This vada pav (wada pao) is one of the popular Indian fast foods! This version is just as good as the kind you get from street vendors in Mumbai, Maharashtra.
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❤️ What Is Vada Pav?
Vada = Deep fried potato fritter. Here spiced, mashed potato balls are coated with besan batter and deep-fried in hot oil. It is known as batata vada where batata is the Marathi word for potatoes.
Pav = bun or bread roll. This pav is widely known as ladi pav.
Basically, 3 chutneys (vada pav chutney aka dry garlic chutney, green chutney, and tamarind date chutney) are spread on the bun, and batata vada is stuffed between the bun just like a burger. It is served with fried green chili on the side.
Every vendor has a slight variation in making vada pav recipe. But basic elements are common. Authentic (old-fashioned) vada pav recipe doesn’t use green chutney and tamarind chutney. I use them in my recipe as these chutneys give superb taste and flavor to the vada pav.
🧾 Elements For Making Vada Pav
- Batata vada: Below I have shared the step-by-step method to make it at home. If you want to use the shortcut, then use ready-made (frozen ones or buy from a fresh snack shop).
- Pav: Ladi pav is easily available in Indian grocery stores. These are the same pav that we use in pav bhaji.
- Tamarind date chutney: It is made from tamarind, date, jaggery, and a few spices. It adds a nice tangy, sweet taste. You can make it at home ahead of time or buy a jar from the store.
- Green chutney: It is made from cilantro, green chilies, ginger, lemon juice, and some spices. It adds a fresh, bright, herby flavor. I prefer to make it at home for the fresh flavors. But of course, you can use store-bought chutney.
- Dry garlic chutney: This is a must vada pav chutney. It is made from dry coconut, garlic, and red chili powder. It adds a pungent, garlic flavor with a spicy taste. However, the spice level can be adjusted. Check out the details in the chutney recipe post. Yes, it is readily available in the store, but I highly recommended making it at home for the best flavor.
- Fried green chili (not in the pic): It is optional. Many people like to bite into fried chili along with vada pav to add some extra spice.
👩🍳 How To Make Vada Pav Recipe? (Pics)
Make 3 Chutneys:
You can make them 1-2 days before and store them in the fridge in an airtight container. Or use store-bought ones.
- Tamarind date chutney: Take around 30 minutes
- Green chutney: Takes around 15 minutes
- Dry garlic chutney: Takes around 15 minutes
Making Potato Mixture For Vada:
Boil the potatoes in instant pot or pressure cooker. Once cool to touch, peel them and mash them using a potato masher.
1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add ginger, garlic paste, green chili, and curry leaves. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
2) Add hing and turmeric powder.
3, 4)Immediately add mashed potatoes and salt. Mix well and cook for 2-3 minutes or until the mixture is almost dry.
5, 6) Turn off the stove. Lastly, add lemon juice and cilantro. Mix well. Taste and adjust the salt as needed.
7, 8) Remove the mixture to a plate and let it cool down completely. Then divide into 8 equal portions and make round balls.
Making Batter:
1) Take besan, rice flour, salt, turmeric powder, red chili powder, and baking soda in a bowl. Mix well.
2) Add water and stir to make a lump-free batter. The batter should not be too thin or too thick. It has to be thick yet runny consistency.
Frying Vada:
Heat the oil in a kadai or pan on medium heat for deep frying. Make sure to add enough oil so that vada are submerged in the oil.
1, 2) Once the oil is hot, take one ball, and dip it into the batter. Move around so it is coated with the batter from all sides. Now pick up the ball using your finger or use a spoon.
3) Gently slide the vada into the hot oil. Do not disturb them for 2 minutes otherwise, they will break into the oil. After that stir or move around in the oil for even browning.
4, 5) Once they are fried to crisp and light golden color, remove them using a slotted spoon, and drain excess oil. Place them on a paper towel lined plate. Serve them hot.
Fried Gree Chili: Make a slit into green chilies and fry in the oil until they have blisters on the surface. Remove it from the oil, sprinkle some salt on top, and keep it aside to serve with vada pav.
Assembling Vada Pav:
1) Take one pav and slit it into half horizontally by keeping one side intact.
2) Spread green chutney on both sides of the inner pav.
3, 4) Similarly, spread tamarind date chutney and sprinkle dry garlic chutney on both sides.
5) Place one batata vada and press lightly on the vada to make it flat.
6) Close the pav just like sandwiches, and burgers. Serve vada pav with a side of fried green chili and more dry garlic chutney.
💭 Expert Tips
Tips For Vada:
- The potato filling mixture should not have too much moisture or water. If your boiled potatoes have more moisture in them then cook until it dries out so you can shape them into the balls.
- To avoid too much moisture in the filling, try not to overcook the potatoes. They should be soft yet firm.
- The batter consistency is the key to getting a perfect balance of filling and outer coating. If the batter is too thin then you’ll get no taste of the outer layer and feel like just eating potato. If the batter is too thick then the outer layer can become hard, chewy, and taste too dough-like.
- Reheating: You can reheat them in the oven or air fryer until crisp. Avoid using the microwave as it makes them soggy.
