Mumbai Vada Pav
The ultimate Mumbai street food: spiced potato fritter in a bread roll.
About this dish
Commonly known as the 'Bombay Burger,' Vada Pav was invented in the 1960s by Ashok Vaidya outside Dadar Station to feed busy commuters. It consists of a Batata Vada (spiced potato fritter) sandwiched in a soft Pav (bread roll). It is the quintessential Mumbai street food, representing the city's fast-paced, inclusive spirit.
Ingredients
The Potato Filling (Batata)
- 500g Potatoes, boiled, peeled and mashed
- 1.5 tsp Mustard seeds
- 10-12 Curry leaves, torn
- 1/4 tsp Hing (Asafoetida)
- 3-4 Green chilies and 4 cloves Garlic, pounded to a paste
- 1/2 tsp Turmeric powder
- 1/2 cup Fresh coriander, chopped
- 1 tbsp Oil
The Besan Batter
- 200g (1.5 cups) Besan (gram flour)
- 1/4 cup Rice flour for extra crunch
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- A pinch of Baking soda
- Salt to taste
- Water as needed for a thick coating consistency
Assembly
- 6 Fresh Pav (soft bread rolls)
- Spicy dry Garlic Chutney (Lasun Chutney)
- Sweet Tamarind Chutney
- Green Mint-Coriander Chutney
- Fried green chilies for garnish
- Oil for deep frying
Method
- 1
Prepare the Potato Tempering
Heat 1 tbsp oil in a pan; add mustard seeds until they pop. Add curry leaves, hing, and the chili-garlic paste. Sauté for 1 minute until the raw smell of garlic vanishes but do not brown it.
- 2
Season the Mash
Pour the hot tempering over the mashed potatoes. Add turmeric, salt, and fresh coriander. Mix thoroughly with your hands to ensure the spices are evenly distributed throughout the starch.
- 3
Shape the Vadas
Divide the potato mixture into 6-8 equal portions. Roll them into smooth rounds and slightly flatten them into thick patties. Set them aside on a plate to firm up slightly while you prep the batter.
- 4
Whisk the Batter
In a bowl, mix besan, rice flour, spices, and soda. Gradually add water, whisking constantly to remove lumps. The batter should be thick enough to coat the back of a spoon heavily—if it's too thin, it won't hold on the potato.
- 5
Heat the Oil
Fill a kadhai or deep pan with oil and heat to approximately 180°C (350°F). Test by dropping a bit of batter; it should sizzle and rise to the surface immediately without browning too fast.
- 6
Coat and Fry
Dip a potato patty into the batter, ensuring full coverage. Carefully drop it into the hot oil. Fry 2-3 at a time, avoiding overcrowding, for 4-5 minutes until the exterior is a deep golden yellow and crisp.
- 7
Make the 'Chura' bits
While frying vadas, drizzle small drops of leftover batter into the oil. Fry these until crunchy. These 'chura' bits provide a delightful textural contrast inside the pav.
- 8
Fry the Green Chilies
Slit 4-6 green chilies and flash-fry them in the hot oil for 30 seconds until blistered. Remove immediately and sprinkle with salt; these are essential for the authentic heat profile.
- 9
Toast the Pav
Slice the pav horizontally, leaving one edge attached. Optionally, lightly toast the inner surfaces with a touch of butter on a tawa for 20 seconds to prevent the chutneys from making the bread soggy.
- 10
Assemble the Vada Pav
Spread green chutney on one side and tamarind chutney on the other. Generously sprinkle the dry garlic chutney. Place the hot vada inside, add some 'chura' bits, and press the pav down firmly.
Notes & variations
- Use 'old' potatoes as they are less waxy and mash better for the filling.
- The dry garlic chutney is made by roasting garlic, coconut, and dried red chilies, then grinding.
- Always slit chilies before frying to prevent them from exploding in the hot oil.
- For a healthier version, the vadas can be prepared in an appe/paniyaram pan with minimal oil.
Serve with
Serve piping hot with an extra side of salted fried green chilies and a cutting chai.
Cook's note
Add a teaspoon of hot oil from the frying pan into the besan batter to make the coating extra crispy and light.