Description
Learn how to make authentic street-style Mumbai Vada Pav at home! In this recipe, you'll see how to prepare flavorful batata vadas with a crisp coating, along with the iconic spicy dry garlic chutney (lehsun chutney) and green chutney. Perfect for an evening snack or street food cravings.
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#VadaPav #MumbaiStreetFood #BatataVada #StreetFoodRecipe
Video timestamps
00:00 - Introduction & Hook
00:18 - Mashing Boiled Potatoes
00:41 - Tempering & Aloo Masala Preparation
03:12 - Cooling the Potato Masala
03:27 - Preparing the Besan Batter
04:49 - Shaping the Potato Balls
05:13 - Frying the Batata Vadas & Collecting Besan Chura
06:31 - Frying Green Chilies
06:39 - Making Mumbai Style Dry Garlic Chutney
07:52 - Toasting Pav with Garlic Chutney
08:44 - Assembling the Vada Pav
09:05 - Final Plating & Serving Suggestion
Ingredients & exact quantities
Potato filling (Aloo Masala)
Boiled potatoes: 6 medium (approx. 500 g)
Oil (peanut cold-pressed): 1 tbsp
Mustard seeds (Rai): 1 tsp
Cumin seeds (Jeera): ½ tsp
Asafoetida (Hing): ¼ tsp
Garlic (grated): 8–10 cloves
Green chilies (finely chopped): 2
Curry leaves (Kadi Patta): 15–20 leaves
Salt: 1 tsp (or to taste)
Turmeric powder (Haldi): ½ tsp
Red chili powder: ½ tsp
Coriander powder (Dhania powder): 1 tsp
Fresh coriander leaves: Generous handful, finely chopped
Lemon juice: Juice of 1 lemon (added off the flame)
Besan coating batter
Gram flour (Besan): 1.5 cups
Rice flour (Chawal ka atta): 1 tbsp
Baking soda: 1 pinch
Salt: ½ tsp (or to taste)
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Fresh coriander: A little, finely chopped
Water: ¾ cup (added gradually for a lump-free batter)
Mumbai dry garlic chutney (Lasun Chutney)
Fried besan crumbs (Chura): ½ cup (collected while frying vadas)
Garlic cloves (large): 10 cloves (cut in half)
Dry roasted desiccated coconut (Khopra): 2 tbsp
Kashmiri red chili powder: 2 tbsp
Rock Salt: ½ tsp
For assembling & frying
Ladi Pav: As needed
Green chilies: 3–4 (slit and fried)
Oil / Butter: For deep frying and toasting pav on the tawa
Green chutney: For serving
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