Mumbai style vada pav | How to make Mumbai style vada pav

By Payal Gupta  |  27th Jan 2018  |  
5 from 1 review Rate It!
  • Mumbai style vada pav, How to make Mumbai style vada pav
Mumbai style vada pavby Payal Gupta
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    8

    People

11

1

About Mumbai style vada pav Recipe

This is the famous Mumbai style vada pav. .Make it , sit back, take a taste and relish it.

Mumbai style vada pav, a marvellous creation to spice up your day. Mumbai style vada pav is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMumbai style vada pav is just too tempting. This amazing recipe is provided by Payal Gupta. Be it kids or adults, no one can get away from this delicious dish. How to make Mumbai style vada pav is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Mumbai style vada pavby Payal Gupta. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Mumbai style vada pav is just the appropriate recipe to serve as many as 8. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Mumbai style vada pav

Ingredients to make Mumbai style vada pav

  • 8 medium to large sized potatoes
  • 2 tbsp of ginger chilli paste
  • ½ teaspoon mustard seeds (rai)
  • Pinch of hing
  • ½ teaspoon turmeric powder (haldi)
  • 1 tablespoon chopped coriander leaves.
  • 20,25 curry leaves (kadi patta)
  • salt as required
  • 1 to 1.25 cups gram flour (besan)
  • ⅛ teaspoon turmeric powder (haldi)
  • 1 pinch of baking soda, optional
  • ½ cup water or as required
  • For red garlic chutney
  • coconut powder
  • red chilly
  • garlic

How to make Mumbai style vada pav

  1. Dry roast the garlic, red chilli , grated coconut until slightly brownedAdd all the ingredients in a blender salt and blend to make a coarse powder. Store in an airtight container in refrigerator for up to 10 days.
  2. Take the boiled, peeled and mashed potatoes in a bowl. Keep it aside.Heat oil in a small pan, add in the mustard seeds and let them crackle. Then add in the curry leaves and hing . Stir and saute for about 5 seconds. Next, add in the garlic, green chilli paste, turmeric powder and stir till the raw aroma . Pour this tempering on the mashed potatoes.
  3. 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.  then cover and keep aside.In another bowl, make a smooth batter by adding the ingredients for the batter.
  4. Heat a kadai or pan, then heat oil in it for deep frying.Dip the slightly  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.
  5. To assemble the vada pav, slice the pav without breaking it into two parts and keep it aside. Spread both the green ,red garlic  chutney and sweet chutney on the sliced pav.

My Tip:

Store in an airtight container in refrigerator for up to 10 days.

Reviews for Mumbai style vada pav (1)

Ruchi Gaur10 months ago

I really want to try this.
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