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Vada pav is Mumbai's beloved street burger—a spicy potato fritter sandwiched in a soft pav with chutneys. This iconic vegetarian snack is an affordable, satisfying family treat.
Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain, peel, and mash them while still warm for the fluffiest texture.
Heat 2 tbsp oil in a skillet over medium heat. Add the mustard seeds; once they start spluttering, add the asafoetida, ginger, green chili, and garlic. Sauté for 1 minute until aromatic.
Add turmeric, red chili powder, and mashed potatoes to the pan. Stir well to combine, season with salt, and fold in the chopped cilantro. Let the mixture cool, then divide into 6 equal portions and roll into balls.
In a bowl, whisk chickpea flour with a pinch of salt and just enough water (about 1/2 cup) to make a smooth, thick batter. The consistency should coat the back of a spoon.
Heat oil in a deep pan over medium-high until shimmering (350°F). Dip each potato ball into the batter, coating thoroughly, and fry 2–3 at a time until golden and crisp, about 4 minutes per batch. Drain on paper towels.
To serve, slice each pav bun open, slather with chutneys if desired, and gently press a hot vada into each bun. Serve immediately while crisp.
