How to Make Authentic Mumbai-Style Vada Pav with Spicy Potato Filling

Simple Summary

Vada Pav, a beloved Mumbai street food, combines a spicy potato fritter nestled in a soft bun with zesty chutneys for a delightful explosion of flavors and textures.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

For the Potato Filling:

• 4 large potatoes, boiled and mashed
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 green chilies, finely chopped
• 1 inch ginger, grated
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• 1/2 tsp turmeric powder
• Salt to taste

For the Batter:

• 1 cup gram flour (besan)
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/2 tsp baking soda
• Salt to taste
• Water as needed

For Assembly:

• 8 pav buns
• Oil for deep frying
• Green chutney
• Tamarind chutney
• Dry garlic chutney

Instructions

1. Prepare the potato filling:

   • Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
   • Add chopped green chilies, ginger, and garlic. Sauté for 1 minute.
   • Add chopped onions and cook until translucent.
   • Add turmeric powder and salt. Mix well.
   • Add mashed potatoes and coriander leaves. Mix thoroughly and cook for 2-3 minutes. Set aside to cool.

2. Make the batter:

   • In a bowl, mix gram flour, turmeric powder, red chili powder, baking soda, and salt.
   • Gradually add water to make a smooth, thick batter.

3. Shape the vadas:

   • Divide the potato mixture into 8 equal portions and shape them into round patties.

4. Fry the vadas:

   • Heat oil in a deep frying pan over medium-high heat.
   • Dip each potato patty in the batter, coating it evenly.
   • Carefully slide the battered patties into the hot oil.
   • Fry until golden brown and crispy, about 2-3 minutes per side.
   • Remove and drain on paper towels.

5. Assemble the Vada Pav:

   • Slice pav buns horizontally, but not all the way through.
   • Spread green chutney on one side and tamarind chutney on the other.
   • Place a hot vada in the center.
   • Sprinkle dry garlic chutney over the vada.
   • Close the pav and serve immediately.

Chef's Notes

• For a healthier version, you can bake the vadas in an oven at 200°C (400°F) for 15-20 minutes, flipping halfway through.
• Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder.
• The potato filling can be prepared in advance and stored in the refrigerator for up to 2 days.
• For best results, serve Vada Pav immediately after assembly to enjoy the contrast between the crispy vada and soft pav.

Nutritional Info

Each Vada Pav contains approximately 250-300 calories. It's a good source of carbohydrates and provides some protein from the gram flour. While it's a indulgent snack, the potato filling offers vitamins and minerals, particularly vitamin C and potassium.

Serving Suggestions

• Serve Vada Pav with a side of crispy fried green chilies for an authentic street food experience.
• Pair with a cold glass of chaas (buttermilk) or masala chai for a perfect snack combination.
• For a complete meal, serve alongside a small portion of kachumber salad (diced cucumber, tomatoes, and onions with a squeeze of lemon).
• Vada Pav is perfect for picnics, game day snacks, or as a quick lunch on-the-go.