Think of Mumbai street food and the vada pav is topmost on that list. What makes this cheap concoction of potatoes, chick pea flour and buns such a winning combination? I dont have the answer, but give me an option between a Burger and a Vada Pav, I'll take the Vada Pav anyday. Available at road corners all over Mumbai, this is truly the fastest of fast foods. Hot vadas being fried on the roadside,however unhygenic they may look, are what turns every mumbaikars head.The spicy chutney heaped onto bread torn apart to accomodate the hot vadas, done in barely 10 seconds, and you have a complete meal to go.
Basic recipe for Batata Vada ( Potato Patty)
4 boiled potatoes-mashed, 1 green chilli-crushed fine, 4 curry leaves,4 cloves of garlic - crushed , 1/2 tsp turmeric , chopped green coriander - 1 tbsp, 1 tsp oil, 1/4 tsp mustard seeds,salt to taste and half a lemon.
Heat oil , add mustard seeds, after they splutter, add green chilli, garlic,curry leaves and turmeric. take off heat , add chopped coriander leaves, salt and lemon juice. Mix well and divide into 8 equal size balls. Flatten slightly like a patty.
The batter
4 tbsp besan / chick pea flour, 1/4 tsp turmeric, salt to taste and hot water to make the paste.
Mix besan, turmeric and salt. adding a little hot water at a time mix the besan so as to make a smooth lumpless batter. The consistency should be that of thick custard. It should thickly coat the back of a spoon. Beat well .
Heat oil , to test the temperature of the oil, drop in a small blob of batter. It should immediately rise upto the surface of the oil . Now dip a patty in the batter and coat it well. Lower carefully into the hot oil. Repeat and add as many as will comfortably fit into the oil. Take care to not crowd them in the oil. The vadas/ patties should freely move around the oil. fry till the underside is pink, then turn and fry the other side. This time fry till golden and turn and fry the other side as well. Drain. These Vadas can be served on their own or with the pavs.
The oil will have a few beads of batter floating around. carefully drain and keep these aside as well.These beads are called boondi.
Assemble the vada pavs .
Tear open a bun/ pav so that it is still attached to each other , liberally apply the chutneys of your choice to the inside surface of the pav/ buns. Place the vada / patty in the pav and press shut with a slight pressure. Your Vada pav is ready.
Chutneys to use
Garlic Chutney : Fiery, spicy and the Vada Pavs soul mate. No real vada pav is complete without it. Not for the faint hearted though. Please use discretion while trying this chutney.
Garlic Onion Chilly Chutney: This one accompanies most snacks and chaats. Smooth , hot and viscous, this spreads easily . The spice quotient is definately lesser than the garlic chutney.
Green Coriander Chutney : Milder, but just as smooth. A worthy companion to the vada pav.
Sweet Dates Chutney: Tangy , sweet and addictive. Add this with the garlic coconut chutney and the green chutney and you have a perfect trio taste.A winning combination.
Green Coconut Chutney: Mild and nutty. This rich chutney is loved by young and old. It is a perfect accompaniment to most indian snacks and can be used on fasting days as well.
The boondi , which is a by product of frying the batter in the hot oil , can be used as a base for making a yoghurt side dish raita . Will put up the recipe for Boondi raita soon.
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| Vada Pav |
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| Batata Vada |
Basic recipe for Batata Vada ( Potato Patty)
4 boiled potatoes-mashed, 1 green chilli-crushed fine, 4 curry leaves,4 cloves of garlic - crushed , 1/2 tsp turmeric , chopped green coriander - 1 tbsp, 1 tsp oil, 1/4 tsp mustard seeds,salt to taste and half a lemon.
Heat oil , add mustard seeds, after they splutter, add green chilli, garlic,curry leaves and turmeric. take off heat , add chopped coriander leaves, salt and lemon juice. Mix well and divide into 8 equal size balls. Flatten slightly like a patty.
The batter
4 tbsp besan / chick pea flour, 1/4 tsp turmeric, salt to taste and hot water to make the paste.
Mix besan, turmeric and salt. adding a little hot water at a time mix the besan so as to make a smooth lumpless batter. The consistency should be that of thick custard. It should thickly coat the back of a spoon. Beat well .
Heat oil , to test the temperature of the oil, drop in a small blob of batter. It should immediately rise upto the surface of the oil . Now dip a patty in the batter and coat it well. Lower carefully into the hot oil. Repeat and add as many as will comfortably fit into the oil. Take care to not crowd them in the oil. The vadas/ patties should freely move around the oil. fry till the underside is pink, then turn and fry the other side. This time fry till golden and turn and fry the other side as well. Drain. These Vadas can be served on their own or with the pavs.
The oil will have a few beads of batter floating around. carefully drain and keep these aside as well.These beads are called boondi.
Assemble the vada pavs .
Tear open a bun/ pav so that it is still attached to each other , liberally apply the chutneys of your choice to the inside surface of the pav/ buns. Place the vada / patty in the pav and press shut with a slight pressure. Your Vada pav is ready.
Chutneys to use
Garlic Chutney : Fiery, spicy and the Vada Pavs soul mate. No real vada pav is complete without it. Not for the faint hearted though. Please use discretion while trying this chutney.
Garlic Onion Chilly Chutney: This one accompanies most snacks and chaats. Smooth , hot and viscous, this spreads easily . The spice quotient is definately lesser than the garlic chutney.
Green Coriander Chutney : Milder, but just as smooth. A worthy companion to the vada pav.
Sweet Dates Chutney: Tangy , sweet and addictive. Add this with the garlic coconut chutney and the green chutney and you have a perfect trio taste.A winning combination.
Green Coconut Chutney: Mild and nutty. This rich chutney is loved by young and old. It is a perfect accompaniment to most indian snacks and can be used on fasting days as well.
The boondi , which is a by product of frying the batter in the hot oil , can be used as a base for making a yoghurt side dish raita . Will put up the recipe for Boondi raita soon.
love the recipe.. if , like me, you live somewhere that pav isn't available try using a ciabatta, french or other crusty bread. burger buns are too doughy and not a satisfying substitute for pav..
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