Vada Pav Recipe | How to make Mumbai Street Style Batata Wada Pav at home | Indian Street Food

Vada Pav(Wada Pao, Batata Vada Pav), the lifeline of Mumbai is what we're making today. This Indian Burger is pretty simple to make, all in all - we're making a batata vada/potato patty, some chura/batter crispies and chutneys and stuffing in a pav/bread. Recipe inspired from Ashok Bhai's Vada Pav near Kirti College, Mumbai better known as Kirti College Vada Pav. Recipe for Chutneys: https://goo.gl/Hm6CgM Recipe for Ladi Pav in Cooker: https://goo.gl/xkVHqr More Indian Street Food: https://goo.gl/KAwq5o --------------------- Subscribe to #seesomethingnew: http://goo.gl/Pw8vy7 Follow CookingShooking on Instagram @Cooking.Shooking Follow Yaman on Instagram @yaman.ag Business Emails - business@cookingshooking.com Ingredients: Batata Vada: • Oil - 2 tbsp • Mustard Seeds - 1/2 tbsp • Curry Leaves - 1 Sprig • Garlic - 6-7 Cloves (crushed) • Ginger - 1/2 inch (crushed) • Green Chili - 2 (crushed) • Turmeric - 1/4 tsp • Potatoes: 6 (boiled & mashed) Besan/Gram Flour - 3 cups Rice Flour - 2 tbsp Salt - 1 tsp Water - as req. Oil - to deepfry -- Chura: • Remaining Besan Batter • Dry Garlic Chutney • Water -- Dry Garlic Chutney • Oil - 1/2 tsp • Garlic cloves 10-12 • Grated Coconut - 3 tbsp • Roasted peanuts 3 tablespoon • Sesame Seeds - 1/2 tbsp (optional) • Cumin - 1/2 tsp (optional) • Coriander - 1/2 tsp (optional) • Salt - to taste • Red Chili - 1 tbsp -- Assembling Vada Pav: • Batata Vada - 8 • Ladi Pav - 8 • Dry Garlic Chutney - 8 tbsp • Curry Leaf & Garlic Chutney - 4 tbsp • Tamarind Chutney - 4 tbsp • Choora - as desired • Fried Green Chilis - to serve with Method: Batata Vada: • Heat a pan, add in the oil. Once hot add in mustard seeds and wait for them to splutter. • Up next, add in - curry leaves, garlic, green chili, ginger and turmeric. and cook for a minute. Then add in the potatoes, salt and mix well. Cook for a minute or two. Transfer to a bowl and let cool completely. • Divide the potato mixture into 8 round portions. Flatten them a bit to resemble vadas. • In a bowl, add in the gram flour, rice flour, salt and make a thick and flowy batter using water as required. Let batter rest for 15 mins. • Dip the vadas in batter and deep fry in medium hot oil until golden and then take down into kitchen tissue. -- Chura: • Mix 2-3 tbsp of Garlic Chutney in the remaining batter and add in water as required to make a flowy batter. • Pour batter slowly over hot oil to make choora. Then, lower flame and cook till crispy. Take down to frying basket/oil. -- Dry Garlic Chutney: • In a pan, add in the oil and garlic. Cook the garlic until golden spots. Remove from the pan, in the same pan, add in the peanuts and roast till halfway done. • To the peanuts, add the coconut, sesame, cumin, coriander and roast in low flame until everything's golden. Turn off and transfer to a bowl. Mix Kashmiri Red Chili and Salt, let cool completely. Grind to a coarse powder and use. Notes: Asafoetida, Tamarind can be added. Cumin, Coriander, Sesame can be skipped. -- Assembling Vada Pav: • Take a Pav, slice in the center halfway, smear in the two wet chutneys in the pav in both sides. • Sprinkle dry garlic chutney generously, then place in the batata vadas and choora. Press down & Serve! Website: http://www.cookingshooking.com | http://www.cookingshooking.in Fb: http://www.fb.com/cookingshooking Blog: http://www.cooknshook.blogspot.com

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