Mumbai Street Style Vada Pav

Method

To make the Aloo Masala (Potato Filling)

1. 5 minHeat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Add ground garlic, ginger, and green chilies. Sauté until fragrant.
2. 2–3 minStir in turmeric, garam masala, and salt. Add boiled, mashed potatoes and fresh coriander. Mix well and let it cool.
3. 10 minform the potato mixture Once cooled, form the potato mixture into small balls.

To make the Besan Batter

1. combine gram flour In a bowl, combine gram flour, turmeric, ajwain, and salt. Gradually add water to create a smooth, lump-free batter.

To make the Chura (Crispy Batter Crumbs)

1. Dip your fingertips into the prepared besan batter and roughly pour the batter into hot oil. Fry until crispy and golden brown, then remove and set aside.

To make the Sukhi Garlic Chutney

1. 3–4 minadd fried garlic In a grinder, add fried garlic, red chili powder, hing, prepared chura, and salt. Grind the mixture into a coarse chutney.

To make the Green Chutney

1. 7–8 minBlend fresh coriander, garlic, ginger, green chilies, water, and salt until smooth. Adjust consistency as needed.

To fry the Vada

1. 2–3 minHeat oil for frying. Dip the prepared potato balls into the besan batter. Fry the vadas on medium heat until golden and crispy. Drain on paper towels.

To assemble the Vada Pav

1. Slit each pav bun in half and toast lightly with butter. Spread sukhi garlic chutney on one side and green chutney on the other.
2. Place a fried vada in the center and serve with fried green chilies on the side.

Source: Timings after Hebbar's Kitchen's Mumbai vada pav