Authentic Mumbai Vada Pav Recipe with Dry Garlic Chutney Powder
About this recipe
Craving Mumbai street food? This authentic Vada Pav recipe lets you prepare the famous spiced batata vada encased in a fluffy pav bun. The hallmark of any perfect vada pav is the pungent, fiery red dry garlic chutney.
Traditionally, making this dry chutney means roasting coconut, garlic, and peanuts with red chillies, then grinding them coarse. Tangry Vada Pav Chutney does that work for you — a Jaipur-milled dry chutney of garlic, coconut, peanuts, red chilli, salt, and spices, ground to the coarse texture that a proper vada pav needs.
Follow this simple guide to fry up crispy turmeric-spiced potato balls (vada), coat them in a seasoned chickpea batter, and assemble them in pavs with our dry chutney. Perfect for rainy days, weekend snacks, or family high-tea!
Authentic Mumbai Vada Pav Recipe with Dry Garlic Chutney Powder
Spiced batata vada in soft pav, layered with coarse dry garlic chutney — Mumbai street style.
- Prep time
- 15 min
- Cook time
- 25 min
- Total time
- 40 min
- Servings
- 4
- Course
- Street Food
- Cuisine
- Indian
Ingredients
Tap an ingredient to tick it off as you cook.
Instructions
Prepare the potato filling: Heat 1 tbsp of oil in a kadai. Temper with mustard seeds until they crackle, then add curry leaves, green chillies, and ginger-garlic paste. Sauté for 30 seconds. Stir in turmeric powder and immediately add the mashed potatoes and salt. Mix thoroughly on low heat for 2 minutes. Transfer to a plate to cool.
Once cool enough to handle, divide the seasoned potato mixture into 8 uniform round balls. Press slightly to flatten them just a fraction (traditional Mumbai round-oval shape).
Whisk the batter: In a deep bowl, combine besan, red chilli powder, turmeric, a pinch of salt, and baking soda. Whisk in water slowly until you get a smooth, lump-free batter with a thick cream-like consistency.
Fry the vadas: Heat oil in a deep kadai to 175°C. Submerge each potato vada into the besan batter, ensuring it’s completely coated. Gently lower them into the hot oil. Fry in batches of three for 3–4 minutes, turning occasionally until sweet-golden and crisp. Drain.
Assemble: Slice each pav bun horizontally, keeping one side attached. Heat a pan and lightly butter-toast the buns if desired, then dress the bottom inner surface with a thick, generous layer of Tangry Vada Pav Chutney powder.
Slide a piping hot batata vada in the center of the pav. Place a lightly salted, blistered fried green chilli on top, press down gently, and enjoy Mumbai’s favorite breakfast instantly.
Expert Tips
- Avoid soggy pavs: Mumbai vada pav stalls never put wet mint-coriander green chutney unless requested because it dampens the soft bun. Stick to a thick bed of Tangry Dry Garlic Chutney as your main flavor driver.
- The Batter Test: If the batter is too thin, it will run off the potato ball and create oily tails. If too thick, the wrap will taste doughy. It should hold cleanly in place when you dip your finger.
- Our dry garlic chutney powder is also great for sprinkling over plain butter-toast, fried pakoras, or dahi vada.
Serving Suggestions
Serve hot with fried green chillies and a cup of cutting chai. Vada pav is traditionally eaten by hand, straight away, while the vada is still crisp.
Storage & Reheating
Assembled vada pav does not keep — the pav turns soggy. Shaped, un-fried potato balls can be refrigerated for 2 days or frozen for a month, then fried straight from cold. The dry chutney keeps for months in an airtight jar.
Made with Tangry — authentic Jaipur spices
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