As evening approaches, one often craves something savory or a snack from outside. If you can prepare such a dish at home—hygienically and with excellent flavor—everyone is sure to shower you with praise. Today, we will learn how to make Vada Pav. Whenever Mumbai’s street food is mentioned, Vada Pav is the first thing that comes to mind. But what exactly makes Mumbai-style Vada Pav so special? Let’s find out through the recipe...

To make Mumbai-style Vada Pav, you will need 4 medium-sized boiled potatoes, 1 cup of gram flour (besan), 6–7 cloves of garlic, a 1-inch piece of ginger, 2 green chilies, half a teaspoon of mustard seeds, half a teaspoon of turmeric powder, 8–10 curry leaves, 2 tablespoons of finely chopped fresh coriander, salt to taste, and oil for frying. Additionally, have 4 *pav* (buns), 2 tablespoons of dry garlic chutney, 2 tablespoons of green chutney, and some fried green chilies on hand.

First, prepare the potato filling. Mash the boiled potatoes thoroughly. Heat some oil in a pan and add the mustard seeds. Once they begin to crackle, add the curry leaves, finely chopped ginger, garlic, and green chilies, and sauté for a while. Next, add the turmeric, salt, and the mashed potatoes, mixing everything well. Finally, stir in the fresh coriander and turn off the heat. Once the mixture has cooled, shape it into small, round patties.

Next, prepare the gram flour batter. In a bowl, combine the gram flour, turmeric, and salt. Gradually add water to create a thick, smooth batter. Ensure the consistency is just right—neither too thin nor too thick. A proper consistency ensures that the batter coats the potato patties well, resulting in a crispy finish after frying.

Heat oil in a pan for frying. Dip the potato patties thoroughly into the gram flour batter and carefully place them into the hot oil. Fry them over medium heat until they turn golden and crispy. Once the vadas are thoroughly cooked, remove them from the oil and place them on a plate. Ensure the oil is not too cool, as the vadas might otherwise absorb excess oil.

Finally, prepare the pav. Slice the pav open, but do not separate the two halves completely. Spread dry garlic chutney and green chutney inside.

Place a piping hot aloo vada in the center. You may also serve it with a fried green chili on the side. Your homemade, Mumbai-style vada pav is now ready.

To achieve an authentic Mumbai-style flavor, be sure to use the dry garlic chutney. The oil should be sufficiently hot when frying the vadas, but avoid using excessively high heat; this ensures the vadas are crispy on the outside while remaining soft on the inside. Serve the vada pav immediately after assembling it to maintain its flavor and crispiness.

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