Secret recipe of Mumbai Vada pav which is easy and quick too

Vada pav is popular street food across Maharashtra. Have you ever had Vada pav in Mumbai? I just love it, who doesn’t? So here I have secret recipe to make Mumbai vada pav and trust me it will give you same taste, even you will get same mouthwatering smell. It is very easy and quick recipe, you must try it. We can make it with ingredients available at home, no special ingredients are required. Also I will share vada pav chutney recipe which will take, taste of your vada pav, to the next level.

Let’s start our recipe,


  • Vada Stuffing
    • Potatoes (4 medium size)
    • Salt (As per taste)
    • Green chilies (2/3 pieces)
    • Garlic (6/7 cloves)
    • Ginger (1 inch piece)
    • Coriander leaves (bunch of leaves)
    • Jeera / cumin seeds (1 tbsp)
    • Oil (1 tbsp for tempering)
    • Asafetida / Hing (1 pinch)
    • Mustard seeds (for tempering)
    • Few curry leaves
    • Red Chili powder (1 tsp)
    • Turmeric powder (1 tsp)
  • Oil for frying
  • Buns (6 vada pav buns)
  • Vada Batter
    • Gram Flour / Besan (1 cup)
    • Rice Flour (1 tbsp)
    • Red Chili powder (1 tsp)
    • Turmeric powder (1 tsp)
    • Salt (as per taste)
  • Vada pav chutney
    • Fried bhujiya
    • Desiccated coconut (2 tbsp)
    • Garlic cloves (4/5 cloves)
    • Red chili powder (2 tbsp)
    • Salt (as per taste)
  • Fried chilies
    • Chilies (10 no)
    • salt as per taste


Boil potatoes in cooker or pan. Remove skin and mash them but do not mash them too much, keep big chunks of it.

In a mixer take few cloves of garlic, green chilis and piece of ginger. Add coriander leaves and jeera seeds to it. Now grind them without adding water to it.

Take pan and heat oil in it. Once it is hot enough add mustard seeds to it. Let them splutter and add pinch of hing to it. Now add grinded green paste to it and let it cook a little. No need to cook it completely just we are removing rawness of garlic and ginger. Over cooking can remove green color of the paste.

Add mashed potatoes to it and add dry spices to it. Add red chili powder, turmeric powder and salt to it. MIx them well and cook for two minutes. Let it cool down and make balls out of it.

Now we will make the batter. Take besan in mixing bowl, add red chili powder, turmeric and salt to it. Add rice flour so that the vada will be more crispy. Add water gradually and make thick batter out of it. Once batter is ready add those potato balls we have made. Dip them in the batter and cover them nicely with batter by turning them slowly.

Take kadai or pan for frying. Add oil and heat it. Once oil is hot enough, you can add batter covered balls to it and fry them on medium to high flame till cover get golden in color and become crisp.

For making chutney we need some bhujiya as well. So take spoon and spread small drops of batter in the oil. Fry them till they become crispy. Once done, let them cool down. Now in mixer take garlic cloves. Add desiccated coconut to it. Add red chili powder and salt to it. Now add our crispy bhujiya to it and grind it nicely. Your vada pav chutney is ready.

Now we will fry chilies to go with it. Take some green chilies. Slit them in the middle and remove all seeds from it. Now fry them in the oil. Once fried nicely add salt to it and your green chilies are ready too.

When we have all the things ready, let’s assemble them. Take vada pav bun and cut it till the edge. Now spread some vada pav chutney on it and place your vada inside it. Serve it with fried green chilies and your Mumbai vada pav or street style vada pav is ready to eat. Enjoy the awesome taste of filling and chutney. Don’t forget to bit fried green chilies while having it.

Do try this recipe and let me know how was your experience. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Tasty and flaky Moong Dal ki Kachori along with chatpati Kachori Chat recipe

Kota is famous for students, lots of students, trying to achieve their dreams by enrolling with best coaching institutes. Students spend important years of their life there just to prepare for entrance exams here, amazing isn’t it. So yes, Kota is famous for those big coaching institutes and students but what exactly I want to talk about is famous Kota Kachori, being a foodie of course the concentration sifted to Kachori rapidly, they are delicious with authenticate taste of hing or asafetida and you can not forget them if you have tried once.

Kachoris are famous at different places of Rajasthan, Kota kachori or Jodhpur kachori but you know what they are said to be originated from Uttar Pradesh which is famous for all sort of chats and sweet varieties. Kachori has all different recipes across Rajasthan, Uttar Pradesh and Gujarat like Pyaaj ki kachori, Khasta kachori, even there is sweet version of it which is called Mawa kachori, made with milk mawa and dipped in sugar syrup.

