Mumbai Vada Pav with Lasun Chutney Recipe
Mumbai Vada Pav with Lasun Chutney is an authentic West India Snacks celebrated for its traditional flavors. Made with 10 metric-measured ingredients (including Pav Buns (Fresh & Soft), Potatoes (Boiled & Mashed), Besan (Gram Flour), Green Chilies & Ginger, Garlic Cloves (For Dry Chutney)), this recipe takes approximately 20 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.
Ingredients for Mumbai Vada Pav with Lasun Chutney
Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel
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
Chef's Secrets & Pro Cooking Tips
Professional culinary techniques for restaurant-quality Mumbai Vada Pav with Lasun Chutney at home
Bloom Spices in Warm Fat
Whole spices (cumin, cardamom, cloves, cinnamon) release their fat-soluble flavor compounds only when bloomed in hot ghee or mustard oil before wet ingredients are introduced.
Balance Acid, Fat & Heat
If the gravy feels heavy or flat, a splash of lemon juice or a pinch of amchur (dry mango powder) brightens the entire profile instantly.
Deglaze the Pan (Fond Retention)
Scrape the caramelized browned bits sticking to the bottom of your kadai using a splash of warm water. That fond contains the most concentrated umami flavor.
🥗Nutritional Breakdown
Estimated nutritional facts per serving (based on 4 servings)
* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.
Video Tutorial
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Frequently Asked Questions & Cooking Guide
Answers to common questions about preparing, storing, and customizing Mumbai Vada Pav with Lasun Chutney
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Ingredients
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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
0.5 cup
Kashmiri Red Chili Powder
2 tbsp
Mustard Seeds & Curry Leaves
1 tsp + 2 sprigs
Oil for deep frying
500 ml
Salt
1 tsp