Chef Ranveer Brar shares Mumbai vada pav recipe to make at home: See step-by-step preparation

Ingredients

• 6-8 garlic cloves
• 4-5 green chillies
• 3-4 potatoes, boiled, mashed
• ¼ cup oil
• 1 tbsp mustard seeds
• ¼ tsp asafoetida (hing)
• 2 sprig curry leaves
• ½ tsp turmeric powder
• Salt to taste
• 2 tbsp coriander leaves, chopped

For batter

• 1 cup gram flour
• ½ tsp turmeric powder
• ¼ tsp red chilli powder
• Salt to taste

For chilli fry

• 5-6 green chillies, slit
• Oil for frying

For vada pav chutney

• 2 tbsp oil
• ½ cup peanut
• 4-5 garlic cloves
• ½ cup fried besan batter crumbs
• 2 tbsp red chilli powder
• Salt to taste
• Oil for frying

Method of preparation

1. Heat a pan, add oil, mustard seeds, asafoetida, curry leaves, crushed green chilli, turmeric powder, and boiled and mashed potatoes, then mix well.
2. Now add salt, coriander leaves, and mix them well. Keep it aside to cool.

For batter

1. In a mixing bowl, add gram flour, turmeric powder, red chilli powder, salt to taste, and the required water to the consistency you prefer, then mix well.

For vada pav

1. Heat the oil, then fry the green chilli and garlic cloves, and keep them aside.
2. Heat another shallow pan, add some oil, peanuts, garlic cloves, fried besan batter crumbs, red chilli powder, and salt to taste. Mix well, then transfer to a grinder and coarsely grind.
3. Now, make medium-sized balls of the potato mixture and dip them into the besan batter and fry them till golden brown.
4. Serve inside a slit pav bread with fried chilli and peanut chutney.

About Ranveer Brar

Ranveer Brar is an Indian celebrity chef, restaurateur, television personality, author and actor. Best known for hosting popular cooking shows and serving as a judge on MasterChef India, he began his culinary journey after graduating from a hospitality institute in Lucknow. With nearly three decades of experience, Brar has become one of India’s most recognised chefs, celebrated for blending traditional Indian flavours with modern cooking techniques.