the same pan, add the peanuts and roast them until golden. Transfer them on a plate, and set aside.
- Then in the same pan, add the dried red chilies, sesame seeds and roast them until seeds are golden. Transfer them on a plate, and keep aside to cool.
- In the same pan, add the garlic cloves and sauté for 1 minute.
- Transfer roasted garlic on the plate, and set aside. Let them cool completely.
- Once cooled, add all the roasted ingredients to a blending jar along with some salt.
- Pound to make a coarse powder.
- Next, add Kashmiri red chili powder and pound for a few seconds or mix well with a spoon.
How To Assemble Vada Pav:
- Slice each pav into the half.
- Slather on some green chutney, some tamarind chutney on both sides of the sliced pav.
- Sprinkle both sides with some dry garlic chutney.
- Arrange one hot vada on each sliced pav, cover with the other half. Press down.
- Top with fried green chili and sprinkle more dry garlic chutney on top. Serve immediately.
Vada Pav Recipe - How To Make Mumbai Vada Pav [Recipe]
★★★★✰
(Rating: 4.1 from 474 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Indian | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 300 calories | 1 Vada Pav |
INGREDIENTS
For Batata Vada Stuffing:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 3 tablespoons curry leaves (preferably fresh)
- 3 large garlic cloves peeled
- 1 inch ginger
- 3 small green chilies
- 1/4 teaspoon turmeric powder
- 2 cups potatoes, boiled, peeled & mashed
- Salt to taste
- 1 tablespoon coriander leaves, chopped
For Batata Vada Batter:
- 2 cups besan/gram flour
- 1 tablespoon rice flour
- 1/4 tsp salt, or to taste
- 1/4 teaspoon turmeric
- Water, as required for making the batter
- Oil for to deep-frying
- Pinch of baking soda - optional
Dry Garlic Chutney:
- 1/4 cup grated, or desiccated coconut
- 4 tablespoons peanuts
- 5-6 small dried red chilies
- 2 teaspoon sesame seeds
- 10-12 garlic cloves, peeled
- Salt to taste
- 1-2 tablespoons kashmiri red chili powder
For Assembling Vada Pav:
- 8 batata vada
- 8 ladi pav
- Dry garlic chutney
- Green coriander chutney
- Tamarind chutney
- Fried green chilies
INSTRUCTIONS:
How To Make Batata Vada Stuffing:
- In a blending jar, add 3 green chilies, 3 garlic cloves, and 1-inch ginger piece. Pound them to make a coarse paste.
- Heat 2 tablespoons oil in a wide pan over medium heat.
- Once hot, add in mustard seeds and let them splutter for a few seconds.
- Then add in the curry leaves and sauté for 30 seconds.
- Now add green chili paste and sauté for 2 minutes on medium heat.
- Next, add turmeric powder and saute for another minute.
- Then add in the mashed potatoes, salt and mix well. Cook for 2 more minutes.
- Remove the mixture from heat and let the potato mixture cool completely.
- Divide the potato mixture into 8 balls. You can also flatten these balls. Set them aside.
How To Make Gram Flour Batter:
- In a mixing bowl, add in the besan, rice flour, salt, turmeric and whisk well.
- Add enough water to make a thick batter. Whisk well until you get a lump-free batter.
- Once the batter is ready, keep it aside for 15-20 minutes.
- Then add a pinch of baking soda and whisk well until batter is light and fluffy.
How To Fry Vada:
- Heat oil in a pan over medium heat. Using a spoon, dip each vada into the batter to coat the mixture.
- Drop vadas in hot oil, and deep fry batter-coated vadas over medium heat until golden brown from all sides.
- Once the vadas are golden and crispy, remove them with a slotted spoon.
- Then Drain fried vadas on an absorbent paper and keep them aside. (You can make pakoras using rest of the batter).
How To Fry Green Chilies:
- In the same pan add green chilies and fry them. Be careful, as green chilies tend to splutter.
- Drain fried green chilies on an absorbent paper and keep aside.
How To Make Dry Garlic Chutney:
- Heat a broad non-stick pan over medium heat. Add coconut to the pan and dry roast it until golden.
- Transfer roasted coconut on a plate, and set aside to cool.
- In the same pan, add the peanuts and roast them until golden. Transfer them on a plate, and set aside.
- Then in the same pan, add the dried red chilies, sesame seeds and roast them until seeds are golden. Transfer them on a plate, and keep aside to cool.
- In the same pan, add the garlic cloves and sauté for 1 minute.
- Transfer roasted garlic on the plate, and set aside. Let them cool completely.
- Once cooled, add all the roasted ingredients to a blending jar along with some salt.
- Pound to make a coarse powder.
- Next, add Kashmiri red chili powder and pound for a few seconds or mix well with a spoon.
How To Assemble Vada Pav:
- Slice each pav into the half.
- Slather on some green chutney, some tamarind chutney on both sides of the sliced pav.
- Sprinkle both sides with some dry garlic chutney.
- Arrange one hot vada on each sliced pav, cover with the other half. Press down.
- Top with fried green chili and sprinkle more dry garlic chutney on top. Serve immediately.
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NOTES:
- You can adjust the amount of all three chutneys.
- Adding rice flour to batter makes crispy vada. If you cant find rice flour then you can either make your own rice flour by pulsing raw rice or swap it with some corn flour.
- You can also re-heat the deep-fried vadas. To keep the re-heated vada crispy, bake them for 8-10 minutes. This way they would stay crisp and won’t turn soggy. For baking, you can either use an oven or a pan.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/vada-pav-recipe/
Date Published: 2023-03-06