Vada Pav - Mumbai Special!

There is nothing to compare with Mumbai Street Food..the varieties that is available these days is an absolute gastronomical explosion as everything is fused to dish out a desi version! Despite all these newer entrants, one dish that still remains the KING, is the quintessential Vada Pav | Wada Pav- A complete lunch for many Mumbaikers....who just grab one and relish it, on the go!

Many eateries are famous for these lovely vada pavs. Infact my brother-in-law loves these so much, that each time we visit them in Bengaluru, we are sure to pack some for him...Mumbai Pav...Mumbai Vada...MUMBAI....is what he says!!

Appa loves these and this is one of the deep fried items that we tend to make not more than thrice a year! What to do...so much of variety, that this gets its turn only then!

INGREDIENTS

4 Mumbai Pav

3 tblsp Homemade Dry Garlic Chutney

3 tblsp Green Chutney

4 Green Chillies

Oil, for deep frying

For Filling

4 Potatoes, medium sized, boiled, peeled and lightly mashed

1 tsp Haldi | Turmeric Powder

A pinch Hing | Asafoetida Powder

4 Green Chillies, paste

2 cloves Lahsun | Garlic, finely chopped | Optional

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 Lemon's Juice
To taste Salt

For Batter

5 tblsp Besan | Chick Pea Flour

1/4 tsp Red Chilli Powder

1/4 tsp Haldi | Turmeric Powder

To taste Salt

METHOD

• For Filling:
• In a mixing bowl add lightly mashed potatoes, hing, green chillies paste, chopped dhania, haldi, lemon juice and salt. If you wish to add garlic, this is the time to add it. Since Amma does not prefer garlic, we have not added. Appa and I get the garlic fix from the Homemade Dry Garlic Chutney.
• Mix well.
• Once all spices have combined with the potatoes, make four equal portions of the filling. Shape each portion into a ball.  Gently flatten it to get shape of vada. Keep aside.
• For Batter:
• In a mixing bowl, sieve in the besan to ensure no lumps are there.
• Add red chilli powder, haldi and salt.
• Adding water little by little, gently whisk to make a thick batter. The consistency of batter should be such that on dropping the batter it does not spread. The consistency is important, as only then the filling will be properly coated.

• For Vada:
• Keep a thick bottomed kadhai with the oil, on a high flame. When the oil is hot, reduce the flame to medium. To check the temperature of oil, drop little batter in the oil and if it floats to the surface with bubbles coming, it is right for frying Vadas.
• Dip one flattened potato mix completely into the batter, and slowly release it into the hot oil. You can fry 3 to 4 vadas at one go, depending upon the size of the kadhai and quantity of oil used for frying.
• Gently turn the vadas so that they fry uniformly on all sides to a nice golden yellow colour.
• Once done, transfer vadas to a tissue paper to drain the excess oil.
• For Green Chillies:
• Fry the green chillies in the oil and when they are crisp, remove them onto a tissue paper.
• Sprinkle a pinch of salt and gently toss the fried chillies.
• Assembling Vada Pav:
• Slit the pav in the middle to make it open up like a book.
• On one side, apply the Green Chutney.
• On the other side, spread some Homemade Dry Garlic Chutney.
• Place one vada inside.
• Serve hot along with the fried green chilli.

We have used:

1. Everest Thikhala Red Chilli Powder

2. Sundrop Heart Oil

3. Tata Salt Lite

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.