Vada Pav Recipe
Vada Pav Recipe: Vada Pav is a delightful culinary experience that should not be missed. The crispy exterior of the vada and the soft pillowy pav are a perfect combination of textures. The deep-fried vada is well balanced by the different chutneys and spices that are added to the sandwich, resulting in a symphony of flavors that dance on the palate. The dish is hearty and filling, making it a perfect snack for those on the go. The variations like Cheese Vada Pav and Schezwan Vada Pav are also a great option for those who like to experiment with different flavors. Overall, Vada Pav is a delicious and satisfying street food that is sure to become a favorite among those who try it.
What is Vada Pav?
Vada Pav, also known as “Indian burger,” is a popular street food originating from the Indian state of Maharashtra. It consists of a deep-fried potato dumpling (vada) that is sandwiched between two slices of bread (pav) and served with various chutneys and spices. The dish is known for its delicious combination of flavors and textures, making it a beloved snack for people of all ages.
Origins of Vada Pav
The origins of Vada Pav can be traced back to Mumbai, India. As per the legend, the dish was invented by Ashok Vaidya, a street vendor who was looking for a way to make his vada (potato dumpling) more portable and appealing to customers. He decided to sandwich the vada between two slices of pav (Indian bread) and served it with various chutneys and spices. The dish quickly gained popularity among the locals and eventually became a staple street food in Maharashtra.
Variations of Vada Pav
Vada Pav is a snack that is consumed at all times of the day and night. It is a popular street food that is available at street vendors, food trucks, and small restaurants. it is also a common food item in the menu of the local trains, buses and local eateries. It can be enjoyed as a quick snack on the go, or as a more substantial meal when served with additional toppings such as chutneys, onion, and coriander.
There are many variations of Vada Pav, some of the most popular include:
– Cheese Vada Pav: In this variation, a slice of cheese is added between the vada and pav to add a creamy and cheesy flavor.
– Schezwan Vada Pav: This variation adds a spicy kick to the dish by incorporating schezwan sauce, a popular Chinese-inspired sauce.
– Paneer Vada Pav: In this variation, the vada is made with a combination of potatoes and paneer (Indian cottage cheese), providing a rich and creamy texture.
– Jain Vada Pav: This variation is suitable for Jain community as it is made without using onion and garlic.
Step by Step Vada Pav Recipe
Vada Pav Recipe I Mumbai Style Vada Pav Recipe
Ingredients
For Dry Garlic Chutney
- 14 cloves garlic
- ½ cup coconut
- 2 tsp oil
- ½ tsp salt
- 3 tsp Red Chilli Powder
For Green Chutney
- 1 coriander leaves / cilantro
- ½ inch ginger
- 1 tbsp water
- 2 green chillies
- 2 cloves garlic
- ¼ tsp salt
- ¼ tsp cumin powder
- lemon juice
For Tamarind Chutney
- 50 grams jaggery / gur
- 1 cup water
- ¼ cup tamarind paste
- ½ tsp salt
- 2 tbsp sugar
- ½ tsp ginger powder /saunth
- ½ tsp Red Chilli Powder
- ½ tsp cumin powder
For Vada Filling
- 4 potatoes
- 1 inch ginger
- 2 green chillies
- 5 cloves garlic
- ¾ tsp mustard seeds / rai
- tbsp oil
- ¾ tsp salt
- ¼ tsp turmeric powder
- Asafoetida / hing
- 12 curry leaves
- coriander leaves / cilantro
For Potato Vada Batter
- 1 cup Besan / Gram flour
- ¼ tsp turmeric powder
- pinch baking soda
- ½ cup water
Other ingredients
- Oil
- 10 pav / bread roll
- butter, salted
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Boil potatoes in a Pressure Cooker and roughly mash them.
- Peel all garlic cloves and wash nicely coriander bunch.
Cooking
For Dry Garlic Chutney
- Heat oil in a Pan over medium flame. Then, add garlic cloves and fry for 1-2 minutes until garlic turns golden brown. Transfer to the separate Bowl or kitchen towel.
- To the same Pan, add freshly grated coconut and saute for 2 minutes or until has become light golden brown.
- Transfer coconut to a Blender and also add toasted garlic, salt and red chili powder and grind to a coarse chutney.
- Dry Garlic Chutney is ready to use. Transfer it to an Airtight Container before storing.
For Green Chutney
- Add coriander in the Blender. Discard the hard stems from the bottom.
- Now, add green chilies, salt, garlic, cumin powder and lemon juice.
- Add water as required. Blend to a fine chutney and store in an Airtight Container.
- Green Chutney is ready to use.
For Tamarind Chutney
- Add water, tamarind paste, sugar, salt, jaggery, red chili powder, ginger powder and cumin powder in a Saucepan. Bring the mixture to a boil and reduce the heat to low setting.
- Let it simmer for 2-3 minutes or until the chutney turns thick and coats the back of a spoon. Do not overdo the boiling as chutney will thicken more as it cools down.
- Tamarind Chutney is ready to use. Store in an Airtight Container.
