I love visiting India and every time I go I have to eat the famous Mumbai vada pav and pav bhaji!! Vada pav is basically a deep fried spicy potato burger but it’s the chutneys I love that go with it. I love it so much I had to try it at home so here’s my recipe for the famous Mumbai’s street food.
There are a few steps to this recipe but majority can be prepared in advance. But trust me it is worth it!
Vada pav recipe
Fresh bread buns (I like to use Warburton’s)
FOR THE BATTER:
2 cups Gram flour/ Besan
1 tbsp rice flour
Pinch of turmeric
Pinch Salt (adjust to your taste)
Pinch of Baking powder
1tsp Whole Jeeru
FOR THE POTATO FILLING:
4 large Potatoes
Pinch of Tumeric
1 tsp Salt (adjust to taste)
1 tsp Fresh green chilies crushed
1 tsp Garlic crushed
1tsp Ginger crushed
Finely chopped coriander
2 tbsp Oil
3-4 Curry leaves
1 tsp Mustard seeds
CORIANDER MINT CHILLIE CHUTNEY
A few chilies
Handful fresh mint
Handful fresh coriander
1 green pepper
Pinch of salt
Pinch of black pepper
Pinch of sugar
Salt (to taste)
Red chili powder (to taste)
- Boil the potatoes until soft and ready to mash.
- In a separate pan heat oil with the mustard seeds and curry leaves and let it sizzle for 30 seconds.
- Add the garlic, ginger and green chili and sauté for 2 minutes.
- Add the Tumeric and salt and mashed potatoes and mix well until everything is combined. Cook for 2 minutes.
- Remove from heat and cool then add the chopped coriander.
- Once cooled make as many balls from the mixture and refrigerate for 2-3 hrs or until ready to coat in the batter.
- In a mixing bowl add all the dry ingredients.
- Add enough water to make a thick batter, whisk until there is no lumps
- Keep aside 30 mins
- Dip each ball into the batter and deep fry until golden brown
- In a blending jar add all the ingredients with a little water (water can be adjusted to however you like the consistency)
- Heat 2 tbps of oil in a pan add the garlic cloves and fry for 1 minute.
- Add the coconut to the same pan and cook for 2 mins
- Transfer to a blender
- Add salt, red chili powder and grind to coarse chutney.
How to assemble:
- Warm up the buns on a flat iron plate (tawa) or under the grill if you don’t have one.
- Generously butter these up
- Spread both the chutneys on both sides of the bun.
- Place the fried vada pav in the bun and serve immediate.
If you like it spicy after the potato balls are fried, fry some whole green chilies and spice it up.
You can also make a date and tamarind chutney for the vada pav.