• Aaisha Fakih

VADA PAV | How to make the Mumbai style Vada Pav

Vada pav, Pav Bhaji, Pani-Puri, etc are some of India's most loved street foods. They never grow old in time or taste and are loved by one and all.


Today we talk about Vada pav as that's cooking in the kitchen. Its Ramadan and savory's are a must in all homes so I thought of making this yummy street food in the comfort of my home. We are under lockdown due to COVID-19, and yes we all must abide by the rules imposed by the government for the betterment and safety of us all. So having to do all the cooking, cleaning, chores, and everything else I thought of treating the family with this lip-smacking, delightful snack - VADA PAV!


In Mumbai, you'll find stalls in almost every corner of the street with some snack or the other as they are a Hot favorite among the college students, school kids, and also the working class. So having said that , anyone who visits Mumbai or Maharashtra can't walk out without having these lip smacking snacks.


This is my first recipe on the delicious snack and will be trying more in the future with variations. Don't worry, as I try you'll get them too. The main ingredients in making Vada pav are the potatoes and its coating which is made using gram flour. It's super easy and there isn't much cooking either. Just about boiling the potatoes, seasoning, and tempering and finally coating them with the gram flour mix and deep frying.



Ooh! The one thing I don't like about this is it's deep-fried. I don't like fried foods much so I don't crave these kinds of snacks or starters that madly as I have seen my siblings, cousins, my own kids, and the rest of the family getting flattered even if you just name these aloud. Yeah! That's how badly they crave and love eating them. But as I mentioned it's Ramadan and we tend to try and make something new each day, so today it was the Vada Pav Day I can say.



Vada pav accompaniments are the different chutneys that go very well along with it. We have the green chutney, the red dry garlic chutney, and the sweet tamarind chutney. You'll never find Vada pav without any of these of its assistants. These chutneys make it even more delish and enjoyable. Some like it all Hot & Spicy and some prefer the Hot & Sweet version. It's all upon your taste and how you'd like to have.


I have made the green chutney and the red dry garlic chutney but not the sweet tamarind chutney as not much demands for this poor thing at my place.



MUMBAI STREET STYLE VADA PAV

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Serves: 8 Cuisine: Indian Author: Aaisha

Vada pav is an Indian appetizer/snack/street food loved wholeheartedly by everyone. You can't stop at just one, it goes on. I could have called it healthy if only there was no deep-frying, yet there is no denying it's one of the most enjoyable snacks of all times.

Ingredients

  • 4 medium potatoes boiled and mashed

  • 3 green chilies

  • 2-inch ginger

  • 15-17 curry leaves

  • 10-12 garlic cloves

  • 1\2 tsp mustard seeds

  • 1\2 tsp Hing

  • 1 1\2 tsp salt

  • 1\2 bunch of chopped coriander leaves

  • 1\2 tsp turmeric powder

  • 2-3 tbsp oil and more for deep frying


For the gram flour mix

  • 1 cup gram flour

  • 1\4 tsp turmeric powder

  • salt to taste

  • chopped coriander leaves (optional)


Instructions

  1. Using the pestle and mortar, pound the green chilies, garlic and ginger roughly.

  2. Heat oil in a pan. Add the mustard seeds, when they start to crackle add the Hing/asafoetida and the curry leaves and saute.

  3. Add the pounded mixture and saute again for a few seconds.

  4. Add turmeric, salt, potatoes, and the chopped coriander leaves and mix well.

  5. Put off the heat and let it cool down.

  6. Divide into equal portions and make rounds. I could yield 10 such balls from this mixture.


For the outer coating

  1. Combine all the ingredients in a bowl and make the batter using approximately 1/3 cup of water.

  2. Dip the round/ball one by one into the batter and allow it to coat well.

  3. Deep fry in hot oil until golden brown. Drain on an absorbent paper and keep aside.


How to assemble the Vada pav

  1. Slice the pav into half, spread the dry garlic chutney.

  2. Place a Vada on top and spread the green chutney over the Vada and Serve Hot.

Enjoy!



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