Mumbai Vada Pav
10 pav or bun
For vada
3large potato boiled and mashed
1/2 tsp mustard seed
Pinch of asafetida
1 1/2 tsp ginger -garlic paste
2 green chilies (finely chopped)
1/2 tsp red chili powder
1/2 tsp dry mango powder
1 tsp lemon juice
1 tbls oil
2 tbls green coriander chopped
Salt to taste
For batter
1 cup gram flour
1/4 tsp red chili powder
1/2 tsp oil
1/8 tsp baking soda
Salt to taste
Pinch of asafetida
Oil for deep frying
For vada pav chutney
1 cup dry shredded coconut
2 tbls sesame seeds
6-8 dry red chilies
1 tbsp roasted peanuts
1/4 cup garlic cloves
1 tsp tamarind paste
1 tbls Oil
Salt – to taste
Method (How to make mumbai vada pav)
For making vada filling  
Heat oil in a wok, add mustard seed, and asafetida. When a mustard seed starts to crackle add green chili, garlic and ginger paste. Saute it for 30 seconds. Then add mashed potatoes, salt, lemon juice and coriander leaves. Mix all the ingredients well
Take off the mixture from the heat and let it cool completely. Once the mixture is cool, divide them into 9-10 equal portions and make smooth balls from it.
Making batter for vada
Sieve the gram flour along with baking soda add chili powder, salt, oil and asafetida
add water slowly and make a thick batter.
Now heat in wok, Now take one potato ball dip into the gram flour batter and drop into the hot oil and fry light brown. Take them out on paper towel make all vada and keep aside.
For vada pav chutney
Roast Coconut on medium heat until it begins to turn golden. Remove from pan and keep aside to cool, In the same pan, roast Sesame Seeds in the same manner. Remove from pan and keep aside to cool.
Heat oil in a pan add garlic and saute for 2 to 3 minute over a medium flame.
Let the ingredients cool down
Mix all other ingredients and grind it in a blender to make smooth paste.
Slit the pav from the middle. Apply vada pav chutney and keep the vada in the middle.
Serve hot with green chutney or tomato ketchup.