Irresistible Batata Vada Pav: The Ultimate Guide to Mumbai’s Iconic Street Food Burger
1 hour 10 minutes
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About Irresistible Batata Vada Pav: The Ultimate Guide to Mumbai's Iconic Street Food Burger
Craving a taste of Mumbai? This authentic Batata Vada Pav recipe delivers the vibrant flavors of India's iconic street food, right in your kitchen. Imagine sinking your teeth into a crispy vada, bursting with perfectly spiced potatoes and tangy chutneys.From fluffy potato filling to the final assembly of this "Indian burger," our comprehensive guide breaks down every step. Learn the secrets to achieving that irresistible crunch and a flavor explosion in every bite.Whether you're a seasoned street food enthusiast or simply seeking a delicious vegetarian adventure, this Batata Vada Pav recipe is your ticket to a truly unforgettable culinary experience.
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
Batata Vada (Potato Fritters)
- 250 gm Potato boiled and mashed
- 1 Chili finely chopped, green
- 4 clove Garlic minced
- 1 inch Ginger minced
- 1/2 tsp Chili Powder
- 1 tbsp Coriander freshly chopped
- 1/4 tsp Asafoetida
- 1/2 tsp Salt or to taste
Vada Coating
- 200 gm Gram Flour besan
- 1/4 tsp Turmeric Powder
- 1/4 tsp Chili Powder
- 1/4 tsp Asafoetida
- 1/2 tsp Salt or to taste
Green Chutney
- 1 cup Coriander packed leaves
- 1/4 cup Mint packed leaves
- 3 Chili green, roughly chopped
- 1/2 tsp Cumin Seeds
- 1/4 tsp Chaat Masala
- 1/2 inch Ginger grated
- 1 tbsp Lemon Juice or to taste
- 1/2 tsp Salt or to taste
Sweet Chutney
- 10-12 Date pitted
- 2 tbsp Jaggery crushed
- 2 tbsp Tamarind Paste
- 1/4 tsp Cumin Seeds
- 1/4 tsp Chili Powder
- 1/4 tsp Ginger Powder dry, sonth
- 1/4 tsp Salt or to taste
Dry Garlic Chutney
- 1 tsp Oil
- 10 clove Garlic
- 1 tbsp Peanut roasted
- 1 tbsp Sesame Seed roasted
- 1 tbsp Coconut grated
- 1 tbsp Chili Powder
- 1/2 tsp Tamarind Paste
- 1/4 tsp Salt or to taste
Instructions
Make the Green Chutney
- Combine all green chutney ingredients in a blender. Add a splash of water and blend until smooth.
Prepare the Sweet Chutney
- Boil the pitted dates in water for 3 minutes to soften them. Drain and set aside.
- In a saucepan, combine the boiled dates, tamarind paste, jaggery, cumin seeds, chili powder, dry ginger powder, salt, and a little water. Simmer until the chutney thickens, about 10-15 minutes.
Make the Dry Garlic Chutney
- Heat 1 tsp oil in a pan and sauté the garlic until lightly golden. Separately, dry roast the sesame seeds and grated coconut until fragrant. Combine the sautéed garlic, roasted sesame seeds, peanuts, coconut, tamarind paste, chili powder, and salt in a grinder. Pulse until coarsely ground.
Prepare the Vada Batter
- In a bowl, whisk together the gram flour, turmeric powder, asafoetida, salt, chili powder, and enough water to form a smooth batter, similar to pancake batter. Let it rest for 10 minutes.
Make the Potato Filling
- In a small grinder, combine the green chili, garlic, and ginger. Pulse to form a paste. In a mixing bowl, combine the mashed potatoes, chili-garlic-ginger paste, salt, chili powder, chopped coriander, and asafoetida. Mix well.
- Divide the potato mixture into equal-sized balls. This will form the vada filling.
Fry the Vadas
- Heat oil for deep frying in a large pot or kadai. Once hot, reduce heat to medium. Dip each potato ball into the prepared batter, ensuring it's fully coated. Gently drop the coated balls into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy.
- Remove the fried vadas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Fry the Green Chilies (Optional)
- Fry the remaining green chilies in the same oil until blistered. Sprinkle with salt and set aside.
Toast the Pav
- Slice the pav horizontally, almost all the way through, but keeping one side intact. Spread butter on the inside of each pav and toast lightly on a tava or griddle until golden.
Assemble the Batata Vada Pav
- Spread green chutney on both sides of the sliced pav. Add a dollop of sweet chutney and sprinkle with dry garlic chutney.
- Gently flatten a batata vada and place it inside the prepared pav. Sprinkle with additional dry garlic chutney, if desired. Close the pav and serve.
- Serve the Batata Vada Pav hot, garnished with the fried green chilies and extra chutneys on the side.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder and cayenne pepper.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 4 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 1151kcalCarbohydrates: 154gProtein: 35gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 287mgSodium: 1153mgPotassium: 1030mgFiber: 14gSugar: 30gVitamin A: 2610IUVitamin C: 29mgCalcium: 207mgIron: 7mg
Sundari Giri
Articles: 4
4 Comments
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Absolutely delicious! Can’t wait to try it.
Thanks for the inspiration! Looks tasty.
Such a great recipe! Can’t wait to try it.
Such a perfect dish! Thank you.