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Mumbai Vada Pav Recipe

MONSOON……. It’s the best season in my opinion! The rains , the cool breeze , lazy dreamy weather……………………..A cup of hot ginger tea……Ah …..BLISS!  And  to top it off, something hot and spicy to munch on!

With this very thought , there starts a slide show of all hot, spicy and fried items in my  head…… and this time I settled on Vada pav’s .

Vada pav is one of the famous street  food, in and around Mumbai. You can have it literally anytime of the day. It has gained a lot of popularity all across india.

When I was a kid , Vada pav aka Batata vada was made at home .  it was made as a treat for us , when we did something nice, or when we had some guests coming over. We were in a joint family of 16 members, back then .  We all used to literally compete, as to who could eat the most…..and always ended up fighting over the last one. Thinking of it still brings a smile on my face.

Yup, Vada pav is an all-time-favorite. Sharing the recipe of the authentic home-made Vada pav……hope you enjoy it!

Print Recipe
VADA PAV / BATATA VADA
Course snack
Cuisine indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
For potato balls:
  • 4 Potatoes , medium size, boiled and peeled
  • 2 onions , finely chopped
  • 5 - 6 cloves Garlic
  • 2 green chillies
  • 2 tbsp coriander (wash and finely chopped)
  • 1 tsp jeera
  • 1 tsp mustard seeds rai /
  • 6 - 8 curry leaves
  • Salt ( according to taste)
  • 1 tsp Red chilli powder
  • xbd tsp turmeric powder
  • 1 tsp amchoor powder
For the batter:
  • 5 - 6 Tbsp besan gram flour /
  • 1 tsp Ajwain seeds / carom
  • Salt (according to taste)
  • 1/2 tsp red chilli powder
  • Oil for frying
Course snack
Cuisine indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
For potato balls:
  • 4 Potatoes , medium size, boiled and peeled
  • 2 onions , finely chopped
  • 5 - 6 cloves Garlic
  • 2 green chillies
  • 2 tbsp coriander (wash and finely chopped)
  • 1 tsp jeera
  • 1 tsp mustard seeds rai /
  • 6 - 8 curry leaves
  • Salt ( according to taste)
  • 1 tsp Red chilli powder
  • xbd tsp turmeric powder
  • 1 tsp amchoor powder
For the batter:
  • 5 - 6 Tbsp besan gram flour /
  • 1 tsp Ajwain seeds / carom
  • Salt (according to taste)
  • 1/2 tsp red chilli powder
  • Oil for frying
Instructions
  1. For potato balls : Take garlic, green chilli, jeera and a pinch of salt in a pestle mortar or a mixer and grind to a course paste.
  2. Heat a 1 tbsp oil in a kadhai , Add mustard seeds. After they crackle, add green chilli u2013 garlic mixture and sautxe9 for 30 sec . Add curry leaves, sautxe9 for 30 secs. Then add chopped onions and sautxe9 till they become transluscent.
  3. Add turmeric, red chilli powder, salt and amchoor powder to it. Add mashed boiled potatoes and mix well. Switch off the stove. Add chopped coriander and mix.
  4. After the potato mixture cools , make small balls ( around 10-12 ) and keep aside.
  5. For the batter : In a mixing bowl take besan, ajwain, salt , red chilli powder and mix. Add little water and make a medium consistency batter.
  6. Dip the potato balls In the batter and deep fry in hot oil till golden brown. Serve hot with Pav, fried green chilli and chutney.
Recipe Notes

TIPS

  • To make the vada crisp, add 2 Tablespoons of hot oil in the batter. Mix it and then dip the potato ball in batter and fry.
  • This version of vada pav was the one we grew up having at home. I will be sharing the recipe of the typical Mumbai vada pav soon.
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