Easy Vada Pav Recipe - Street Style | Mumbai Batata Vada Pav
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.