Mumbai Vada pav is the famous street food of Mumbai, its eaten by all classes and communities. In Vada Pav the vada is made of a spicy potato filling deep fried in a gram flour batter. It is found in every nook of Mumbai and every area has its own famous stall of it, which serves hot and spicy vada pav. Its served by cutting laddi Pav/bun horizontally and applied authentic garlic chutney and served with Fried green chilly and green chutney. Its also “Batata Vada” in Marathi. One can also call this as “Indian Burger”.

Its simple recipe makes this dish very affordable and mouthwatering taste makes one attract like magnet to reach the destination where its being prepared.

So lets start to prepare to our “Mumbai Vada Pav”

Things you need

Red Garlic dry chutney/ green chutney (Usually to be made a day before)

Ingredients for Vada 

Potato’s – 1Kg (peel skin and boil)

Curry leaves – 1 stem

Coriander leaves -50 grams

Ginger – 1

Garlic cloves – 1

Green chillies – 5 (for grinding) 10 for frying

Mustard seed – 1 teaspoon

Oil (cooking and frying)

Asafoetida -1 teaspoon

Turmeric powder (Haldi)- 1 teaspoon

Gram flour(Besan) – 3 cups

Red chilli powder – 1 teaspoon

Salt to taste

Mumbai Pav

Method

Peel the potato’s skin and add 1/2 tsp turmeric powder. Pressure cook till 4 whistle and when it cool down just mash it.In a hand pestle or a grinding jar add ginger, garlic cloves, 5 green chillies, curry leaves and coriander leaves and grind it to a paste.

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In a pan add 2 tbsp oil and add mustard seeds, Asafortida(hing), let the mustard seeds split and add the grinded paste. fry till the raw smell disappears and the aroma of the grinned paste fills the air. Then add 1/2 tsp turmeric powder and salt and mix well.

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 Add boiled potatoes. mix and fry well. till the paste is mixed well. Check the salt.Cool it.

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Now take a lemon size of the mixture and slightly flatten it to make vada. keep it ready.

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For the batter

In bowl take the gram flour in it add salt, turmeric powder, red kashmiri red powder,Celery (Ajwain),asafotedia (hing). Mix well. Add water to it and make a smooth dip batter. keep aside. Take the rest of the chillies and slit them for frying.

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Now heat a pan or kadai. Add oil for frying, when the oil is hot add the slit green chillies, just fry them till the air is filled with the aroma of the chilles. Put it in a bowl and add some salt and mix well.

Dip the vadas in the batter and coat from all sides and drop them in the oil and deep fry them till slightly yellow brown. Slit the pav from center. Apply the green chutney, sweet chutney and red chutney on both sides of the pav and place the vada –

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Serve it with fried green chillies. Enjoy.

Note:Why grinding the ginger, garlic, curry leaves,green chillies and coriander leaves, some don’t like the pieces of the raw species coming in the mouth.  So it is better to grind. While grinding the paste the quantity of chillies has to be less, because the Vada has to be less spicy. The Vada Pav will be served with spicy green chillies which are fried.

 

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