Mumbai-Style Vada Pav Recipe : how to make Vada Pav at Home

Ingredients:

• For the vada:
  • 2 medium potatoes, boiled and mashed
  • 1/2 onion, finely chopped
  • 1 green chili, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon red chili powder
  • Salt to taste
  • Oil for frying
• For the batter:
  • 1 cup gram flour (besan)
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida (hing)
  • 1/4 teaspoon baking soda
  • Salt to taste
  • Water as needed
• For the chutneys:
  • Tamarind chutney
  • Sweet chutney
• For serving:
  • Ladi pav (bread rolls)
  • Chopped onions
  • Fried green chilies

Instructions:

1. Make the vada:
   • In a bowl, combine the mashed potatoes, onion, green chili, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder, and salt.
   • Mix well to combine.
   • Shape the mixture into small balls.

2. Make the batter:
   • In a bowl, combine the gram flour, turmeric powder, asafoetida, baking soda, and salt.
   • Add water as needed to make a thick batter.
3. Fry the vada:
   • Heat oil in a frying pan over medium heat.
   • Dip the vada in the batter and coat well.
   • Fry the vada in the hot oil until golden brown and cooked through.
4. Make the chutneys:
   • Follow the instructions on the package to make the tamarind chutney and sweet chutney.

2. Assemble the vada pav:
   • Split the ladi pav in half.
   • Spread some tamarind chutney and sweet chutney on the ladi pav.
   • Place a vada in the center of the ladi pav.
   • Top with chopped onions and fried green chilies.
   • Serve immediately.

Tips:

• For a crispier vada, you can coat the vada in cornstarch before frying.
• If you don’t have ladi pav, you can use any type of bread roll.
• You can also add other ingredients to the vada, such as chopped cilantro or grated carrots.
• Store the vada pav in the refrigerator for up to 3 days.

Enjoy!