Vada Pav Recipe | Indian Street Food

Vada Pav recipe to make one of the most iconic Mumbai street food and most favourite roadside snack. Vada pav recipe, own desi Indian burger is a sandwich in which spicy batata vada with chilli garlic chutney is sandwiched in the famous Mumbai pav.

The best Vada Pao recipe, a popular Mumbai street food. This easy-to-make Indian snack is a sandwich of spicy potato fritters known as vada with soft buns layered with simple chutney, offering an irresistible taste that will transport you straight to the bustling streets of Mumbai.

Vada Pao is not just a snack; it's an experience. Originating from the bustling streets of Mumbai, this delightful combination of spicy potato fritters (vada) sandwiched in a bun (pao) is a quintessential part of Mumbai street food culture. The taste of Vada pav actually depends on how good is Batata vada or Aloo vada, also the vada pav chutney.

Whether you're a fan of Indian snack recipes or just looking for something delicious and satisfying, Vada Pao is the perfect choice. It's quick, easy to make, and a hit at any gathering. Plus, it brings a taste of India to your home.

Ingredients You Need

To make Vada Pao, you'll need the following ingredients:

For the Vada (Potato Fritters):

• 4 medium-sized potatoes, boiled and mashed
• 1-inch ginger, grated
• 4-5 garlic cloves, minced
• 2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• Salt to taste
• Fresh coriander leaves, chopped
• Juice of half a lemon
• 1 tablespoon oil for tempering

For the Batter:

• 1 cup gram flour (besan)
• A pinch of turmeric powder
• A pinch of baking soda
• Salt to taste
• Water, as needed to make a thick batter

For the Pao (Buns):

• 8-10 pav buns (available at Indian grocery stores or you can use burger buns)
• Butter or oil for toasting the buns

For Serving:

• Green chutney
• Tamarind chutney
• Dry garlic chutney
• Green chilies, fried (optional)

How to Make Vada Pao

Step 1: Prepare the Potato Filling (Vada)

1. Heat 1 tablespoon of oil in a pan. Add mustard seeds and let them splutter.
2. Add asafoetida, grated ginger, minced garlic, and green chilies. Sauté for a minute until the raw smell goes away.
3. Add turmeric powder and mashed potatoes. Mix well.
4. Add salt, lemon juice, and chopped coriander leaves. Stir to combine everything. Remove from heat and let it cool.
5. Once cooled, divide the mixture into equal portions and shape them into round patties.

Step 2: Make the Batter

1. In a mixing bowl, add gram flour, turmeric powder, baking soda, and salt.
2. Gradually add water and whisk to make a thick, smooth batter.

Step 3: Fry the Vadas

1. Heat oil in a deep frying pan.
2. Dip each potato patty into the batter, ensuring it is well-coated.
3. Carefully drop the batter-coated patties into the hot oil.
4. Fry until they turn golden brown and crispy. Remove and drain on paper towels.

Step 4: Prepare the Pao (Buns)

1. Slice the pav buns horizontally.
2. Heat a tawa or skillet and toast the buns with a little butter or oil until they are golden and crisp.

Chutney For Vada Pav

Green Chutney Ingredients

• 1cup Mint leaves (washed)
• ½ cup Coriander leaves (washed)
• 15g ginger
• 2-3 green chillies
• 2Tbsp lemon juice
• salt to taste

Just grind it all together and use it as required

Red Garlic Chutney Recipe for Vada pav

• ¼cup desiccated coconut
• ⅕cup roasted peanuts
• 3-4 red chillis (more if you like it hotter)
• 1 teaspoon vegetable oil
• 2 flakes of garlic (optional, I skip it as we don’t like garlic much)
• Salt to taste

Just grind them all to gather till you get a coarse paste

Tricks and Tips for Making Perfect Vada for the Pao

1. Consistency of Batter: The batter should be thick enough to coat the potato patties well. If it's too thin, it won’t stick properly.
2. Crispiness: Adding a pinch of baking soda to the batter helps in making the vadas crispy.
3. Spice Level: Adjust the number of green chilies according to your spice preference.
4. Frying Temperature: Ensure the oil is hot enough before frying the vadas. If the oil is not hot, the vadas will absorb too much oil and become greasy.

Is This Healthy?

While Vada Pao is undeniably delicious, it is a deep-fried snack and should be enjoyed in moderation. However, you can make it healthier by:

• Using whole wheat buns instead of regular pav.
• Baking the vadas instead of deep frying them.
• Serving it with a generous amount of fresh salad or steamed vegetables on the side.

How to Serve Vada Pao?

To serve Vada Pao, follow these steps:

1. Spread a layer of green chutney on one half of the toasted bun.
2. Place a vada on the bun.
3. Add a layer of tamarind chutney on top of the vada.
4. Sprinkle some dry garlic chutney if desired.
5. Cover with the other half of the bun.
6. Serve with fried green chilies on the side.

Can You Make It in Advance?

Yes, you can make the potato patties (vadas) in advance and store them in the refrigerator for up to 2 days. When you're ready to serve, dip them in the batter and fry them fresh.

Storage and Shelf Life

• Vadas: Store the prepared vadas in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer before serving.
• Batter: The batter is best made fresh. If you need to store it, keep it in the refrigerator for up to 24 hours.
• Pao: Store the buns in a bread box or an airtight container to keep them fresh. You can also freeze them for longer shelf life.

More Such Recipes

1. Batata Vada,
2. Mumbai Vada Pav,
3. Misal Pav,  
4. Masala toast,
5. Mumbai Masala Pav,
6. Dahi Sev Puri Chaat
7. Pav Bhaji
8. Aloo bonda/aloo vada
9. Dahi Vada

📖 Recipe