Simple, practical, and full of everyday flavour, Vada Pav Recipe - Street Style | Mumbai Batata Vada Pav is a vegetarian indian street food snacks made with oil, mustard, and of hing / asafoetida in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 6 Servings
- Category: snacks
- Cuisine: indian street food
Ingredients
for aloo mixture:
- 2 tsp oil
- ½ tsp mustard
- pinch of hing / asafoetida
- few curry leaves
- 1 inch ginger (crushed)
- 2 clove garlic (crushed)
- 1 chilli (finely chopped)
- 2 tbsp coriander (finely chopped)
- ¼ tsp turmeric / haldi
- 2 potato / aloo (boiled & mashed)
- ½ tsp salt
- 1 tbsp lemon juice
for besan batter:
- ¾ cup besan / gram flour
- 1 tbsp rice flour
- ¼ tsp turmeric / haldi
- ¼ tsp kashmiri red chilli powder / lal mirch powder
- pinch of hing / asafoetida
- ¼ tsp salt
- ¼ tsp baking soda
- ½ cup water
- oil for deep frying
other ingredients:
- 6 ladi pav / dinner rolls
- 7 green chilli
- 6 tsp green chutney
- 3 tsp tamarind chutney
- 3 tsp dry garlic chutney
Method
- firstly, take ball sized aloo mixture and dip in besan batter and coat well.
- deep fry in hot oil stirring occasionally.
- now slit the ladi pav and spread 1 tsp green chutney, ½ tsp tamarind chutney and ½ tsp dry garlic chutney.
- place the prepared vada in center of pav, chura and fried chilli.
- finally, press the vada pav and serve immediately.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
