Vada Pav recipe - Mumbai Vad Pav - Batata Vada Recipe
Mumbai's favorite and most popular street food, Vada Pav has become everyone's favorite. Vada pav layered with chutney and batata vada inside is really tasty and spicy to eat. You can very easily prepare this at your home as a special breakfast.
हिन्दी में पढिये : Vada Pav recipe - Mumbai Vad Pav - Batata Vada Recipe
Ingredients for Batata Vada Recipe
- Pav bread – 4
- Potato – 3 (boiled)
- Green coriander – 2-3 tbsp (finely chopped)
- Salt – ½ tsp or to taste
- Turmeric powder – ½ tsp
- Red chilly powder – less than ¼ tsp
- Red mustard seeds – ½ tsp
- Cumin seeds – ¼ tsp
- Curry leaves – 8-10
- Lemon juice – 1 tsp
- Ginger paste – 1 tsp
- Green chilly – 1 (finely chopped)
- Asafoetida – 1 pinch
- Chickpea flour – 1 cup
- Baking soda – 1 pinch
- Oil – to fry aloo bonda
For Peanut Chutney
- Roasted peanuts – ½ cup
- Dry mango powder – ¼ tsp
- Salt – ½ tsp
- Red chilly powder – 1 tsp
- Asafoetida – 1 pinch
- Cumin seeds – ½ tsp
How to make Mumbai Vad Pav
Take chickpea flour in a big mixing bowl and start adding water to it in small portions to prepare a batter dense in consistency. To it then add red chilly powder, salt, turmeric powder and baking soda. Stir the batter using a spoon for 3 to 4 minutes until it gets fluffy. The consistency of batter should be same as required for making pakoras. More than half cup of water is used for making this much quantity of water.
Peel the potatoes and crumble them coarsely.
Now heat 1 tbsp oil in a pan. When the oil is sufficiently hot, splutter red mustard seeds first. After this add cumin seeds and asafoetida to it. When the seeds crackle add green chilly, ginger paste and curry leaves. Saute for a while and then add turmeric powder, mashed potatoes, salt, red chilly powder and mix everything really well.
Turn off the flame and mix some green coriander and lemon into the potatoes thoroughly. Potatoes for making bonda are ready. Transfer the stuffing to a bowl.
Prepare Peanut Chutney
For making chutney, splutter some cumin seeds in a pan. Keep the flame low. When the seeds crackle add asafoetida and peanuts to it. Saute for a while and then turn off the flame.
Now finely grind peanut along with red chilly powder, salt and mango powder. Peanut chutney is now ready.
Prepare the Vada Pav
Heat enough oil in a wok. Break small lump from the potato mixer and roll giving it a round shape. Place these balls on the plate. After preparing all the balls, take one ball and dip it in to the gram flour batter. Then drop into the oil for frying.
Place as many balls as possible in the wok. Drain out the balls once they turn golden brown in color and place them on a plate covered with absorbent paper. Likewise fry rest of the balls as well.
Now take a pav and slit it from the center keeping it joined at one end. Spread some peanut chutney on the one side and green coriander chutney on the other side. Place the potato pakora inside and press down gently. Vada Pav is ready. Similarly prepare rest of the vada pav as well.
Steaming hot and mouth watering vada pav are ready. Serve them piping hot with green coriander chutney or tomato sauce and relish eating.
- For making the bondas crispy, mix 2 tbsp rice flour to the chickpea flour batter and mix well.
- Baking soda is used for making the bonda crispy.
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