Mumbai's iconic Vada pav
Making Mumbai's iconic Vada Pav involves three main components: the spiced potato filling (Vada), the gram flour coating (Batter), and the assembly with various Chutneys.
Ingredients
Vada Filling: 2-3 medium boiled & mashed potatoes, 1/2 tsp mustard seeds, pinch of hing (asafoetida), curry leaves, ginger-garlic-green chili paste, 1/4 tsp turmeric, and salt.
Batter: 1 cup besan (gram flour), 1/4 tsp turmeric, 1/4 tsp red chili powder, a pinch of baking soda, and salt.
Assembly: Pav buns, Dry Garlic Chutney, Green Chutney, and fried green chilies.
Step-by-Step Instructions
Prepare Aloo Masala: Heat 1 tbsp oil; add mustard seeds, hing, and curry leaves. Sauté the ginger-garlic-chili paste, then stir in turmeric and mashed potatoes. Mix well with salt and lemon juice, then let it cool and shape into round balls.
Make the Batter: In a bowl, whisk besan with turmeric, chili powder, salt, and baking soda. Gradually add water to create a smooth, medium-thick flowing consistency.
Fry the Vadas: Heat oil for deep-frying. Dip each potato ball into the batter to coat evenly and carefully drop into the hot oil. Fry until golden brown and crispy.
Assemble: Slit the pav horizontally. Spread green chutney on one side and tamarind or dry garlic chutney on the other. Place the hot vada in the center, add a fried green chili, and press gently.
Pro Tip: For authentic "street style" texture, drizzle remaining batter into the oil to make Chura (crispy bits) and add them inside your pav for extra crunch.
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