vada pav recipe

Vada Pav recipe – Mumbai Vad Pav

Vada Pav recipe – Mumbai Vad Pav

Vada pav is one the most relished and popular street foods of Mumbai. This mumbai’s own burger is made with spicy-zingy potato stuffing, coated with chickpea flour batter and then deep fried until golden brown and served inside a small pav. It is usually accompanied with spicy chutney. It is very easy to make and serve. This makes the most simple and humble street food but is yet super delicious and lip smacking.

The vada pava makes a perfect food to munch on during any time of the day be it breakfast or brunch or as an evening snack. It makes a perfect combo with a steaming hot cup of tea. This recipe is all about a good portion of batata vadas, soft pav, green chutney and what a yummy treat!. Here, you have a detailed recipe of making vada pav with step-by-step pictures. Try out this recipe yourself and make everyone crave for more and more. Enjoy!

Directions

Getting ready:

Sieve chickpea flour in a big mixing bowl.

vada pav recipe
Rinse the potatoes thoroughly with running water. Pressure cook the potatoes until they turn tender. After this, peel the potatoes and place them in a bowl. Now finely crumble the potatoes with your hand.

vada pav recipeMaking:

Firstly, prepare a batter for making the vadas. For this, take chickpea flour in a big mixing bowl and start adding water into it in small portions. Stir until the lumps dissolves completely and prepare a smooth batter with pouring consistency but make sure you don’t make it too thin. Little more than ½ cup of water is required for making this quantity of batter. You can add 2 tbsp of rice flour into the batter for making the bonda crispier.

vada pav recipe
Now add ¼ tsp red chilly powder, ¼ tsp salt, baking soda and a pinch of turmeric powder into the batter. Whisk the batter for about 3-4 minutes nicely until everything mixes well into the batter. Keep the batter aside.

vada pav recipe
Heat a pan with 1 tbsp of oil. When the oil is heated sufficiently, splutter red mustard seeds and cumin seeds first. Then add the following ingredients into it – asafoetida, green chilly, ginger, curry leaves, and turmeric powder. Saute the spices for a while.

vada pav recipe
Now to the wok add crumbled potatoes, followed by salt and red chilly powder. Mix everything well together. Potato masala is now ready. Turn off the flame.vada pav recipe
Add chopped green coriander and lemon juice to it. Mix all the ingredients nicely. Stir fried potato for making bonda is now ready. Transfer it to a plate and allow them to cool down completely.

vada pav recipe
For making peanut chutney, heat a pan. Add ½ tsp cumin seeds and saute until it starts crackling. Then to it add a pinch of asafoetida and roasted peanuts. Saute for a while on low flame until fragrant and little brown in color. Turn off the flame.

vada pava recipe
Transfer the roasted ingredients in a mixer jar along with salt, red chilly powder and dry mango powder. Churn everything together to make a fine powder. Dry peanut chutney is now ready. Transfer it to a bowl.

vada pav recipe
Stir fried potato have cooled down completely. Now make round balls of it until the potato mixture is utilized completely. Keep the size similar to that of a medium sized lemon. Place the balls on a plate.

vada pav recipe
Heat enough oil in a wok to deep fry the potato balls. When oil is sufficiently hot, dip a potato ball into the chickpea flour batter and cover it well with the batter. Now drop the coated dough ball into the hot oil to deep fry them. Drop 2-3 potato balls into it, making sure that you don’t over crowd the wok.

vada pav recipe
Once the bondas are fried from beneath then flip the sides and continue frying. Keep flipping the side and fry the bondas until they turn golden brown from all sides evenly.vada pav recipe
Once they are fried aptly then lift a bonda with the ladle and hold it against the wok so that the excess oil gets drains back into it. Transfer the fried bondas on a plate covered with kitchen paper towel to remove the excess oil. Similarly, fry the rest of the bondas as well. Aloo bondas are now done and ready.

vada pav recipeServing:

