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Mumbai Vada Wraps

This mouth-watering snack of banana chips & Mumbai vada wraps can be prepared as your guests wait for a delicious treat.

Ashwini Kalsekar
Sun, Jun 8 2014

Photograph: Ashwini

About Ashwini

Ashwini is a celebrated Kathak artist and choreographer based in London. With a Masters degree in Kathak; Ashwini grooms Kathak artists across the UK. Her recent choreography, ‘Krishna Priya’ is composed by legendary Anup Jalota. Her creativity manifests in her culinary skills and she likes innovative twists in her cooking.

Ashwini can be contacted at:

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This dish is a combination of three items: Banana Chips, Mumbai Vada Tortilla Wraps and Chutney.

Banana chips

Take a raw green plantain and cut them horizontally. Heat some oil in a pan. Fry the plantain slices and apply little salt (and pepper if needed) while they are hot.

Mumbai Vada

Ingredients (for 6 Vada):

For the Vada Content: 4/5 medium-sized potato boiled and mashed up with lumps, 1 small onion finely chopped, 2/3 green chillies seedless cut into small pieces, 1 spoon freshly-grated ginger, some chopped coriander, 2 tea-spoon (tsp) oil for cooking and frying, 4/5 curry leaves, 1tsp mustard seeds, 1/2 tsp turmeric, 1/2 tsp asafoetida, 1/2 tsp lemon juice

For the Vada Cover: 1 cup gram flour, 1/4 cup water, 1/2 tsp red chillie powder Salt as per taste 1 tsp ajwain (carom) seeds (optional)

Take a frying pan, pour some oil and mustard seeds in it. Once they splatter, put curry leaves, ginger and chopped green chillies in it. Then add turmeric, and asafoetida. Cover it for a few seconds. Then add chopped onions, and stir the mixture well. When onions are partially transparent add the lumpy potato mix in the pan. Mix it well. Add salt and lemon juice and let it cook for 8/10 mins. Turn the heat off. In a small bowl prepare a little semi-solid batter with water and gram flour (the mixture should be little thicker than pakoda batter) Add salt, red chilli powder and ajwain seeds.

Heat oil in a frying pan.

Now make small or medium-sized round balls of cooked potato, (make sure the potato mixture is at room temperature) dip these potato rounds in the batter and fry it until golden brown.

Mumbai Vada Chutney

For the chutney you need coriander, mint, green chilli, sesame seeds, salt and lemon juice. Grind it into a fine paste.

Tamarind Chutney: soak the tamarind (lime sized) and 3/4 dates in a half cup of warm water for 20/30 mins. Then strain them into a fine purée. Add 2 tbp of ‘gur’ (jaggery) and salt and boil it on low flame for 6/8 mins.

The Wrap

Take a ready-made tortilla wrap, roast throne side of tortilla wrap on griddle. Take the roasted side and spread the green chutney evenly. Now as a tasty option you can put sliced onion or pepper in the middle of tortilla, then put 2 Mumbai Vada on top of the vegetables. Then sprinkle tamarind chutney on the vada. Fold the sides of tortilla first, then start rolling the wrap. When rolling the wrap, make sure that the stuffing of vada and the vegetables are tightly tucked in. To close the tortilla, use potato paste so that the tortilla doesn’t open. Now put this wrap in panini toaster. And toast it for 3/4 mins.

If you wish to have it for dinner, place all the tortilla wraps in a baking plate and garnish the baking plate with pepper, chunky tomatoes, sliced onions and grated mozzarella cheese and bake it for 8/10 mins in 180 degrees.

Finally, for the dish pictured above, cut the wraps into small chunks; put some coriander and chutney on top accompanied by fresh and crunchy banana chips.

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