Healthy Bombay Vada-Pav

I was randomly surfing some channels on the television, and I came across a cookery show by one of my favourite chefs, Mr. Jamie Oliver on one of my favourite channels! I love the way this chatty chef makes cooking so easy, casual and so inspiring for anytime home cooking. He was experimenting with a lucratively healthier version of the famous street food of Mumbai, the Vada-Pav. In simple words, it’s kind of burger but with twisty and tangy Indian spices throughout every bite.

I was immediately up for it because it was a no complication at all recipe in comparison to the actual vada pav recipe you try on the streets of Mumbai. Surely I had to try it, only I added a few more ingredients to suit my tastes, for which I am sharing this blog with you.

Sweet Mango Chutney:

Before I get to the actual recipe, I made few other condiments from the scratch, I know that sound so non-viable in my part, but it’s only sometimes that I do such hard work! So at first, I made a mango chutney with so much care. Before I get to the recipe, You may use any mango chutney available in the market (mostly you get raw mango chutney).

Taking inspiration from “The Tadka Project” I made my sweet mango chutney:

  • I took one ripe mango. I cut them into very fine small pieces, I didn’t want to taste big bites of mango with my burger, but I wanted the whole flavour of the mango, hence I finely chopped the mango. You may slice the way you prefer.
  • On a heated pan, I added little mustard oil, a pinch of Hing or asafoetida, few mustard seeds, little turmeric and added the chopped mango. I mixed them all and let the mango cook for about 2-3 minutes.
  • I added seasonal Palm jaggery (you may use easily available jaggery powder) after that and mixed well, by this time the entire jaggery mix started thickening, It was time to add some water, about half a cup (depending on how thick you want your chutney to be). I also mashed the mango pieces a bit, but they would soften anyway during the cooking time.
  • To add a little tang, I added 3-4 spoons of tamarind water (this is completely optional, I took tamarind pulp and added some water in it to get a thin paste so that it would be easy to control the taste.)
  • After few minutes of stirring, the chutney should be ready, it’s mostly sweet in taste with a slight ting of piquant which would give a sweet tug. This chutney can be used in many other things. Once you taste it, you will know by yourself that what other things you will like to use it on.

Coriander Spread:

Mr. Jamie Oliver’s idea was mind-blowing, he didn’t use a plain butter spread on the bread, rather he went for a tastier one. I followed it obediently. (Just to tell you he chose mint leaves whereas I went for coriander)

  • In a mixer grinder, take lots of fresh coriander leaves, little mint leaves and grind them to a paste. It’s ok if it’s not a fine creamy paste.
  • Take a bowl, add few spoons of plain curd (the portion depends on which ingredient do you wish to dominate in this spread, so take your decision accordingly), some salt and the coriander paste. Mix well and keep aside.


This was the fun part which indulged me to try this recipe:

  • Take some normal potatoes and some sweet potatoes. cut them into chunky pieces, you may keep the skin or peel them. Now boil them well. Once cooked, mash them roughly; again you don’t need to be very clean. Don’t try any perfection for this dish, the haphazard you are the better.
  • In a moderately heated pan, add some oil, and butter. Add some mustard seeds and few fresh curry leaves (optional, but the smell… slavering!!).
  • Once the mustard starts popping, add chopped onions, and green chillies. Stir a little, NO need to wait till the onions are softening. Add a spoon full of garam masala powder, crushed black pepper and mix everything well.
  • Add the mashed potatoes, mix well, add salt as per taste and some chopped roasted peanuts and give everything a good mix.
  • Now keeping the heat low and some time in your hand, lay the potatoes flat on the pan, on low heat let it cook slowly, after 2-3 minutes give a gentle stir or flip the sides of the potatoes; you will see for keeping the potatoes on the heat for few minutes without stirring, it gets a little crispy texture which we are looking for.
  • After stirring the potato-like this for 2-3 times, with the help of two tablespoons, divide the potato on the pan in small portions and form small balls with the help of the spoons. Again you don’t need to be perfect at all, just try to give it a shape. And let the balls cook to become little crispy from outside. [in case it’s still tough, take them off the heat, lay them on a plate, let it cool, then form medium size balls with your hand and then once again shallow fry the balls on the pan. Which is actually a bit tiresome job]

Making the Vada-Pav

Now it’s time to assimilate all and create some taste bombs!!

  • I found some whole wheat bun available on the internet, I had ordered them to make this burger. I cut the bun into half, lightly toasted them on the same pan.
  • I took half a slice of the bun, spread the coriander spread with the help of a spoon. Then kept one of the balls on that bread slice.
  • I took the mango chutney and added some fresh pomegranate juice with it. Then I added the mango chutney mix on the potato patty. Taking the other slice of the bread, I added little more of the coriander spread on it.
  • Spreading some Bombay Bhel on the Potato patty, I covered it with the other slice of the bread and that’s it. It’s ready to devour.

Do try this recipe at least once, you won’t regret a bit I am telling you..

Inspired by @The Tadka Project

One thought on “Healthy Bombay Vada-Pav

  • Thanks for sharing your vada pav recipe. your recipe is always best. I love vada pav. you can order online from hungryhouse


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