Vada Pav Recipe, How to Make Vada Pav at Home
Vada Pav is a famous street food from Mumbai.
Although it is available everywhere these days but nothing like the taste we get in Mumbai. Piping hot batata vada is placed in between soft and spongy fresh pav and served along with spicy garlic chutney. No taste can beat that.
The batata vadas are prepared using boiled potatoes flavoured with spices, shaped into vada, well coated with gram flour batter and then deep-fried.
My visit to Mumbai is incomplete without having Vada Pavs. It is available on most of the streets in Mumbai at any time of the day. Few joints specialize in its preparation and are famous for its taste. Due to a lot of popularity, Mumbai Vada Pav has gained over the years it has reached globally.
Monsoon is all about eating fried food looking at the rains and sipping chai. Aloo bonda or Vada Pav comes to my mind the minute it starts raining. However, it is not possible to visit Mumbai every time, I started making it at home. Homemade food not only guarantees the taste, but we know for sure that it's hygienic. Hence, we need not compromise on our cravings and can enjoy them as much as we want to.
Vada pav makes for a great snack for tea-time or comes handy while travelling.
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How to prepare -
Mumbai Vada Pav is easy to prepare all it needs is balanced flavours, fresh buns and garlic chutney that do the magic.
To prepare for it boil and mash potatoes and let it cool. Keep ready the other spices for the vadas. Make gram flour batter for outer covering and let it rest.
How to make Mumbai Style Vada Pav at Home –
Heat oil, add suggested spices (can be adjusted as per taste), add mashed potato and mix well. Let it cool. Make sure the potatoes are not overboiled. Shape it into vadas and dip it into gram flour (besan) batter and deep fry on a medium flame till done. Enjoy with fresh pavs and spicy garlic chutney.
What kind of Pav/Buns can be used –
Ladi Pav is a perfect combination with batata vada to make Mumbai style Vada Pav. Fresh pavs taste best with hot vada. In case laid pav is not available use any soft and fresh buns for this recipe.
Things to keep in mind while making vada pav –
1. Make sure the potatoes aren’t over boiled and mushy. In case they are over-boiled refrigerate for half an hour, this will firmness to the potatoes.
2. Let gram flour batter rest for some time. You can also add asafetida to ease digestion.
3. Deep fry bondas (vada) in fairly hot oil, on a low flame for perfect cooking from within.
4. Adding a bit of cooking soda or fruit salt will result in the thick outer covering of vada. Though this is optional.
5. The consistency of the batter should be thick yet flowing.
Step by Step Recipe of Vada Pav-
Batter (For outer covering) –
In a mixing bowl add gram flour, salt and turmeric powder. Add water gradually as required and form a thick yet flowing batter. Let it rest for 15 mins.
For Batata Vada –
• Heat oil in a pan. Splutter mustard seeds.
• Add finely chopped ginger and garlic. To it, add curry leaves and chopped green chillies. Mix well.
• On a low flame, add turmeric powder and mix well.
• Finally, add boiled and mashed potato, salt and coriander powder.
• Mix well. Cook for 2-3 mins on a low flame.
• For freshness, add coriander leaves and mix well.
• Allow it to cool.
• Divide it into equal size and shape them into vadas.
• Dip the vadas into gram flour batter and coat them nicely.
• Deep fry in fairly hot oil on a low medium flame till golden brown.
• Strain excess oil on a kitchen towel.
• Serve it with soft pav and garlic chutney.
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Vada Pav
Ingredients
For Outer Covering
- For Outer Covering
- 1 Cup Gram Flour (Besan
- Salt to taste
- 1/2 Tsp Turmeric Powder
- Water as required
For Vada
- 1 Tbsp Oil
- 1 Tsp Mustard Seeds
- 1 Tsp Finely Chopped Ginger-Garlic
- 4-5 Nos. Curry Leaves
- 1 No. Chopped Green Chilli
- 1/2 Tsp Turmeric Powder
- 2 Nos. Boiled & Mashed Potatoes (Large)
- Salt to taste
- 1 Tsp Coriander Powder
- Coriander leaves
- Oil for frying
Instructions
Batter (For outer covering) –
- In a mixing bowl add gram flour, salt and turmeric powder. Add water gradually as required and form a thick yet flowing batter. Let it rest for 15 mins.
For Batata Vada –
- Heat oil in a pan. Splutter mustard seeds.
- Add finely chopped ginger and garlic. To it, add curry leaves and chopped green chillies. Mix well.
- On a low flame, add turmeric powder and mix well.
- Finally, add boiled and mashed potato. To flavour it add salt and coriander powder.
- Mix well. Cook for 2-3 mins on a low flame.
- For freshness, add coriander leaves and mix well.
- Allow it to cool.
- Divide it into equal size and shape them into vadas.
- Dip the vadas into gram flour batter and coat them nicely.
- Deep fry in fairly hot oil on a low medium flame till golden brown.
- Strain excess oil on a kitchen towel.
- Serve it with soft pav and garlic chutney.
