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Vada Pav :
The Indian state of Maharashtra is home to the widely consumed street food snack known as vada pav, which is most closely related to the city of Mumbai. A spiced potato fritter (vada) is served in a bun (pav) with a variety of chutneys and toppings. The modest Vada Pav is thought to have been invented in the 1960s by Mumbai snack vendor Ashok Vaidya.
It was initially developed as a cheap and satiating snack for the lower class. It has become incredibly well-known through time and a representation of Mumbai’s street food culture. Vada Pav is frequently served with a cup of hot tea, making it the ideal pairing for an easy and filling dinner. The juxtaposition of the spiciness of the vada with the softness of the pav and the cooling tea produces a distinct and delicious taste. Here is a straightforward recipe for Vada Pav:
Vada Pav Recipe :
Ingredients For the Potato Filling (Vada):
- 4 large potatoes, boiled, peeled, and mashed
- 1 OR 2 green chilies, fine chopped (as per taste)
- 1 tsp ginger-garlic paste
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A pinch of asafoetida (hing)
- 8-10 curry leaves
- 1/2 tsp turmeric powder
- One tsp of red chili powder (as per taste)
- Salt to taste
- 2 tbsp chopped cilantro (coriander leaves)
- 1 tbsp oil
For the Batter:
- 1 cup gram flour (besan)
- A pinch of baking soda (optional)
- Salt to taste
- Water (to make a thick batter)
- Pav (small white bread rolls)
- Green chutney (made with coriander , Green chilli and mint)
- Tamarind chutney
- Garlic chutney (optional)
- Thinly sliced onions
- Butter for toasting the pav ( or cooking oil )
How to make vada pav : Instructions:
1. Make the Potato Filling (Vada):
- Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
- Add ginger-garlic paste and chopped green chilies. Sauté for a minute.
- Add mashed potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 4-5 minutes until the mixture comes together and the spices are well incorporated.
- Stir in chopped cilantro and remove from heat. Allow the mixture to cool.
2. Prepare the Batter:
- In a bowl, mix gram flour, baking soda (if using), salt, and enough water to make a thick batter. Batter should coat the back of spoon.
3. Shape and Fry the Vadas:
- Heat oil for deep frying in a pan.
- Take a portion of the potato mixture and shape it into a round or oval vada.
- Dip the vada in the gram flour batter, ensuring it’s well coated.
- Carefully place the coated vada in hot oil and fry until it turns golden brown and crispy. Repeat with the remaining potato mixture.
- Remove the fried vadas onto paper towels to drain excess oil.
4. Assemble the Vada Pav:
- Slice the pav horizontally, but not all the way through.
- Spread some green chutney on one side of the pav and tamarind chutney on the other.
- Optionally, spread garlic chutney on one or both sides for extra spice.
- Place a vada in the pav.
- Add some thinly sliced onions on top of the vada.
- Close the pav and press it slowly.
5. Serve the Hot Mumbai Vada Pav :
** Serve the Vada Pav hot with extra chutney on the side.
Vada Pav is more than simply a snack; it is a staple of Indian street food culture and a symbol of Mumbai’s diverse culinary scene and active lifestyle. It has been a cherished favorite for many generations thanks to its straightforward yet tasty ingredient mix. For a true culinary experience, you must have a Vada Pav from a native street vendor if you ever travel to Mumbai or other areas of India.