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Homemade Vada Pav (Mumbai Burger) Recipe photo

Vada Pav (Mumbai Burger) Recipe

This Vada Pav is a Mumbai street food masterpiece! Crispy potato fritters in soft bread, topped with tangy chutney!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chutney:
  • 2 teaspoons oil
  • 1/4 cup garlic minced
  • 1 cup grated coconut
  • 3 teaspoons Kashmiri red chili powder
  • 1/2 teaspoon salt
  • 1 bunch cilantro chopped
  • 1-2 green chilies chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 1 lime juiced
  • 1 tablespoon water
For the Tamarind Chutney:
  • 1/4 cup tamarind paste
  • 1 cup water
  • 50 grams jaggery grated
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon ginger powder
For the Potato Filling:
  • 4 medium potatoes boiled and mashed
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt
  • 2 tablespoons cilantro chopped
For the Batter:
  • 1 cup besan (gram flour)
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 pinch baking soda
  • 1/2 cup water
For Serving:
  • 10 pieces ladi pav (soft bread rolls)
  • Vegetable oil for frying
  • Butter for serving

Equipment

  • Mixing bowls
  • Pot
  • Frying Pan
  • Blender
  • Spatula

Method
 

Prepare the Chutney:
  1. Start by heating 2 teaspoons of oil in a pan over medium heat. Add 1/4 cup of minced garlic and sauté until fragrant. Then, add 1 cup of grated coconut, 3 teaspoons of Kashmiri red chili powder, and 1/2 teaspoon of salt. Cook for a few minutes until everything is well combined and the coconut is lightly toasted. Allow it to cool and then blend into a smooth chutney. Stir in chopped cilantro, 1-2 chopped green chilies, the juice of 1 lime, and 1 tablespoon of water for consistency.
Make the Tamarind Chutney:
  1. In a small saucepan, combine 1/4 cup of tamarind paste, 1 cup of water, 50 grams of grated jaggery, 3 tablespoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of red chili powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of ginger powder. Simmer this mixture until it thickens slightly, stirring occasionally. Set aside to cool.
Prepare the Potato Filling:
  1. In a mixing bowl, mash 4 boiled potatoes and add 1/4 teaspoon of turmeric, 3/4 teaspoon of salt, and 2 tablespoons of chopped cilantro. Mix well and set aside.
Make the Batter:
  1. In another bowl, combine 1 cup of besan, 1/4 teaspoon of turmeric, 1/2 teaspoon of salt, a pinch of baking soda, and 1/2 cup of water to make a smooth batter. The batter should be thick enough to coat the potatoes.
Fry the Vadas:
  1. Heat vegetable oil in a frying pan over medium heat. Once hot, take a portion of the potato mixture, shape it into a ball, and dip it into the batter to coat. Carefully place it in the hot oil. Fry until golden brown and crisp on all sides, about 4-5 minutes. Remove and drain on paper towels.
Assemble the Vada Pav:
  1. Slice the ladi pav (bread rolls) horizontally without cutting all the way through. Spread a generous amount of the coconut chutney on one side, place the fried vada inside, and drizzle some tamarind chutney over it. Top with additional cilantro and fried green chilies if desired. Serve warm with a dollop of butter for an extra indulgent touch.

Notes

  • For a festive touch, serve Vada Pav at gatherings during Diwali or Holi.
  • Try adding seasonal vegetables like grated carrots or finely chopped bell peppers to the potato filling for added nutrition.
  • For a spicy kick, incorporate a touch of garam masala into the potato mixture.