Mumbai, the city of dreams, is not just known for its bustling streets and vibrant culture but also for its delectable street food. Among the myriad of flavors that dance on the taste buds of Mumbaikars and visitors alike, one snack stands out as an icon of the city's culinary scene – the humble yet irresistible Vada Pav. Read more about the art of cooking, discover exciting recipes, and indulge your passion for food with our carefully curated content.
This lip-smacking street food is a quintessential part of Mumbai's gastronomic identity, and mastering its preparation brings the authentic flavors of the city into your own kitchen. So, let's embark on a culinary journey and learn how to make the perfect Mumbai-style Vada Pav!
Ingredients
For the Potato Filling
- 4 large potatoes, boiled and mashed
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 8-10 curry leaves, finely chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves, chopped
For the Besan Batter
- 1 cup gram flour (besan)
- A pinch of baking soda
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water (as needed to make a smooth batter)
For Assembling
- Pav (Indian bread rolls)
- Green chutney
- Tamarind chutney
- Garlic chutney
- Oil for deep frying
1. Prepare the Potato Filling
Heat oil in a pan; add mustard seeds, cumin seeds, asafoetida, and curry leaves.
Add ginger-garlic paste and chopped green chilies. Sauté until the raw aroma disappears.
Add turmeric powder, red chili powder, and mashed potatoes. Mix well.
Cook for a few minutes, stirring continuously.
Season with salt and garnish with fresh coriander leaves.
2. Shape the Potato Mixture into Vadas
Once the potato filling has cooled, divide it into lemon-sized portions and shape them into round patties.
3. Prepare the Besan Batter
In a bowl, mix gram flour, baking soda, turmeric powder, and salt.
Gradually add water, whisking continuously, until you achieve a smooth, lump-free batter.
4. Dip and Fry
Heat oil in a deep pan for frying.
Dip each potato patty in the besan batter, ensuring it is evenly coated.
Carefully drop the coated potato patty into the hot oil and fry until golden brown.
Remove and drain excess oil on a paper towel.
5. Assemble the Vada Pav
Slit the pav without cutting it completely.
Apply green chutney on one side and tamarind chutney on the other.
Place a hot vada in the center and press the pav gently to close.
6. Serve Hot
Serve the Vada Pav hot with a side of garlic chutney and additional chutneys for dipping.
Congratulations! You've just recreated the magic of Mumbai's street food in your kitchen. The crispy vada with the soft pav and the medley of chutneys is a flavor explosion that encapsulates the spirit of the city. Whether you're a Mumbaikar yearning for a taste of home or an adventurer seeking new culinary horizons, this Mumbai-style Vada Pav recipe is sure to transport you to the vibrant streets of the city. Enjoy the authentic taste of Mumbai, right in your own home!
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