A beloved street food that captures the essence of this bustling Indian city. Vada Pav, often referred to as the “Indian Burger,” is an iconic and flavorful snack that showcases the diverse and bold tastes of Mumbai’s culinary scene. A spicy potato fritter (vada) is sandwiched between a soft bun (pav), then served with zesty chutneys for an explosion of flavors in every bite. Whether you’re craving a quick and satisfying snack or yearning to experience a taste of Mumbai at home, our easy-to-follow Vada Pav recipe promises to transport you to the bustling streets and lively food stalls of this incredible city.
For the Vada (Potato Fritter):
- 4 large potatoes, boiled, peeled, and mashed
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1-inch piece of ginger, grated
- 6-8 curry leaves, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 tablespoon lemon juice
- Salt, to taste
- 2 tablespoons fresh coriander leaves, chopped
- Oil, for deep-frying
- 4 pav (soft dinner rolls) or burger buns, sliced in half
- 4 tablespoons green chutney (made with cilantro and mint)
- 4 tablespoons tamarind chutney
- Red chili powder, for sprinkling (optional)
- Fried green chilies (optional)
- In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the mustard seeds and cumin seeds, allowing them to splutter.
- Stir in the chopped green chilies, grated ginger, and curry leaves. Sauté the mixture for a minute until fragrant.
- Add the turmeric powder and red chili powder to the pan, and quickly stir to avoid burning the spices.
- Add the boiled and mashed potatoes to the pan, along with salt and lemon juice. Mix the ingredients thoroughly and cook for a couple of minutes until well combined.
- Turn off the heat, and add chopped coriander leaves to the potato mixture. Allow it to cool slightly.
- Shape the potato mixture into small round balls (vadas) and set them aside.
- Heat oil in a deep frying pan over medium-high heat for deep-frying the vadas.
- Once the oil is hot, carefully place the potato vadas into the oil and fry until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel to drain any excess oil.
- Slice the pav or burger buns in half, and toast them lightly on a hot skillet with a little butter or oil until they are warm and slightly crisp.
- To assemble, spread green chutney on one side of the bun and tamarind chutney on the other side.
- Place a hot and crispy vada in the center, and if desired, sprinkle some red chili powder for an extra kick. You can also add fried green chilies for additional heat.
- Serve the mouthwatering Vada Pav immediately and relish the delightful combination of flavors.