This is the most popular snack food in #mumbai – The Bollywood capital of India.
It is a quick popular tasty snack that is made up of spuds( potatoes) that is available in every corner of Mumbai.
Vada Pav (also spelled Wada Pav and pronounced WUH-daahh POW) is an Indian vegetarian fast food commonly eaten in Maharashtra, India, and is one of the most popular fast-foods in Mumbai.
It consists of a vada, served in a bun or roll (pav, a Portuguese loanword). The vada is usually potato-based patties. Potatoes are mashed/diced, made into balls and coated and mixed with green chillies, ginger and a tadka(tempering) of mustard seeds and turmeric.
These balls are then dipped in an herb-seasoned batter made with gram flour, then deep fried. The finished vada is then wrapped in bread and served with condiments such as chutney, red chilli powder or fried green chilli (sometimes fried and salted).
A common condiment is a dry red chilli and coconut chutney. Another popular condiment is a chutney made of garlic.
RECIPE for VADA PAV (WADAPAV)
Serving size – 4
Ingredients :
6-8 medium sized boiled potatoes,
2 cups gram flour (besan),
oil for frying,
salt,
pav ( bun) – If pavs are not available, you can use any other bun. Choose the ones which do not taste sweet.
Masala
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped)
For tempering
1 tea spoon turmeric powder,
curry leaves,
1 teaspoon mustard seeds,
2 teaspoon oil
Method :
1. Grind ginger, garlic and green chilies together into a paste.
2. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain.
3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
Pour this tempering on the mashed potatoes and mix gently.
5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)
6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns solid and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.
8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata vadas are ready.
9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.
Thanks to
http://www.mumbai-masala.com/hotspicy/vadapav.html
1 Curries around the world
1.1 Indian cuisines
1.1.1 Andhra or Telugu Cuisine
1.1.2 Bengali cuisine
1.1.3 Karnataka cuisine
1.1.4 Malayali cuisine
1.1.5 Punjabi cuisine
1.1.6 Tamil cuisine
1.1.7 Other Indian cuisines
1.2 Other South Asian cuisines
1.2.1 Pakistani cuisine
1.2.2 Bangladeshi cuisine
1.2.3 Sri Lankan cuisine
1.3 British cuisine
1.3.1 The British Curry House
1.3.2 Balti curries
1.4 South East Asian cuisines
1.4.1 Indonesian cuisine
1.4.2 Malaysian cuisine
1.4.3 Thai cuisine
1.4.4 Cambodian cuisine
1.4.5 Laotian cuisine
1.4.6 Burmese cuisine
1.5 East Asian cuisines
1.5.1 Chinese cuisine
1.5.2 Japanese cuisine
1.5.3 Korean cuisine
1.6 Elsewhere
2 Curry addiction
3 Curry powder
its the indian equivalent to the burger of the western world, but existed long before the burger was invented!
sf