The Ultimate Mumbai Style Vada Pav Recipe
Vada pav is a common street food, snack or breakfast item from Mumbai. It has a flavourful vada sandwiched between pav or buns accompanied by a combination of spicy and sweet chutneys.
Servings: 4 people
To make Spicy Green Chutney:
- 1 Handful Fresh coriander Leaves
- 7-8 Green chillies
- 1-2 tbsp Lemon juice
- 1/8 tsp Cumin seeds
- 1/8 tsp Salt
To make Sweet and tangy Imli Chutney:
- 7-8 pods imli If imli is not available, use Amchur or Dry mango powder(1 tbsp)
- 1/4 cup jaggery powder/brown sugar
- 1/4 tsp Red chilli Powder
- 1/2 tsp Coriander powder
To make Dry Garlic Chutney:
- 3-4 tbsp sesame seeds (white)
- 9-10 pods Fresh Garlic
- 1 tsp salt
- 1 tsp dry red chilli powder
- 2-3 tbsp Dry shredded coconut
To make Vada Mixture:
- 5-6 Boiled potatoes
- 1 tsp Mustard seeds
- 1 sprig curry leaves
- 1 tbsp Ginger garlic paste
- 1/8 tsp Turmeric Powder
- 1/4 tsp salt
To make Vada Batter:
- 1 cup chickpea flour
- 1/8 tsp turmeric powder
- 1/8 tsp salt
- 2-3 pinch Asofetida Powder or Hing
To Make Spicy Green chutney:
Add a handful of fresh coriander leaves to a grinding jar. Along with coriander add 7-8 green chillies, juice of 1 lemon, 1/4 teaspoon cumin seeds, 1/8 teaspoon salt and a splash of water.
Grind everything together in pulses so it grinds into a thick paste. Do not add a lot of water if you do not want your chutney to be runny. Once everything is ground, add 1/4 teaspoon coriander powder and give it another pulse. And you green chutney is ready.
To Make sweet and tangy Imli Chutney:
Soak 7-8 imli pods in hot water (1/2 cup) for 10 minutes. After 10 minutes separate the pulp by rubbing it between your fingers. Once done, strain through a sieve into a pan.
Place the pan on stove and bring the water to a boil. Add 1/4 cup jaggery powder along with 1/4 teaspoon red chilli powder. Let it simmer for 5-7 minutes.
Take off the flame and add to it about 1/2 teaspoon coriander powder. It adds a really nice fresh taste to the tamarind chutney. Mix it well and your tangy sweet chutney is ready.
TO MAKE THE DRY GARLIC CHUTNEY:
In a small tadka pan, take about 1 tbsp ghee and add 3-4 tbsp sesame seeds and 9-10 garlic pods and roast them till they are brown. Transfer to a mixer jar and let them cool.
To the mixer jar, add 1 tsp salt, 1 tsp dry red chilli powder and 2-3 tbsp shredded coconut. Blitz everything together in small pulses to make sure the coconut and the sesame seeds don't leave oil. And you have your dry chutney ready.
TO MAKE THE VADA MIXTURE:
In a pan, take about 1 tbsp ghee or oil and add 1 tsp mustard seeds to it. Let them crackle and add a sprig of curry leaves along with grated ginger and garlic paste(1tbsp) and let everything roast for about 20-30 seconds on a low flame.
Take the pan off the flame and add boiled mashed potatoes(5-6) along with salt and turmeric powder. Mix everything really well to incorporate the flavours evenly through the potatoes And your vada mixture is ready.
TO MAKE THE VADA BATTER:
In a mixing bowl, take 1 cup chickpea flour and add to it salt(to taste), turmeric powder(1/8 tsp), 2 pinch asofetida powder and about 1/4 cup of water. Mix everything well and make sure there are so lumps and you have your batter ready.
MAKE THE POTATO FRITTERS OR VADA:
Heat oil in a pan for deep frying. Take a scoop of the vada mixture and make it into a small ball.
Dip it in the chickpea flour batter and gently drop it in the oil. Fry it evenly from all sides to make sure that the batter is cooked thoroughly
TO ASSEMBLE THE VADA PAV:
Take a pav and cut it in half. Layer the chutney (green and imli) on either pieces of the pav.
Take one vada and place it between the pav and sprinkle some of the dry garlic chutney as well. Close everything off and you are done. Adjust the quantities of chutneys to your liking depending on how spicy do you want the vada pavs to be.