Vada Pav, often called the “Indian burger,” is Mumbai’s beloved street food sensation. This iconic dish combines a spicy potato fritter (vada) nestled in a soft dinner roll (pav) with a medley of flavorful chutneys and a heap of besan chura. It’s a delightful burst of flavors and textures, perfect with a cup of Masala Chai. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Recipe
All the components can be prepared ahead of time, making it a super easy Vegan Indian Meal to cook at home. I’m thrilled to add another exciting Indian street food recipe to my collection and can’t wait for you to enjoy it as much as the Pav Bhaji, Ragda Patties, Dabeli, and Misal Pav recipes. If you are visiting Mumbai, Ashok Vada Pav near Kirti College is a MUST try! Notes: There are a couple of unique touches in my mom’s recipe. First, she adds dry shredded coconut to the dry red chutney instead of the toasted bread pieces often used by street vendors. Second, she spreads tangy-sweet tamarind chutney, which enhances the flavor and keeps the Vada Pav from being too dry.
Spicy Potato Filling Ingredients
Potatoes - russet or red potatoes work best for this recipe. Spices - coriander seeds, cumin seeds, turmeric, hing, and green chilies are all you need to add that authentic spicy taste to the potato filling. Aromatics - fresh ginger and curry leaves add a wonderful earthy aroma.
Besan - Make sure to use fine besan made from split brown chickpeas (chana dal) which is readily available in Indian grocery stores. Besan is not same as the chickpea flour. Ajwain - Carom seeds make the dish easier on the stomach. Turmeric - a little goes a long way in adding a beautiful yellow hue to the vadas. Baking Soda - a pinch of baking soda makes the batter airy resulting in light and crisp vada.
Slice the pav in the center without cutting it all the way through. Spread green chutney on one side and tamarind chutney on the other. Spread garlic chutney on the bottom, place a vada over it, and add a generous heap of besan chura on top. Add a green chili on top, then gently press the pav closed.
Refrigerate leftover fried Vada for 2 to 5 days or freeze for up to 2 months. To thaw, place them in the refrigerator overnight. Microwave for 30 to 45 seconds to reheat. Store chura in an airtight container; if it becomes soft, simply reheat it in an air fryer or the oven at 300°F for 2 to 5 minutes.
