📝 About This Recipe
Known affectionately as the 'Bombay Burger,' Vada Pav is the quintessential soul food of Mumbai’s bustling streets. This masterpiece features a golden, crispy gram flour-coated potato dumpling infused with mustard seeds, curry leaves, and green chilies, nestled inside a soft, buttery bun. The explosion of flavors comes from the signature trio of chutneys—sweet tamarind, spicy green, and the legendary dry garlic chutney—creating a perfect balance of heat, tang, and crunch.
🥗 Ingredients
The Batata Vada (Potato Filling)
- 4 large Potatoes (boiled, peeled, and mashed)
- 2 teaspoons Vegetable Oil (for tempering)
- 1 teaspoon Mustard Seeds
- 1/4 teaspoon Asafoetida (Hing)
- 8-10 pieces Curry Leaves (finely chopped)
- 2 tablespoons Ginger-Garlic-Chili Paste (freshly pounded)
- 1/2 teaspoon Turmeric Powder
- 1/4 cup Fresh Cilantro (finely chopped)
The Golden Batter
- 1.5 cups Besan (Gram Flour) (sifted)
- 2 tablespoons Rice Flour (for extra crispness)
- 1/2 teaspoon Red Chili Powder
- 1 pinch Baking Soda
- 3/4 cup Water (adjust for thick consistency)
Assembly & Frying
- 6 pieces Pav (Dinner Rolls) (soft, fresh buns)
- 3 tablespoons Dry Garlic Chutney (the spicy red powder)
- 1/4 cup Green Chutney (mint and cilantro based)
- 2 cups Vegetable Oil (for deep frying)
- 6 pieces Green Chilies (slit and fried for garnish)
👨🍳 Instructions
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1
Boil the potatoes until tender, then peel and mash them while still warm. Set aside in a large mixing bowl.
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2
In a small pan, heat 2 teaspoons of oil. Add mustard seeds and let them crackle. Add the curry leaves and asafoetida, sautéing for 10 seconds.
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3
Add the ginger-garlic-green chili paste to the pan. Sauté for 1 minute until the raw smell disappears, then stir in the turmeric powder.
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4
Pour this aromatic tempering over the mashed potatoes. Add salt and chopped cilantro, then mix thoroughly until the potatoes are vibrant yellow and well-seasoned.
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5
Divide the potato mixture into 6 equal portions and roll them into smooth, round balls. Flatten them slightly into thick discs.
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6
In a separate bowl, whisk together the besan, rice flour, red chili powder, salt, and baking soda. Gradually add water, whisking until you have a smooth, thick batter that coats the back of a spoon.
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7
Heat the frying oil in a deep kadai or heavy-bottomed pot over medium-high heat. To test, drop a bit of batter; it should sizzle and rise immediately.
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8
Dip each potato ball into the batter, ensuring it is completely and evenly coated. Gently drop it into the hot oil.
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9
Fry the vadas in batches for 4-5 minutes, turning occasionally, until they are a beautiful golden brown and crispy. Drain on paper towels.
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10
Briefly fry the slit green chilies in the same oil for 30 seconds until blistered. Be careful as they may splash oil.
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11
Slice the pav buns horizontally, leaving one edge attached. Spread a teaspoon of green chutney on one side and a generous sprinkle of dry garlic chutney on the other.
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12
Place a hot vada in the center of the pav, press down gently to flatten the vada slightly, and serve immediately with a fried green chili on the side.
💡 Chef's Tips
For the crispest coating, don't skip the rice flour; it provides a structural crunch that besan alone lacks. Always mash your potatoes while they are warm to ensure a smooth texture without lumps. If your batter is too thin, it will soak up oil; if it's too thick, the coating will be doughy. Aim for a 'pancake batter' consistency. To make it extra authentic, fry the 'chura' (the tiny droplets of leftover batter) and stuff them into the pav for added crunch. Ensure the oil is hot before frying; frying in cool oil results in a greasy, soggy vada.
🍽️ Serving Suggestions
Serve piping hot with a cup of strong, sugary Masala Chai for the classic Mumbai experience. Pair with a side of sweet Tamarind Chutney if you prefer a balance to the spicy garlic powder. Serve alongside 'Kanda Bhaji' (onion fritters) for a complete Indian street food platter. A cold glass of Kokum Sharbat or Lassi helps cut through the heat and richness of the fried fritter.