Did you know that Mumbai’s iconic vada pav came into existence as a result of an opportunity seized by a street vendor? It was the beloved snack of textile mill workers, but today it is the energy packet that runs the city day and night. Ahead is a simple recipe of vada pav that home chefs should replicate in their kitchens.
Mumbai, the ‘City of Dreams’, is known for its hustle and bustle. And what fuels it? Nothing but vada pav. From local train stations to street stalls, from day to night, it’s potato-based deep-fried vada served between a sliced pav that rules the palates of Mumbaikars. The best part? You can have it on the go. A bit of this delight and you are hit with the earthy notes of garlic, freshness of green chutney, oozing and spiced batata filling, and flaky pav. The symphony of flavours makes this dish a hit.
But do you know how vada pav became this iconic dish and symbol associated with Mumbai? The year was the 1960s, when Ashok Vaidya, a street vendor, set up his stall outside the famous Dadar railway station. He observed that textile mill workers used to pass through the station looking for an economic yet fulfilling snack. He saw that some vendors were selling batata vada while others were selling pavs. He saw a business opportunity and stuffed batata vadas inside the pavs with the
Read MoreAdd all the ingredients for the green chutney into a food processor and whiz them into a smooth paste.
Dry roast all the ingredients for the garlic chutney, add them to a dry and clean mixer grinder, and blitz them into a slightly coarse powder.
Boil the potatoes in a pressure cooker for 4-5 whistles. Check with a fork if they are done.
Keep the potatoes aside to cool off so you can peel them easily. Meanwhile, heat oil in a pan and add mustard seeds, chopped green chillies, curry leaves, and hing.
When seeds start spluttering, add turmeric powder, garlic, chilli powder, and a pinch of salt.
Add coriander leaves and mashed potatoes to the pan and stir the ingredients until the blend turns yellow (because of turmeric powder).
Turn off the heat and let the batata mixture cool off. Meanwhile, take a bowl and prepare a batter of gram flour and spices. It will coat the vadas and add a crispy layer around them.
Shape the potato mixture into balls and dip them in the besan batter. Coat them well before dunking them into hot oil.
Vadas will sizzle in the oil and soon turn golden brown and crispy. Take them out and let the excess oil drain off.
Deep-fry deseeded green chillies and keep them aside as well.
Slice pavs in half and spread green chutney, sprinkle garlic chutney, add the vada and green chilli, and serve.
Enjoy vada pav with masala tea or cutting chai on the side.
It is best to use the mustard oil, for it adds a pungent note and builds the character of the dish.
To make vada pav, you need to use chickpea flour and rice flour. If you are making pav from scratch, you will also need all-purpose flour.
The best variety of potatoes used for vada pavs is the one with a high quantity of starch. But you can use any kind from the local market.
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