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Vada Pavis often likened to an Indian-style burger. While a vada pavdoes resemble a

burger in the way it's assembled, a well-made vada pav couldn't be more different in taste to a

burger. Even when you make vada pav at home with burger buns like I did because you don't

live in a country where pav is available in a nearby store and of course, making pav at home

is not always an option, is it?

{For vada pav recipe in Hindi, Marathi, Gujarati, Urdu, Tamil, Telugu, Kannada, etc, please

use the Google Translate button in the sidebar}.

It's time for a confession now. Although I am as Indian as they come, I hadn't eaten my first

vada pavuntil I had moved to Singapore. There's a restaurant called Makan Mumbai that

sells a mean vada pav and we'd get them to cater Diwali parties at work where vada pav

would be the centre-table snack along with a large thermos ofmasala chai.

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One of the striking things and my favourite part of a vada pavis thespicy dry garlic

chutneyit comes with. It's a necessary accompaniment so sprinkle a generous amount while

you assemble your vada pav. You also need somegreen chaat chutneyso get started on that

too. Both of these can be made ahead if you are cooking for a larger group.

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While vada pav is popular as a roadside snack, we had ours for lunch one Saturday. A goodgenerous portion with large batata vadas (potato vada), soft buns,green chutney,and of

course thered garlic chutney.What a treat!

Also check outhow to make pav at home,recipe for pav bhaji,and somespicy tawa

pulaoif you are in the mood for some Mumabi-style street food.

MUMBAI VADA PAV RECIPE

Preparation time: 15 minutes

Cooking time: 45 minutesMakes 6 vada pav

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To make the batata vada or potato vada:

1. Boil or steam 2 potatoesuntil tender. A fork inserted should go in easily.

2. Set aside to cool and then mash without any big lumps.

3. Grind together -2 green chillies,2 cloves of garlic, and a small piece of gingerto a

coarse paste.

4. Heat 2 tsp oiland add 1/2 tsp black mustard seedsand a few curry leaves. When themustard seeds splutter, add the chilli-garlic-ginger paste and fry for 30 seconds until fragrant.

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5. Then, add the mashed potatoes, 1/4 tsp turmeric powder, a pinch of hing or asafoetida,

and salt to taste.

6. Turn off flame and mix well until the mixture is well combined. Don't add any water, the

batata vada mixture should be thick.

7. Now we make the outer coating for the batata vada. Place 1 cup besan (gram flour), 1/4

tsp turmeric powder, 1/4 tsp red chilli powder, a pinch of baking soda, and some saltin

a bowl. Mix well to combine.

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8. Add enough waterto make a thick paste as seen below.

9. Divide the cooled potato mixture into 6 equal balls and coat in the prepared batter.

10. Heat enough oilin a kadai or wok to deep fry the vada. When the oil reaches smoking

point, gently drop the batata vada into it. Some besan coating will go astray and that's ok,

because I say so.

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Once the vada is golden brown, drain and set aside on kitchen napkins.

You can also fry some green chilliesto serve alongside, in true Mumbai vada pav fashion.

Take care though, fresh chilies tend to burst in hot oil.

To assemble the vada pav:

Place a generous amount of green chutneyon one side of the pav or burger bun. Place a

batata vada over it and top off with a generous sprinkle of garlic chutney.

Serve with fried green chillies for those who want an extra spice kick. Some ketchup would

go well with vada pav too.