Vada Pav Street Style Recipe

Vada pav also known as Indian burger is a common street food in Mumbai and Pune. It traces its origin to the 1960s.

Vada Pav

This snack was first introduced by Ashok Vaidya, a street vendor outside Dadar railway station. He made a unique version with spiced potato fritter tucked between the soft slices of bread (pav) which is paired with chutneys and fried green chillies.

Over time, this snack has become popular and affordable with the prices ranging from 10 to 25 Indian rupees. This is why vada pav has become an integral part of Mumbai's food culture, earning it the moniker " The Burger of India".

During my Master's in Pune, this was my absolute go-to recipe. After lectures, my friends and I would often head out for a cup of chai and a plate of vada pav. I wasn’t initially a big fan of street food, but the moment I took my first bite of vada pav, I was hooked! To this day, it remains my all-time favorite snack.

Vada Pav Recipe

For the Potato Vada (Fritter):

• 4 medium-sized potatoes, boiled and mashed

• 1 tsp mustard seeds

• 1 tsp turmeric powder

• 2-3 garlic cloves, crushed

• 1-2 green chilies, finely chopped

• 1 tsp ginger, grated

• 10-12 curry leaves

• 2 tbsp oil

• Salt to taste

  
  

For the Batter:

• 1 cup gram flour (besan)

• 1/4 tsp turmeric powder

• A pinch of asafoetida (hing)

• Salt to taste

• Water as needed

• Oil for frying

For the Chutneys:

1. Garlic Chutney:

   • 6-8 garlic cloves

   • 2 tbsp dry grated coconut

   • 1 tsp red chili powder

   • Salt to taste

     
     

2. Green Chutney:

   • 1 cup fresh coriander leaves

   • 2 green chilies

   • 1 tbsp lemon juice

   • Salt to taste

     
     

3. Tamarind Chutney:

   • 2 tbsp tamarind paste

   • 1 tbsp jaggery

   • 1/2 tsp roasted cumin powder

   • Salt to taste

     
     

   To Assemble:

   • 8 pav buns

   • 4-6 green chilies, slit and fried (optional)

   • A pinch of dry garlic chutney for garnish

     
     

   Instructions

   
   

   1. Prepare the Potato Filling:

      • Heat 2 tbsp oil in a pan. Add mustard seeds; let them splutter.

      • Add curry leaves, asafoetida, and chopped green chilies. Sauté for a minute.

      • Mix in turmeric powder, mashed potatoes, and salt. Cook for 2-3 minutes.

      • Allow the mixture to cool, then shape into small balls.

        
        

   2. Prepare the Batter:

      • In a bowl, mix gram flour, turmeric, asafoetida, and salt.

      • Gradually add water to form a smooth, thick batter.

        
        

   3. Make the Vada:

      • Heat oil in a deep pan for frying.

      • Dip each potato ball into the batter, ensuring it’s well-coated, and fry until golden and crisp. Drain on paper towels.

        
        

   4. Prepare the Chutneys:

      • Garlic Chutney: Roast all ingredients together until aromatic and grind to a coarse powder.

      • Green Chutney: Blend coriander, green chilies, lemon juice, and salt to a smooth paste.

      • Tamarind Chutney: Combine tamarind paste, jaggery, roasted cumin, and salt in a small pan. Simmer until slightly thickened.

        
        

   5. Assemble the Vada Pav:

      • Slice the pav buns horizontally but not completely.

      • Spread a layer of green chutney on one side and tamarind chutney on the other.

      • Sprinkle dry garlic chutney in the middle.

      • Place a vada in the bun and gently press.

      • Serve with fried green chilies on the side.

        
        

        Tips for Perfect Vada Pav

        
        

      • Ensure the potato mixture is well-spiced to balance the neutral taste of the pav.

      • Fry the vadas on medium heat to achieve a crispy exterior and a perfectly cooked center.

This recipe is incredibly simple and one of my all-time favorites. Give it a try and let me know if our taste buds align!