Vada Pav Recipe – Street Style
Vada Pav Recipe
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Indian street burgers, or street-style vada pav, are wildly popular all over the nation. This is a deep-fried potato fritter (Vada) that is placed between two pieces of Pav, a light, fluffy Indian bread. Mumbai street-style Vada pav is accompanied by a flavorful coriander chutney and a sweet-and-sour tamarind chutney and drizzled with hot and spicy dry garlic chutney. 

Preparation of vada pav recipe

The renowned street meal known as vada pav is from Mumbai, India. It is an urgent grab-and-go snack, a fun food that is filling, affordable, and liked by all. The filling has a flattened Batata Vada, which is a spicy potato patty that’s batter-fried.

The Indian bun known as a pav is cut in half and spread with flavorful coriander chutney and then a good amount of dried garlic chutney is spread, into this goes the batata vada.

On Mumbai streets in front of you, all of this preparation and cooking goes on a busy day. Depending on the vendor, there are many different ways to serve the prepared Vada pav. But most frequently, these are eaten with dry garlic chutney, fried green chilies, and even with sweet tamarind chutney on occasion.  They are sometimes served with chopped onions and a squeeze of lemon juice.

Vada pav has paved its way not only in Mumbai but also all over India, for its simple and exquisite taste. Making vada pav may sound lengthy but it’s easy if you make the chutneys and the dry garlic chutney ahead. Making them two to three days in advance and storing them in the refrigerator. You only need to prepare the batata on the day you want to serve the vada pav.

Important components for the vada pav recipe

Ladi Pav – Ladi pav is simply just Indian bread.  In Indian bakeries and cafes look for ladi pav or freshly cooked pav. 

Vada – vada is a deep-fried potato fritter, prepared using potato stuffing combined with basic spices and fried with besan-coated batter.

Chutney– the chutney generally used in vada pav is green chutney, tamarind chutney, and dry garlic chutney. All these chutneys can be prepared at home using basic ingredients. You can prepare this chutney beforehand and store it. 

Ingredients for vada pav recipe

For potato stuffing 

  • Potato – 2 medium sized
  • Garlic cloves – 7
  • Green chilli – 1
  • Mustard seeds – ½ tsp
  • Asafoetida / hing – ⅛ tsp
  • Curry leaves – 5 to 6
  • Turmeric powder – ¼ tsp
  • Finely chopped coriander leaves – 2 tbsp
  • Salt 

For batter preparation

  • Besan/gram flour – 1 cup
  • Turmeric powder – ¼ tsp
  • Baking soda – a pinch
  • Salt 

For green chutney 

  • Chopped coriander leaves – 1 cup
  • Garlic cloves – 2
  • Lemon juice – ½ tsp
  • Green chillies – 2
  • Salt 

For vada pav plating

  • Pav buns – 8 pieces
  • Tamarind chutney 
  • Dry garlic chutney 

Method to prepare vada pav recipe

Preparation of green chutney

  1. Blend 1 cup chopped coriander leaves, 2 garlic cloves, ½ tsp lemon juice, 2 green chillies, and ½ tsp salt into a smooth paste without adding water. 
  2. Set aside the green chutney.

Preparation of potato stuffing

  1. Boil 2 medium-sized potatoes, in a pressure cooker. Now peel and mash the potatoes and keep them aside.
  2. Blend 7 garlic cloves, and 1 green chilli into a coarse paste and keep it aside.
  3. Heat 1 tbsp oil in a thick-bottomed pan,as it heats add ½ tsp mustard seeds, when the mustard seeds begin to crackle add ⅛ tsp asafoetida/hing and fry well.
  4. Add 5 to 6 curry leaves, garlic, and green chilli paste, ¼ tsp turmeric powder and fry well.
  5. Add the mashed potatoes to the pan, ½ tsp salt, and mix well.
  6. Add 2 tbsp finely chopped coriander leaves and mix well.
  7. Switch off the flame and make equal-sized small balls of potato stuffing and keep it aside.

Batter preparation

  1. In a large bowl take 1 cup besan/gram flour to add ¼ tsp turmeric powder, a pinch of baking soda, ½ tsp salt, and combine well.
  2. Add the required amount of water to make a smooth and thick batter and set aside.

Frying the vada 

  1. Heat a deep-bottomed pan, and as it heats add oil for frying.
  2. When the oil becomes hot, dip the potato balls in the batter, and coat the batter evenly.
  3. Gently drop the batter-coated balls into the oil and fry them on medium heat.
  4. Add 3 to 4 vadas at a time and fry them until the vada turns golden brown and crisp.
  5. Flip the vadas in the oil and cook well and remove the vadas from the oil.
  6. The surplus oil can be absorbed using tissue paper.
  7. Similar way fry the rest of the vadas and keep it ready for plating.

