Sneha's Recipe: Vada Pav

Vada Pav is a hugely popular street food in India and has its origins in the state of Maharashtra. Vada Pavs are common to find in every part of India and is sold by roadside vendors and some shops. The first Vada pav was first sold in Dadar, Mumbai around 1970.

Vada pav is served with a with different types of chutneys.

This dish was initially started as the most cheapest form of a meal for low income group, but due to its taste, this dish became so popular that many sophisticated hotels also have started dishing out this dish at extra cost. The Vada Pav is still regarded as a humble dish, and many people have it as their meal too. My daughter loves Vada Pav, when she was in Brussels and we were visiting her, she asked me bring for her Vada Pav.

This is recipe on day 3 which I choose from here.

Ingredients2 Big Potatoes - boiled and mashed lightly
1/2 Teaspoon Chilly powder
½ Teaspoon ground green chilly garlic paste
1/4 Teaspoon Turmeric powder
¼ Teaspoon Asafoetida
1/4 Teaspoon Lime crystals or

1/2 Teaspoon Amchur powder - I used this
¼ Cup chopped coriander - chopped finely
Salt to taste
1 Teaspoon Oil

Oil as needed for frying

2 Green chillies for frying

For the Batter
¼ cup chickpea flour
2 Tablespoons Rice flour
1/4 Teaspoon Chilly powder
Salt to taste
Water as needed

To Serve
Pav/ Bread as needed
Green Chutney

Dry Lasun Chutney

Method

Mash the potatoes and add the chilly powder, ginger- chilly paste, turmeric powder, amchur powder, coriander and mix well.

In a pan heat oil, add mustard seeds when they splutter add curry leaves, asafoetida and pour on the mixture and mix well. Make vada's and keep aside.

In the meantime heat the oil in a kadai on medium flame.

To make the batter

Mix all the batter ingredients and add water as needed to make a thick batter, as soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.

Making vada

Dip the vada with a spoon into the batter and put it into the oil and fry till cooked. Fry green chilly also lightly and sprinkle salt a little keep aside.

To serve