Vada Pav Recipe: Mumbai Street-Style Veggie Burger

Introduction:

Vada Pav Recipe

Vada Pav Recipe: Vada Pav, a beloved Indian street food originating from Mumbai, is a vegetarian delight known for its affordability, filling nature, and delicious flavors. This quick grab-and-go meal consists of a deep-fried potato fritter (Vada) enveloped in a soft, fluffy Indian bread called Pav. The Mumbai street-style Vada Pav is typically adorned with flavorful coriander chutney, optional sweet and tangy tamarind chutney, and a sprinkle of hot and spicy dry garlic chutney. Street vendors in Mumbai prepare this delightful treat on the spot, offering a visual and aromatic feast for street food enthusiasts.

About Vada Pav Recipe

Vada Pav is essentially an Indian-style veggie burger that is not only delicious but also vegan. The star of the filling is the flattened Batata Vada, a spiced potato patty that undergoes a crispy batter-frying process. The Pav, an eggless Indian bun, is slit and smeared with the aromatic coriander chutney, followed by a generous dusting of dry garlic chutney. The Batata Vada finds its place in this flavorful assembly.

The entire preparation unfolds right before your eyes on the bustling streets of Mumbai, where vendors tirelessly craft these delights throughout the day, attracting queues of eager street food enthusiasts. While the classic serving includes fried green chilies and dry garlic chutney, some vendors add sweet tamarind chutney, chopped onions, and a splash of lemon juice for extra zest.

Although making Vada Pav may seem intricate, the process is simplified by preparing the chutneys and dry garlic mixture in advance. These can be stored in the fridge for 2 to 3 days. On the day of serving, you only need to make the Batata Vada and assemble the Vada Pav.

For this particular preparation, the green chutney and garlic chutney were made, skipping the sweet tamarind chutney. The dish remains delightful even without the sweet element, or you can opt for store-bought tamarind chutney as an alternative.

Preparation

for Vada Pav Recipe

Make Dry Garlic Chutney:

1. Dry roast 6 to 8 peeled garlic cloves for 2 to 3 minutes.
2. Add 6 to 10 dried red chilies and roast it. Set aside to cool.
3. In the same pan, roast ½ to 1 cup dried coconut until hot (avoid over-roasting or browning).
4. If using peanuts, roast 1 tablespoon until golden and aromatic. Let all ingredients cool.
5. red chilies Powder  first with salt, then blend garlic for a minute. Add coconut and peanuts.
6. Blend to a coarse powder. Optional: add a little red chili powder for color. Taste and adjust salt and chili.

Make Green Chutney (Coriander Chutney):

1. In a chutney grinder, add 1 to 1½ cups coriander leaves, ½ teaspoon roasted cumin powder, 1 to 2 hot green chilies, 2 small garlic cloves, 1 to 2 teaspoons lemon juice, 1 to 2 tablespoons water, ¼ teaspoon salt, and 1 tablespoon roasted peanuts or roasted chana dal (optional).
2. Blend all ingredients to make a smooth chutney.

Making Vada

for Vada Pav Recipe

Prepare the Stuffing:

1. Boil or steam 3 medium peeled potatoes until fork-tender, ensuring they’re not mushy. I used a pressure cooker with a little water for 2 whistles. Once cooked, cool and crumble the potatoes. Set aside.
2. Make a paste of ¾ inch ginger, 2 to 3 garlic cloves, and 2 green chilies. Chop 3 tablespoons of coriander leaves and set aside.
3. Heat 1 tablespoon of oil in a pan. On low flame, add ¼ to ½ teaspoon mustard seeds. When they pop, add a sprig of curry leaves.
4. Once the leaves turn crisp, add the ginger-garlic-chili paste. Sauté until the raw smell dissipates.
5. Add ½ teaspoon salt, ¼ teaspoon turmeric, 2 pinches hing, and ⅛ teaspoon red chili powder. Mix well, adjusting with a splash of water if the pan is too hot to avoid burning.
6. Add the boiled, crumbled potatoes and 3 tablespoons of coriander leaves.
7. Turn off the heat, mix well, and adjust salt to taste.
8. Cool completely and divide the potato mixture into 8 portions, rolling them into balls.

Make Batter & Fry:

In a mixing bowl, combine:

1. ¾ cup besan (gram flour),
2. 2 to 3 tablespoons rice flour,
3. ¼ teaspoon salt,
4. Pinch of hing,
5. Pinch of turmeric,
6. Optional pinch of red chili powder.

• Mix well and add 4 tablespoons of water to create a thick batter. Add water gradually to avoid lumps, ensuring a smooth consistency. Optionally, add a pinch of soda-bi-carbonate and mix.
• Heat oil in a deep pan on medium flame. Test the oil by dropping a small portion of batter – it should sizzle and rise. Dip a potato ball in the batter, ensuring it’s well-coated, and gently drop it in the hot oil.
• Allow the vada to fry undisturbed for 2 minutes, then stir and fry on medium heat until golden.
• Remove and set aside on a cooling rack or colander. Fry in batches if using a small kadhai.

Fry Green Chilies:

Wipe dry and deseed green chilies to prevent bursting. In the hot oil, partially fry them for a minute. Be cautious of any remaining seeds.

Assembling Vada Pav:

Slit a pav bun, keeping one end intact. Apply green chutney on both sides and sprinkle garlic chutney. Flatten the vada and place it in the center. Alternatively, flatten the vada while eating.

Enjoy Vada Pav with fried green chilies, green chutney, and tamarind chutney. For added warmth, you can heat the pav in the oven or air fryer for a minute. Best consumed immediately to prevent sogginess.

Conclusion:

Vada Pav Recipe

In the realm of street food, Mumbai’s Vada Pav Recipe stands tall as a symbol of flavors, textures, and culinary artistry. Whether you savor it on the bustling streets of Mumbai or recreate it in your kitchen, the essence of this delightful dish remains unmatched.

FAQs:

Vada Pav Recipe

Q1: Can I make Vada Pav without the garlic chutney?

Absolutely! The beauty of Vada Pav lies in its customization. Feel free to skip the garlic chutney if it’s not to your liking.

Q2: Is it essential to use an eggless bun for Vada Pav?

Yes, the traditional Pav used for Vada Pav is eggless, maintaining the vegetarian essence of this beloved street food.

Q3: Can I prepare the chutneys and mixture a day before making Vada Pav?

Indeed! Preparing the chutneys and mixture in advance can significantly streamline the cooking process on the day of serving.

Q4: What makes the Batata Vada crispy?

The crispy texture of Batata Vada comes from the batter-frying process. Ensure the batter is thick and coats the potato mixture evenly.

Q5: Can I freeze the Batata Vada for later use?

While it’s best enjoyed fresh, you can freeze the Batata Vada after frying. Reheat in the oven for a quick snack.