Homemade Vada Pav | Mumbai Famous Street Food – Vada Pav


Vada Pav is a popular street food in Mumbai. Any mumbaikar will vouch for this yummy and soul satisfying dish. Being born and bought up in Mumbai, I am no different. This is available in almost all streets in Mumbai and Thane. But still everyone has specific joints or favorites. We crave Vada Pav from a specific thele wala (Street card vendor) or a specific shop. It is always that when you are going on a specific place, please bring one :-).


Homemade Vada Pav | Mumbai Famous Street Food Vada Pav

My DH is crazy for this. Even though we make this at home, the moment we are in India, he will make sure to enjoy all this food. He would have his list prepared to what he has to eat and from where :-). Yeah we both are foodie’s and that is no surprise with the different food I cook.

Homemade Pav


Since I do try to avoid frying as much as I can but still some food calls for it. And when we want to eat something mouthwatering and spicy/ Zanzhanit (in Marathi) , we make this Vada pav or my Spicy Kolhapuri Misal. I have made this in September when my DH was getting a bit bored of my flatbread’s experiments :-), and yes ever since I am waiting for an opportunity to write this.


Homemade Vada Pav | Mumbai Famous Street Food Vada Pav

So I choose this Holi theme of our weekly BM themes for sharing this Vada pav as being a street food of Mumbai, this is sort of a must in Holi. It is one of those easy pick and grab food when you are on a run to apply the holi colours to your loved ones. I remember my mom making more than 100’s of Vada’s in the morning of Holi, and then enjoying it with our family and friends during the Holi party.

My mom makes the No garlic version and enjoy it with Green Coriander and Imli Chutney. I sometimes add a bit of grated garlic and ginger and enjoy this with my Spicy Vada Pav Chutney. okay okay I know you are drooling and cannot wait to make it, so straight to the recipe:


Ingredients

For the Batter

  • 2 Cups of Besan (Chickpea Flour)
  • 1/2 tsp Hing (Asafoetida)
  • 1/2 tsp Jeera (Cumin – Optional)
  • 1/2 tsp red chilly powder
  • Salt to taste
  • Water for preparing the batter

Potato Mixture

  • 8-10 medium size potatoes
  • Juice of 1 lemon
  • 2-3 green chillies finely chopped
  • 1/2 inch grated ginger
  • 1-2 cloves of garlic grated (Optional)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilly powder (Skip this if you find it too hot)
  • salt to taste
  • 2 tsp Oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • a pinch of sugar
  • 1/4 cup Chopped coriander

Other Ingredients

  • Oil for Frying
  • Pav for assembling (Click the link for making Homemade)
  • 5-6 Green chillies if you need to add in the vada pav

Preparation

Potato Mixture

  • Boil the potatoes in a pressure cooker or a wide pan until done.
  • Once cooled, peel and mash them evenly.
  • In a pan or a wok add in the 2 tsp oil.
  • Once the oil is hot, add in the mustard seeds.
  • Once the mustard seeds crackle add in the cumin and the curry leaves.
  • Add the grated ginger and garlic if using.
  • Add the turmeric, red chilly powder and the peel and mashed potatoes
  • Give everything a quick mix.
  • Add in the salt, lemon juice, sugar and mix everything.
  • Add in the chopped coriander.

For the Batter

  • Sift the besan. Sifting helps to make a lump free batter.
  • Add in the salt, asafoetida, cumin seeds and red chilly powder.
  • Prepare a lump free semi thick batter.
  • The batter should not be too watery, enough to coat the potato mixture. Check the pic below.
  • Let the batter rest for 10 minutes so that the chickpea flour absorbs water.

Preparing the Vada Pav

  • In a wok add the oil and let it heat on medium.
  • In the meantime, make round balls of the potato mixture.
  • Take a lemon size potato mixture in your hand and press it with your hand as if making ladoos or truffles.
  • Keep them aside.
  • Check if the oil mix is ready. Drop a tiny ball of the batter in the mixture. If it comes up instantly the oil is ready.
  • Slowly drop the potato balls in the besan / chickpea batter and evenly coat it.
  • Drop this in the hot oil. Be careful not to put your hand in or not dropping it from a height.
  • Let this cook on medium for 2-3 minutes, until you see the bottom getting a bit cooked.
  • Using a serrated spoon, gently put some oil on the top.
  • I do this step so that when you turn the batter does not stick down.
  • Flip and cook on the other side.
  • cook this for 7-8 minutes turning in between until golden brown from all the sides.
  • Remove it on an absorbent paper.
  • Repeat the process for the remaining vada’s.
  • If you are frying green chillies, do this in the last as the oil get the spicy chilly taste.
  • First slit the chilly in between and then fry for 3-4 minutes turning in between.
  • Serve this with Homemade Vada pav and Spicy Garlic Chutney.
Homemade Vada Pav | Mumbai Famous Street Food Vada Pav


Notes & Tips

  • Try to use the semi floury style potatoes. If the potatoes have more water it will absorb more oil.
  • Best is to boil the potatoes 4-5 hours before or a the night before you want to make Vada Pav.
  • Sift the besan. Sifting helps to make a lump free batter.
  • Use a whisk to make the batter, it helps to make a smooth and a lump free batter.
  • Drop a tiny ball of the batter in the mixture to check if the oil is ready. If it comes up instantly the oil is ready.
  • Do not fry the chilly whole else it will pop out of the hot oil and you will be burned.


