Vada Pav Recipe How To Make Vada Pav

Some occasionally refer to this snack as an Indian slider or Bombay burger 🙂

What is Vada Pav?

Vada means deep-fried potato patties, and pav means burger buns or homemade dinner rolls. Every state has its version of vada pav. Vada Pav requires four basic ingredients vada, dry garlic chutney, green mint chutney, and dates chutney. For a quicker yet tastier street-style vada pav, make the vadas, dry garlic chutney, and green chilis. Add dates and mint chutney if you like the sweet and spicy kick. But you can skip mint and dates chutney if you feel it’s time-consuming. I love to keep a fried green chilli between the pav as it gives an additional burst of heat (this is optional - frying green chilies ensures that its spiciness gets mellowed down, you can even deseed them before frying). Yes, making vada pav is time-consuming, but it is worth it. I generally make everything from scratch, including the pav. Instead of making everything on the same day, I also make chutneys and keep them in the refrigerator as I can use them for a week. I hope you guys are having fun with me in this chaat series. This post is a build-on recipe that uses Batata Vada / Fried Potato Dumplings I posted yesterday.

Ingredients

Batata Vada / Fried Potato DumplingsHomemade rolls / pav - 9 to 10 For Coriander Mint chutney to Green chutney 1 cup Coriander leaves or Cilantro¼ cup Mint leaves or Pudina3 to 4 Green chilies1 inch Ginger1 Garlic cloveJuice of ½ lemon½ teaspoon Salt2 tablespoon Water For Tamarind Chutney or Imli1 teaspoon Oil½ teaspoon Cumin seeds⅛ teaspoon Asafoetida or Hing½ teaspoon Ginger or ginger powder¼ cup Tamarind (soaked in one cup of water and strained, see instructions below)½ teaspoon Chile powder½ to 1 teaspoon Chaat masala½ cup Sugar or Jaggery, in increments, to taste For Garlic Chutney8 to 10 Garlic cloves2 tablespoon Roasted peanut½ cup Grated coconut1 ½ teaspoon Red chile powderSalt - to taste

How to make Coriander Mint Chutney or Green Chutney

In a mixie or blender jar, add cilantro, mint leaves, green chilies, ginger, and garlic cloves, and pulse to form a coarse paste. Now add lemon juice, salt, and water, and grind to a smooth paste. Keep this aside.

How to make Tamarind Chutney or Sweet Dates Chutney

In a pan on medium flame, add oil. Once hot, add cumin seeds, hing, and ginger, and saute for a few seconds. To this, add strained tamarind pulp with juice, chile powder, chaat masala, and mix. Finally, add sugar as needed and bring it to a boil. Simmer for 5 minutes and set it aside. You can check the video here.

How to make Dry Garlic Chutney

Heat oil in a pan, add garlic cloves and saute until light in color. Transfer this to the plate. To the same pan, add coconut and toast until light for less than 2 minutes. Add garlic cloves, peanuts, coconut, red chili powder and salt to taste in a blender. Blend it to form a thick, coarse paste. Preferably do not add any water, but if you must limit it to 1-2 tbsp, we are aiming for a relatively dry chutney that can be spread on pavs or bread rolls without making them soggy.

How to make Vada Pav

Slice the pav into halves. Spread mint chutney on one half of the pav. On the other half spread dates chutney and garlic chutney. Place the batata vada between the pav and a fried green chili if desired. Serve and enjoy.

Pro Tips

If pavs or bread rolls, or buns are unavailable, you can use regular bread slices for this recipe.Adjust the amount of chutneys you add on each vada pav as per your liking.