Vada pav or wada pav is Mumbai’s street food. Golden Crisp potato fritters stuffed in a bun topped with tamarind chutney, green chutney and dry garlic coconut chutney. Incase you are wondering what exactly vada pav, Vada = deep fried potato patties and pav = burger buns. A great vegetarian and vegan recipe that can be enjoyed anytime of the day
How to make Vada Pav
There are 4 elements of a Vada Pav, vada ( potatoe fritter), Green Mint Chutney, Tamarind chutney. Traditionally there is another element, that’s fried chilli. Green whole chillies are deep fried and served in the bun too. The main effort to make this recipe is the prep work. Once all the elements are ready, the assembly takes no time at all.
Tamarind and green chutney can be store bought as well. Its easily available from Indian Grocery stores. But if you do want to make it from scratch check out Papri Chaat recipe. It details how to make them step by step.
I begin with making garlic coconut chutney. There are different versions of this chutney. Its actually a dry chutney made by dry roasting garlic, peanuts and coconut. It is then grinded to a powder. It gives a crunchy and nutty taste.
The next step is to prepare potatoe fritters. Boil potatoes with skin and mash them. Temper curry leaves, mustard seeds , turmeric and chilli powder. Add to Potatoes along with freshly chopped coriander/cilantro and chillies. Make small balls out of it.
Potatoe balls are dipped into batter made by chickpea flour/ besan. They are then deep fried untill golden
ASSEMBLY
Take the burger buns layer with green chutney, followed by tamarind and coconut chutney. Place the vada on the top and thats it.
Watch how to make it
OTHER STREET FOOD RECIPES TO TRY
Papri Chaat
Dahi Baray
Vada Pav
Ingredients
Vada (Potatoe Fritter)
- 4 Medium Sized Potatoes
- 1 tbsp Oil
- 4-5 Curry Leaves
- 1 tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- ½ tsp Mustard Seeds
- ¼ cup Coriander/cilantro chopped
- 2 Green chillies chopped
- 1 Tsp Ginger chopped
- 2 Cloves of garlic crushed.
- 1 tsp Salt
- Oil for Deep Frying
Batter
- 1 cup Chickpea Flour/ Besan
- 1 tsp Red Chilli Powder
- 1 tsp Salt
- ¼ tsp Turmeric
- Water
Garlic Coconut Chutney
- 3-4 Garlic Cloves
- ¼ cup Desiccated Coconut
- ½ cup Peanuts
- 1 tsp Red Chilli Powder
Assembly
- Burger Buns
- Tamarind Chutney See Notes
- Green Chutney See Notes
Instructions
Coconut Garlic Chutney
- In a non stick pan dry roast garlic, coconut and peanuts on low flame, untill fragrant and slightly roasted.
- Allow it to cool down and grind in food processor until crumbly.
Vada ( Potatoe Fritters)
- Boil potatoes with skin. Allow to cool, remove skin and mash them.
- In a pan add oil and temper curry leaves, mustard seeds, turmeric and red chilli for a minute. Add ginger and garlic and cook for another minute.
- Add it to mashed potatoes along with coriander, green chillies and salt.
- Mix untill well combined and form small balls out of it.
- In a bowl add chickpea flour, salt, red chilli and turmeric. Gradually add water while stirring with whisk. Make a batter. It should be thick enough to coat the potatoe balls.
- Heat oil for deep frying. Dip balls into the batter and using the spoon put it in the oil. Fry on medium heat untill golden brown.
- Drain them out on a paper towel.
- To Assemble vada pav, spread green chutney on burger bun followed by tamarind chutney and coconut chutney. Put Vada (potatoe Fritter) and put the bun on top.
- Serve Immediately.
Notes
- Tamarind and green chutney can be store bought as well. Its easily available from Indian Grocery stores. But if you do want to make it from scratch check out Papri Chaat recipe. It details how to make them step by step.
