Vada Pav Recipe | How to make Wada pav | How to make mumbai famous Vada pav Recipe at home | Recipe of batata vada with step by step instructions and pictorial presentation

A famous Vegan street food of Maharashtra Vada Pav Recipe | How to make Wada pav has a spicy potato based filling, that is coated with a batter of besan/gram flour.

Also known as Batata vada, translates to deep fried potato stuffed fritter that is  squished between soft pav/dinner rolls, and served with Spicy Chutney and a fried chilly on the side.

Who’s in for some hot & spicy Vada Pav?? You don’t need a reason to make or have this. There are certain food that tastes good on any time of the day and this vada pav is one among them.

Also known as Vegetarian Bombay Burger due to it’s resemblance, vada pav is favourite of every Mumbaikar. Earlier it was known as poor man’s food, but it’s popularity increased manifold and seamlessly it has made its way to the menu of  many restaurants and hotels.

Vada pav Fondue is one fusion dish that is equally popular amongst Mumbaikars, as you get to taste two best combinations in one recipe.

Mom style Vada v/s Mumbai style Vada pav

The recipe to make Vada, of Vada pav is similar what my Mom used to make. The only difference, she used to deep fry it twice.

We used to eat these vadas with Sai bhaji/chana dal palak and Vegetable pulao.

After settling down in Mumbai I came to know what Vada pav is all about. And it always intrigued me enough to make it in Mumbai style, where it’s deep fried only once and is served sandwhiched in between pav, and drizzled with chutneys.

My way Vada Pav Recipe | How to make Wada pav

Although I have tasted this actual street style famous dish in Mumbai quite a few times, and replicated it successfully many times at home.

Once again after long time my kids requested to make Vada pav. It made me realise that rainy season is knocking on our door steps and making Vada pav is must during these times. So why not share my style of making Vada pav with you all.

The important part of any good Vada pav recipe lies in its perfect crispy and savory vada or batata wada. This recipe will not disappoint you as I have shared few tips and tricks to make it perfect.

Step by step instructions and pictorial presentation to make Vada Pav Recipe | How to make Wada pav

In a pan add little oil, to this add mustard seeds, asafoetida, whole coriander seeds & minced green chillies – ginger.

Saute it for a while, and add the curry leaves, followed by minced garlic. Cook it for few seconds and then add the turmeric powder.

To this add the boiled & mashed potatoes and cook until the mixture is done. After that add salt and coriander leaves and mix well. In the last add lemon juice and mix well.

Keep aside to cool. Once cooled, make golf sized round potato balls.

For the vada batter, mix all the ingredients together, except baking soda.  Mix in required amount of water to form a semi thick, but flowing consistency batter.

When you are ready to fry the Vada, add baking soda to the batter. Mix well to incorporate air.

Heat ample amount of oil in a kadhai. Once it’s hot lower the flame. Add 1 tsp of hot oil into the besan batter and mix it well.

Dip potato balls in the batter and drop them into the hot oil. Deep fry them on medium to low flame. Fry till light golden colour is achieved. Strain them and keep aside.

Other ingredients to serve with Vada Pav Recipe | How to make Wada pav

Pav/Dinner rolls
Green chillies –  Slit them and fill a pinch of salt.  Deep fry in oil after  frying the vadas.

How to serve

Slit the pav, put a little butter and toast them on the tava to just crisp them up a little.

Apply tamarind chutney, Green chutney and Dry garlic chutney on pav.

Place the fried vada inside along with green chilly, squish them together and gobble up.

Print Recipe

Vada Pav Recipe | How to make Wada pav

Vada Pav Recipe | How to make Wada pav is easy to make, famous street food of Maharashtra. It's served with pav that is stuffed with deep fried Vada.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: snacks

Cuisine: indian Street Food

Keyword: Vada pav, Mumbai style Vada pav

Servings: 12

Author: Lata Lala

Ingredients

For the vada filling :

• Boiled potatoes - 4
• Mustard seeds - 1 tsp
• whole coriander seeds - 1 tsp
• Curry leaves - 7-8
• Asafoetida hing - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Green chillies minced - 2
• Coriander leaves - 2 tbsp
• Garlic minced - 8
• Ginger minced - 1 tbsp
• Turmeric Powder - 1/2 tsp
• Salt to taste
• Lemon juice - 1/2 lemon

For the outer coating

• Besan - 1 cup
• Rice flour - 1 tbsp
• Asafoetida - a pinch
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1 tsp
• Cooking soda - 1/2 tsp
• Salt to taste
• Oil to deep fry
• Green chillies - 6
• Pav/Dinner rolls
• Butter to toast the pav/dinner rolls
• Tamarind chutney, Spicy Chutney ,  Dry garlic chutney

Instructions

• Heat a pan with little oil, add mustard seeds, whole coriander seeds, asafoetida, & minced green chillies - ginger.
• Saute it for a while, and add the curry leaves, followed by minced garlic. Saute for few seconds and then add the turmeric powder.
• To this add the boiled & mashed potatoes into it and cook until the mixture is done. After that add salt and coriander leaves and mix well.
• In the last add lemon juice.
• Keep aside to cool. Once cooled, make golf sized round potato balls.
• For the vada batter, mix all the ingredients together, except baking soda.  Mix required amount of water to form a semi thick, but flowing consistency batter.
• When you are ready to fry the Vada, add baking soda to the batter. Mix well to incorporate air.
• Heat ample amount of oil in a kadhai. Once it's hot lower the flame. Add 1 tsp of hot oil into the besan batter and mix it well.
• Dip potato balls in the batter and drop them into the hot oil. Deep fry them on medium to low flame. Fry till light golden colour is achieved. Strain them and keep aside.
• To make Green chillies -  Slit them, remove seeds and fill a pinch of salt.  Deep fry in oil after frying the vadas.
• How to serve :
• Slit the pav, put a little butter and toast them on the tava to just crisp them up a little.
• Apply tamarind chutney, Green chutney and Dry garlic chutney on pav.

   
• Place the fried vada inside along with green chilly, squish them together and gobble up.

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