Vada Pav Burger/ Bombay Burger
A fusion twist on Mumbai’s iconic street food, the Vada Pav Burger (also known as Bombay Burger) combines the spicy potato vada patty with the structure of a burger. The vada is coated in gram flour batter, deep-fried to crispy perfection, and sandwiched in a burger bun with layers of green chutney, garlic chutney, sliced onions, and sometimes cheese. It's a bold, flavorful blend of Indian spices and Western form, perfect for those who crave street-style indulgence with a modern touch.
Ingredients
For Potato Vada
- Oil – 5 tbsp
- Hing – ½ tsp
- Mustard seeds – 2 tsp
- Ginger Chopped – 1 tbsp
- Garlic chopped – 2 tsp
- Green chilli chopped – 1no
- Curry leaves – handful
- Potato (boiled & crushed) – 2½ cups
- Turmeric – ¾ tsp
- Salt – to taste
- Oil – For frying
For Besan Batter
- Besan – 1 cup
- Turmeric – ½ tsp
- Salt – to taste
- Chilli powder – 1tsp
- Water – 1 cup
- Pao (soft buns) – 6 nos
- Green chilli – few
- Chaat masala – a generous pinch
- Oil – a dash
For Garlic Chutney
- Oil – 3 tbsp
- Garlic Cloves – 25-30 nos
- Peanuts – ¼ cup
- Sesame Seeds – 4 tbsp
- Kashmiri Chilli Powder – 1½ tbsp
- Coriander Powder – 1 tbsp
- Salt – to taste
- Grated coconut (dried) – ⅓ cup
For Chilli
- Oil – 1tbsp
- Green chilli (slit) – 6-8nos
- Salt or Chaat Masala – a pinch
For Assembling
- Pav Bun
- Lettuce leaf
- Cheese slice
- Onion Slice
- Saunth chutney
- Mint chutney
- Mayonnaise
- Pomegranate seeds
- Garlic Chutney
Instructions
For the Potato Vada
- Heat some oil in a pan and add Hing, mustard seeds, curry leaves, chopped ginger, chillis, and garlic
- Once toasted, add the boiled potatoes lightly crushed by hand, along with some Haldi and salt to taste – saute for 2 minutes and keep aside
For the Besan Batter
- To a large bowl, add besan, turmeric, salt and some red chilli and mix well
- Start adding water slowly to the mix while whisking constantly till it comes to the right consistency for a dipping batter, and keep aside
For the Garlic Chutney
- Heat some oil on a pan on medium-low heat and add garlic, peanuts to it
- After getting the garlic and peanuts to golden brown above add sesame seeds – saute for a minute and turn off the heat. Add Kashmiri red chilli powder, Dhaniya powder, salt and desiccated coconut and mix well, and allow it to cool.
- Once the mixture has cooled enough, grind it to a coarse mixture
For the final assembly
- Form patties out of the cooked potato mixture, dip it in the besan batter and deep fry
- Heat some oil in a separate pan, and saute some slit chillies on it on high heat for 2-3 minutes and season it with salt or chat masala (optional)
- For the final assembly, slice a pav bun in half, top it with a lettuce leaf, a cheese slice and then the fried vada along with a slice of onion, saunth chutney, mint chutney, mayonnaise, the dry garlic chutney and the top of the pav bun.
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