Mumbai Style Vada Pav Recipe

Video Recipe :

Today, I invite you to embark on a culinary journey that leads straight to the vibrant streets of Mumbai, where the air is thick with the mouthwatering aroma of spicy and flavorful delights. Our destination? The beloved Vada Pav, a street food sensation that has captured hearts and taste buds all across India.

Vada Pav is more than just a snack; it’s an experience. Imagine a soft pav (bread roll) generously slathered with zesty chutneys, cradling a piping hot, golden-brown potato fritter – the vada. It’s a symphony of textures and tastes, a symphony I’m excited to guide you through.

Join me as we recreate the magic of Mumbai’s iconic Vada Pav right in your kitchen.

Let’s dive into the delectable world of Vada Pav! This iconic street food from Maharashtra is a flavour-packed delight that’s loved by people all over India. Today, I’ll share with you my take on this irresistible snack.

Ingredients for Vada (Potato Fritters):

– 4 large potatoes, boiled and mashed

– 1 tablespoon oil

– 1 teaspoon mustard seeds

– 1 teaspoon cumin seeds

– 1/2 teaspoon asafoetida (hing)

– 2-3 green chilies, finely chopped (adjust to taste)

– 1-inch piece of ginger, minced

– 8-10 curry leaves, chopped

– 1/2 teaspoon turmeric powder

– 1 teaspoon red chili powder (adjust to taste)

– 2 tablespoons chopped fresh coriander leaves

– Salt to taste

– 1 cup gram flour (besan)

– Water (as needed for the batter)

– Cooking oil (for deep frying)

For Assembling Vada Pav:

– 4 pav (small bread rolls)

– Green chutney (made with coriander and mint)

– Tamarind chutney

– Garlic chutney (optional)

– Sliced onions

– Butter (for toasting the pav)

For Vada:

  1. Heat oil in a pan. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
  2. Add chopped green chilies, minced ginger, and curry leaves. Sauté for a minute until the aromas are released.
  3. Add turmeric powder, red chili powder, and mashed potatoes. Mix well and cook for a few minutes until the spices blend with the potatoes. Season with salt.
  4. Stir in chopped coriander leaves and remove the mixture from heat. Allow it to cool.
  5. Divide the potato mixture into equal-sized balls and set aside.
  6. In a separate bowl, make a thick batter by mixing gram flour with water. The consistency should be thick enough to coat the back of a spoon.
  7. Heat cooking oil in a deep pan for frying.
  8. Dip each potato ball into the gram flour batter, ensuring it’s well coated, and carefully slide it into the hot oil. Fry until they turn golden brown and crisp. Remove and drain excess oil on paper towels.

For Assembling Vada Pav:

  1. Slice the pav (bread rolls) in half horizontally, without cutting all the way through.
  2. Apply green chutney on one side of the pav and tamarind chutney on the other. Optionally, add garlic chutney for an extra kick.
  3. Place a hot vada (potato fritter) in the pav and gently press it down to make a sandwich.
  4. In a pan, heat a little butter and toast the assembled vada pav on both sides until they’re nicely browned and crisp.
  5. Serve hot with sliced onions on the side and additional chutney if desired.

Enjoy your homemade Vada Pav, the Mumbai way, and savor the spicy, savory, and absolutely delightful flavors of this beloved street food!

Remember, the key to a great Vada Pav is the balance of flavors in the chutneys and the crispy texture of the vada. So, go ahead, indulge in this flavorful treat, and let the taste of Mumbai street food transport you to a world of culinary delight. Happy eating!

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