I love Street food.
whether its the streets of Mangalore, Bangalore, Mumbai or Delhi I find a place.
Whichever place I visit I look for the best street food joints, and make sure I visit there before I leave.
when I visit Mumbai I ask for the best vada pav, Pani Puri, chaats, Usal pav, misal pav maker around…I just can’t miss them.
But they are not available everywhere and sometimes even the hygiene is also we need to consider.
Make Vada Pav at home
I learned to make the aloo vada and chutneys at home, of course with a lot of experiments. And at last, I could match the Mumbai style of vada and chutneys. But the pav that we get here locally is slightly different from the pav in Mumbai…How ever there’s no option.
I hope you try it and enjoy it.
Vada Pav – Make Mumbai Favorite Vada Pav at HomeCourse: SnacksDifficulty: Medium
- Ingredients for Potato Vada
4 green chillies
1/2 ” ginger
6 garlic cloves
1 cup Besan
1/4 tsp Baking soda
Salt to taste
- Green coriander Chutney
1 Bunch Coriander
1-2 green chilli
2 Garlic cloves
1/4 tsp cumin seed /Jeera
1/4 tsp salt
juice of 1 lemon
1/2 tsp sugar (optional)
1 tbsp water
- Sweet & sour Tamarind / imli Chutney
1/4 cup tamarind
50 gms jaggery
3 tbsp sugar ( adjust as per taste)
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp cumin / Jeera powder
1/2 inch ginger
1 cup of water
- Garlic Masala Chutney
9-10 large cloves of garlic
3 tbsp peanuts
3 tbsp grated coconut
3 tsp sesame seeds or til
2-3 tsp kashmiri red chilli powder
Salt to taste
- Making Coriander Chutney
- Add all the ingredients mentioned and grind it to a fine paste. The Coriander chutney is ready.
- Making Sweet & sour Tamarind / imli Chutney
- Soak tamarind and jaggery in half cup of water for about 15 minutes. Squeeze the softened tamarind and jaggery and remove filter to remove the pulp and keep the liquid.
- Now add all the other ingredients, and boil for 10 minutes the liquid becomes little thick. The Imli chutney is ready.
- Making Garlic Masala Chutney
- Slice the garlic cloves to small pieces.
- In a frying pan dry roast the garlic till it turns light brown and put it in a plate.
- Similarly dry fry the peanuts and sesame seeds and transfer it to a plate.
- Now fry the grated coconut till it turns light brown. Alow all these to cool.
- Add the kasjmiri chilli powder salt and dry grind all these together to a coarse paste, do not add water.
- Garlic Masala Chutney is ready.
- Making Potato Vada
- Mix Besan, soda and salt with water to a medium-thick consistency, Keep aside.
- Grind chillies, ginger, and garlic in a mixer grinder.
- Heat oil in a pan add mustard when it starts to splutter add curry leaves.
- Add the ground paste fry for a minute add potatoes and mix it well.
- Make round balls from the above mix.
- Take a deep frying pan and heat oil. Once the oil is hot enough, dip in the potato balls in the besan mix and deep fry.
- potato/aloo vada is ready.
- Assembling the Vada Pav
- You can include fried green chilli along with vada just in case you think it’s not spicy enough for you.
- Slice the pav at the center add all the chutneys as per your taste preferences. Place the hot potato vada in between. your Mumbai style Vada Pav is ready.