Recipe: Delicious Mumbai Style vada pav

Mumbai Style vada pav.

You can cook Mumbai Style vada pav using 20 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mumbai Style vada pav

1. Prepare of For the potato stuffing:.
2. You need 8 of medium to large sized potatoes.
3. It's 2 tbsp of ginger chilli paste.
4. Prepare 1/2 teaspoon of mustard seeds (rai).
5. Prepare 1 pinch of Hing.
6. It's 1/2 teaspoon of turmeric powder (haldi).
7. Prepare 20,25 of curry leaves (kadi patta).
8. You need 1 tablespoon of chopped coriander leaves.
9. It's as required of Salt.
10. It's of For the batter:.
11. It's 1-1.25 cups of gram flour (besan).
12. Prepare 1 pinch of asafoetida (hing).
13. It's 1/8 teaspoon of turmeric powder (haldi).
14. Prepare 1 pinch of baking soda, optional.
15. It's 1/2 cup of water or as required.
16. You need as required of Salt.
17. It's of For red garlic chutney.
18. Prepare 5-6 of Garlic.
19. It's to taste of red chilli powder.
20. You need 1/2 cup of grated coconut.

Mumbai Style vada pav step by step

1. To prepare the batata vadas. Take the boiled, peeled and mashed potatoes in a bowl. Keep it aside. Heat oil in a small pan, add in the mustard seeds and let them crackle. Then add in the curry leaves and hing. Stir and saute for about 5 seconds..
2. Next, add in the garlic, green chilli paste, turmeric powder and stir till the raw aroma. Pour this tempering on the mashed potatoes. Next, add 1-2 tbsp of chopped coriander leaves. Then add salt and mix everything well to make small to medium sized bal.
3. Dry roast the garlic, red chilli, grated coconut until slightly browned. Add all the ingredients in a blender salt and blend to make a coarse powder. Store in an airtight container in refrigerator for up to 10 days.
4. Store in an airtight container in refrigerator for up to 10 days..