Mumbai’s Heartbeat on a Plate – The Iconic VADAPAV | Chef Prashant

🥔📸 🔥 Mumbai’s Heartbeat on a Plate – The Iconic VADAPAV! Crispy potato fritter tucked between soft pav, spiced with chutneys and love ❤️

Serving: 1 Portion (1 Vadapav)

Cuisine: Indian Street Food 🇮🇳

Preparation Time: 15 mins | Cooking Time: 10 mins | Total Time: 25 mins

🧾 Ingredients with Unit Price & Costing

Sr. No Ingredient Quantity (kg/ltr) Unit Price (₹/kg or ltr) Cost (₹)

1 Potato (boiled & mashed) 0.100 kg 40 4.00

2 Green Chilies 0.005 kg 120 0.60

3 Ginger-Garlic Paste 0.010 kg 200 2.00

4 Mustard Seeds 0.002 kg 400 0.80

5 Turmeric Powder 0.001 kg 600 0.60

6 Curry Leaves 0.002 kg 300 0.60

7 Salt 0.002 kg 20 0.04

8 Oil (for tempering & frying) 0.050 ltr 180 9.00

9 Gram Flour (Besan) 0.050 kg 120 6.00

10 Baking Soda 0.0005 kg 400 0.20

11 Water (for batter) 0.020 ltr 0 —

12 Pav Bread (Ladi Pav) 0.080 kg (2 pcs) 120 9.60

13 Dry Garlic Chutney 0.010 kg 400 4.00

14 Green Chutney 0.010 kg 300 3.00

15 Tamarind Chutney 0.010 kg 250 2.50

Total Cost (Approx.) ₹43.00 / portion

👩‍🍳 Preparation Method

1️⃣ Potato Filling:

Heat 1 tbsp. oil in a pan.

Add mustard seeds, curry leaves, chopped green chilies, and ginger-garlic paste.

Sauté until fragrant.

Add turmeric and mashed potatoes; season with salt.

Mix well, cool slightly, and form small round balls.

2️⃣ Batter:

In a bowl, mix gram flour, a pinch of baking soda, salt, and turmeric.

Add water gradually to make a thick, smooth batter.

3️⃣ Frying:

Dip each potato ball into the Besan batter, coat evenly, and deep-fry until golden brown.

Drain excess oil on a paper napkin.

4️⃣ Assembling Vadapav:

Slice the pav in half horizontally.

Apply green chutney on one side, tamarind chutney on the other.

Sprinkle dry garlic chutney inside.

Place the hot Vada between the pav, press lightly, and serve with fried green chili. 🌶️

🧡 Serving Suggestion: Serve hot with fried green chili, dry garlic chutney, and a cup of cutting chai ☕

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