Vada Pav is a popular street food that originated in Mumbai, India. It consists of a deep-fried potato dumpling called "vada" sandwiched between a soft bread roll called "pav." This snack was created in the 1960s by a street vendor named Ashok Vaidya as an affordable and filling option for people on the go.
Vada Pav quickly gained popularity due to its delicious taste, affordability, and convenience. It became a favorite among the working class and students in Mumbai. Over time, it became an integral part of Mumbai's street food culture and gained recognition throughout the country.
Today, Vada Pav is enjoyed by people from all walks of life and has become an iconic symbol of Mumbai's street food scene. It is available in various versions, with some vendors adding unique fillings or flavors to the potato vada. The combination of the crispy vada, soft pav, and flavorful chutneys makes it a must-try street food experience for both locals and tourists visiting Mumbai.
Craving a taste of Mumbai? Try our homemade Vada Pav recipe and experience the essence of authentic street food!
Ingredients For Batter
- 2 cups Gram flour
- Salt to taste
- ¼ tsp Baking soda
- A pinch of degi red chilli powder
- Water
- ¼ tsp Sugar
- 2 tsp Oil
- For Green Chilli Garlic Paste
- 2-3 Green chillies
- 5-6 Garlic cloves
- Salt to taste
Process For Batter
- Take a bowl and combine gram flour, salt (to taste), baking soda, degi red chilli powder, and the required amount of water.
- Next, incorporate oil into the mixture and stir until it forms a smooth batter with a coating consistency.
Ingredients For Batata Vada
- 1 tbsp Oil
- 1 tsp small Mustard seeds
- 1 sprig Curry leaves
- Green Chilli Garlic paste
- 1 tsp Turmeric powder
- ¼ tsp Degi red chilli powder
- Little water
- 4-5 Potatoes, boiled & mashed
- Salt to taste
- 2 tbsp Coriander leaves, chopped
- Oil for frying
Process For Batata Vada
- In a deep pan, heat oil and allow mustard seeds to splutter.
- Add curry leaves, green chilli, and garlic paste, and sauté until fragrant.
- On medium heat, add turmeric powder and Degi red chilli powder, and sauté for a minute.
- Pour in a small amount of water and continue sautéing. Turn off the heat, add boiled potatoes, and mix thoroughly.
- Incorporate coriander leaves and ensure they are well combined. Set the mixture aside to cool.
- Shape the potato mixture into medium-sized balls and set them aside for later use.
- In a kadai, heat oil over medium heat.
- Dip the batata vada into the besan batter, ensuring they are evenly coated, and carefully slide them into the hot oil. Fry until they turn golden brown.
- Place the fried vadas on absorbent paper to remove excess oil and keep them aside for further use.
Ingredients For Garlic Chutney
- ½ cup fresh Coconut, grated
- 5-6 Garlic cloves, with skin
- 5-6 Dry red chillies
- A pinch of asafoetida
Process For Garlic Chutney
- In a non-stick pan, place fresh coconut and gently roast it over low heat until it attains a light golden hue.
- Add garlic cloves with their skin and continue dry roasting until fragrant. Introduce dry red chillies and roast them thoroughly.
- Incorporate asafoetida and mix the ingredients well. Transfer the mixture to a bowl and allow it to cool.
- Once it has completely cooled down, transfer it to a grinder jar and grind it coarsely.
- Set it aside for future use.
Ingredients For Fried Chilli
- 5-6 Green Chillies,Slit
- Oil for frying
- Salt to taste
Process For Fried Chilli
- In the same hot oil, fry the chillies until they become crisp. Place them on absorbent paper to remove excess oil.
- Sprinkle a pinch of salt over the fried chillies and mix them well. Set them aside for later use
Ingredients For Green Chilli Garlic Paste
- 2-3 Green chillies
- 5-6 Garlic cloves
- Salt to taste
Process For Green Chilli Garlic Paste
In a Mixture, combine green chilli, garlic cloves, and salt to create a smooth paste
Process For Making Chura
- Carefully pour the batter into the hot oil, allowing it to drizzle, and deep fry over medium heat until it turns a golden color and becomes crispy.
- Transfer the fried items onto absorbent paper to remove excess oil and set them aside for future use.
Now Your Delicious and Flavorful Vada Pav is ready, serve with crispy Chura and Garlic Chutney with tangy chutney, and crunchy fried chillies.