Mumbai Vada Pav Recipe in True Indian style

Vada Pav is the love of Maharashtra and the fun of eating it during the rainy season is different, today I have come to Lake for you. Mumbai style vada pav recipe in which we will make vada pav step by step and I will show all the chutney so that you will find this dish completely complete, if you have never made vada pav, then with this simple step, you can make better vada pav than the market at home at first time and people do not get tired of praising you. Let’s start the recipe of Style Vada Pav.

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How To Make Mumbai Style Vada Pav Recipe

To make Mumbai style vadapaw, we will take half a cup of gram flour in a vessel, in it we will put half a teaspoon of turmeric powder and according to taste or add one and a half teaspoons of salt,

mix turmeric and salt well in gram flour. After this, we will add water to it and make a semi-thick batter,

meaning the batter should not be too thick or too thin, so you have to mix the water little by little. I will not use soda in it, if you want, you can add a pinch of soda but if you use soda then do not use turmeric, we will keep the batter for 10 minutes so that it sets a bit.

Now we will put six green chillies in the grinding jar, in it we will put 2 inches of ginger and a lot of garlic, then you have to add at least 13 to 14 peeled garlic and 1 cup coriander leaves, now what will we do here that we will grind it like this without water, then this one which is garlic chutney, it brings very good flavor in potato masala. Have.

So here we have kept this paste a little thick, see what we will do now that we will heat two spoons of oil in a pan, as soon as the oil is hot, we will add a small spoon of mustard or mustard to it, add half a teaspoon of cumin, add a quarter teaspoon of asafoetida,

after that we will put green chillies, garlic, ginger paste in it, mix it well and Keep the gas flame low.

Now we will put curry leaves in it, if you want, you can add curry leaves even earlier, but putting curry leaves in hot oil is a little cracker, so you can add it a little later, then mix curry leaves with such spices, so here when you fry these spices, then there will be such a good smell in the house, what to tell, then we put it here. If you give a little turmeric powder, then add half a teaspoon of turmeric powder and mix it like this, if you want, you can add a little oil, I have used a steel utensil here in which food sticks to make in less oil. Then what we will do will mash four boiled potatoes here and after adding salt according to taste, we will mix it well.

So here if you want the flame of the gas, then increase it a little and fry it like this for two minutes, just our potato masala which is ready to be made, see this, then here you can add coriander leaves if you want,

but by the way, if it is not needed, then turn off the gas here and leave it to cool down, when the potato masala cools down completely. When it will be done, we will make its vadas, so here that this potato has become completely cold.

So you can give the shape of elders in two ways, meaning either you can make vadas in such round shape or you can flatten them slightly and flatten like this, so I make it in circles with money here because it looks good in such feet and the shape of elders is that you can also make big, that means you can make big big So here I have made all these big, now what will we do that we have to fry them here, then we have already made the batter, put a little batter in the oil like this and check the temperature of the oil first.

When the oil is well heated, then we have to put vada in it, then we will remove the gram flour that we put here and after that what to do is that here in this batter this vada has to be dipped like this and after that put it in hot oil, then its simple process is either you do it with hands or put this batter on top of it and its After this, take it with a spoon and slide it lightly. Here when you drop it from the side, it will automatically go into such oil and set well, then this process you have to do it quickly and if you are using soda in it, do not use turmeric, otherwise red red spots will start coming on the elders.

So here the peter which we had kept for 10 minutes to set, neither what happens in it that the gram flour gets a little puffy and your vadas which are there will themselves look like this, meaning spongy so there is no need for soda here, without soda, you can make a good vada from the market, keep the gas flame medium and flip it in between. It has to be so that it is fried evenly from all sides, see that the batata vada which is not made by the same process, just if you do not put it in the foot, then this batata is big, you can serve it with chutney.

So here our vada has been fried, you can see how good the color has come, so now we take it out, then you take it out and keep it in such a strainer so that it remains crisp for a long time, then the extra oil that is there here also comes out and the big ones here also remain crispy, so in the same way we rest We will also fry the vada and the extra such drops of gram flour fall, neither you take it out like this, we will use it in chutney, so here our vada has been fried well, so let’s take out everyone and after that what will we do, if we make chutney before serving, then to make chutney, here to make the gram flour boondi. It will need a little bit of chutney, it makes the chutney very good.

