Vada pav is one of Mumbai’s most iconic street foods, often called the “poor man’s burger,” with roots in the 1960s. Traditionally made with spiced potato fritters tucked into soft buns with chutney, it’s beloved for its bold flavor and satisfying bite. This version swaps the potato for rockfish, blending coastal flavors with the classic spirit of the dish. Crispy fish patties, spiced chutney, and pillowy pav buns come together for a playful twist that still feels true to its street food roots.
Method
In a large bowl, combine the rockfish, carrots, onions, jalapeños, cilantro, garam masala, salt, and pepper. Mix well, then fold in the aloo bhujiya to bind and add crunch. Form the mixture into small patties, pressing firmly so they hold their shape.
Line a plate with paper towels.
Heat oil in a skillet over medium heat. Fry the patties until golden brown and cooked through, 3 to 4 minutes per side. Transfer the patties to the paper towel-lined plate.
Lightly toast the pav buns. Spread each with spicy Maggi chutney, then place a hot fish patty on top of the bottom bun. Top with sliced onion, tomato, and, for a playful street-style flourish, a few cooked Maggi noodles. Cover with the top bun and serve immediately.
