Mumbai Vada Pav with Lasun Chutney

Name: Mumbai Vada Pav with Lasun Chutney
Prep time: 25 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: West India
Ingredients: 8 pieces Pav Buns (Fresh & Soft); 500 g Potatoes (Boiled & Mashed); 1.5 cups Besan (Gram Flour); 2 tbsp crushed Green Chilies & Ginger; 12 cloves Garlic Cloves (For Dry Chutney); 1/2 cup Dry Desiccated Coconut; 2 tbsp Kashmiri Red Chili Powder; 1 tsp + 2 sprigs Mustard Seeds & Curry Leaves; 500 ml Oil for deep frying; 1 tsp Salt

Pure Veg📍West India🍽️Snacks & Breakfast⏱️20 mins⚡Medium👥Serves 4Snacks

Ingredients for Mumbai Vada Pav with Lasun Chutney

Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel

Jump to Instamart Cart

Pav Buns (Fresh & Soft)

8 pieces

Potatoes (Boiled & Mashed)

500 g

Besan (Gram Flour)

1.5 cups

Green Chilies & Ginger

2 tbsp crushed

Garlic Cloves (For Dry Chutney)

12 cloves

Dry Desiccated Coconut

1/2 cup

Kashmiri Red Chili Powder

2 tbsp

Pantry

Mustard Seeds & Curry Leaves

1 tsp + 2 sprigs

Pantry

Oil for deep frying

500 ml

Pantry

Salt

1 tsp

Pantry

Prepare batata filling: heat 1 tbsp oil, crackle mustard seeds, curry leaves, hing, and crushed green chili-ginger paste. Add turmeric, salt, and mashed potatoes. Mix well, cool, and shape into 8 balls.

Step-by-Step Instructions

Whisk besan with turmeric, pinch of baking soda, salt, and water into a smooth batter.

Make dry garlic chutney: roast dry coconut and garlic in oil. Blend with fried besan drops (chura), Kashmiri red chili powder, and salt into a coarse red garlic powder.

Dip potato balls into besan batter and deep fry in hot oil until crisp and light golden. Fry whole green chilies until blistered.

Slit soft pav buns, smear green chutney and sweet tamarind chutney, sprinkle generous dry garlic chutney, insert hot golden vada, and press lightly.

Serve piping hot with fried salted green chilies.