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MUMBAI Vada pav recipe

  • By Mary Anthony
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                                        MUMBAI VADA PAV RECIPE

Vada pav, alternatively spelt vada pao, wada pav, or wada pao, is a veg fast food dish native to the state of Mharashtra . The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutney and fried green chilli .

 Although it originated as cheap street food in Mumbai, it is now served in food stalls and restaurants across India. It is also called Bombay burger in keeping with its origins and its resemblance in physical form to a burger

mumbai vada pav recipe

The most common theory of the vada pav’s origin is that it was invented in the erstwhile mill-heartland of Central Mumbai. The carbohydrate-rich snack catered to the mill workers of what was then known as Girgaon. The combination of the potato dumpling (batata vada) placed inside a pav quickly became popular in Girangaon and later the rest of Maharashtra. The favourite snacks in maharashtra , vada pav is claimed to be a part of the culture of maharashtrians

One of the earliest kiosks selling vada pav is said to be Khidki Vada Pav located in Kalyan .It was started in the late 1960s by the Vaze family, who used to hand out vada pav from a window of their house facing the road

VADA PAV RECIPE

INGREDIENTS FOR THE STUFFING

  • Potato – 4 or 5 big
  • Oil – 2 tsp + oil for deep frying
  • Garlic crushed – 2 tbsp
  • Green chilli paste – 2 tsp or as per taste
  • Turmeric pwdr – 1/2 tsp
  • Asafoetida – a generous pinch
  • Finely chopped coriander leaves – 1/4 or ½ cup
  • Salt as per taste

PREPARATION

Pressure cook the potatoes till well cooked , peel and mash it till a smooth texture without any lumps.

METHOD FOR MAKING THE STUFFING

Heat 2 tsp oil in a pan .

Add the garlic + chilli paste and fry till raw smell leaves.

Lower the flame.

Add turmeric pwdr + asafoetida + coriander leaves ,fry till the leaves shrink.

Add salt + mashed potatoes and mix well till the potatoes get mixed with the masalas .

Off the flame and allow it to cool .

Once cooled divide it into equal portions and make lemon size [or little bigger than it] smooth balls from it.

[At this stage you can keep the balls in fridge for sometime if time permits]

INGREDIENTS FOR THE COATING

  • Besan /gram flour – 2 cups sifted
  • Turmeric pwdr – 1/2 tsp
  • Chilli pwdr – ½ tsp
  • Chaat masala pwdr – ¼ tsp
  • Cooking soda – ½ tsp[optional]
  • asafoetida – a pinch
  • Salt as per taste

METHOD

Mix all the ingredients under coating in a deep bowl add water little by little and make a smooth thick  batter without any lumps.

METHOD TO MAKE THE VADAS

Heat oil in a deep kadai or pan .

Once the oil becomes hot, take each ball dip it in the besan batter till it gets coated on all sides and carefully  drop it in the hot oil.

Turn and fry till it on all sides till golden colour.

Remove it on absorbent paper .

Repeat the process with all the balls.

ASSEMBLING THE VADA WITH PAV.

Slit  the pav from the middle into halves .

Apply desired chutney as per your taste on each side of the pav.

Place the vada inside ,press it little and serve it hot with fried green chillies.

instant vada pav chutney powder recipe

Instant vada pav chutney powder recipe – https://maryzkitchen.com/mumbai-vada-pav-red-chutney-powder/

FOR RECIPE OF EACH CLICK THE LINK 

  1. Pav –https://maryzkitchen.com/perfect-ladi-pav-recipe/
  2. Sweet chutney – https://maryzkitchen.com/khajur-aur-imli-ki-chutney/
  3. Garlic chutney – https://maryzkitchen.com/red-chilli-garlic-chutney/
  4. Peanut chutney –https://maryzkitchen.com/peanut-chutney-powder-recipe/
  5. Coconut chutney –https://maryzkitchen.com/coconut-chutney-molgapodi/
  6. Green chutney – https://maryzkitchen.com/green-chutney-for-sandwiches/

DRY GARLIC CHUTNEY RECIPE

INGREDIENTS

  • ¼ cup peeled garlic
  • ¼ cup peanuts roasted and skinless
  • 2/3 cup fried dry coconut
  • Small piece of tamarind
  • Chilli pwdr as per taste
  • Salt as per taste

METHOD

First blend the garlic then add all the other ingredients and blend it together with the garlic to a dry coarse pwdr without adding water.

NOTES.

  1. *Potato should not be wetty but smooth texture without lumps.
  2. While frying the vadas be careful ,it should not change its colour much.
  3. While tempering the potato you can also add mustard seeds, curry leaves, urad dal or lemon juice.
  4. Use enough oil to deep fry so that the vadas don’t touch the bottom of the pan and get burnt.
  5. Health conscious people can use appe pan to fry .
  6. The vadas are also known as bondas in South.
  7. 1 vada pav contains 295 calories [8.5 GMS OF FAT] it requires 65 mins of running to burn these calories .

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  9. RICE RECIPES –  https://maryzkitchen.com/?s=rice
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  11. DIET PLAN FOR LOSING WEIGHT –  https://maryzkitchen.com/diet-plan-losing-weight/
  12. VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
  13. VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI
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