There’s nothing quite as satisfying as the first bite of a hot, spicy vada pav. The extra mirchi is optional, It’s the holy grail of street food in Maharashtra, one that can most definitely be found on almost every corner of Mumbai.
If you’re lucky enough to find them, you may even chance upon quirky variations of this quintessential Maharashtrian snack. Some food joints in this city even serve, hold your breath, even a and cheese vada pav! .
It’s also one of the few things we miss most from our pre-quarantined existences. That, and well, pretty much every tantalising street snack in Mumbai that we’ve been replacing our lunches with.
ingredients For Vada pav:
- 2 boiled potatoes,
- 2-3 crushed garlic cloves,
- 1-2 finely chopped green chillies,
- ½ tsp mustard seeds,
- a pinch of asafoetida (hing),
- ½ tsp turmeric powder,
- 4-5 curry leaves,
- chopped coriander leaves,
- 1-2 cups gram flour (besan),
- water (as required),
- oil to deep fry,
- salt to taste and
- 2 cups Pav of course.
How to make Vada Pav:-
Mash the boiled potatoes in a large bowl. Set aside and heat a skillet with 2 tsps of oil. Add the mustard seeds, curry leaves and asafoetida. Cook for 3-4 minutes. Add the crushed garlic and chopped chillies in the skillet along with the turmeric powder and salt.
Cook till the garlic is fragrant and golden brown. Let this mixture cool for 10 minutes and then mix in the mashed potatoes and chopped coriander leaves. Make small potato balls of this spicy mash and set aside.
In another bowl, make a smooth batter by mixing gram flour with a pinch of turmeric powder, salt and water. Ensure the batter’s consistency is not too thick or thin. Dip the potato balls in this batter and deep fry one by one. The vada is ready! Now grab a pav and eat hot.