Mumbai Vada Pav

Method

1. 01

   Boil and dry the potatoes

   Boil potatoes whole 20–25 minutes until fully tender. Drain, steam-dry 10 minutes, peel, and crush into coarse 1–2 cm pieces; watery mash makes fragile vada.

   

2. 02

   Temper the potato filling

   Heat 30 ml oil over medium. Add mustard; when popping, add curry leaves and paste for 45 seconds. Stir in turmeric, potatoes, 6 g salt, and cilantro for 3–4 minutes until dry and cohesive.

   

3. 03

   Cool and shape the vada

   Spread filling on a tray and cool completely. Divide into eight 95 g portions and roll gently into 6 cm balls, compressing just enough to hold without becoming dense.

   

4. 04

   Mix a thick besan batter

   Whisk besan, rice flour, chile powder, remaining salt, and 260 ml cold water. Rest 10 minutes, then add up to 40 ml water only until batter coats a spoon in an opaque layer.

   

5. 05

   Coat each potato ball

   Heat oil to 170°C. Dip one potato ball at a time, turn to cover completely, lift with a fork, and let excess batter drip 3 seconds; no potato should show through.

   

6. 06

   Fry in small batches

   Fry two or three vada at a time for 4–5 minutes, turning, while holding oil at 165–175°C. Remove when evenly deep gold and the centre reaches 74°C; drain on a rack.

   

7. 07

   Warm and split the pav

   Warm pav cut-side down on a dry pan for 30–45 seconds. Split without cutting through the back so the roll stays hinged; do this just before assembly.

   

8. 08

   Assemble with both chutneys

   Spread 15 g dry garlic chutney and 15 g green chutney inside each pav, add one hot vada, press gently, and serve immediately with an optional fried green chile on the side.