Kachori is a snack option and not a very healthy food as they dip fried. Still if you are making them at home with wheat flour it will be better option then other fast food items. Also Moong dal has its own benefits, like they are plant based source of protein. It has fiber, folic acid, magnesium, copper, potassium and beneficial antioxidants. So in a way it has healthy ingredients and you can relish your chat with little satisfaction that something healthy is going inside your tummy. 🙂

Let’s start our recipe,


Kachori Cover:

  • Maida / Wheat flour (1 cup)
  • Salt (1/2 tsp)
  • Ghee / Clarified butter (3 tsp)

Kachori Stuffing:

  • Soaked Moong dal (Soaked for 4/5 hours)
  • Salt (as per taste)
  • Green chilies (2/3 or as per taste, finely chopped)
  • Ginger (1 inch piece grated)
  • Besan / Gram flour (2 tbsp)
  • Dry Spices
    • Roasted Jeera powder (1 tsp)
    • Turmeric (1 tsp)
    • Red Chili powder (1 tsp)
    • Coriander powder (1 tsp coarsely grinded)
    • Saunf / Fennel Seeda (2 tsp coarsely grinded)
    • Black pepper (1/2 tsp coarsely grinded)
    • Gram Masala (1 tsp)
  • Sugar (1tsp optional)
  • Nimbu ke phool / Citric acid (1/4 tsp) or you can use Aamchur powder / Dry mango powder (1tsp)
  • Jeera (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee or Oil (2 tbsp)
  • Coriander leaves to garnish

For making chaat:

  • Curd
  • Chopped Onions
  • Sev / Namkeen
  • Sweet tamarind and dates chutney
  • Green coriander and mint chutney
  • Chat masala


Kachori cover:

Take flour in the bowl, add salt and ghee to it. Mix it well and bind it to get breadcrumb like texture. Add water in small quantities to knead dough. It should be smooth dough but don’t make it soft like chapati dough.

Once dough is ready cover it with cotton cloth or lid and keep it aside for 10/15 minutes.

Tips: in winter season, heat ghee a little to give it perfect temperature. It should not be hot but warm enough to make soft dough.

Kachori stuffing:

Take soaked moong dal and remove access water from it. Now grind them coarsely into mixture. Don’t grind them too much, just a little to grind them coarsely.

Tips: You can check whether moong dal is soaked properly or not by taking one in hand and breaking it with fingers. If you can break it easily it is soaked correctly else soak it again for few more hours. Generally it will be soaked in 3hours but depends on the temperature so soak them for 4/5 hours and it will be soaked perfectly.

Switch on the gas stove and put pan to heat it. Pour oil to it and heat a little. Add Jeera seeds to it, add coarsely grinded coriander seeds, coarsely grinded saunf / fennel seeds and coarsely grinded black pepper . Add pinch of hing (you can add more also). Cook them on low flame to release aroma. Keep flame low cause you don’t want to burn them. Now add chopped green chilies and grated ginger to it. Let it cook properly.

Tips: If you want authenticate hing aroma in your kachori like typical Rajasthani kachori, add hing little later in the recipe. Like after you cooked your moong dal, you can add hing to the mixture.

Now add besan or gram flour and let it cook a little so that it will leave its raw taste. Add coarsely grinded moong dal to it and mix them together. let it cook on low flame. Now add all your dry spices salt, red chili powder, turmeric powder, roasted jeera powder, coriander powder to it. Now add citric acid to it or you can use aamchur powder as well.


  1. Citric acid is used by outside vendors but you can use aamchur powder instead. If you don’t have aamchur powder, you can use lemon juice as well, just add it last to the mixture else it will give bitter taste to the stuffing.
  2. Moong dal will be fluffy and soft once it is cook properly, so will come to know it is cooked.

Add sugar to the mixture and mix it well. You can avoid sugar but it balances the flavor of other spices we have added. Once sugar is dissolved, add garam masala to it and mix well. When mixture is perfectly cooked, garnish it with fresh coriander leaves and keep it aside to cool down completely.

So now our stuffing is ready and our dough has rested well so we will start making kachori.

Take dough and divide in small portions. Make small balls out of it. Take one ball and roll it with rolling pin to flatten it. Fill spoonful of filling to it and seal it by taking all sides and pinching them little by little. Remove extra dough if any while sealing it. Now flatten them with hand, press them very gently to flatten them a little.

