vada pav
Breakfast Recipes, COCKTAIL PARTY SNACKS, INDIAN STREET FOOD, Maharashtrian cuisine, PARTY MEAL PLANNING

Vada Pav || Mumbai Vada pav

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Vada Pav is one of Mumbai’s most famous food. It’s almost synonyms with the city, in fact, I remember when I was in Mumbai a few years back, it was one of my goals to eat vada pav! This popular street food is loved by one and all.

I ate vada pav in many places in Mumbai and it was always so delicious! I still make sure that I buy vada pav whenever I visit Mumbai. However, when I am craving vada pav and can’t get to Mumbai, I make them at home.

vada pav

What is vada pav?

So Pav is basically a bread or a bun which is very soft and small in size. It is also called ladi pav in Mumbai. Though ladi pav is easily available in Indian stores, you can make it at home from scratch too by following my step by step recipe of ladi pav.

Vada pav, pav bhaji and misal pav are popular recipes of Maharashtrian street food. However, nowadays, you will find them in every part of the country and maybe abroad too. But, I really feel that you have to visit Mumbai to get that authentic taste of all these delicacies.

Anyway coming back to Vada Pav. This recipe has 4 main ingredients – the batata vada, the dry garlic coconut chutney, the green chutney and the sweet tamarind chutney. You can skip the green and sweet chutney if you don’t like sweet in your food but I highly recommend not skipping the garlic chutney. It’s what makes the vada pav in my opinion. There are several recipes to make coconut garlic chutney. I have a different version too. However, I am sure that this version of mine will give you that authentic taste of the vada pav.

How To Make Batata Vada/Bonda-

Batata vada/ Bonda is fried batter-coated potato dumpling fritters. The batter is made with nutty gram flour (besan) and spices. The filling consist of savoury, spiced mashed potatoes.

Batata means potato Marathi language. While the term vada mostly means a fried fritter or a fried dumpling-like savoury dish.

steps to make Batata vada / Aloo Bonda-

step 1. Boil potatoes, chop onion, green chilli, coriander and keep aside.

aloo bonda

step 2-

Heat oil in a pan and add onion, ginger and green chillies to it.

aloo bonda

step 3-

stir onion till it turns trasulant now add dry masala and mashed potato in it. Mix properly and your mixture for bonda is ready.

batata vada

step 4-

Make rolls out of it and keep aside.

aloo bonda

Step 5-

In another bowl, make a smooth batter from 1 to 1.25 cups besan (gram flour), ⅛ teaspoon turmeric powder (about 2 to 3 pinches), a pinch of asafoetida (hing), a pinch of baking soda (optional), salt and ½ cup water or as needed.

The batter should have a medium-thick flowing consistency. It should not be too thick or thin. If the batter becomes thin, add 1 or 2 tablespoons of gram flour. If the batter becomes thick, then add 1 or 2 tablespoons of water.

aloo bonda

Step 6-

Dip the slightly flattened potato balls in the batter and coat them evenly with the batter. Dip balls one by one in basan batter roll it properly.

aloo bonda

step 7-

Before you dip the batata vada in the batter, heat oil in a pan or wok (kadhai). When the oil becomes hot then dip the batata vada in the batter to coat as shown in the above steps. Carefully and gently drop these batter coated potato balls in medium hot oil. Deep fry bondas in hot oil in medium flame. Till it turns golden and crispy.

aloo bonda

What is pav?

Pav means a small loaf of bread in Indian and is the same as dinner rolls. They are made with all-purpose flour or whole wheat flour and can be bought from bakeries, superstores and sweet shops in India. You can make ladi pav from scratch by following this recipe of mine. Ladi pav.

However, you can use store-bought pav to make delicious vada pav.

ladi pav

How To Make Chutneys:

Chutneys are the most important part of this dish how to make these delectable chutneys. These tasty chutneys are sprinkled in the filling of vada pav. You can use these chutneys to make any Indian chaats or even on sandwiches.

