Vada Pav - Mumbai's Iconic Street Food Delight

Ingredients

• For the vada: For the vada:
• 4 medium potatoes, boiled and mashed 4 medium potatoes, boiled and mashed
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• Salt to taste Salt to taste
• Oil for frying Oil for frying
• For the batter: For the batter:
• 1 cup chickpea flour (besan) 1 cup chickpea flour (besan)
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt to taste Salt to taste
• Water as needed Water as needed
• For the chutneys: For the chutneys:
• Tamarind chutney Tamarind chutney
• Green chutney Green chutney
• For serving: For serving:
• 4 pav buns 4 pav buns
• Butter for toasting Butter for toasting
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish
• Fried green chilies (optional) Fried green chilies (optional)
• Fried green chilies and garlic chutney (optional) Fried green chilies and garlic chutney (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a pan, heat oil and add cumin seeds and mustard seeds. Once they splutter, add ginger paste, garlic paste, and green chilies. Sauté for a minute.
2. 2.
   Add turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes. Season with salt to taste. Remove from heat and let the mixture cool.
3. 3.
   Divide the potato mixture into equal-sized balls and flatten them to form patties.
4. 4.
   In a bowl, prepare the batter by combining chickpea flour, turmeric powder, red chili powder, and salt. Gradually add water to make a smooth batter.
5. 5.
   Dip each potato patty into the batter, ensuring it is coated evenly.
6. 6.
   Heat oil in a deep pan for frying. Carefully drop the coated patties into the hot oil and fry until golden brown and crispy. Remove and drain excess oil on a paper towel.
7. 7.
   Slice the pav buns horizontally, without cutting them all the way through. Spread butter on the inside of each bun and toast them on a hot griddle until lightly browned.
8. 8.
   To assemble, spread tamarind chutney and green chutney on the inside of the pav buns. Place a vada in each bun and press gently. Garnish with fresh coriander leaves.
9. 9.
   Serve the vada pav hot with fried green chilies or fried green chilies and garlic chutney on the side.

Treat your ingredients with care...

• Potatoes — Ensure the boiled potatoes are well-drained to prevent excess moisture in the vada mixture.
• Chickpea flour — Gradually add water to the batter to achieve the right consistency. It should be thick enough to coat the vada but not too runny.
• Tamarind chutney — Adjust the sweetness and tanginess of the chutney according to your preference by adding more tamarind pulp or jaggery.

Tips & Tricks

• For an extra crunch, you can add a handful of crushed roasted peanuts to the vada mixture.
• If you prefer a spicier vada, increase the amount of green chilies or add a pinch of red chili powder to the potato mixture.
• To make the vada pav more indulgent, you can add a slice of cheese or a dollop of mayonnaise to the assembled sandwich.
• If you don't have access to pav buns, you can use burger buns or dinner rolls as a substitute.
• To make the vada pav healthier, you can bake the vada instead of deep-frying them. Simply brush the vada with oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through.

Serving advice

Serve the vada pav hot, straight off the stove, to enjoy the crispy vada and the soft pav. Accompany it with a side of fried green chilies or fried green chilies and garlic chutney for an extra burst of flavor.

Presentation advice

To present the vada pav, you can wrap it in a small piece of parchment paper or serve it on a plate lined with banana leaves for an authentic touch. Garnish with a sprig of fresh coriander leaves for a pop of color.