Tips: Don’t make it too thin cause you don’t want your kachori to explode while frying or even filling.

Keep oil to heat in deep pan. When oil is hot enough add your kachoris to it. Keep flame between medium to high. Don’t fry with high flame else kachori won’t be fried evenly. Once they are nice golden brown, take them out.

Serve hot with Sweet chutney and green chutney.

Kachori chat:

To make kachori chat take two or more kachori in a plate and add tamarind & dates chutney and coriander & mint chutney. Add curd to it. Now garnish them with chopped onions, sev and some chat masala. This will level up your kachori taste.

Do try this recipe when you get a chance and let me know how it turned out. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.


Easy and Healthy Breakfast recipe: Vegetable Upma

Upma very popular breakfast recipe which is common across Karnataka, Kerala, Maharashtra, Tamil nadu, Andhra Pradesh and where not. Very easy to cook and very healthy breakfast made out of semolina (Sooji) and sometimes coarse grinded rice. You get different flavors and recipes across India.

Semolina or Sooji is rich in Protein and Vitamin B. It is considered good for heart health and liked by many for supporting weight loss. But yes it is a wheat product which makes it high in carbohydrates, should be avoided by PCOS or Thyroid patients or can be taken in smaller quantities.

Talking about today’s recipe we are going to make Vegetable Upma which will have lots of vegetables and little quantity of Semolina or Sooji. Whenever I cook Vegetable Rice / Vegetable Khichdi / Vegetable Upma I make sure to add lots of seasonal vegetables available at home. You can do the same to include healthy vegetables in your meal.


  • Semolina or Sooji (1 cup)
  • Salt (as per taste)
  • Turmeric Powder (1/2 tsp or you can avoid it completely)
  • Red Chili Powder (1/2 tsp or you can avoid it completely)
  • Mustard Seeds (for tempering)
  • Jeera Seeds (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee / Oil (1 tsp for tempering, I have added 2tsp)
  • Onion (1 Big Onion)
  • Green Chilis (as per taste)
  • Curry leaves
  • Coriander leaves to garnish
  • Lemon Juice (2 tsp)
  • Chana Daal (1/2 tsp optional)
  • Urad Daal (1/2 tsp optional)
  • Vegetables of your choice
    • Green Peas
    • Boiled Corn
    • French beans
    • Capsicum
    • Baby corn
    • Potatoes
    • Tomatoes
    • Carrots


First chop all the vegetables and keep it aside.

Dry roast Semolina or Sooji and keep it aside.

Take pan and put on gas stove to heat it. Once the pan is heated add ghee or oil. let it get heated and add mustard seeds and let them splutter. Add jeera and pinch of hing. Now add curry leaves. If you want you can add Chana daal or Urad daal at this time and let it cook till it gets golden color. You can avoid it completely.

Now add finely chopped Onions and green chilis. Let them cook till onions become transparent in color.

Tips: You can add Peanuts or Cashew nuts if you like. It will add crunchy texture to your upma while eating.

Once Onions are cooked add chopped vegetables and let them cook for few minutes. Keep the lid on to reduce cooking time for vegetables. While vegetables are getting cooked, keep water to boil on the other burner so that you will have hot water ready for cooking your Upma fast.

Once vegetables are cooked add your roasted semolina or sooji to it and mix all together. Now add your dry spices and salt as per taste.


  1. Add your vegetables ordered by hard to cook goes first and easy to cook goes last. Let’s say potatoes, carrots and beans will take time to cook so add them first. Add capsicum or boiled peas and corns after vegetables are cooked a little so that they won’t become mushy and you can have bites of them while eating.
  2. Use boiled water to reduce cooking time. It will save your time as well semolina will get cooked nicely with hot water.

Now add boiling water to the mixture. be careful while adding water as the temperature created will make the water splutter and you can get burnt. So carefully and slowly add water to it, little at once. When you feel the water is appropriate and after mixing no lumps are there, let it cooked with lid on.

Tips: Water quantity is based on type of Semolina or Sooji you are using. You can’t blindly add water to it. Just check while adding water to it. If you like you can keep running consistency or you can have khichdi kind of texture, totally depends on your liking.

Just cook for five minutes. Add lemon juice to it and your yummy healthy Upma is ready to eat.

Garnish it with fresh coriander leaves and Namkeen like bhujiya sev, or you can grate fresh coconut on it.

Enjoy your hot Upma with ginger tea or have it as a light dinner option. It can also help in your late night spicy food cravings.

Do try this recipe and let me know experience in comments below. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.