Mumbai

Vada Pav

Spiced potato fritters in soft buns with garlic chutney — Mumbai's most famous street snack.

Prep25 min
Cook25 min
Serves8
HeatMedium–hot
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On the street

Often called Mumbai's burger, vada pav is said to have started outside Dadar railway station in the 1960s as a cheap, filling snack for commuters. A spiced potato ball is dipped in gram-flour batter, fried until crisp and tucked into a soft pav with fiery dry garlic chutney and a fried green chilli on the side.

How to make it

  1. Heat 1 tbsp oil, add mustard seeds and let them pop, then add curry leaves, ginger-chilli paste, garlic and turmeric. Stir for 30 seconds.
  2. Add the mashed potatoes, coriander, lemon juice and salt, mix well and cool. Shape into 8 balls and flatten slightly.
  3. Whisk the gram flour, turmeric, chilli powder, baking soda and salt with water to make a thick, smooth batter that coats a spoon.
  4. Heat oil in a deep, heavy pan to about 175°C (350°F). Dip each potato ball in batter and fry in batches for 3–4 minutes until golden and crisp. Drain on paper.
  5. Slit the pav without cutting all the way through, spread with both chutneys, add a hot vada and press gently. Serve with fried green chillies.

Serving a crowd

  • Make and shape the potato balls a day ahead; batter and fry just before serving.
  • Fry in small batches so the oil temperature stays steady.
  • Keep fried vadas warm on a rack in a low oven for up to 20 minutes.
Good to know:
  • Deep-frying safety: use a heavy, deep pan no more than one-third full of oil, never leave hot oil unattended, keep children away from the stove, and have a lid nearby — never use water on an oil fire.
  • Contains wheat (pav). The vada itself is gluten-free if your besan is.
Food safety at parties: don't leave perishable food (especially anything with yogurt, paneer or cooked potato) out for more than 2 hours, or 1 hour in hot weather above 32°C (90°F). Always check ingredient labels for allergens. See our disclaimer.

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