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Mumbai Vada Pav Recipe


May 10, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

Whether it's for breakfast, teatime or any time of the day, Mumbaikars can't live without the Vada Pav bite. But now you can enjoy your favourite street style Vada Pao made instantly at home.

INGREDIENTS

    For the potato mix:
    400 gms potatoes, boiled peeled and roughly hand crushed (Keep this ready)
    1 tbsp ginger garlic green chilly crushed
    1 tsp mustard seeds
    ¼ tsp asafoetida
    1/4 tsp turmeric powder
    10 nos curry leaves
    2 tbsp coriander leaves
    1 tsp salt
    For the batter:
    2 cups gram flour
    ½ cup water or as required
    1 tsp salt
    For Vada Pav chutney
    6 dried Kashmiri red chilies
    6 nos garlic cloves
    ½ tsp salt
    ½ cup collected Fritters remains from the frying process.

DIRECTIONS

For Potato Filling –
Boil 4 – 5 large potatoes with salt, until they are completely cooked.
Peel and then mash them with a fork in a bowl Heat oil in a pan, add mustard seeds and crackle them.
Add asafoetida, curry leaves, chili, ginger garlic paste, and turmeric.
Stir and saute it well and garnish with coriander leaves Pour this tempering into the mashed potatoes and mix it well.
In another bowl, make a smooth batter from besan, salt, and water In a kadhai, heat oil for deep frying
Dip the slightly flattened potato balls in the batter and coat it evenly with the batter Deep fry these batata vadas till golden
Evenly Place the hot batata vada in the pav
Serve it with green chutney, garlic chutney, and chilies

About Chef Varun InamdarFollow On

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Chef Varun Inamdar is a famous Mumbai-based chef and chocolatier. He is the author of 'Celebrate Life, Food and Wine' and has featured on numerous food shows. He was a Mentor-Guest chef on Master Chef India. Chef Varun is the Brand Ambassador of Ecuadorian cocoa in India.

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