5 from 1 vote
Homemade Vada Pav | Mumbai Famous Street Food Vada Pav
Homemade Vada Pav | Mumbai Famous Street Food Vada Pav
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Mumbai’s Famous Street Food Spicy Homemade Vada Pav, where the spicy potato filling is coated with gram flour batter and deep fried.

Course: Appetizer, Breakfast, Snacks
Cuisine: Indian
Keyword: Besan, Chickpea, Potato
Ingredients
For the Batter
  • 2 Cups of Besan Chickpea Flour
  • 1/2 tsp Hing Asafoetida
  • 1/2 tsp Jeera Cumin – Optional
  • 1/2 tsp red chilly powder
  • Salt to taste
  • Water for preparing the batter
Potato Mixture
  • 8-10 medium size potatoes
  • Juice of 1 lemon
  • 2-3 green chillies finely chopped
  • 1/2 inch grated ginger
  • 1-2 cloves of garlic grated Optional
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilly powder Skip this if you find it too hot
  • salt to taste
  • 2 tsp Oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • a pinch of sugar
  • 1/4 cup Chopped coriander
Other Ingredients
  • Oil for Frying
  • Pav for assembling
  • 5-6 Green chillies if you need to add in the vada pav
Instructions
For the Batter
  1. Sift the besan. Sifting helps to make a lump free batter.
  2. Add in the salt, asafoetida, cumin seeds and red chilly powder.
  3. Prepare a lump free semi thick batter.
  4. The batter should not be too watery, enough to coat the potato mixture. Check the pic below.
  5. Let the batter rest for 10 minutes so that the chickpea flour absorbs water.
Potato Mixture
  1. Boil the potatoes in a pressure cooker or a wide pan until done.
  2. Once cooled, peel and mash them evenly.
  3. In a pan or a wok add in the 2 tsp oil.
  4. Once the oil is hot, add in the mustard seeds.
  5. Once the mustard seeds crackle add in the cumin and the curry leaves.
  6. Add the grated ginger and garlic if using.
  7. Add the turmeric, red chilly powder and the peel and mashed potatoes
  8. Give everything a quick mix.
  9. Add in the salt, lemon juice, sugar and mix everything.
  10. Add in the chopped coriander.
Preparing the Vada Pav
  1. In a wok add the oil and let it heat on medium.
  2. In the meantime, make round balls of the potato mixture.
  3. Take a lemon size potato mixture in your hand and press it with your hand as if making ladoos or truffles.
  4. Keep them aside.
  5. Check if the oil mix is ready. Drop a tiny ball of the batter in the mixture. If it comes up instantly the oil is ready.
  6. Slowly drop the potato balls in the besan / chickpea batter and evenly coat it.
  7. Drop this in the hot oil. Be careful not to put your hand in or not dropping it from a height.
  8. Let this cook on medium for 2-3 minutes, until you see the bottom getting a bit cooked.
  9. Using a serrated spoon, gently put some oil on the top.
  10. I do this step so that when you turn the batter does not stick down.
  11. Flip and cook on the other side.
  12. cook this for 7-8 minutes turning in between until golden brown from all the sides.
  13. Remove it on an absorbent paper.
  14. Repeat the process for the remaining vada’s.
  15. If you are frying green chillies, do this in the last as the oil get the spicy chilly taste.
  16. First slit the chilly in between and then fry for 3-4 minutes turning in between.
Recipe Notes
  • Try to use the semi floury style potatoes. If the potatoes have more water it will absorb more oil.
  • Best is to boil the potatoes 4-5 hours before or a the night before you want to make Vada Pav.
  • Sift the besan. Sifting helps to make a lump free batter.
  • Use a whisk to make the batter, it helps to make a smooth and a lump free batter.
  • Drop a tiny ball of the batter in the mixture to check if the oil is ready. If it comes up instantly the oil is ready.
  • Do not fry the chilly whole else it will pop out of the hot oil and you will be burned.



Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


Pin it for Later:


Homemade Vada Pav | Mumbai Famous Street Food Vada Pav - Mumbai's Famous Street Food Spicy Homemade Vada Pav, where the spicy potato filling is coated with gram flour batter and deep fried.

Sharing this with: 



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97


Follow me on Facebook, Pinterest, Instagram, Twitter or Google+.


Sharing is Caring, Click one of the Social networking buttons below to share this recipe.


Disclaimer & Privacy Policy


(Visited 169 times, 1 visits today)
Rate This


12 thoughts on “Homemade Vada Pav | Mumbai Famous Street Food – Vada Pav”

Leave a Reply

Your email address will not be published. Required fields are marked *