Mumbai Street Style Vada Pav

Yield: 6 servings

Ingredients

For the Vada (Potato Fritters)

Ingredient	Amount / Weight	Note
Potatoes	4-5 medium	boiled and mashed
Garlic	5-6 cloves	coarsely ground
Ginger	1-2 inch piece	coarsely ground
Green chilies	3-4 pcs	coarsely ground
Mustard seeds	1 tbsp
Cumin seeds	1 tbsp
Curry leaves	15-20 leaves
Oil	1 tbsp	for tempering
Turmeric powder	1 tsp
Garam masala	1 tsp
Salt	to taste
Coriander leaves	2 tbsp	finely chopped

For the Besan Batter

Ingredient	Amount / Weight	Note
Gram flour (besan)	1.5 cups
Turmeric powder	1 tsp
Ajwain (carom seeds)	1 tsp
Salt	to taste
Water	~2 cups	adjust consistency

For the Chura (Crispy Batter Crumbs)

Ingredient	Amount / Weight	Note
Besan batter	as needed	for rough frying

For the Sukhi Garlic Chutney

Ingredient	Amount / Weight	Note
Fried garlic cloves	12-15
Red chili powder	1 tbsp
Hing (Asafoetida)	1/2 tsp
Prepared chura	1-1.5 cups	from above
Salt	to taste

For the Green Chutney

Ingredient	Amount / Weight	Note
Fresh coriander	1 cup
Garlic cloves	4-5 pcs
Ginger	1 inch piece
Green chilies	2-3 pcs	optional
Water	as needed
Salt	to taste

For the Pav (Buns)

Ingredient	Amount / Weight	Note
Pav buns	6
Butter	2 tbsp	for toasting

Steps

To make the Aloo Masala (Potato Filling):

1. Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
2. Add ground garlic, ginger, and green chilies. Sauté until fragrant.
3. Stir in turmeric, garam masala, and salt.
4. Add boiled, mashed potatoes and fresh coriander. Mix well and let it cool.
5. Once cooled, form the potato mixture into small balls.

To make the Besan Batter:

1. In a bowl, combine gram flour, turmeric, ajwain, and salt.
2. Gradually add water to create a smooth, lump-free batter.

To make the Chura (Crispy Batter Crumbs):

1. Dip your fingertips into the prepared besan batter and roughly pour the batter into hot oil.
2. Fry until crispy and golden brown, then remove and set aside.

To make the Sukhi Garlic Chutney:

1. In a grinder, add fried garlic, red chili powder, hing, prepared chura, and salt.
2. Grind the mixture into a coarse chutney.

To make the Green Chutney:

1. Blend fresh coriander, garlic, ginger, green chilies, water, and salt until smooth. Adjust consistency as needed.

To fry the Vada:

1. Heat oil for frying. Dip the prepared potato balls into the besan batter.
2. Fry the vadas on medium heat until golden and crispy. Drain on paper towels.

To assemble the Vada Pav:

1. Slit each pav bun in half and toast lightly with butter.
2. Spread sukhi garlic chutney on one side and green chutney on the other.
3. Place a fried vada in the center and serve with fried green chilies on the side.