Vada pav



Recipe Info:

Did you know? Vada pav was invented by Ashok Vaidya at a stall outside Dadar railway station in 1966. Who wondered that this recipe would become the heart of Mumbai. Fellow travellers, if you are visiting Mumbai during any season make sure you eat this mouth watering dish. Considered as the most humble street foods in Mumbai, this tasty and delicious dish is served sandwiched in Pav (soft dinner rolls) topped with sweet chutney, green chutney and dry garlic chutney.

 

Ingredients:


For spiced potato stuffing:

350gms of Potatoes;

6-7 small to medium sized garlic;

1-2 green chillies;

1/2 tsp. Mustard seeds;

Pinch of Asafoetida (hing);

1/8 tsp. Turmeric powder;

7-8 curry leaves;

1-2 tbsp. Coriander leaves;

Salt as per taste.


For batter:

1-1.25 cups Gram Flour (besan);

Pinch of Asafoetida (hing);

1/8 tsp. Turmeric powder;

Pinch of baking soda;

Water as required;

Salt as per taste.


For Green Chutney:

1 cup Coriander leaves chopped;

1-2 Garlic cloves chopped;

2-3 drops of Lemon juice;

2-3 Green chillies chopped;

Salt as per taste.


For sweet tamarind chutney:

1 cup de-seeded dates (khajur);

2-3 de-seeded Tamarind (imli);

1/2 cup grated jaggery (gur);

1/2 tsp. chilli powder;

1 tsp. cumin seeds powder;

Salt as per taste.


Other

Oil as required for deep frying;

8 Pav or dinner rolls;

3-4 green chillies fried and mixed with salt.

 

How to cook?

Let's make chutney's first.


Green chutney:

  • Grind all the Green chutney ingredients with little water. Make sure its not a watery chutney.


Sweet Chutney:

  • Firstly, clean and wash dates and tamarind.

  • Mix them and all the ingredients and add 11/2 cup water in a saucepan. Let it simmer for 20-25 minutes.

  • Let it cool down and blend it in a mixer to smooth paste straining the mixture using a sieve.


Potato stuffing:

  • Boil or stem potato in a pot, pressure or pan until they are cooked completely. Peel and mash them using fork in a bowl.

  • Crush garlic and green chillies to a semi paste in grinder.

  • Heat oil in a small pan and add mustard seeds and let it crackle. Add curry leaves, asafoetida. Stir fry for atleast 5 seconds.

  • Add crushed garlic and green chilly paste, turmeric.

  • Stir for some seconds till the raw smell of garlic goes away. Make sure you do not brown the garlic.

  • Add this tempering in mashed potato.

  • Add chopped coriander leaves and salt as per taste.

  • Mix everything well and made medium balls from the balls potatoes. Flatten the balls a bit. Cover and set it aside.


Making batter:

  • In a bowl add besan, turmeric powder, asafoetida, pinch of baking soda, salt and water. Mix it well. The batter should be thick.

  • If the batter becomes thin add 1-2 tbsp of besan and 1-2 tbsp water. Set it aside.


For frying:

  • In kadai or pan, heat the oil for deep frying.

  • When oil becomes hot, dip the flattened potato in the batter and coat it well.

  • Carefully add the coated potato balls in oil.

  • Repeat the process. Make sure you do not overcrowd the pan while frying.

  • Fry it it becomes light golden brown. Gently turn it over and fry the second side.


Serving:

  • Slice the pav without breaking it in two parts. Spread dry garlic chutney.

  • Serve it hot with fried salted green chillies. Sprinkle sweet and green chutney in the sliced pav.

 

Tried this recipe?

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