Mumbai Vada Pav

Indian Street Food

Vada pav is one of my favorite Indian street foods. Although my favorite Vada Pav is from Mumbai Express in Dubai, our family favorite Batata Vada is from Puranmal Dubai.

After coming to the US, I have always craved the authentic Vada Pav. When we were living in San Jose, my husband and I tried a few places, but somehow I wasn’t able to be satisfied with it. Hence I took initiative to mock the Dubai Vada Pav. As a result of several trial and errors, I discovered a recipe that is similar to the ones I used to get back home, and it simply made me happy!

So let’s get right to it!

Print Recipe

Mumbai Vada Pav

Servings

Ingredients

Garlic chutney

• 4-5 cloves garlic
• 1/4 cup grated dry coconut kopra
• 3 tbsp chili powder adjust based on spice preference

Coriander/Green Chutney

• 6-8 green chili
• 2-3 cloves garlic
• 1 inch ginger
• 8 cashews
• 1 cup coriander
• 1 tsp chaat masala
• salt to taste
• 3-4 tbsp water

Batter for coating vadas

• 1/2 cup besan
• 1/4 cup rice flour
• 1/4 tsp turmeric
• 1/2 tsp chili powder
• 2 pinches asafetida
• salt to taste
• water as required

Batata Vada/ Aloo Vada

• 5-6 green chili
• 3-4 cloves garlic
• 1 inch ginger
• 3 tbsp oil
• 1 tsp mustard seeds
• 2 pinch asafetida
• half lemon juice
• in oilpan for frying

Servings Ingredients Garlic chutney 4-5 cloves garlic 1/4 cup grated dry coconut kopra 3 tbsp chili powder adjust based on spice preference Coriander/Green Chutney 6-8 green chili 2-3 cloves garlic 1 inch ginger 8 cashews 1 cup coriander 1 tsp chaat masala salt to taste 3-4 tbsp water Batter for coating vadas 1/2 cup besan 1/4 cup rice flour 1/4 tsp turmeric 1/2 tsp chili powder 2 pinches asafetida salt to taste water as required Batata Vada/ Aloo Vada 5-6 green chili 3-4 cloves garlic 1 inch ginger 3 tbsp oil 1 tsp mustard seeds 2 pinch asafetida half lemon juice in oilpan for frying

Instructions

Prepare Garlic Chutney

1. Dry grind all the ingredients under garlic chutney into coarse powder
2. Keeps aside

Prepare Coriander/Green Chutney

1. In a mixie, add 6-8 green chili, 2-3 cloves garlic, 1 inch ginger, 8 cashews, 1 cup coriander, 1 tsp chaat masala and salt to taste. Grind with about 3-4 tbsp. water

Prepare Batata Vada/ Aloo Vada

1. In a mixie, add 5-6 green chili, 3-4 cloves garlic, 1 inch ginger. Keep aside
2. Heat 3 tbsp oil in kadai. Add 1 tsp mustard seeds.
3. Once the mustard seed splutters, add the ground ginger- garlic-chili, 5 curry leaves and 1/4 tsp asafetida. Sauté till raw smell disappears.
4. After 5 minutes, add juice of half lemon. Mix well. Turn off flame. Set aside and let the mixture cool completely.
5. Once cooled, roll the mixture to balls.
6. Batter for coating: In a mixing bowl, add 1/2 cup besan, 1/4 cup rice flour, 1/4 tsp turmeric, 1/2 tsp chili powder, 2 pinches asafetida, salt to taste and water. Whisk well to make a thick batter.
7. Heat oil in pan for frying.
8. Once the oil is hot, coat the balls in batter and drop in oil. Fry till golden brown.
9. Once golden, drain in paper towel. Repeat for remaining batches

Now let’s arrange the Vada Pav.

1. Apply coriander/green chutney on one side of pav. Top with some chopped onions and garlic chutney. On the other side, apply tamarind meeta chutney. Place a vada in between and close the bread. Note: I have used store bough Meeta chutney.
2. Place the Vada Pav over heated tawa and toast both sides. Vada Pav is Ready!