Vada pav is Mumbai's famous street burger: a spiced potato fritter tucked into a soft bun with chutneys. Here's how to make it at home, inspired by the Vada Pav at P2P Snacks in Abbotsford.
Makes: 6 | Prep: 25 min | Cook: 20 min
Ingredients
Potato filling
- 4 medium potatoes, boiled and mashed
- 1 tbsp oil, 1 tsp mustard seeds
- 1 tsp ginger-garlic-chili paste
- 8 curry leaves, 1/2 tsp turmeric
- Salt, chopped cilantro, lemon juice
Batter
- 1 cup chickpea flour (besan)
- 1/4 tsp turmeric, pinch of baking soda, salt
- About 1/2 cup water
To serve
- 6 soft buns (pav or small dinner rolls)
- Mint or green chutney, tamarind chutney
- Dry garlic chutney (optional)
- Oil for frying
Method
- Make the filling: Heat oil, crackle the mustard seeds, then add paste, curry leaves and turmeric. Stir into the mashed potato with salt, cilantro and lemon juice. Roll into 6 balls.
- Whisk the batter until thick and smooth, like pancake batter.
- Fry: Dip each ball in batter and fry in medium-hot oil for 3 to 4 minutes until golden. Drain.
- Assemble: Split a bun, spread chutneys inside, add the vada and press gently.
Tips
- Keep the oil at medium heat so the vada cooks through.
- Lightly toast the bun in a little butter for extra flavour.
Skip the frying
Order Vada Pav at P2P Snacks inside Highstreet Mall. Order online.