Authentic Vada Pav Recipe: Mumbai Street Food
45 minutes
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About Authentic Vada Pav Recipe: Mumbai Street Food
Discover the irresistible flavors of Vada Pav, a beloved Mumbai street food sensation! This authentic recipe guides you through making both the crispy potato vada and the soft pav buns, resulting in a perfect balance of textures and tastes. Prepare to be amazed by the simple yet incredibly satisfying combination.From the perfectly spiced potato filling to the fluffy pav bread, every element contributes to the magic of this iconic Indian dish. This recipe ensures you recreate this culinary masterpiece at home, offering a taste of Mumbai's vibrant street food scene.Get ready to impress your family and friends with this easy-to-follow recipe that delivers restaurant-quality Vada Pav. Let's get cooking!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Vada
- 1 cup Gram Flour besan
- 2 medium Potato boiled, mashed, peeled
- 1 tsp Turmeric powder
- 1 tsp Chili Paste green
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Garam Masala
- 1 1/2 tsp Lemon Juice
- 1/4 cup Coriander chopped
- 1 tsp Salt to taste
- 1/2 tsp Baking Soda
For the Tempering
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 pinch Asafoetida hing
- 4-5 Curry Leaves
For Serving
- 7 Pav Buns
- Garlic Chutney dry, to taste
- Coriander Chutney or mint chutney, to taste
- Tamarind Chutney sweet, to taste
- Oil as needed Oil for deep frying
Instructions
Prepare the Vada Batter
- Combine gram flour, salt, turmeric powder, and baking soda in a bowl. Gradually add water, mixing until a smooth, coating consistency batter is formed.
Make the Vada Filling
- Heat oil in a pan. Add mustard seeds and cumin seeds; sauté until they crackle. Add asafoetida and curry leaves, sauté briefly.
- Add green chili paste and ginger-garlic paste; sauté for a few seconds. Stir in turmeric powder, mashed potatoes, red chili powder, garam masala, and salt. Mix thoroughly. Add lemon juice and chopped coriander, combining well.
Shape and Fry the Vadas
- Shape the potato mixture into small, round balls. Dip each ball into the gram flour batter and deep fry in hot oil until golden brown and crispy. Drain on absorbent paper.
Assemble the Vada Pav
- Slice the pav buns in half. Spread tamarind chutney, coriander (or mint) chutney, and dry garlic chutney on the inner sides of the buns. Stuff the pav with the fried vadas. Serve immediately.
Recipe Notes
Expert Tips for the Perfect Vada Pav
- For extra crispy vadas, ensure the oil is hot enough before frying. The batter should sizzle immediately upon contact.
- Don't overcrowd the pan while frying. This will lower the oil temperature, resulting in oily vadas.
- Adjust the spice levels according to your preference. Add more or less red chili powder to control the heat.
- For best results, use fresh, homemade chutneys. The flavors will significantly enhance the overall taste of the Vada Pav.
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Recipe Nutrition
Calories: 783kcalCarbohydrates: 131gProtein: 27gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 207mgPotassium: 1451mgFiber: 16gSugar: 17gVitamin A: 113IUVitamin C: 84mgCalcium: 159mgIron: 9mg
Aarti Sharma
Articles: 81
3 Comments
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Great recipe! I’m eager to try it.
Looks so appetizing! Thank you for posting.
I’m loving this recipe already!