About the Dish
Guys this is hands down the best Street food for me . This is not just some dish but it’s a sentiment. Nobody goes to sleep hungry in the streets of Mumbai because of our lovely Wada Pav. Being so consistent and cheap, it is affordable to everyone. Vada Pav is like the ultimate comfort food wrapped in a bun! It’s not just a snack; it’s a Mumbai street food icon that’s taken over the hearts of everyone who’s had a bite. Picture this: a spicy mashed potato filling, deep-fried to a perfect golden crisp, then nestled inside a soft pav (bread roll) – sounds like heaven, right? And the best part? You get the added kick of spicy chutneys, making every bite a flavor-packed explosion!
It’s versatile too – you can eat it as a quick snack, a street-side meal while watching the world go by, or even as comfort food on a lazy day. Whether you’re on the go or taking a break, vada pav is a simple, easy-to-eat treat that never disappoints. It’s not just food, it’s an experience – crunchy on the outside, soft and spicy on the inside, and always served with that little dash of Mumbai magic. So grab one, take a bite, and you’ll instantly feel like you’re on the streets of Mumbai, soaking in the energy, flavor, and the fun!
Recipe
Ingredients
Directions to make
For the Wada Pav (Potato Fritters)
- 4 large boiled potatoes, mashed
- 1 medium-sized onion, finely chopped
- 2-3 green chilies, chopped (adjust for spice)
- 1-inch piece of ginger, grated
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp asafoetida (hing)
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1/4 cup fresh coriander leaves, chopped
- 1 tbsp lemon juice
- Salt to taste
- 1 tbsp oil (for tempering)
For the Batter:
- 1/2 cup besan (gram flour)
- 1/2 tsp rice flour (for extra crispiness)
- Salt to taste
- Water (for making the batter)
- Oil (for frying)
For the Pav (Bread Rolls)
- 6 soft pav (burger buns) or any soft dinner rolls
Step 1 : Prepare the Wada filling
- Heat 1 tbsp oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds, followed by asafoetida, and sauté for a few seconds.
- Now, add the chopped onions, green chilies, and grated ginger. Sauté until the onions turn translucent.
- Stir in turmeric powder, garam masala, and red chili powder. Let the spices cook for a minute.
- Add the mashed boiled potatoes and salt. Mix well to combine everything.
- Stir in lemon juice and fresh coriander leaves. Let the mixture cool completely.
- Once cooled, shape the mixture into small, round balls (about the size of a golf ball).
- In a bowl, mix Besan (gram flour), rice flour, and a pinch of salt.
- Add water gradually and whisk to make a smooth, thick batter (it should be thick enough to coat the Wada).
- Heat oil in a frying pan (or wok) for deep frying.
- Once the oil is hot, dip each potato ball into the batter, coating it evenly, and then carefully drop it into the hot oil.
- Fry the Wadas until they turn golden brown and crispy, about 4-5 minutes. Remove them and place them on paper towels to drain excess oil.
- Lightly toast the pav on a hot pan with a little butter or oil until they are golden and crispy on the inside.
- Slice each toasted pav in half.
- Spread a little green chutney and tamarind chutney on the inside of the pav.
- Place a hot, crispy Wada in the middle of the pav. (Optional: Add a fried green chili for extra heat and a sprinkle of fresh coriander leaves on top for garnish.)
- Serve your Wada Pav with chopped onions, slit green chillies and some coriander and enjoy this crunchy, spicy, and satisfying snack!