So what will we do here, what will happen by dipping the gram flour in it with such hands and dropping it in its center like this, just as gram flour flakes are made, in the same way you take it out of such a bottom, this is fried gram flour,

we will use it in chutney, chutney becomes very good but it is optional if you do not like it. So you can skip it, then I take it out here and when the oil is hot, we also take out the green chili in such a way that we will serve the chili in big feet, we have to half fry the chilli, so here put this chilli in such a mesh vessel and put it in hot oil and take it out, now we go to make chutney In the process.

How to make peanut sauce for Vada Pav

So to make peanut chutney, take roasted peanuts, put peeled garlic in it and this boondi we fryed, we will put the gram flour that we have fryed, along with this, we will add half a teaspoon of cumin seeds to it, add red chili powder and add salt and we will grind it coarsely, do not have to make fine powder, grind only a little coarsely, so it is ready to make our peanut chutney Have.

How to make green chutney for Vada Pav

Now we also make a green chutney which is used in vadapaw, then for this, put mint leaves in the grinding jar, add coriander leaves, add green chillies along with it, add peeled garlic cloves, add ginger, add lemon juice, add a pinch of turmeric, it keeps the color of chutney good, add salt according to taste and add water, we If you make a fine paste of it, then make peanut chutney and prepare it here, this green chutney is ready, along with this, I also tell you tamarind chutney which is used somewhere in vadapav and the taste of vadapav is very good from it.

How to make tamarind chutney for Vada Pav

So for that, soak the tamarind in water and squeeze it like this, take out its pulp, you filter it once with a strainer so that the tamarind paste becomes absolutely smooth, by turning on the gas, we will put this tamarind pulp in a pan and with it we will put water in it, then put about half a cup of water here and after that we put 1 quarter cup of jaggery in it. You can also use sugar instead of jaggery.

Add half a teaspoon of salt and half a teaspoon of red chili powder, mix it well and let the jaggery dissolve well, when it starts opening well, we will add roasted cumin powder to it. So fry cumin seeds on the pan like this and after that grind it coarsely and add half a teaspoon of cumin powder to it, cook till it becomes a little thick and turn off the gas, you can store this tamale’s sour sweet chutney and keep it comfortably in the fridge for a month and you can use it in any chaat.

So here we have made our tamarind sour sweet chutney and prepared the rest we have also made two chutneys, then we go to the final process where we will assemble vada pav, so for this I have taken these six pavs here, along with this which is vada, it is kept, this green chilli which we have fryed, I have taken this sangdana i.e. peanut chutney with this Green chutney and the tamarind sour sweet chutney that we made now is the perfect step by step recipe.

I have shown you everything, so you can make a good big pav house from the market, if there is a small mati party in your house, then you can keep the big pav as a starter, keep all the things ready in advance and when the gas is tied, then the big bus fries and you can serve them by assembling them like this.

People will praise you a lot because in this dish there is just a little preparation, there is not much effort, you can make all the chutney and store it for a week, so here on one side of the pav, you put green chutney and on the other side of it, this peanut chutney, after that we will put this tamarind sour sweet chutney in the center so that everywhere Its flavor comes. So one side spicy green chutney, the other side peanut chutney and put this vada in its center, on top of that we will put fried green chilies like this and after that close it like this.

Just this vada pav which looks amazing in appearance, as well as it looks very fun to eat, meaning since I have come to Maharashtra, it has become my favorite dish, so everyone likes the vadapav that is here, even if the small hunger is eaten with tea, children are also making it for children. So use less spicy, then this is our Mumbai style vada pav which is ready to be made.

So in this way we will make all the vada pav and as I said that you can keep the size of the vada a little bigger, if you want big vada pav, then here we will decorate them in such a plate, so as I said that if there is a small party in your house, then you can assemble in this way and keep it on the table and also keep the vadapav cold It feels good, there is nothing like that, hot hot, it looks amazing, but even if it gets cold, it looks good, meaning I like it in every form, so maybe that’s why I am praising it,

so it is ready to become our Mumbai style vadapav. So you must try this super tasty vadapav recipe, you will like this vadapav very much, if you like today’s recipe after trying, then do not forget to share this recipe with your friends family.

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