For lehsun chutney :

Grind dried coconut, red chillies and besan boondi and garlic together to a Spicy and piquant dry chutney made from garlic, desiccated coconut, sesame seeds and red chilli powder. Dry garlic coconut chutney is also called lasun khobra chutney in Marathi. This spicy chutney is usually served with vada pav. 

lehsun chutney

Green coriander chutney– Green coriander or coriander+mint chutney adds spicy flavour with a strong herb flavour.

coriander chutney

Tamarind chutney– Tamarind chutney or imli chutney gives a tangy and sweet taste to vada pav.

imli chutney

How to assemble vada pav:

  1. Slice the pav without breaking it into two parts and set aside.
  2. Spread both the green chutney and sweet chutney on the sliced pav. You can also spread green chutney on one side and sweet chutney on the other side.
  3. Sprinkle the dry garlic chutney on the pav. This step is optional and you can skip it if you don’t have garlic chutney.
  4. Place the hot batata vada in the pav slices.
  5. Serve vada pav immediately or else the pav becomes soggy. You can also serve some salted fried green chilies and both of the chutneys with it. You can see how to make salted fried green chillies in vedio attached with the recipe.
vada pav

Finally, I would like to suggest a few more chaat/street food recipe from my blog :

Vada Pav || Mumbai Vada pav

Recipe by MINAL SHARMACourse: Breakfast Recipes, COCKTAIL PARTY SNACKS, INDIAN STREET FOOD, Maharashtrian cuisine, PARTY MEAL PLANNING
Servings

8

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

296

kcal

Vada Pav is one of Mumbai’s most famous food.

Ingredients

  • For Batata vada / Aloo Bonda
  • 2 medium to large-sized potatoes

  • 6 to 7 garlic – small to medium-sized

  • 1 to 2 green chillies

  • ½ teaspoon mustard seeds

  • 1 pinch asafoetida (thing)

  • ⅛ teaspoon turmeric powder

  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)

  • salt as required

  • For Batter
  • 1  cups gram flour (besan)

  • 1 pinch asafoetida (hing)

  • ⅛ teaspoon turmeric powder

  • 1 pinch baking soda – optional

  • ½ cup water or add as required

  • salt as required

  • For Garlic Chutney:
  • Coconut powder…………3-4 tbsp

  • Red chilly powder……….2 tsp

  • Oil……………………………….3tsp

  • Besan boondi……………….1/2 cup

  • Garlic paste………………….1tsp

  • red dried chillies…………..4

  • sesame seeds……………..2 tsp

  • For Tamarind Chutney
    Tamarind chutney
  • For Green Chutney
    coriander and mint chutney
  • Other Ingredients
  • oil as required
  • 2 tablespoons dry red chutney

  • 8 pav or dinner rolls

  • 3 to 4 fried green chillies mixed with some salt, optional

Directions

  • To make Batata Vada
  • Boil or steam potatoes in a pressure cooker until they are completely cooked. Peel and then mash them with a fork in a bowl.
  • Crush garlic and green chillies to a semi-fine paste in a mortar-pestle.
  • Heat oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.
  • Then add crushed garlic and green chillies paste, which have been crushed in a mortar pestle. Add turmeric powder. Stir for some seconds until the raw aroma of garlic goes away. Do not brown garlic.
  • Pour this tempering in the mashed potatoes.
  • Add chopped coriander leaves and salt.
  • Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and set aside.
  • Making Batter
  • In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water.
  • The batter should not be very thick or thin. If the batter becomes thin, add 1 or 2 tablespoons of gram flour. If the batter becomes thin, then add 1 or 2 tablespoons of water. Set aside.
  • For Frying
  • In a kadhai or pan, heat oil for deep frying.
  • When the oil becomes medium hot, then dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
  • Gently and carefully add these batter coated potato balls in medium hot oil.
  • Depending on the size of the Kadai or pan, you can add more or less of the vadas while frying.
  • When one side becomes crisp, lightly golden and firms up then gently turn it over with a slotted spoon and fry the second side. Turn over when the second side is fried.
  • This way turning a couple of times fry the batata vada till they are evenly golden on all sides.
  • Drain them on kitchen paper towels. Make all batata vadas this way and keep them aside.
  • When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface.
  • Making garlic chutney
  • Grind dried coconut, red chillies and besan boondi and garlic together to a Spicy and piquant dry chutney made from garlic, desiccated coconut, sesame seeds and red chilli powder. Dry garlic coconut chutney is also called lasun khobra chutney in Marathi. This spicy chutney is usually served with vada pav. 
  • Assembling & Serving
  • Slice the pav without breaking it into two parts and keep it aside. If you don’t have sweet chutney, then just make the vada pav with green chutney.
  • Spread both the green chutney and sweet chutney on the sliced pav. You can also spread green chutney on one side and sweet chutney on the other side.
  • Sprinkle the dry garlic chutney. This is optional and if you don’t have you can skip it.
  • Place the hot batata vada sandwiched in the bread slices.
  • Serve vada pav immediately or else the pav becomes soggy. You can also serve some fried salted green chillies and both the chutney along with it.
  • You can also serve them as an evening snack.

Recipe Video

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