Mumbai Style Vada Pav | Vada Pao in Hindi | मुंबई का प्रसिद्ध बड़ा पाव | Chef Kunal Kapur Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 10.8M views Dec 16, 2017

Vada Pav वड़ा पाव | मुंबई का प्रसिद्ध बड़ा पाव | Chef Kunal Kapur Vada pav or WADA pav is the common man’s food in Mumbai and is a popular street food snack across whole Maharashtra. It is basically a savory slider of fried mashed potato fritters stuffed in a dinner roll. वड़ा पाव एक मशहूर और पारंपरिक मराठी स्ट्रीट फूड है।

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR BATTER

1 cup Besan (gram flour)
1 tsp Salt
3/4 tsp Chilli powder
1/2 tsp Turmeric
1 cup Water
Pao (soft buns) - 6 nos Kashmiri Chilly Powder

FOR POTATO

2 tbsp Oil
1 tsp Mustard seeds
1/2 tsp Heeng (asafoetida)
2 no Green chilly chopped
handful Curry leaves chopped
(optional) - 2 tsp Ginger chopped
1/2 tsp Turmeric
1 1/2 cup Boiled Potato diced
3/4 tsp Salt

FOR GARLIC CHUTNEY

2 tbsp Oil
12 nos Garlic cloves
1/4 cup Peanuts
3 tbsp Sesame seeds
1 tbsp Kashmiri Chilly Powder
1/2 tbsp Coriander powder
1 tbsp Kashmiri Chilly Powder
1tsp Salt
Grated coconut(dried) - 1/2 cup
Click for the recipe - https://www.chefkunalkapur.com/vada-pao/

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Mumbai Style Vada Pav?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.