Potato Vada Pav Recipe- Authentic Mumbai Street Food Recipe

Last Updated on 2 months by Neha Deshmukh

Potato Vada Pav Recipe – Authentic Mumbai Street Food Recipe

Hey everyone! If you’ve ever dreamt of tasting the bustling streets of Mumbai, let me tell you, a big part of that experience is biting into a hot, fluffy Vada Pav. It’s seriously the iconic snack of the city, and honestly, once you make it at home, you’ll be hooked. I remember the first time I tried to recreate this magic in my kitchen – it took a few tries to get it just right, but now it’s a family favorite! Let’s get cooking.

Servings: 2
Cooking Time: 30 minutes
Preparation Time: 20 minutes
Difficulty: Medium

Why You’ll Love This Recipe

This Vada Pav recipe isn’t just about following instructions; it’s about capturing the vibe of Mumbai street food. It’s a delightful explosion of textures – the soft pav, the crispy vada, and the fiery chutneys. Plus, it’s surprisingly achievable at home! You’ll love how satisfying it is to make everything from scratch, and the aroma while frying those vadas? Unbeatable.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 4 pav buns
• 2 tablespoon red chutney
• 2 tablespoon green chutney
• 2 medium-sized boiled potatoes
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon green chillies
• 0.5 teaspoon mustard seeds
• 1 teaspoon ginger garlic paste
• 1 medium-sized onion
• 0.5 teaspoon turmeric powder
• 2 teaspoon coriander leaves
• 2 teaspoon oil
• 0.25 cup besan flour (gram flour)
• 1 tablespoon rice flour
• 0.5 teaspoon chilli powder
• Salt to taste
• 1 pinch baking soda
• Oil for frying
• 5 tablespoon coconut, unsweetened
• 1 red chillies, dried
• 4 garlic cloves
• 1 teaspoon tamarind pulp

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Potatoes: I highly recommend using starchy potatoes like Yukon Gold or Maris Piper. They mash beautifully and hold their shape well. Avoid waxy potatoes, as they can become gluey.
• Besan Flour: Quality matters here! Look for a finely ground besan flour for a smoother batter. It’s the star of the vada, so a good one makes all the difference.
• Chutney Variations: Every family has their own secret chutney recipe! Some add a touch of sugar to the red chutney, while others use different types of chillies for varying heat levels. Feel free to experiment.
• Pav Bun Texture: The pav should be soft and slightly spongy. A slightly stale pav actually works better as it holds the chutneys and vada without getting soggy immediately.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Start the Vada Base: Heat 2 teaspoons of oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Let them crackle – that’s when you know they’re ready!
2. Sauté Aromatics: Add the chopped green chillies and ginger-garlic paste. Sauté for 1-2 minutes until fragrant.
3. Brown the Onions: Add the finely chopped onions and sauté until they turn lightly browned. Patience is key here – don’t rush this step!
4. Potato Magic: Mix in the mashed boiled potatoes, turmeric powder, and salt. Stir well to combine everything.
5. Add Freshness: Stir in the chopped coriander leaves. Let the mixture cool completely. Once cooled, shape it into small, round balls – about the size of a golf ball.
6. Batter Up! In a separate bowl, prepare the batter. Mix the besan flour, rice flour, salt, turmeric, red chilli powder, and a pinch of baking soda with water to form a thick, smooth paste. It shouldn’t be too runny.
7. Fry the Vadas: Dip each potato ball into the batter, ensuring it’s fully coated. Heat oil for deep frying (or use a paniyaram pan for a healthier option). Fry the vadas until they are golden brown and crispy.
8. Red Chutney Time: While the vadas are frying, let’s make the red chutney. Dry roast the coconut and tamarind until lightly golden. Grind them with the red chillies, garlic, and salt to a coarse paste.
9. Assemble the Vada Pav: Slit the pav buns horizontally, without separating the halves completely – you want to create a pocket.
10. Chutney Spread: Spread a generous amount of green chutney on one side of the pav and the red garlic chutney on the other.
11. Final Touch: Gently place a fried vada between the bun layers. Serve immediately with fried green chillies (if you like the extra kick!).

Expert Tips

• Don’t overcrowd the pan when frying the vadas. Fry in batches to maintain the oil temperature and ensure even cooking.
• For extra crispy vadas, add a tablespoon of rice flour to the batter.
• Cooling the potato mixture completely before shaping is crucial. It makes it easier to handle.

Variations

• Vegan Vada Pav: This recipe is naturally vegan! Just ensure your pav buns don’t contain any dairy ingredients.
• Gluten-Free Vada Pav: Substitute the besan flour with a gluten-free flour blend. A mix of rice flour, potato starch, and tapioca flour works well.
• Spice Level Adjustments: Adjust the amount of green chillies and red chilli powder to suit your preference. For a milder version, remove the seeds from the chillies.
• Festival Adaptations: Vada Pav is a popular snack during Ganesh Chaturthi. You can offer it as prasad (a religious offering) to the deity.

Serving Suggestions

Vada Pav is best enjoyed hot and fresh! Serve it with:

• Fried green chillies
• A side of kachi keri (raw mango) pickle
• A glass of chilled masala chai

Storage Instructions

Vada Pav is really best eaten immediately. However, you can:

• Store leftover vadas in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to regain some crispness.
• Chutneys can be stored in the refrigerator for up to a week.

FAQs

What is the best type of potato to use for Vada Pav?

Starchy potatoes like Yukon Gold or Maris Piper are ideal. They mash well and hold their shape during frying.

Can I make the Vada Pav batter ahead of time?

You can prepare the batter up to a few hours in advance. Store it in the refrigerator and whisk well before using.

How do I get the Vadas crispy without a deep fryer?

Using a paniyaram pan works great! Alternatively, shallow fry the vadas in a pan with enough oil to submerge them halfway.

What are some good accompaniments to serve with Vada Pav besides the chutneys?

Kachi keri (raw mango pickle) and a glass of masala chai are classic pairings.

How can I adjust the sweetness/sourness of the chutneys?

Add a pinch of sugar to the red chutney for sweetness, or a squeeze of lemon juice to both chutneys for sourness.

Enjoy making (and eating!) this delicious piece of Mumbai! Let me know how it turns out for you in the comments below. Happy cooking!