Mumbai Street style vada pav🌶️

 Here's a classic Mumbai-style Vada Pav recipe – a spicy, satisfying Indian street food made of a deep-fried potato dumpling placed inside a bun (pav), typically served with chutneys and fried chilies.

🌶️ Ingredients

For the Vada (Potato Filling):

3–4 medium potatoes (boiled and mashed)

1 tbsp oil

1 tsp mustard seeds

1/2 tsp turmeric powder

1/2 tsp cumin seeds (optional)

1 tbsp ginger-garlic paste

2 green chilies (finely chopped)

A few curry leaves (optional)

Salt to taste

Fresh coriander leaves (chopped)

Juice of 1/2 lemon

For the Batter:

1 cup besan (gram flour)

A pinch of baking soda (optional for crispiness)

Salt to taste

1/4 tsp turmeric

1/2 tsp red chili powder

Water (enough to make a thick, smooth batter)

For Assembling:

6 pav buns

Dry garlic chutney (optional but traditional)

Tamarind chutney or green chutney (optional)

Fried green chilies (optional)

🧑‍🍳 Instructions

1. Make the Potato Filling:

1. Heat oil in a pan. Add mustard seeds and let them crackle.

2. Add cumin seeds, curry leaves, green chilies, and ginger-garlic paste. Sauté until the raw smell goes.

3. Add turmeric and mashed potatoes. Mix well.

4. Add salt, lemon juice, and coriander leaves.

5. Cool slightly, then shape into lemon-sized balls.

2. Prepare the Batter:

1. In a bowl, mix besan, salt, turmeric, red chili powder, and baking soda.

2. Gradually add water to form a thick batter.

3. Fry the Vadas:

1. Heat oil in a deep pan or kadhai.

2. Dip each potato ball in the besan batter and coat evenly.

3. Deep fry until golden brown. Drain on paper towels.

4. Assemble the Vada Pav:

1. Slice each pav bun in half (like a burger bun).

2. Optional: Smear green chutney, tamarind chutney, and/or dry garlic chutney on the inside.

3. Place one hot vada inside the pav.

4. Serve with fried green chilies on the side.

🍽️ Serving Tip:

Best e

njoyed hot with a cup of masala chai!