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Mumbai’s very own burger. The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, it is served inside a small "Laddi Pav".
I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train.
Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of Masala Tea that chases away all my travel fatigue
- Pound the green chillies, ginger and garlic using a mortar and pestle.
- Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Add the pounded mixture and sauté again for a few seconds.
- Add the potatoes, turmeric powder and salt and mix well.
- Remove from the fire and cool.
- Divide into 8 equal portions. Shape into rounds.
- Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
- Dip each round of the vada filling into the batter and allow it to coat the mixture well.
- Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
- Slice each pav into half and spread some dry garlic chutney inside.
- Place one vada in each pav and serve immediately.
- Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
- You can also use bread roll or slices if the pav is not available.
Vada Pav ( Mumbai Vada Pav) Video by Tarla Dalal
Vada Pav recipe with step by step photos
For the Mumbai roadside vada pav recipe, let’s start with making the spicy potato filling for the vadas. For that, first heat oil in a non-stick pan.
Add the mustard seeds in the heated oil, the seeds will crackle and release its full flavour. This condiment is widely used in Indian cuisine, as in tempering for dals, subzis , chutneys and raitas and also in paste and powder form in pickles and kachumbers.
Then add a few curry leaves, they will also release their flavour which will be absorbed by the oil.
Add finely chopped ginger-green chilli and garlic to the heated oil and sauté again for a few seconds. The spicy tempering is ready. To make it spicier you can add red chilli powder as per your taste for spiciness.
Now to the tempering add the boiled, peeled and mashed potatoes, turmeric and salt to taste.
Add the chopped coriander and mix well. Keep the potato mixture aside to cool.
In a deep kadhai add enough oil and put it on a gas stove to heat. While the oil for deep-frying the vadas is heating, let’s prepare the batter for the outer covering of the vadas.
For this you will need ¼ cup of besan, the binding nature of the besan makes it a key ingredient in the batter. It is a popular ingredient in India, used for savoury as well as sweet snacks.
To make the batter add water to the besan.
Then add salt to taste.
Finally add turmeric powder. This provides a yellow hue to the fried vada covering.
Mix well. The batter should be smooth without lumps.
Take a portion of the potato mixture and shape it into round ball.
Dip the round ball of the vada filling into the batter and allow it to coat the mixture well.
Deep fry in hot oil, till golden brown. Similarly dip all the potato mixture balls in the besan batter one by one and deep-fry them in hot oil, till golden brown.
Drain on an absorbent paper and keep aside.
Take a laadi pav and slit it from the centre, but do not cut fully. These days whole wheat laadi pav are also available in many bakery stores.. If you wish you can make them at home, check out our recipe for whole wheat laadi pav.
I will first show you how to serve the vada pav as it was done originally. For this first spread some sukhi leshun ki chutney on the bottom half of the laadi pav. These days there are many ways to make and serve the vada pav. Some vada pavs are made with an array of chutneys and some of the vada pavs are made with chutneys, topped with onions, mayonnaise and cheese while some vada pavs are served with the besan chura made from left over besan batter along with chutneys.
Then place a vada on it.
Press the pav, the traditional style vada pav is ready to serve.
Now let’s make the vada pav the Mumbaiya style with chutneys. First spread some meetha chutney on a slit pav.
Then spread some teekha chutney over it.
Finally spread some sukhi leshun ki chutney over it.
Press the pav and the Mumbaiya style vada pav is ready to serve.
Serve immediately while the vadas are still hot. You can also serve along with some fried green chillies.
Nutrient values (Abbrv) per serving
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