For Vada
- Using a Mortar-Pestle, crush garlic, ginger and green chili.
- Then, heat 1 tbsp oil in Pan over medium heat. Once the oil is hot enough, add the mustard seeds and let them sizzle. And, add the curry leaves, asafoetida and mix well.
- Now, drop the crushed ginger-garlic-green chili paste. Saute for a minute until the raw aroma of ginger and garlic goes away.
- Then, add the mashed potatoes, turmeric powder, salt and mix well. Mash everything together using a Potato Mesher. Remove from the heat. Sprinkle chopped coriander leaves and mix well.
- Now, pinch lemon sized balls from the potato mixture and make crack free round balls. Set them aside.
For Vada Batter and Frying
- To make the batter, add gram flour in a large Mixing Bowl. Add turmeric powder, salt and baking soda into it. Add water, little by little to the Bowl. Do not add too much water at once. The batter should neither be too thin nor be too thick. It should be medium consistency. Whisk to form a smooth batter.
- Now, heat oil in a Kadai or Frying Pan over medium-high heat. When the oil is hot enough, dip each potato ball into the gram flour batter, coat well from all sides. Drop one by one of each coated ball carefully into the hot oil.
- Fry the vadas in hot oil until golden brown in color. Transfer them to the kitchen towel, so that it absorbs excess oil.
Assemble the Vada Pav
- For assembling the Vada Pav, take a Pan and toast all buns with little butter. Then, slice each pav from middle but not till the end. It should be attached at one end.
- Now, apply green chutney on one side and tamarind chutney on the other side of the pav. Then, apply garlic chutney on top of these chutneys. Place the fried vada in the center.
- Your Mumbai Style Vada Pav is ready to serve!
Equipment Used for This Recipe
- Potato Masher
- Air Tight Container
Notes & Tips
- Salt & Spices: Adjust salt and spices as per your taste.
- Oil: Use any neutral tasting oil for making these yum Vada Pav Recipe.
- Chutneys: If you do not have time to make all chutneys, then could skip tamarind chutney but I would recommend to make garlic and green chutney for sure.
- For healthier Vadas: You could bake them in Oven but for that authentic taste, I would recommend to fry them in hot oil. Once in a while it’s okay to have fried food. Isn’t it😊
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Vada Pav Recipe
What is Vada Pav Recipe?
Vada pav is a popular street food from India, made of a spicy potato fritter (vada) sandwiched between two slices of bread (pav) and served with a variety of chutneys. It’s often referred to as the “Indian burger” and is a beloved snack food in the country. The potato fritter is made by mashing boiled potatoes with spices, shaping the mixture into balls, and deep-frying them until crispy. The sandwich is then assembled and served hot.
What is the origin of Vada Pav?
Vada pav is said to have originated in Mumbai, India. It’s believed that the dish was created as a quick, affordable, and filling snack for workers and laborers in the city. Over the years, it has become a staple food item in the street food culture of Mumbai and is now enjoyed all over India.
What are the ingredients used in Vada Pav?
The key ingredients in vada pav are potatoes, bread, spices, and chutneys. Potatoes are boiled and mashed, then mixed with spices to create the vada. The pav is typically a soft, white bread roll. Chutneys, such as mint and tamarind, are used to add flavor and moisture to the sandwich.
What are some variations of Vada Pav Recipe?
There are many variations of vada pav, including:
- Cheese vada pav: In this variation, grated cheese is added to the sandwich for a creamy, cheesy flavor.
- Chili vada pav: This version features a spicy, chili-infused vada for a fiery kick.
- Dry vada pav: In this variation, the sandwich is served without any chutneys, allowing the flavors of the vada and pav to shine.
How is Vada Pav typically served?
Vada pav is typically served hot and is often garnished with chopped cilantro and served with a variety of chutneys on the side. Some variations may also include a sprinkle of powdered spices for extra flavor.
What is the taste and texture of Vada Pav?
The taste and texture of vada pav are a perfect balance of soft, fluffy bread and crispy, spicy potato fritters. The spiciness of the vada is offset by the sweetness of the chutneys, creating a flavor explosion in your mouth. The combination of textures – the crunchy exterior of the vada and the soft interior – makes for a satisfying and delicious bite every time.
What is the nutritional value of Vada Pav?
Vada pav can be high in calories and unhealthy due to the deep-fried vada and white bread. However, it can be made healthier by using whole grain bread and baking the vada instead of deep-frying. By making these small modifications, vada pav can be a tasty and nutritious snack option.
——
Foodcazt (www.foodcazt.com) is a Food Magazine. We help you discover food. Benefit from our Recipes, Reviews, Food Guides & Articles. We uncover trends, especially for Indian and Asian Cuisines. Please follow us to learn more. Uncover recipes. Learn about trends. Unearth unique restaurants. Find what moves you. Discover what inspires others. We accompany you through your cooking process, using step by step instructions, and where needed, pictures and videos. Read more on www.foodcazt.com
It would mean the world to us, if you follow, like or subscribe on: YouTube, Facebook, Twitter, Instagram.