For serving vada pav, lift a pav bread and cut it from one side keeping the other end joined. Open the pav and spread dry peanut chutney on one side and green chutney on other side. After that, place a bonda and press the pav gently. Serve this delicious and delectable vada pav steaming hot along with green chutney, tomato sauce or any chutney you desire.

vada pav recipe

Vada Pav recipe - Mumbai Vad Pav vada pav recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pav bread – 4
  • Potato – 3 (boiled)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Salt – ½ tsp or to taste
  • Turmeric powder – ½ tsp
  • Red chilly powder – less than ¼ tsp
  • Red mustard seeds – ½ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – 8-10
  • Lemon juice – 1 tsp
  • Ginger paste – 1 tsp
  • Green chilly – 1 (finely chopped)
  • Asafoetida – 1 pinch
  • Chickpea flour – 1 cup
  • Baking soda – 1 pinch
  • Oil – to fry aloo bonda
  • Roasted peanuts – ½ cup
  • Dry mango powder – ¼ tsp
  • Salt – ½ tsp
  • Red chilly powder – 1 tsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
Instructions
  1. Sieve chickpea flour in a bowl. Rinse the potatoes thoroughly with water. Drain out the excess water. Boil the potatoes until they turn tender. After that, peel the potatoes and place them in a bowl. Finely crumble the potatoes with hand.
  2. Firstly, prepare a batter. For this, add water in small portions into the chickpea flour and stir until the lumps dissolves completely. Prepare a smooth and pouring consistency batter. Don’t make it too thin. Little more than ½ cup of water is required for making this quantity of batter. You can add 2 tbsp of rice flour into the batter for making the bonda crispier.
  3. Now add ¼ tsp red chilly powder, ¼ tsp salt, baking soda and a pinch of turmeric powder into the batter. Whisk the batter for about 3-4 minutes nicely until everything mixes well into the batter. Keep the batter aside. Heat a pan with 1 tbsp of oil. When the oil is heated sufficiently, splutter red mustard seeds and cumin seeds. Then add asafoetida, green chilly, ginger, curry leaves, and turmeric powder. Saute the spices for a while.
  4. After that, add crumbled potatoes into the spices followed by salt and red chilly powder. Mix everything well together. Potato masala is now ready. Turn off the flame. Add chopped green coriander and lemon juice to it. Mix all the ingredients nicely. Stir fried potato for making bonda is now ready. Transfer it to a plate. Allow the potato to cool down completely.
  5. For making peanut chutney, heat a pan. Add ½ tsp cumin seeds. Saute it until it starts crackling. After that, add a pinch of asafoetida and roasted peanuts. Saute for a while on low flame. When they are roasted aptly, turn off the flame.
  6. Transfer the roasted ingredients in a mixer jar along with salt, red chilly powder and dry mango powder. Churn everything together to make a fine powder. Dry peanut chutney is now ready. Transfer it to a bowl. Stir fried potato have cooled down completely. Now make round balls of it until the potato mixture is utilized completely. Keep the size similar to that of a medium sized lemon. Place the balls on a plate.
  7. Heat enough oil in a wok to deep fry the potato balls. When oil is sufficiently hot, dip a potato ball into the chickpea flour batter and cover it well with the batter. Drop it into the hot oil. Drop 2-3 potato balls into it. Make sure that you don’t crowd the oil. Once the bondas is fried from beneath then flip its side. Keep flipping the side and fry the bondas until they turn golden brown in color.
  8. Once they are fried aptly then lift a bonda with the ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them out on kitchen paper towel. Similarly, fry the rest of the bondas. Aloo bondas are now ready.
  9. For serving vada pav, lift a pav bread and cut it from one side keeping the other end joint. Open the pav and spread dry peanut chutney on one side and green chutney on other side. After that, place a bonda and press it gently. Serve this delicious and delectable vada pav steaming hot along with green chutney, tomato sauce or any chutney you desire.

 

 

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