Vada Pav: Indian street food burgers from the metropolis of Mumbai

This recipe did not fail me. When I was looking for new ideas for our street food kitchen, I came back to India because Instagram and Co. I knew a lot or the recipe had been in our pantry for a long time. But I didn’t know it when I happened upon a burger (no, not during work hours) while watching a street food documentary about Mumbai. The truck says Vada Pav in English next to the Indian spelling…just googled it and copied the recipe right away. A wonderfully fluffy bun is this oat milk pav. There are also patties made of spiced puree served with crispy bread, called vada or batata vada. There are many sauces and chutneys to round off the meal and you can choose your own. The best street food from India. Hammer!

More Indian street food at the beginning!

We at CLUB are fans of all kinds of Indian cuisine…definitely no Indian cuisine. Nevertheless, over time we have gradually created or are still creating our favorite ‘Indian’ recipes. Similar to here:

Of course, there’s more to where Vada Pav comes from… If you’re interested in Indian food, whatever the tradition, you should check out the Chicken Curry Day post for example. Here you will find interesting facts and recipes. Or do you want to travel to another country? At our food trucks, you’ll find the best street food from all over the world. Stop by and cook your favorite thing.

Tip: By the way, you can make your own chutney. For example, this apple chutney with black cumin and chili goes well with Vada Pavs. You can find more chutneys in our recipe search.



A vegetarian street food burger from India: the Vada Pav


Vegan Indian Street Food Burgers from Mumbai: Vada Pavs!

For Pavs Burger Buns

For Batata Wada

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  1. First heat the milk. Now dissolve yeast and sugar in warm milk and mix. Then add flour and salt and make a smooth, slightly moist dough. Knead for about eight minutes with a food processor on level 2. Then cover and leave in a warm place for two hours.

  2. Knead the dough again with your hands on a floured surface, then divide the dough into 6-8 round pieces. Cover and let rest for 20 minutes.

  3. While the dough is rising, prepare the Batata Vada. To do this, peel the chopped potatoes and cook until cooked, but do not overcook. Drain and let steam for 10 minutes.

  4. Meanwhile, peel and finely chop the garlic and cut the pepper into pieces. Pour the mustard seeds into the pan. Now add garlic, chillies and curry leaves and fry everything together briefly. Puree or grind to a paste along with turmeric, coriander, pepper and salt. Add 1 tablespoon oil if needed.

  5. Mash the potatoes to a relatively fine mass. Mix the paste and mass to a homogeneous, almost smooth mass. Make 6-8 balls and press lightly.

  6. Mix chickpea flour, baking powder, pepper, salt and turmeric in a bowl. Now heat the oven to 180 degrees.

  7. Bake the buns at 180 degrees for about 20 minutes. There should be a pan of water in the bottom of the oven. The buns are ready when they are slightly browned and fluffy. Remove from the oven and brush with a little vegetable oil or butter.

  8. As soon as you put the buns in the oven, you can start baking the batata vada. Just heat some oil in a pan and gently fry the patties until they are crispy. They should float in oil. Then drain on kitchen paper.

  9. To serve, cut rolls in half and spread with chutney of choice. Patty in the middle and slapped.

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