How to make vada paav

 

Here’s the classic Mumbai-style Vada Pav recipe — spicy, crispy, and full of street-food flavor! 😋🌶️🍔

🧾 Ingredients

For the Potato Filling:

Potatoes (boiled & mashed) – 3 to 4 medium

Green chilies – 2 (finely chopped)

Ginger-garlic paste – 1 tsp

Mustard seeds – ½ tsp

Curry leaves – 6 to 8

Turmeric powder – ¼ tsp

Salt – to taste

Oil – 1 tsp

Lemon juice – ½ tsp (optional)

Fresh coriander – 1 tbsp (chopped)

For the Batter:

Besan (gram flour) – 1 cup

Turmeric powder – ¼ tsp

Red chili powder – ½ tsp

Salt – to taste

Water – as needed (to make a medium-thick batter)

A pinch of baking soda (optional – for crispiness)

For Assembly:

Pav buns – 6

Dry garlic chutney or green chutney

Tamarind chutney (optional)

Oil – for deep frying

👩‍🍳 How to Make Vada Pav

Step 1: Prepare the Potato Filling

1. Heat 1 tsp oil in a pan.

2. Add mustard seeds, let them splutter.

3. Add curry leaves, green chilies, and ginger-garlic paste; sauté till aromatic.

4. Add turmeric and salt, then mix in the mashed potatoes.

5. Cook for 1–2 minutes, then add lemon juice and chopped coriander.

6. Let it cool, then shape into small round balls.

Step 2: Make the Batter

1. In a bowl, mix besan, salt, turmeric, red chili powder, and baking soda.

2. Add water gradually to make a smooth, thick batter.

Step 3: Fry the Vada

1. Heat oil in a deep pan for frying.

2. Dip each potato ball into the besan batter, coat evenly, and fry till golden and crisp.

3. Remove on paper towels.

Step 4: Assemble the Vada Pav

1. Slice the pav bun in half (don’t cut fully).

2. Spread dry garlic chutney, green chutney, or tamarind chutney inside.

3. Place one vada inside the pav.

4. Press gently and serve hot!

🍽️ Serving Suggestions

Serve with:

Fried green chilies 🌶️

Dry garlic chutney

A cup of hot masala chai ☕