Vegan Masala Recipe
Vada Pav Recipe (Mumbai Style)
Vada Pav is a classic Mumbai street food featuring a spiced potato fritter tucked inside soft pav bread, accompanied by vibrant chutneys. With its crispy exterior and fluffy inner layers, this dish brings a satisfying balance of textures and flavors to your table.
From the kitchen
What to expect
Making Vada Pav at home brings a piece of Mumbai's vibrant street scene to your kitchen. This recipe combines bold flavors with simple techniques, celebrated in every bite.
Serving idea
Best served simply
Serve Vada Pav with a side of fried green chillies and your choice of chai or coffee for an authentic experience.
Cook the recipe
Method
- 1
Soak ½ cup tamarind in 1.75 cups hot water for 30 to 40 minutes, then squeeze the pulp and strain it into a bowl.
- 2
In a small pan, heat 1 teaspoon oil over low heat, add ½ teaspoon cumin seeds, and let them crackle before adding ½ teaspoon ginger powder, ¼ teaspoon red chilli powder, and 1 pinch asafoetida. Sauté for a few seconds, then add the strained tamarind pulp and cook for 2 to 3 minutes.
- 3
Stir in 7 to 8 tablespoons jaggery and a pinch of salt, cooking until the mixture thickens, about 4 to 5 minutes. Allow the chutney to cool and store it in an airtight container.
- 4
Boil or steam 350 grams of potatoes until fork-tender, peel, and mash them in a bowl.
- 5
Crush 1 to 2 green chillies and 6 to 7 cloves of garlic into a semi-fine paste using a mortar and pestle.
- 6
Heat 1 teaspoon oil in a small pan, add ½ teaspoon mustard seeds, and let them pop. Then introduce 7 to 8 curry leaves and 1 pinch of asafoetida, stirring for about 5 seconds.
- 7
Add the crushed garlic and green chilli paste along with ⅛ teaspoon turmeric powder, cooking until the raw aroma of garlic dissipates without browning it.
- 8
Combine this tempering with the mashed potatoes, adding 1 to 2 tablespoons chopped coriander leaves and salt. Mix well and shape into small to medium balls, flattening them slightly. Cover and set aside.
- 9
In another bowl, whisk together 1 to 1.25 cups gram flour, ⅛ teaspoon turmeric powder, 1 pinch of asafoetida, and 1 pinch baking soda (if using), adding water gradually to form a thick yet flowing batter.
- 10
Heat oil in a kadai for deep frying. Once hot, dip each flattened potato ball into the batter, coating it evenly.
- 11
Carefully drop the coated balls into the oil, ensuring not to overcrowd the pan. Fry until golden and crisp, turning occasionally for even cooking.
- 12
Drain the vadas on kitchen paper towels. You can also fry 3 to 4 slit green chillies until blistered and toss them with a pinch of salt.
- 13
To serve, slice the 8 pav rolls without splitting them completely, spreading green chutney and sweet chutney inside. Optionally, sprinkle with dry garlic chutney.
- 14
Place a hot vada in each pav and serve immediately to avoid sogginess, alongside fried chillies and chutneys. Enjoy as a snack with a steaming cup of masala chai.
Gather everything first
Ingredients
- •350 grams or 2 medium to large potatoes
- •1 to 2 green chillies
- •6 to 7 cloves of garlic (small to medium-sized)
- •½ teaspoon mustard seeds
- •1 pinch asafoetida (hing)
- •⅛ teaspoon turmeric powder
- •7 to 8 curry leaves
- •1 to 2 tablespoons chopped coriander leaves (cilantro)
- •salt (as required)
- •1 to 1.25 cups gram flour (besan)
- •1 pinch asafoetida (hing)
- •⅛ teaspoon turmeric powder (ground turmeric)
- •1 pinch baking soda (optional)
- •½ cup water (or add as required)
- •1 cup chopped coriander leaves
- •1 to 2 cloves of garlic (chopped)
- •2 to 3 drops lemon juice
- •2 to 3 green chillies (chopped)
- •salt (as required)
- •½ cup tamarind (tightly packed & seedless)
- •1.75 cups water (or add as required)
- •½ teaspoon cumin seeds
- •½ teaspoon ginger powder (ground ginger)
- •1 pinch asafoetida (hing)
- •¼ teaspoon red chilli powder
- •7 to 8 tablespoons jaggery powder (adjust to taste, can swap with sugar)
- •1 teaspoon oil
- •salt (or black salt, as required)
- •oil (as required for deep frying)
- •2 tablespoons dry garlic chutney (optional)
- •8 pav (dinner rolls)
- •3 to 4 fried green chillies (mixed with some salt, optional)
A few useful notes
Notes
- •Store any leftover chutney in an airtight container in the fridge for up to a week. The spiced potato filling should be stored separately, and the vadas can be reheated in an air fryer for crispy leftovers.
- •Adjust the spice levels of the chutneys and vadas to your preference. If the batter is too thin, add more gram flour; if too thick, add extra water.
- •Serving vada pav promptly after preparation preserves the delightful texture of the pav, and preparing the chutneys ahead of time can enhance flavor.
Learn the technique
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