Pairs well with Vada Pav (Mumbai Potato Sandwich)
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Vada Pav (Mumbai Potato Sandwich)
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A quintessential Mumbai street food featuring a spicy potato dumpling (vada) dipped in chickpea batter, deep-fried, and served inside a soft bun (pav) with a variety of chutneys and a fried green chili on top. It is a popular, filling snack or meal enjoyed by all walks of life in Mumbai.
00:30:00 total
Serves 4
medium
Snack
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- potatoes - watch the video to see (boiled and mashed)
- mustard seeds - watch the video to see (popped)
- curry leaves - watch the video to see (fresh)
- green chilies - watch the video to see (chopped)
- ginger - watch the video to see (finely chopped)
- asafoetida (hing) - watch the video to see (a pinch)
- chickpea flour (besan) - watch the video to see (for batter)
- turmeric - watch the video to see (a hint in batter)
- salt - watch the video to see (to taste in batter and potato mix)
- oil - watch the video to see (for deep frying, heated to about 200-250°C (392-482°F))
- pav buns - 1 per sandwich (soft bread rolls)
- green chutney - watch the video to see (spooned under the top bun)
- red garlic chutney - watch the video to see (dry chutney with baby garlic, peanuts, dried red chilies, salt, and chura (crushed crunchy bits))
- sweet tamarind chutney (mitha chutney) - watch the video to see (squeezed onto bottom bun)
- fried green chili - 1 per sandwich (served on top or on the side)
- bundi (crunchy chickpea flour bits) - to taste (optional, added for crunch)
Instructions
- Prepare the potato filling (vada): Boil and mash the potatoes. Temper mustard seeds, curry leaves, green chilies, ginger, and a pinch of asafoetida in oil. Mix this tempering into the mashed potatoes with salt to taste. The filling is mildly spiced.
- Make the chickpea batter: Mix chickpea flour with salt, a hint of turmeric, and a pinch of asafoetida. Add water to make a batter slightly thicker than pancake batter.
- Shape and fry the vada: Shape the potato mixture into balls. Heat oil to about 200-250°C (392-482°F). Dip each potato ball into the chickpea batter, ensuring an even coating. Deep fry the battered balls in hot oil until golden and crispy, about 2-3 minutes per batch.
- Prepare the chutneys: Make fresh green chutney. Prepare red garlic chutney by blending baby garlic, peanuts, dried red chilies, salt, and chura (crushed crunchy bits). Prepare sweet tamarind chutney (mitha chutney).
- Assemble the Vada Pav: Slice the pav bun horizontally. Spread green chutney under the top bun. Sprinkle dry red garlic chutney on the bottom bun so it sticks. Squeeze sweet tamarind chutney onto the bottom bun. Place the hot vada inside the bun. Add optional bundi for extra crunch. Top with a fried green chili. Serve immediately.
