Vada Pav - Indian street food
Prepare to embark on a culinary adventure through the vibrant streets of Mumbai as we unravel the cherished secret behind the iconic Indian street food - Vada Pav!
A true delight for the senses, Vada Pav is a mouthwatering combination of a golden and crispy potato dumpling, lovingly known as Vada, nestled within a soft and pillowy pav (bun). The symphony of flavors from the spicy Vada, tangy chutneys, and the spongy pav will transport you to a world of tantalizing street food experiences.
Join us as we unveil the authentic Vada Pav recipe that will ignite your taste buds and leave you yearning for this legendary Indian snack!
Recipe: Vada Pav
Ingredients:
For Vada (Potato Dumpling):
- 4 large potatoes, boiled and mashed
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 2-3 green chilies, finely chopped
- 1 tablespoon grated ginger
- 1 sprig of curry leaves, finely chopped
- 1/2 teaspoon turmeric powder
- 1 tablespoon oil for tempering
- Salt to taste
For Batter:
- 1 cup chickpea flour (besan)
- A pinch of baking soda
- A pinch of turmeric powder
- Water as needed to make a thick, smooth batter
- Salt to taste
For Assembling:
- 8 pav (burger buns)
- Green chutney (coriander and mint chutney)
- Tamarind-date chutney
- Garlic chutney (optional but recommended)
- Dry garlic chutney (desiccated coconut, garlic, sesame seeds ground to a coarse powder)
- Oil for deep frying
Instructions:
1. For the Vada (Potato Dumpling):
- Heat oil in a pan and add mustard seeds. Once they crackle, add cumin seeds and asafoetida (hing).
- Stir in the finely chopped green chilies, grated ginger, and curry leaves. Sauté for a minute, releasing their aroma.
- Add the turmeric powder and boiled, mashed potatoes. Mix everything well, infusing the flavors, and season with salt.
- Cook the mixture on medium heat for 2-3 minutes, allowing the spices to meld perfectly with the potatoes. Let it cool.
2. For the Batter:
- In a bowl, combine chickpea flour, baking soda, turmeric powder, and salt.
- Gradually add water and whisk to make a smooth, thick batter, free of any lumps.
3. Assembling the Vada Pav:
- Take a pav and generously spread green chutney and tamarind-date chutney on the inner sides.
- Optionally, for an extra kick, spread some garlic chutney on the pav.
4. Make lemon-sized balls from the cooled potato mixture and flatten them slightly to form patties.
5. Heat oil in a deep pan for frying the Vadas.
- Dip each potato patty into the chickpea flour batter, ensuring it is evenly coated.
6. Gently drop the batter-coated potato patty into the hot oil and fry until golden brown and irresistibly crispy.
7. Remove the golden Vada from the oil and place it on absorbent paper to eliminate excess oil.
8. Slide the crispy Vada into the prepared pav and, if desired, sprinkle some dry garlic chutney on top.
Congratulations! You have now mastered the art of creating the legendary Vada Pav - a gastronomic masterpiece straight from the heart of Mumbai. Savor the explosion of flavors as you bite into the spicy Vada embraced by the fluffy pav, all complemented by the delectable chutneys. Share this quintessential Indian snack with friends and family, and let the tantalizing taste transport you to the vibrant streets of Mumbai. Embrace the joy of relishing this street food gem, and cherish the memories it creates with every delightful bite. Happy snacking!
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