Mumbai Vada Pav | How to make Mumbai Vada Pav

By DrKhushboo Bansal  |  7th Nov 2016  |  
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  • Mumbai Vada Pav, How to make Mumbai Vada Pav
Mumbai Vada Pavby DrKhushboo Bansal
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About Mumbai Vada Pav Recipe

A popular street food of Mumbai.

Mumbai Vada Pav is a delicious dish which is liked by people of all age groups. Mumbai Vada Pav by DrKhushboo Bansal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Mumbai Vada Pav at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mumbai Vada Pav takes 40 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mumbai Vada Pav is a good option for you. The flavour of Mumbai Vada Pav is tempting and you will enjoy each bite of this. Try this Mumbai Vada Pav on weekends and impress your family and friends. You can comment and rate the Mumbai Vada Pav recipe on the page below.

Mumbai Vada Pav

Ingredients to make Mumbai Vada Pav

  • For the potato stuffing:
  • 4 medium to large sized potatoes
  • 2 tbsp of ginger chilli paste
  • ½ teaspoon mustard seeds (rai)
  • A pinch of asafoetida (hing)
  • ½ teaspoon turmeric powder (haldi)
  • 7 to 8 curry leaves (kadi patta)
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • salt as required
  • For the batter:
  • 1 to 1.25 cups gram flour (besan)
  • A pinch of asafoetida (hing)
  • ⅛ teaspoon turmeric powder (haldi)
  • 1 pinch of baking soda, optional
  • ½ cup water or as required
  • salt as required
  • For the green chutney:
  • 1 cup coriander leaves (dhania patta), chopped
  • 1 to 2 garlic cloves (lahsun), chopped
  • 2 to 3 drops of lemon juice
  • 2 to 3 green chillies (hari mirch), chopped
  • salt as required

How to make Mumbai Vada Pav

  1. Green chutney: grind all the green chutney ingredients together with a little water till it is smooth. Saunth chutney: soak the tamarind in hot water for 30-40 minutes. Then squeeze the pulp from the tamarind in the same bowl, strain the pulp and keep aside.
  2. Heat oil in a small pan, add in the cumin seeds and let them crackle. Now add in the ginger chilli paste, asafoetida, red chilli powder. Stir well and add in the tamarind pulp, jaggery, salt and cook for 4-5 minutes more. Once cooked, keep it aside.
  3. To prepare the batata vadas, take the boiled, peeled and mashed potatoes in a bowl. Keep it aside.
  4. Heat oil in a small pan, add in the mustard seeds and let them crackle. Then add in the curry leaves and asafoetida. Stir and saute for about 5 seconds. Next, add in the garlic, green chilli paste, turmeric powder and stir till the raw aroma fades way. Pour this tempering on the mashed potatoes.
  5. Next, add 1-2 tbsp of chopped coriander leaves. Then add salt and mix everything well to make small to medium sized balls from the mashed potato mixture. Flatten these balls a bit, then cover and keep aside.
  6. In another bowl, make a smooth batter by adding the ingredients for the batter. Heat a kadai or pan, then heat oil in it for deep frying.
  7. Dip the slightly flattened potato balls into the batter and coat it evenly. Gently drop these batter coated potato balls into the medium hot oil and deep fry till they turn golden.
  8. To assemble the vada pav, slice the pav without breaking it into two parts and keep it aside. Spread both the green chutney and sweet chutney on the sliced pav.

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