Vada Pav Recipe

Vada Pav Recipe

MAHARASHTRIAN DELICACY

Vada Pav

Vada Pav is more than just a snack; it's a cultural icon that embodies the spirit of Mumbai. Whether you're reminiscing about the bustling streets of Mumbai or introducing this delicacy to your palate for the first time, this recipe brings the authentic taste of India's favorite street food to your kitchen.

Ingredients                                                                                                                                

For the Potato Filling (Batata Vada):

3 medium potatoes (boiled and mashed)​

2–3 green chilies​

¾ inch ginger​

2–3 cloves garlic​

1 tablespoon oil​

¼ to ½ teaspoon mustard seeds​

2 pinches asafoetida (hing)​

1 sprig curry leaves​

¼ teaspoon turmeric​

⅛ teaspoon red chili powder (optional)​

½ to ¾ teaspoon salt (adjust to taste)​

3 tablespoons finely chopped coriander leaves​

For the Batter:

¾ cup gram flour (besan)​

1 tablespoon rice flour​

¼ teaspoon turmeric​

¼ teaspoon Kashmiri red chili powder​

Pinch of asafoetida (hing)​

¼ teaspoon salt​

¼ teaspoon baking soda​

½ cup water (adjust as needed)​

Oil for deep frying​

For Assembly:

6 ladi pav (soft bread rolls)​

Dry garlic chutney​

Green chutney (coriander-mint)​

Cook With Manali

Tamarind chutney​

Fried green chilies (optional)​

Steps in Preparation

1. Get the potato filling ready.

Make a coarse paste out of the garlic, ginger, and green chilies.​ Add the mustard seeds to a pan of hot oil and allow them to splutter.​ Add curry leaves, the chili-ginger-garlic paste, and asafoetida. Sauté until fragrant.​ Stir thoroughly.​ Add chopped coriander leaves and stir. After allowing the mixture to cool, form it into lemon-sized balls.​

Add chopped coriander leaves and stir. After allowing the mixture to cool, form it into lemon-sized balls.​ 2. Get the batter ready: Gram flour, rice flour, asafoetida, red chili powder, turmeric, baking soda, and salt should all be combined in a bowl.​ Water should be added gradually to create a thick, smooth batter.​

3. Cook the Vadas: In a deep-frying pan, heat the oil.​ Make sure every potato ball is completely coated by dipping it into the batter.​

Eats That Are Serious Drop gently into the hot oil, then cook until golden brown. Drain on paper towels after removing.​

4. Put the Vada Pav together:

Keeping one edge intact, cut each pav horizontally.​ Cover one side with tamarind chutney and the other with green chutney.​ Press the pav gently after placing a vada in the middle and topping it with dry garlic chutney.​ Serve hot, accompanied by fried green chilies.​

Advice for Creating the Ideal Vada Pav Chutneys: The three chutneys—dry garlic, tamarind, and green—bring richness and depth. The dish is elevated with handmade chutneys, even if store-bought versions are available.​

Frying: To get a crispy outside, make sure the oil is sufficiently hot before frying.​ Serving: To preserve its crispness, vada pav is best consumed right away after assembly.​