Vada Pav Recipe | Mumbai Style | Secret Tricks | Delicious

Vada Pav Recipe | Secret Tips and Tricks | Step by Step with Photos | Delicious | Mumbai Style | At home

About Vada pav Recipe

Vada pav Recipe: Vada pav is a famous treat in the entire city of Mumbai. Vada pav is Mumbai’s popular snack, and its name is derived from the Marathi words “batata Vada,” where “batata” means potato, and “Vada” refers to a deep-fried spicy potato patty. In the Marathi language, “batata” translates to a type of fried fritter or a fried dumpling, while “pav” is a small round bread roll, known as “pav” in Indian languages.

Vada pav recipe can be enjoyed at any time of the day, be it for breakfast, lunch, or an evening snack. It consists of a soft bread roll, similar to a small roti or bun, filled with a flavorful and spicy potato patty. Typically, it is served with various chutneys, including tamarind chutney, coriander chutney, or any preferred choice. Vada pav is readily available across Mumbai, from street vendors to upscale restaurants.

This iconic Mumbai street food has gained popularity beyond the city and is often regarded as the Indian version of a burger. It is a vegetarian fast food option, featuring a soft bread roll enclosing a deliciously spiced potato filling. Crafting the perfect Vada pav recipe may take some time, but with the right blend of chutneys and the unique softness of the pav, it is a delightful and visually appealing dish.

While the preparation of Vada pav require some effort, you can freeze the chutneys for two to three days in advance, making it convenient for the day you plan to make Vada pav. With its appealing appearance and a variety of condiment options, Vada pav remains a highly sought-after and tasty treat enjoyed by people across various regions. In this we will teach you Easily Vada Pav Recipe better than others.

More Delicious Fast Food Recipe By Kapur’s kitchen

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2. White Sauce Pasta Recipe

3. Pav Bhaji Recipe

Chef Tips for Vada Pav Recipe

1. Just deep-fried: In Vada pav Recipe, the potato Vada is not just deep-fried in hot oil; otherwise, it will become oily from the outside and remain uncooked from the inside.
2. The spices according: In Vada pav recipe, you can customize the spices according to your taste. You have the flexibility to adjust the quantity of spices, whether you prefer more or less.
3. For Vada pav recipe in advance : You can prepare the chutney for Vada pav in advance and store it in the freezer for up to three days.
4. Variety of chutneys: With Vada pav, you can enjoy a variety of chutneys and tea. You can use any type of chutney according to your preference.

Vada Pav Recipe Ingredient

7-8 potato

1 tsp oil

8-10 Sweet Neem

1 tsp Rai

1 inch ginger

2 Chili

10 Bud garlic

1/2 tsp Asafetida

1/2 tsp the army

green coriander

salt to teste

for Vada better

1 cup gram flour

2 tsp Rice flour

1/2 tsp Asafetida

salt to teste

1/2 tsp Shewan sauce

1 tsp Butter

Oil for frying

6 Pav

Nutrition in Vada Pav Recipe

• Calories: 263kcal
• Sodium: 209g
• Iron: 2mg
• Fat: 1.1g
• Carbohydrates: 37g
• Protein: 7.5g
• Cholesterol: 18mg
• Fiber: 4mg
• Vitamin D: 0IU
• Potassium: 357.4mg
• Calcium: 91mg
• Sugar: 3.5g

How to Make Vada Pav Recipe Step by Step With Photos

Step 1 : 
To begin making Vada pav Recipe, start by peeling and grating seven to eight boiled potatoes, then mash them well using a masher.

Step 2 : 
Then, we will heat one tablespoon of oil in a pan to prepare the masala.

Step 3 :
After that, when the oil is hot, add 8 to 10 curry leaves and approximately one tablespoon of mustard seeds to it.

Step 4 :
After that to make vada pav recipe masala, add half a tablespoon of asafetida, then add one tablespoon each of ginger paste, green chili paste, and garlic paste. Mix them well, and then add half a tablespoon of turmeric powder to give it a vibrant color.

Step 5 : 
After mashing the potatoes , mix them into the prepared masala. Then, add a moderate amount of sweetness and a sprinkle of cilantro from the top. Mix them well.

Step 6 : 
Then, we will prepare the batter for the Vada. For this, take approximately one cup of chickpea flour and add 2 tablespoons of semolina to it, ensuring a smooth consistency for our Vada.

Step 7 :
Afterward, add half a tablespoon of turmeric and a moderate amount of sweetness to it. Mix it well. Then, gradually add water while stirring to form a batter. The batter should have a thick consistency.

Step 8 :
After that, when the batter is ready for vada pav recipe, we will shape the potato mixture into round, ball-like Vada.

STEP 9 :
After all the Vada are ready, it is time to prepare the batter made from chickpea flour. Dip each Vada into the batter, ensuring it is fully covered, and then carefully place it in a pan with hot oil.

STEP 10 :
Fry the Vada on both sides until they are golden brown. This process will take only two to three minutes, and then you can remove them from the pan and place them on a plate.

STEP 11 :
After frying all the Vadas, to serve them, melt approximately one tablespoon of butter in a pan. Then, add half a tablespoon of sesame seed chutney to the melted butter.

STEP 12 :
Then, cut the pav horizontally and toast both sides in a pan with sesame seed chutney, placing them on either side.

STEP 13 :
Afterward, spread about one tablespoon of green chutney on the pav, place the prepared Vada on top, cover it with another pav, and secure both sides with a little butter, pressing them together nicely (for vada pav recipe).

STEP 14 :
So, you have prepared a Mumbai style Vada pav recipe filled with delicious and crispy potato Vada, just like the ones you find outside.