Mumbai’s Street Magic: The Ultimate Vada Pav Recipe
Ingredients:
For the Vada (Potato Fritters):
– 4 large potatoes, boiled and mashed
– 1 tsp mustard seeds
– 1 tsp cumin seeds
– 8-10 curry leaves
– 2 green chilies, finely chopped
– 1-inch ginger, grated
– 4-5 garlic cloves, minced
– 1/2 tsp turmeric powder
– Salt to taste
– 2 tbsp oil
– Fresh coriander leaves, chopped
For the Batter:
– 1 cup gram flour (besan)
– 1/4 tsp turmeric powder
– 1/4 tsp red chili powder
– A pinch of baking soda
– Salt to taste
– Water, as required
For Assembly:
– 8 pav buns
– 2 tbsp butter
– Green chutney
– Tamarind chutney
– Dry garlic chutney
Instructions:
1. Prepare the Potato Filling:
– Heat oil in a pan. Add mustard seeds and let them splutter.
– Add cumin seeds, curry leaves, green chilies, ginger, and garlic. Sauté until fragrant.
– Add turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes.
– Add salt to taste and fresh coriander leaves. Mix thoroughly.
– Let the mixture cool. Once cooled, divide it into 8 portions and shape them into round balls.
2. Make the Batter:
– In a mixing bowl, combine gram flour, turmeric powder, red chili powder, baking soda, and salt.
– Gradually add water to form a thick, smooth batter.
3. Fry the Vadas:
– Heat oil in a deep frying pan over medium heat.
– Dip each potato ball into the batter, coating it evenly.
– Gently drop the batter-coated balls into the hot oil. Fry until golden brown and crispy.
– Remove with a slotted spoon and drain on paper towels.
4. Assemble the Vada Pav:
– Slice each pav bun in half and lightly butter them. Toast on a hot griddle until slightly crispy.
– Spread a layer of green chutney on the bottom half of the pav.
– Place a hot vada on top.
– Add a dollop of tamarind chutney and a sprinkle of dry garlic chutney.
– Cover with the top half of the pav.
5. Serve:
– Serve hot with extra chutneys on the side for dipping.
– Enjoy the burst of flavors in every bite of this Mumbai street food classic at home!
