Experience the iconic flavors of Mumbai street food with Vada Pav, a beloved culinary treasure. A spicy potato vada tucked inside a soft pav bun, slathered with tangy chutneys, creates a symphony of flavors and textures that tantalize the taste buds. Indulge in this savory delight for an unforgettable gastronomic adventure. My version of this delicious snack turned into dinner is simple and easy to make for a hungry family who loves street food any day. Needless to say, this one is my daughter’s favorite.
Mini Vada Pav
Indulge in the flavors of Mumbai with Vada Pav. Easy to make and beloved by my street-food-loving family, especially my daughter. Top it with fried green chillies and savor the symphony of flavors in this delightful snack.
Ingredients
- 20 Mini Pav Buns
- 3 Russet Potatoes (medium sized) boiled, peeled and mashed well
- 6 Garlic finely chopped
- 1 inch Ginger finely chopped
- 3 Green Chilies finely chopped
- 1/2 tsp Turmeric powder
- 1 handful Coriander (Cilantro) finely chopped
- Oil (for deep frying)
- Salt to taste
Seasoning
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 sprig Curry leaves finely chopped
- 1 pinch Hing (Asafoetida)
Besan Mixture (the batter)
- 1/2 cup Besan (Bengal gram flour)
- 1 tbsp Rice flour (for crispiness)
- 1/8 tsp Baking soda
- 1/2 tsp Kashmiri chili powder
- 1 pinch Hing (Asafoetida)
- 1/2 cup Water (add more as needed)
- Mix all together using a whisk to prevent lumps. The batter should neither be too thick nor too thin in consistency.
Accompaniments
- Green Chutney
- Date & Tamarind Chutney
- Khanda Lasoon Masala (Garlic powder – I usually buy Prakash Kandha Lasoon masala recommended by my dear Marathi friend)
- Sliced onions
- Deep fried Green Chilies – Wipe dry and de-seed them to prevent them from bursting while deep frying. I like it hot, so I have not de-seeded them. (trust me, this is the best)
Instructions
- Heat a tbsp oil, add mustard seeds and let it crackle.
- Next add curry leaves, chopped ginger, garlic and green chillies. Fry on a low heat until it is fragrant.
- Next add in the hing, salt and turmeric powder. Saute well.
- Now add the mashed potatoes and coriander leaves. Turn off the flame and mix everything well.
- Cool this mixture and then shape them into small balls that will fit in the mini buns. Shape all the balls and keep them aside.
- Heat oil for deep frying in a kadai. Once oil is hot, regulate to medium flame.
- Start dipping each ball in the batter, coat the potato balls with batter and deep fry in hot oil. Batata vadas are ready. Keep them aside.
- Finally deep fry the de-seeded green chillies lightly by placing it in a mesh strainer. Do not over fry them.
Assembling the Vada Pav
- Slit each pav bun to sandwich it and make sure one side is intact.
- Spread/Smear green chutney on the inner sides of the pav and sprinkle garlic powder on it.
- Flatten the batata vada and place it on the pav. Pour a tsp or two of the tamarind date chutney on the vada.
- Place a fried green chilli on top and make it like a sandwich. You can eat at least 6 of the mini vada pavs totally guilt-free if you have worked out that morning 🙂
Tips
- Boil potatoes until just done. I usually steam them in instapot. Steaming is better than boiling them in water since it will be a little mushy if it is boiled. You don’t want soggy masala.
- You can also pound garlic, ginger and green chillies using a mortar and pestle instead of finely chopping them. This gives a great aromatic flavor.
- Check if the oil is hot by dropping a small drop of batter in oil. It should sizzle and rise to the surface without turning dark brown.
- To make the recipe fast, you can choose to buy the chutneys from local Indian stores. I normally make my own green chutney which is super yummy with this recipe and all chaat recipes.
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