Tips For Vada Pav:
- Use fresh ladi pav, as we are not toasting pav with butter or oil. If you’ve used stale pav then it may feel dry and crumbly.
- Just in case your pav is not fresh, you can roast pav as below.
- Heat tava or pan on medium heat. Add a tablespoon of butter.
- Once butter is melted, add 2-3 teaspoons of dry garlic chutney and mix.
- Now put the slit ladi pav (inside part on tawa) on this mixture. Pav will soak up all the butter and chutney. Toast it for some time. Then remove it to a plate.
- Proceed with the same assembling procedure.
Check Out Other Indian Street Food Recipes
Did you try this vada pav recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Vada Pav Recipe (Mumbai Style)
Ingredients
For Potato Filling:
- 3 medium or 2 cups Potatoes boiled, peeled and mashed
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- 1 Green chili chopped finely
- 7-8 Curry leaves
- a pinch Hing (Asafoetida)
- ½ teaspoon Turmeric powder
- Salt to taste
- 1-2 teaspoons Lemon juice or Lime juice
- 1 tablespoon Cilantro or coriander leaves chopped finely
For The Batter:
- ¾ cup Besan (gram flour)
- 1 tablespoon Rice flour
- Salt to taste
- ⅛ teaspoon Turmeric powder
- ¼ teaspoon Red chili powder
- ¾ cup + 1 tablespoon Water
- a small pinch Baking soda
- Oil for deep frying
For Vada Pav:
- 8 Ladi pav
- 1 cup Green chutney
- 1 cup Meethi chutney (Tamarind date chutney)
- 1 cup Dry garlic chutney
- 8-10 Green chilies Optional, to serve on the side
Instructions
Make 3 Chutneys:
- You can make them 1-2 days before and store them in the fridge in an airtight container. Or use store-bought ones.Tamarind date chutney: Take around 30 minutesGreen chutney: Takes around 15 minutesDry garlic chutney: Takes around 15 minutes
Making Vada:
- Make Potato Mixture: Boil the potatoes in instant pot or pressure cooker. Once cool to touch, peel them and mash them using a potato masher.
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add ginger, garlic paste, green chili, and curry leaves. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
- Add hing and turmeric powder. Immediately add mashed potatoes and salt. Mix well and cook for 2-3 minutes or until the mixture is almost dry.
- Turn off the stove. Lastly, add lemon juice and cilantro. Mix well. Taste and adjust the salt as needed.
- Remove the mixture to a plate and let it cool down completely. Then divide into 8 equal portions and make round balls.
- Make Batter: Take besan, rice flour, salt, turmeric powder, red chili powder, and baking soda in a bowl. Mix well.
- Add water and stir to make a lump-free batter. The batter should not be too thin or too thick. It has to be thick yet runny consistency.
- Fry Vada: Heat the oil in a kadai or pan on medium heat for deep frying. Make sure to add enough oil so that vada are submerged in the oil.
- Once the oil is hot, take one ball, and dip it into the batter. Move around so it is coated with the batter from all sides. Now pick up the ball using your finger or use a spoon.
- Gently slide the vada into the hot oil. Do not disturb them for 2 minutes otherwise, they will break into the oil. After that stir or move around in the oil for even browning.
- Once they are fried to crisp and light golden color, remove them using a slotted spoon, and drain excess oil. Place them on a paper towel lined plate. Serve them hot.
- Fried green chili: Make a slit into green chilies and fry in the oil until they have blisters on the surface. Remove it from the oil, sprinkle some salt on top, and keep it aside to serve with vada pav.
Assembling Vada Pav:
- Take one pav and slit it into half horizontally by keeping one side intact.
- Spread green chutney on both sides of the inner pav.
- Similarly, spread tamarind date chutney and sprinkle dry garlic chutney on both sides.
- Place one batata vada and press lightly on the vada to make it flat.
- Close the pav just like sandwiches, and burgers. Serve vada pav with a side of fried green chili and more dry garlic chutney
Notes
- The potato filling mixture should not have too much moisture or water. If your boiled potatoes have more moisture in them then cook until it dries out so you can shape them into the balls.
- To avoid too much moisture in the filling, try not to overcook the potatoes. They should be soft yet firm.
- The batter consistency is the key to getting a perfect balance of filling and outer coating. If the batter is too thin then you’ll get no taste of the outer layer and feel like just eating potato. If the batter is too thick then the outer layer can become hard, chewy, and taste too dough-like.
- Reheating: You can reheat them in the oven or air fryer until crisp. Avoid using the microwave as it makes them soggy.
- Use fresh ladi pav, as we are not toasting pav with butter or oil. If you’ve used stale pav then it may feel dry and crumbly.
- Just in case your pav is not fresh, you can roast pav as below.
- Heat tava or pan on medium heat. Add a tablespoon of butter. Once butter is melted, add 2-3 teaspoons of dry garlic chutney and mix.
- Now put the slit ladi pav (inside part on tawa) on this mixture. Pav will soak up all the butter and chutney.
- Toast it for some time. Then remove it to a plate. Proceed with the same assembling procedure.
Anonymous
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Cheers!
Vani
Kanan
Thanks for dropping by and following spiceupthecurry.com. 🙂
Loveforfood
i am so thrilled by your photos! gorgeous!