Vada Pav Recipe | Mumbai Batata Vada With Garlic Chutney Recipe

• Boiled Big potato – 2 nos
• Green chillies – 2 nos ( finely chopped)
• Cumin seeds – 1/2 tsp
• Salt – as needed
• Coriander leaves – few
• Lemon juice – 1/2 tsp
• Ginger&Garlic paste – 1 tsp
• Turmeric powder – 1/4 tsp
• Hing/Asafetida – 1/8 tsp
• Cooking oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Curry leaves – few

For dry garlic chutney

• Dry coconut powder – 3 tbsp (Kobbari podi)
• Red chilli powder – 2 tsp
• Garlic cloves – 6 nos
• Salt – as needed

For green chutney

• Coriander & Mint leaves – 1/2 cup
• Green chillies – 2 nos
• Lemon juice – 1/2 tsp
• Ginger – Small piece
• Garlic – 2 cloves

For Batata Vada Batter

• Gram flour/Besan – 1 cup
• Rice flour – 1 tbsp
• Cooking soda – a pinch
• Salt – as needed
• Red chilli powder – 1 tsp
• Turmeric powder – 1/8 tsp
• Water – as needed ( to make bajji batter consistency)

Pav buns – 6 nos
Butter – as needed

• Wash & pressure cook potatoes. Peel the skin and mash it well. Set aside. Now take the mashed potatoes & add finely chopped green chillies, turmeric powder, salt, coriander leaves and G&G paste. Mix well. 

• Grind the ingredients given under “ Dry garlic chutney” to a powder adding required salt. Keep it ready in a bowl. Again grind the ingredients for “Green chutney” and keep aside.

• Now heat oil in a pan and splutter mustard seeds & curry leaves. Add the mashed potato mixture & mix well until everything comes together as a mass. Remove & let it cool. Then make golf sized balls and keep it ready. U can make it flat or round balls.

• Now prepare the bonda batter by mixing all the ingredients in a bowl. Mix well and dip the potato balls.

• Heat oil and put a pinch of batter for testing the heating point of oil. If the batter rises up immediately, heat is just right. Simmer the flame & drop the bonda in batches, cook them both the sides. Remove & drain the oil. While you deep fry the bondas, you may get some tail portions, collect them together, crush it using your hands and mix with dry garlic chutney. They are nothing but besan crumbs. But this step is completely optional. If you don’t want to follow this,just remove them and have it as such. It tastes super crispy.

• Take the pav buns and slit it like an open book using a knife.

• Now heat the dosa pan and add 2 tbsp of butter.Sprinkle some dry garlic chutney powder and place the pav buns over the chutney powder.Grease it well in the inner part.

• Take the roasted buns and sprinkle some more garlic chutney powder if needed. Then apply green chutney on one side of pav and place the batata vada. Cover it and serve immediately with fried green chillies on side.

• Add more chillies in potato mixture if you want more spicy vada.
• Some poeple add roasted & crushed peanuts & sesame seeds to dry garlic chutney. But its completely optional. U can also add a pinch of tamarind piece while grinding.
• This dry garlic & green chutney stays good for a week if refrigerated in an air tight box.
• Make sure u use fresh pav buns for best taste. I used Nilgiris brand pav buns here.
• Green chutney is optional here. In Goli, they din’t add green chutney for classic vada pav recipe. So its your choice.