how to make Mumbai Style Vada pav/ batata vada

The one of the most popular street food in Mumbai is vada pav, batata vada. Vada pav basically has Batata vada which is sandwiched between two slices of a pav, along with sweet chutney, green chutney and dry garlic chutney. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. These Batata vada are potato balls that are dipped in maida flour batter and deep fried. These batata vada pav  is garnished with accompanied by some fried green chilies and some chutney on the side.

MUMBAI STYLE VADA PAV

Recipe card for Mumbai style vada pav recipe:

MUMBAI STYLE  VADA PAV   PREP TIME: 10 MINUTES                   COOK TIME: 20 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: INDIAN STREET FOOD AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For potato stuffing 5 to 6 medium sized boiled potatoes 2 tsp ginger garlic paste ½ teaspoon mustard seeds a pinch of asafoetida (hing) ⅛ teaspoon turmeric powder 7 to 8 curry leaves 1 tablespoon chopped coriander leaves salt as required For batter 1 to 1.25 cups gram flour (besan) a pinch of asafoetida (hing) 1/4 teaspoon red chilli powder ⅛ teaspoon turmeric powder ½ cup water or as required 1 teaspoon lemon juice salt as required For garlic chutney ½ teaspoon oil 5 to 6 garlic cloves 4 to 5 whole red chilli ½ cup peanuts ½ cup grated coconut For frying and assembling vada pav 1 cup oil for frying vada 2 tablespoons dry red chutney, optional 2 teaspoon green chutney 2 teaspoon garlic chutney 8 pav or bread rolls 3 to 4 fried green chilies mixed with some salt, optional INSTRUCTIONS: Making besan batter In a bowl, add 1 cup gram flour, turmeric powder, red chilli powder, salt, asafoetida oil and lemon juice. Start adding water, little by little to the bowl. Whisk to form a smooth batter so that there should be no lumbs. The batter should not be too thick or thin. If the batter becomes thin, add 1 or 2 tbsp of gram flour. If the batter becomes thick, then add 1 or 2 tbsp water. Keep aside. Stuffing preparation Boil the potatoes until soft, peel them and set them aside. Now, heat up oil in a pan. Add 1/2 tsp mustard seeds and crackle them. Then add 7 to 8 curry leaves. Stir and saute for about 5 seconds. Then add ginger garlic paste. You can also crush ginger and garlic in motor pestle. Stir till the raw aroma of garlic goes away. Now, add mashed potatoes and red chilli powder, turmeric powder, jeera powder and salt to the mashed potatoes. Mix everything well and then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and keep aside. Frying potato balls In a deep sauce pan, heat oil on medium-high heat for frying. Dip potato balls in besan batter and coat it from all sides. Carefully drop these batter coated potato balls in medium hot oil. Fry the vada in hot oil until golden brown in color. Fry all vadas in a similar way. Drain on a paper towel. Make all batata vadas this way and keep aside. Making garlic chutney Heat oil in a pan on medium heat. Add red chilli, peanuts, garlic cloves and fry for 1-2 minutes until garlic turns slightly brown in color. Set aside on a tissue. Now, switch off the flame, add grated coconut and cook for 2 minutes until turns slightly brown in color. Now, let it cool down the mixture and grind into coarse chutney. Set it aside. Assembling vada pav Take all the chutneys and pav on your chopping board. Slice the pav without breaking it into two parts. It should still be attached at one end. Spread both the green chutney and taramird chutney on the sliced pav. Apply garlic chutney on top of these chutneys. Place fried vada in the center of the pav bread. Serve vada pav immediately with some fried green chillies.

How to make Mumbai style Vada Pav with step by step photo

Preparing batata vada for vada pav

Making besan batter

1. In a bowl, add 1 cup gram flour, turmeric powder, red chilli powder, salt, asafoetida and oil.

 

2. Start adding water, little by little to the bowl.

3. Whisk to form a smooth batter so that there should be no lumbs.

4. The batter should not be too thick or thin. If the batter becomes thin, add 1 or 2 tbsp of gram flour. If the batter becomes thick, then add 1 or 2 tbsp water. Keep aside.

Stuffing preparation

1. Boil the potatoes until soft, peel them and set them aside.

2. Now, heat up oil in a pan. Add 1/2 tsp mustard seeds and crackle them. Then add 7 to 8 curry leaves. Stir and saute for about 5 seconds.

3. Then add ginger garlic paste. You can also crush ginger and garlic in motor pestle.

4. Stir till the raw aroma of garlic goes away.

5. Now, add mashed potatoes and red chilli powder, turmeric powder, jeera powder and salt to the mashed potatoes.

6. Mix everything well and then make small to medium balls from the mashed potato mixture.

Frying

1. In a deep sauce pan, heat oil on medium-high heat for frying.

2. Dip potato balls in besan batter and coat it from all sides.

3. Carefully drop these batter coated potato balls in medium hot oil.

4. Fry the vada in hot oil until golden brown in color. Fry all vadas in a similar way. Drain on a paper towel.

5. Make all batata vadas this way and keep aside.

Making garlic chutney

1. Heat oil in a pan on medium heat.

2. Add red chilli, peanuts, garlic cloves and fry for 1-2 minutes until garlic turns slightly brown in color. Set aside on a tissue.

3. Now, switch off the flame, add grated coconut and cook for 2 minutes until turns slightly brown in color.

4. Now, let it cool down the mixture and grind into coarse chutney. Set it aside.

Assembling vada pav

1. Take all the chutneys and pav on your chopping board.

 2. Slice the pav without breaking it into two parts. It should still be attached at one end.

3. Spread both the green chutney and taramird chutney on the sliced pav.

4. Apply garlic chutney on top of these chutneys.

5. Place fried vada in the center of the pav bread.

6. Serve vada pav immediately with some fried green chillies.