Hello, Lykkers! If you’re a fan of flavorful street food, there’s a good chance that Vada Pav has caught your attention.

This iconic Mumbai snack is a perfect combination of crispy and spicy, and it's loved by millions.

Here’s a simple guide to prepare the Vada Pav, so get ready to indulge in this delightful treat right from the comfort of your kitchen!

How To Make Vada Pav?

Ingredients For the Vada (Potato Filling):

4 medium-sized potatoes, boiled and mashed

1 onion, finely chopped

2-3 green chilies, finely chopped

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp cumin seeds

1 tsp ginger-garlic paste

1 tbsp chopped coriander leaves

Salt to taste

Oil for frying

For the Batter:

1 cup besan (gram flour)

1/4 tsp turmeric powder

Salt to taste

Water (as needed)

Oil for deep frying

For the Chutney (optional but recommended):

2 tbsp garlic chutney (or tamarind chutney)

Fresh coriander and mint chutney

Step-by-Step Instructions:

1. Preparing the Filling:

- Begin by heating a small amount of oil in a pan. Once the oil is hot, add mustard seeds and cumin seeds, allowing them to crackle and pop.

- Add chopped onions, green chilies, and ginger-garlic paste. Sauté the mixture until the onions turn a golden brown color.

- Stir in turmeric powder, and then mix in the boiled and mashed potatoes. Ensure all ingredients are combined well.

- Season the mixture with salt to taste, and let it cook for an additional 2-3 minutes.

2. Shaping the Vada:

- After the filling has cooled, divide it into small portions and roll each into a smooth ball (about the size of a golf ball). Set the balls aside for later.

3. Making the Batter:

- In a bowl, combine besan (chickpea flour), turmeric powder, salt, and water to form a smooth batter. The consistency should be thick enough to coat the potato balls evenly.

4. Frying the Vada:

- Heat oil in a deep frying pan over medium heat.

- Take each potato ball and dip it in the batter, ensuring it is fully coated. Carefully lower the battered ball into the hot oil.

- Fry the vada until it is golden brown and crispy on the outside. Once done, remove the vada from the oil and place them on paper towels to drain excess oil.

5. Assembling the Vada Pav:

- Slice the pav (bread rolls) in half horizontally, leaving one side attached. Lightly toast the inner sides of the pav in a pan.

- Spread your preferred chutney on the inside of the pav. Place the crispy vada inside and press it gently to secure it. Serve the vada pav with extra chutney or fried green chilies for an added touch of flavor.

A Few Tips for Lykkers:

- The key to the perfect Vada Pav is in the crispiness of the batter and the spiciness of the filling, so don’t skip on the seasoning.

- You can also add a pinch of hing (asafoetida) to the oil for a unique flavor.

- If you'd like a vegan version, simply skip the butter while toasting the pav and use vegan-friendly ingredients.

The Vada Pav is a perfect blend of textures and flavors that will have anyone coming back for more. Whether it's a snack for a busy day or a treat for guests, this recipe is sure to bring the taste of Mumbai right to your home. So, lykkers, gather your ingredients and enjoy making this crispy, spicy delight. Let’s get cooking and share the joy with friends and family!