Vada Pav Recipe

Vada Pav, often referred to as the 'Indian Burger,' is a beloved street food that originates from Mumbai. It's a delectable combination of spicy potato fritters (vada) sandwiched between a soft bun (pav) and accompanied by a variety of chutneys. The magic of Vada Pav lies in its simplicity and explosive flavors. Let's dive into its rich history and learn how to make this iconic snack at home.

A Brief History of Vada Pav

Vada Pav was invented in the 1960s by Ashok Vaidya, a snack vendor outside Dadar railway station in Mumbai. The dish quickly gained popularity among the working-class population due to its affordability and convenience. Today, Vada Pav is not just a snack but a cultural symbol of Mumbai, enjoyed by people from all walks of life.

Ingredients

To make Vada Pav, you will need:

For the Vada:

4-5 medium-sized potatoes, boiled and mashed

1 tablespoon oil

1 teaspoon mustard seeds

8-10 curry leaves

2-3 green chilies, finely chopped

1-inch ginger, finely grated

4-5 garlic cloves, crushed

A pinch of asafoetida (hing)

1/2 teaspoon turmeric powder

Salt to taste

Fresh coriander leaves, chopped

For the Batter:

1 cup gram flour (besan)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

A pinch of baking soda

Salt to taste

Water (to make the batter)

For Assembling:

6-8 pav buns

Oil for deep frying

Green chutney

Sweet tamarind chutney

Spicy garlic chutney

Method

Preparing the Vada:

In a pan, heat 1 tablespoon of oil. Add mustard seeds and let them splutter.

Add curry leaves, green chilies, ginger, garlic, and asafoetida. Sauté for a minute.

Add turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes.

Add salt and chopped coriander leaves. Mix thoroughly and let the mixture cool.

Once cooled, shape the mixture into small balls (about the size of a lime).

Preparing the Batter:

In a mixing bowl, combine gram flour, turmeric powder, red chili powder, baking soda, and salt.

Gradually add water to the dry ingredients to form a smooth, thick batter.

Frying the Vada:

Heat oil in a deep frying pan over medium heat.

Dip each potato ball into the batter, ensuring it is evenly coated.

Carefully drop the coated balls into the hot oil and fry until golden and crisp.

Remove the fried vadas and place them on paper towels to drain excess oil.

Assembling the Vada Pav:

Slice each pav bun horizontally, keeping one side intact.

Spread a layer of green chutney on one side and sweet tamarind chutney on the other.

Place a hot vada in the middle of the bun.

Add a generous sprinkle of spicy garlic chutney for an extra kick.

Press the pav gently to secure the vada and serve immediately.

Serving

Vada Pav is best enjoyed hot and fresh, accompanied by fried green chilies and a cup of steaming masala chai. This spicy, tangy, and savory snack is sure to transport you to the bustling streets of Mumbai with every bite.

Final Thoughts

Vada Pav is more than just a snack; it's a culinary journey through the heart of Mumbai. Its humble ingredients and bold flavors make it a favorite for many. Give this recipe a try and savor the taste of one of India's most iconic street foods.

Happy cooking! 🍔