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Vada Pav is a vegetarian street food of Maharashtra, India. It’s also called staple food. It consists of deep-fried mashed potatoes dumpling placed inside the bread bun called Pav. The bread is sliced half through the middle. Vada Pav accomplished with seasoning peanut dry red chutney or powder and a green fried chili. Although, it found inexpensive street food in Mumbai. “Bombay burger” is resemblance in physical form to a burger.
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Let's jump to the recipe,
Yield – 4 servings
Timing – 30 min
Prep time – 25 min
Total- 55 min
Ingredients:
Bun/ Bread- 4-6 nos.
Potatoes – 5-6 large, boiled & mashed
Chickpeas flour – 1 cup
Salt to taste
Turmeric powder – ½ tsp
Red chili powder – ¼ tsp
Asafoetida a pinch
Lemon juice – 1 tbsp
Oil- 1 tbsp
Water as required for making a paste
For stuffing;
Oil – 4 tbsp
Mustard seeds – 1 tsp
Curry leaves – 5-6
Ginger – 1 inch, finely chopped
Garlic – 2 cloves, finely chopped
Green chili – 3 nos., finely chopped
Salt to taste
Turmeric powder – ½ tsp
Red chili flakes – ½ tsp
Dry Mango powder – ½ tsp
Peanut – 2 tbsp, roasted
Method-
Step 1
Take a bowl, add chickpeas flour, salt, turmeric powder, red chili powder, lemon juice, oil, asafoetida and mix well. Add water gradually to make a thick paste or desire consistency, keep aside.
Step 2
Place a pan on medium high heat, add oil. After heating the pan add mustard seeds, curry leaves, let them splutter. Add ginger, garlic, green chili and mix it very well. Add mashed potatoes and salt as per your taste and sauté it for a minute. Add turmeric powder, red chili powder, dry mango powder and peanuts at last, mix well. Turn off the flame when it’s done. Let it cool for sometimes.
In a mean while. . .
After cooling, take tablespoon size potatoes mix and make a small ball with the help of palm of your hand. So, prepare all of them likewise.
Step 3
Place a wok on a medium high heat, pour oil for fry. Take a small ball and dip it into a chickpea paste, nicely coat it and drop it into a heated wok to fry. You need to wait for a minute to turn it to the other side. It’s very delicate so, turn it carefully, no need to stir quickly. Take them out, shake excess oil from it, and place them on a paper towel to absorb the rest of oil. So, finally this is called Vada.
Step 4
Plating- place a bun bread, cut in half, and fill it with some red dry chutney, Vada, chopped or sliced onion and serve hot with fried green chili. Enjoy!
Store- You can keep the Vada longer in an airtight container for 5-6 days. 
