Description
Learn how to make the famous Mumbai Vada Pav at home! This crispy vada served in a soft pav bun with spicy chutneys is a delicious snack that’s quick, easy, and perfect for any occasion. Try this flavorful Vada Pav recipe today!
Ingredients
For Thecha (Spicy Green Chutney):
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A handful of fresh coriander
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2-3 green chilies (adjust to taste)
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2-3 garlic cloves
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¼ inch ginger
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Salt to taste
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Water as required
For Chilli Garlic Paste:
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2 garlic cloves
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1 small piece of ginger
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1-2 green chilies (adjust to taste)
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A pinch of salt
For Aloo Mixture:
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1 tablespoon oil
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¼ teaspoon mustard seeds (rai)
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¼ teaspoon cumin seeds (jeera)
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A pinch of asafoetida (hing)
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7-8 curry leaves
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1 tablespoon chilli garlic paste (made earlier)
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¼ teaspoon turmeric powder
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Salt to taste
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5-6 small boiled and mashed potatoes
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1 teaspoon lemon juice
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1-2 tablespoons fresh chopped coriander
For the Batter:
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1 cup gram flour (besan)
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A pinch of carom seeds (ajwain) (optional)
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Salt
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A pinch of baking soda (optional)
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Water as required
For Red Vada Pav Chutney:
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½ cup crispy batter bits (chura)
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3-4 garlic cloves (with skin)
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Salt to taste
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½ tablespoon red chili powder
For Assembly:
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Crispy vadas
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6 pav
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Thecha or sweet chutney
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Chopped onions
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Fried salted green chilies (as required)
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Sprinkle some chura on top
Instructions
For Thecha (Spicy Green Chutney)
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Add coriander, green chilies, garlic, ginger, and salt to a blender.
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Grind into a coarse paste, adding water as needed. Set aside.
For Chilli Garlic Paste
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In a mortar and pestle, combine garlic, ginger, green chilies, and salt.
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Crush the ingredients to form a smooth paste. Set aside.
To Make Aloo Vada Masala
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Heat oil in a pan. Add mustard seeds, asafoetida, and cumin seeds.
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Once they splutter, add curry leaves and the prepared chili garlic paste. Sauté for a minute.
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Add turmeric powder and salt to taste. Fry for a few seconds.
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Add the boiled potatoes. Mash and mix them into the kadhai.
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Incorporate lemon juice and fresh coriander. Mix well and cook for 2-3 minutes. Let the mixture cool.
Shape and Fry the Vadas
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Divide the batata vada masala into equal portions and shape them into round balls.
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In a bowl, add gram flour, ajwain, and salt. Gradually add water to form a smooth batter.
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Add a pinch of baking soda and whisk until the batter is smooth.
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Heat oil for deep frying.
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Dip the potato balls into the batter and deep fry until golden and crisp. Drain on paper towels.
Fry the Chura
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Using your fingers, a spoon, or a small ladle, drop small amounts of the remaining batter into the hot oil. You can make the bits as thin or thick as you prefer.
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Fry in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy, about 2-3 minutes.
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Once fried, remove the crispy bits using a slotted spoon and place them on paper towels to absorb excess oil.
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Allow them to cool completely; they will become even crispier as they cool.
Fry the Green Chilies
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Make a small slit in each chili.
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Use a slotted spoon to fry the green chilies for about 2-3 minutes or until they turn dark green and blister slightly.
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Remove them from the oil and sprinkle a pinch of salt over the fried chilies while they are still hot.
Fry the Garlic
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Fry the garlic cloves for about 3-4 minutes, turning occasionally. They should turn golden brown and develop a slightly crispy texture.
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Once nicely browned, remove the garlic from the oil and set aside to cool completely before using them in your chutney.
For Red Vada Pav Chutney
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In a blending jar, add the crispy batter bits (chura), fried garlic, red chili powder, and salt. Grind them to a coarse powder. Mix well and set aside.
Assemble the Vada Pav
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Take the pav and slice them horizontally, leaving one side intact (like a sandwich) to hold the filling.
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On the inner side of each pav, spread a generous layer of thecha (spicy green chutney). Alternatively, you can use sweet chutney.
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Add some chopped onions (optional).
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Sprinkle some dry red garlic chutney.
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Place a crispy vada in the center.
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Top it with a fried salted green chili.
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Finally, sprinkle some crispy chura (batter bits) on top of the vada for added crunch.
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Serve immediately.
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Your delicious Vada Pav is now ready to be enjoyed!
Notes
- For Thecha (Spicy Green Chutney) – Use fresh coriander and green chilies for the best flavor. The fresher the ingredients, the more vibrant your chutney will be.
- Feel free to adjust the number of green chilies based on your spice tolerance.
- If you prefer a smoother chutney, blend longer or add more water as needed.
- For Chilli Garlic Paste – Using a mortar and pestle will give you a more authentic flavor. However, a blender can also be used if you want a quicker method.
- To Make Aloo Vada Masala – Make sure the oil is hot enough before adding mustard seeds; they should splutter immediately to release their flavor.
- Fresh curry leaves add a distinct aroma and flavor. If unavailable, dried curry leaves can be used, but fresh is preferable.
- Allow the masala to cool before shaping it into vadas to avoid burns.
- Shape and Fry the Vadas – Try to make the vada balls of uniform size for even cooking.
- The batter should be thick enough to coat the vadas well. Adjust the water gradually to achieve the desired consistency.
- Fry the Chura – The size of the batter bits can be adjusted based on preference. Smaller bits will be crispier.
- Frying in small batches ensures that the temperature of the oil remains consistent, preventing soggy bits.
- Fry the Green Chilies – The small slit helps the chilies to cook evenly and allows steam to escape, preventing them from bursting.
- Fried green chilies can be served as a side snack or garnish for the Vada Pav.
- Fry the Garlic – Keep an eye on the garlic while frying; it can go from golden to burnt quickly.
- Fried garlic adds a smoky flavor to the chutney, enhancing its overall taste.
- For Red Vada Pav Chutney – Ensure the mixture is ground to a coarse powder for the best texture. Adjust the salt and red chili powder according to taste.
- Assemble the Vada Pav – Use soft, fresh pav for the best texture. You can lightly toast them on a pan for added warmth and crispiness.
- Serve the Vada Pav immediately after assembling for the best taste and texture.
- For an authentic touch, serve with extra thecha or sweet chutney on the side.
- Category: Street Food, Snacks
- Cuisine: Indian
Keywords: Vada Pav recipe, Aloo Vada, Mumbai street food, How to make Vada Pav, Batata Vada, Homemade Vada Pav, Indian street food, Easy Snack Recipe