Mumbai Vada Pav

Neha

April 10, 2014

One of the most favorite Indian street food which became famous on the beaches of the Indian commercial hub is Mumbai Vada Pav. In the preparation, a vada or batata vada is sandwiched between a pav bread. This vada is made with potatoes or batata in Marathi language. This could also be called a traditional Indian burger as it resembles the same. The recipe generally includes making it really spicy and serving it with some fried green chili. However when you make it at home, you can vary the spices for your needs, you can serve it authentic style anytime you are in a mood of a quick snack. I’ve not met anyone who does not like a bite out of Mumbai Vada Pav so this is sure to go well with everyone. Let’s see the recipe of Mumbai Vada Pav.

All you need is (serves 4)

For the vada

Besan – 1 cup

Salt – to taste

Turmeric powder – 1/4 tsp

Red chili powder – 1/4 tsp

Aijwain – 1/4 tsp

Oil to fry

Boiled and mashed potato – 2 cup

Green chilies – 2 tsp ( chopped )

Ginger – 1 tsp ( grated )

Green coriander – 2 tsp ( chopped )

Dry mango powder – 1 tsp

Red chili powder – 1/2 tsp

Cumin powder – 1 tsp

Asafoetida – pinch

Mustard seeds – 1 tsp

Pav – 6-8

Dry red chili and garlic chutney – 2 tsp

Mumbai Vada Pav Recipe

Preparation time: 10 min

Cooking time: 20 minutes

In a pan heat the oil and crackle mustard seeds.

Add asafoetida and saute for few seconds.

Add green chili, ginger and saute for few seconds.

Add potato, salt, dry mango powder, red chili powder and cumin powder.

Saute for 2 minutes and add green coriander.

Cool and make small balls.

For besan batter, mix besan, salt, turmeric powder, red chili powder and ajwain in a bowl and make a smooth batter by adding roughly 1/2 cup water.

Dip all the potato balls in the batter so it is coated well.

Heat oil in a pan over the medium heat and deep fry the balls till golden brown.

Put vada on a tissue paper so that the extra oil is absorbed.

Now slice the pav in to half and apply dry red chutney on it.

Put one vada in between.

Serve hot with fried green chili and coriander chutney.