
Vada pav energy, popped into bite-size.
ITC Master Chef Mumbai Vada Pops shrink the soul of the batata vada into poppable, besan-coated bites, garlic, mustard, curry patta and green chilli in every one. Serve with a fiery dry garlic chutney and watch Mumbai happen on your plate.
Preheat air fryer to 185°C. Cook frozen pops 9-11 minutes, shaking once, until golden.
Heat 3 tbsp oil on medium flame. Shallow-fry frozen pops 4-5 minutes, turning frequently.
Heat oil to 175°C. Deep-fry frozen pops 3-4 minutes until golden and crisp.
Cook from frozen unless the pack says otherwise. Appliances vary, treat times as a starting point and cook until piping hot throughout.
They're bite-sized batata vadas, spiced potato in a besan (gram flour) coat, with the classic Mumbai tempering of garlic, mustard seeds, curry patta and green chilli.
With dry garlic chutney and fried green chillies. For a party twist, serve inside mini pav with a swipe of green chutney, instant mini vada pav.
Yes, Mumbai Vada Pops are fully vegetarian with no added preservatives.
Take out only the pieces you need, reseal the pack tightly and return it to the freezer (-18°C) immediately. Used this way, the product stays good until the best-before date printed on the pack. What shortens its life is time spent outside the freezer, never let the pack sit out and soften between servings.
No. If the contents have fully thawed, cook them and refrigerate the cooked snacks (eat within 1-2 days). Refreezing thawed product damages texture and is a food-safety risk. A pack that is still firm with ice crystals can go straight back into the freezer.
No, breaded and coated snacks are designed to cook straight from frozen; thawing first makes them soggy and can cause fillings to leak. The exception is raw items like prawns, which should be thawed as directed on the pack before cooking.
Quick-commerce deliveries travel in insulated bags, so brief softening on a hot day is normal. If the pieces are still firm or icy, put the pack straight into the freezer, it's fine. If the contents are fully thawed and soft, cook them the same day and do not refreeze.
Every ITC Master Chef snack can be shallow-fried on a pan or tawa, or deep-fried in a kadhai. Many also work in a standard OTG/oven at 200°C. Exact times for each method are on the pack and on every product page.
Check the FSSAI marking on the pack, a green dot means vegetarian, a brown/maroon dot means non-vegetarian. On this site, every product page also lists it, and the Veg and Potato ranges are fully vegetarian.