Vada Pav – Mumbai Street Food

by Shaheen Ali

Vada Pav is the most famous Mumbai roadside snack. The vada is made of a spicy potato filling deep fried in a gram flour batter. It is the common man’s food in mumbai and is a popular street food snack.  Vada Pav has iconic status in India. It used to be “poor man’s food”, but these days even the richest man enjoys it.Vada Pav now shares a place in the menu of many Star Hotels.


According to Wikipedia , Vada Pav is believed to have been devised by Ashok Vaidya who sold street food from a stall beside Dadar railway station in Mumbai in 1971, now near to Kirti College. It is now offered at street stalls, cafes and restaurants throughout India.

Basically the Vadas are made with boiled mashed potatoes spiced, commonly with chillies, garlic, asafoetida, turmeric, mustard seeds and garlic, but the spices may vary. The mass is then coated in gram flour batter and deep fried. The resultant fritter is served in a bread bun, accompanied by one or more chutneys.

Though i have already tried Batata Vadas before , but this time i simply wanted to enjoy having it with pav and chutney. The recipe here is adapted from my own previous Batata vada post in my blog. Here’s the link to it


www.spoonforkandfood.com

Print Recipe
VADA PAV - Mumbai Street Food
Course condiments
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • 6 Pav (ready made/ home made)
For Batata Vada / Aloo Vada:
Course condiments
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • 6 Pav (ready made/ home made)
For Batata Vada / Aloo Vada:
Instructions
  1. 1. Boil the potatoes in a pressure cooker. Peel, mash and keep aside.
  2. 2. Chop onions, green chillies and garlic
  3. Take 2 tsp oil in a pan n heat.
  4. Add mustard seeds and as it splutters add chopped garlic and saute it.
  5. Now add chopped onions and green chilies and fry all well.
  6. Adjust salt to as per taste
  7. Keep aside the potato masala to cool down in room temperature.
  8. Take a large bowl and add besan and baking soda into it.
  9. Now start adding water to make a batter. The batter should b neither too thick nor too thin. The consistency of the batter should be flowing but not running.
  10. Adjust salt in the batter as per your taste.
  11. In a deep thick bottomed vessel or a vok, heat oil for deep frying.
  12. Meanwhile the potato masala must have cooled and now its time to make some balls.
  13. Make equal portions of the potato masala and with ur plam make balls of equal size.
  14. Now as the oil is heated nicely, take one potato masala ball and dip it into the besan batter n deep fry it in medium to high flame. Keep regulating the heat of the oil because if it's too hot then the vadas may get burn and if it's not properly heated then the vadas may absorb oil.
  15. Fry the vadas till they are golden in color and take them out in a blotting/ tissue paper to absorb oil.
  16. Following the same method fry rest of the vadas too in batches.
  17. Now take a fresh pav ans slit it from between leaving the edges.
  18. Place a vada inside the pav , sprinkle some vadapav masala (easily available in stores) and place a red chilli in between.
  19. Press the pav and serve hot with your favorite spicy chutney.
Recipe Notes

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