Vada Pav, often referred to as the "Indian burger," is a culinary gem from the bustling streets of Mumbai. This beloved street food features a spicy potato fritter, known as vada, tucked into a soft and fluffy dinner roll called pav.

The dish is complemented by a variety of flavorful chutneys and a generous sprinkling of crispy besan chura, making it a delightful blend of textures and flavors. Perfectly paired with a cup of masala chai, Vada Pav is a true treat for food lovers.

History of Vada Pav

Dear Lykkers! The origins of Vada Pav trace back to the 1960s when Ashok Vaidya, a street vendor, started selling this innovative dish outside Dadar railway station in Mumbai. Catering to the needs of busy commuters, this affordable, portable, and delicious snack quickly gained popularity. Over the years, Vada Pav has transcended its humble beginnings to become a cultural and culinary symbol of Mumbai, loved by millions across India and beyond. Visitors to Mumbai are often recommended to try Ashok Vada Pav near Kirti College for an authentic experience.

Ingredients for Vada Pav

Spicy Potato Filling:

Potatoes: Russet or red potatoes work best.

Spices: Coriander seeds, cumin seeds, turmeric, hing, and green chilies provide the authentic spicy flavor.

Aromatics: Fresh ginger and curry leaves add an earthy aroma.

Outer Covering Batter:

Besan: Fine gram flour made from split brown chickpeas.

Ajwain: Carom seeds for digestive ease.

Turmeric: Adds a vibrant yellow hue.

Baking Soda: Ensures a light and crisp texture.

Red Garlic Chutney:

Garlic: Freshly minced for bold flavors.

Fried Batter (Chura): Adds crunch and earthy notes.

Coconut: Shredded for a nutty aroma.

Red Chili Powder: Kashmiri chili adds a bright red color and mild heat.

How to Make Vada Pav

Step 1: Preparing the Potato Filling

Steam or boil potatoes until soft. After peeling and dicing, mash them lightly. Heat oil in a skillet, splutter mustard seeds, and sauté spices such as hing, turmeric, crushed coriander, and cumin seeds. Add ginger, curry leaves, green chili, and potatoes. Mix well, then season with salt, sugar, and lemon juice. Shape the spiced potato mixture into flat patties.

Step 2: Preparing the Batter

In a mixing bowl, combine besan, ajwain, turmeric, and salt. Gradually add water to form a smooth, flowy batter. Add baking soda for a light texture.

Step 3: Frying the Vada and Chura

Heat oil in a pan. For chura, sprinkle small drops of batter into the hot oil and fry until crispy. Dip the shaped potato patties into the batter, coat evenly, and fry until golden brown.

Step 4: Preparing the Chutneys

Red Garlic Chutney: Blend garlic, fried chura, coconut, salt, and Kashmiri red chili powder until coarse.

Green Chutney: Blend fresh coriander, green chilies, lemon juice, and salt to create a vibrant green paste.

Assembling the Vada Pav

Slice the pav without cutting it through entirely. Spread green chutney on one side and tamarind chutney on the other. Layer the red garlic chutney on the bottom, place the vada on top, and sprinkle with besan chura. Add a fried green chili for an authentic street-style touch, then gently close the pav.

Serving and Storing Tips

Enjoy Vada Pav immediately for the best taste and texture. Leftover chutneys can be refrigerated for up to a week or frozen for later use. Fried vadas can be stored in an airtight container in the refrigerator for 2–5 days or frozen for up to 2 months.

Tips for Authentic Mumbai Vada Pav

Spice Level: Adjust the quantity of green chilies and red chili powder to suit your taste preferences.

Crispiness: Add a tablespoon of rice flour to the batter for an extra crisp coating.

Chutney Preparation: Homemade chutneys enhance the dish's authenticity and can be prepared ahead of time.

Pav Selection: Opt for fresh Indian pavs or soft dinner rolls with minimal sugar content.