Vada pav is a famous street food of Mumbai and is commonly known as the desi burger. It is tasty and serves as a good snack with a cup of hot tea or coffee.
Growing up, this was not common. But soon, as fast food joints started, we enjoyed them regularly. Later, one day I thought of recreating them at home and it was liked by all. Dinner is loved and memorable when we have a good menu as Vada Pav. This is the Classic Vada Pave recipe. It is one of the favourite snacks at home. Read on further to know more about the other varieties of vada pav.
Vada Pav Recipe
Ingredients that you need :
- 10 pav buns (outsourced )
- butter
- tomato ketchup
For the vada  (dumpling) :
- 6 potatoes boiled
- Â 2 onions finely cut
- 1/2 teaspoon garam masala powderÂ
- 1 teaspoon chilli powderÂ
- Â 1 tablespoon coriander leaves finely cut
- 1/2 teaspoon amchur powderÂ
- salt to taste
For the batter :
- 1 bowl gram flourÂ
- 1 tablespoon rice flourÂ
- 1 teaspoon chilli powder
- 1/2 teaspoon cumin seedsÂ
- salt to taste
- a pinch of soda bi carbonate
- oil for frying
For the green chutney :
- 1 bunch coriander leavesÂ
- 30 mint leavesÂ
- 6 green chilliesÂ
- 4 cloves garlicÂ
- salt to taste
Vada Pav / Wada Pav
Method:
To make the green chutney:
Grind all the ingredients together sans water. Remove it in a bowl.
To make the vadas :
Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency. Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a  dark hue engulfs them. Remove on an absorbent paper.Â
To make the vada pav :
Cut the pav bun into halves . Heat a skillet, smear some butter on it and roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Warm it on the skillet for a few seconds with a little ghee. Serve hot.Â
Take a tip:Â
- The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
- Place an aloo tikki in it and you have Aloo Tikki Vada Pav.
- For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup.Â
- To make Corn Vada Pav, make corn tikkis and place them in between.Â
- To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it.Â
- To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada.Â
About the event :
This is an old post which has been redone with better pictures and informative text. Sending this to Foodies Redoing Old Post_70, a fortnightly event. It was started by Renu Agarwal and since then, it’s come a long way.
Vada Pav
Ingredients
Method
- To make the green chutney:
- Grind all the ingredients together sans water. Remove it in a bowl.
- To make the vadas :
- Mash the potatoes, add the onions, garam masala, chilli powder ,salt, amchur powder and coriander leaves and mix well. Mix the ingredients of the batter with a little water. It should be of semi thick consistency. Make small balls of the filling, keep aside. Heat oil in a kadai.Take a ball, dip it in the batter and slowly let a few of them in the oil. Fry till a  dark hue engulfs them. Remove on an absorbent paper.
- To make the vada pav :
- Cut the pav bun into halves . Heat a skillet, smear some butter on it and roast it slightly. Apply tomato ketchup on one half and the green chutney on the other half. Take ,a fried dumpling, press it between palms and keep it between the two halves. Heat it on the skillet for a few seconds. Serve hot.
Notes
Take a tip:Â
- The vadas can be made sans onion too. You may use green chilli and ginger paste instead of chilli powder. It is a Jain Vada Pav.
- Place an aloo tikki in it and you have Aloo Tikki Vada Pav.
- For the Masala Vada Pav, make a spicy red chutney with a few cloves of garlic. Smear it on the other side instead of ketchup.Â
- To make Corn Vada Pav, make corn tikkis and place them in between.Â
- To make Schezwan Vada Pav, smear schezwan sauce instead of green chutney. Sprinkle some spice mix over it.Â
- To make Cheese Vada Pav, keep a slice of cheese in between along with the aloo vada.Â
If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
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Vada Pav / Wada Pav
yummy vada pavs.. do visit me
Thankyou Sure
My favourite burger!! Sounds awesome Jayashree.
Vada pav is the one recipe that all of us relish equally at home so always a Sunday special.
That sounds delicious! My daughter is going to India in December so I will tell her to look out for this. Thanks for sharing this at the #saygdayparty. I just pinned this to the Say G’day Saturday board.
The party is in full swing now so if you haven’t had a chance to visit some the links please do stop by and have a look!
Best wishes for a wonderful week,
Natasha in Oz
Thankyou so much Natasha. Glad you liked it . Visiting soon..:)
I tried vada pav for the first when I went to India in February last year. I have never made it at home so will definitely try this recipe.
Thankyou Nayna, do give a try.
This is my favourite and I can say the most delicious burger. Spicy and yummy.
oh yumm!!!! vada paavs are our favorite, just imagining the pav and the vada with the chutney i m just salivating!!
absolutely LOVE vada pav , brings back soooo many memories of growing up in Mumbai!
VAda Pav is an emotion for all those who have loved even few years in Mumbai..We just love it.. Lovely post and share for those who are new to this dish.
this has been on my to do list for such a long time. I am ready to try it now with your inspiration!
I am a sucker for Vada pav anytime. Miss this days in Mumbai. Loved your recipe Jayashree. Nothing can beat these desi burgers.
Jayashree, vada pav is my favourite street food, love it with the red garlic and peanut chutney. Your recipe is a reminder for me to make it again as I haven’t made it in a long time.
Jayashree vada pav is simply delicious and yes a great dinner or snack. Here in Goa we get cutlets pav too but they dont hold the candle to nice thick spicy vada pav. You have me drooling here.
Wow jayashree, who would say no to yummy amchi mumbai ka vada pav! Looks totally tempting!
Yummy and delicious vada pavs this are. I never add rice flour to the batter would try next time.
The vada pav here reminds me so much of the ones we had in raindrenched Amboli. That is the vada pav emotion I relive with your recipe.
Mumbai runs on this vada pav and you have nailed the flavours here! rice flour is an interesting addition here.