Plating the vada pav

  1. Slice the pav bun carefully and make 2 parts.
  2. Spread green chutney and tamarind chutney on the sliced pav.
  3. If you have prepared garlic chutney, sprinkle them on the sliced pav.
  4. Place the potato vada between the sliced pav.
  5. Enjoy them hot with fried salted green chillies and chutney. 

Tips and tricks to prepare vada pav recipe

  • When you cook the batata vada, the oil needs to be moderately heated. If the oil is very hot, the batter’s exterior will brown but the interior will remain uncooked. The batata vada will absorb a lot of oil if the oil is not hot enough, leaving it mushy and heavy with oil.
  • Increase the number of chilies in the potato stuffing to create and chutney according to your spice level.
  • Do not overcrowd the pan while frying the potato vadas, it will result in undercooking of the vadas.
  • If you are short of time, you can use store-bought chutneys for the plating of vada pav.

FAQs

What is vada in vada pav made of ?

Vada is a deep-fried potato fritter that is sandwiched between a sliced chutney-smeared pav.

Does vada contain garlic?

Yes, garlic is present in the vada pav in the chutney as well as in the potato stuffing.

What goes well with vada pav?

The mouthwatering vegetarian Vada Pav goes well with a fried green chilli, garlic chutney, and green chutney

Can we put baking powder in vada?

The vada batter should contain baking soda. When vada is fried, it will aid in its rising in the oil.

Recipe Card

Vada Pav Recipe

Vada Pav Recipe

Vada Pav is a popular Mumbai street snack, that is a fried Batata Vada or a potato fritter put within a fresh ladi pav , often served with dry garlic chutney, and fried green chillies
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Snack
Cuisine Indian
Servings 6
Calories 269 kcal

Ingredients
  

For potato stuffing

  • 2 no medium sized – Potato
  • 7 no Garlic cloves
  • 1 no Green chilli
  • ½ tsp Mustard seeds
  • tsp Asafoetida / hing
  • 6 no Curry leaves
  • ¼ tsp Turmeric powder
  • 2 tbsp Finely chopped coriander leaves
  • Salt
  • Oil

For batter preparation

  • 1 cup Besan/gram flour
  • ¼ tsp Turmeric powder
  • A pinch Baking soda
  • Salt

For green chutney

  • 1 cup Chopped coriander leaves
  • 2 no Garlic cloves
  • ½ tsp Lemon juice
  • 2 no Green chillies
  • Salt

For vada pav plating

  • 8 Pieces Pav buns
  • Tamarind chutney
  • Dry garlic chutney

Instructions
 

Preparation of green chutney

  • Blend 1 cup chopped coriander leaves, 2 garlic cloves, ½ tsp lemon juice, 2 green chillies, and ½ tsp salt into a smooth paste without adding water.
  • Set aside the green chutney.

Preparation of potato stuffing

  • Boil 2 medium-sized potatoes, in a pressure cooker. Now peel and mash the potatoes and keep them aside.
  • Blend 7 garlic cloves, and 1 green chilli into a coarse paste and keep it aside.
  • Heat 1 tbsp oil in a thick-bottomed pan ,as it heats add ½ tsp mustard seeds, when the mustard seeds begin to crackle add ⅛ tsp asafoetida/hing and fry well.
  • Add 5 to 6 curry leaves, garlic and green chilli paste, ¼ tsp turmeric powder and fry well.
  • Add the mashed potatoes to the pan, ½ tsp salt, and mix well.
  • Add 2 tbsp finely chopped coriander leaves and mix well.
  • Switch off the flame and make equal- sized small balls of potato stuffing and keep it aside.

Batter preparation

  • In a large bowl take 1 cup besan/gram flour add ¼ tsp turmeric powder, a pinch of baking soda, ½ tsp salt, and combine well.
  • Add the required amount of water to make a smooth and thick batter and set aside.

Frying the vada

  • Heat a deep-bottomed pan, and as it heats add oil for frying.
  • When the oil becomes hot, dip the potato balls in the batter, and coat the batter evenly.
  • Gently drop the batter-coated balls into the oil and fry them on medium heat.
  • Add 3 to 4 vadas at a time and fry them until the vada turns golden brown and crisp.
  • Flip the vadas in the oil and cook well and remove the vadas from the oil.
  • Use tissue paper to absorb the extra oil.
  • Similar way fry the rest of the vadas and keep it ready for plating.

Plating the vada pav

  • Slice the pav bun carefully and make 2 parts.
  • Spread green chutney and tamarind chutney on the sliced pav.
  • If you have prepared garlic chutney, sprinkle them on the sliced pav.
  • Place the potato vada between the sliced pav.
  • Enjoy them hot with fried salted green chillies and chutney.
Keyword vada pav, vada pav recipe
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