Vada Paav is a very famous street food of Mumbai, Maharashtra. There are numerous stalls selling this dish all around Mumbai. Available at cheap rates, this dish is relished by all whether rich or poor. One simply can’t resist the aroma wafting from a vada paav stall. It seriously takes great resilience to walk away without buying one!
So what basically a vada paav? It’s a delicious potato vegetable coated by a chickpea batter and deep fried. The resulting vada is then placed on a sliced paav (sort of dinner roll) which has been slathered with aromatic and delicious chutneys!
Sold in Mumbai since ages, the taste has surely changed with times and the ever rising inflation. You would wonder why would I say this, what connection does it have to the taste of vada paav of all things!? Well, I remember very well and simply haven’t forgotten the actual taste of the potato vegetable coated by the chickpea batter for the vada, available during my childhood.
The vada always had tiny pieces of garlic in it which gave whole new dimension to the overall flavour of the vada. Garlic, today has become so pricey, that the vendors selling this dish at a very low price, might have had no choice but to omit it from the vegetable totally. But still, even today this humble vada paav remains a hot favourite of almost every Mumbaikar!
For some more such delicious Maharashtrian dishes as well as some street food of Mumbai , do take a look at the following recipes too…
- Sabudana Wada
- Kothimbir Vadi
- Kaanda Mataar Pohe
- Sabudana Khichdi
- Paalak Bhaji
- Sukka Bhel
- Paneer Pizza Dosa
- Paani Puri
Here’s the recipe for the delicious, Mumbai’s special, Vada Paav….
Prep Time : 40 min
Cooking Time : 2-3 min
Serves : 4 (8 vadas)
Cup Used : 200 ml
- 6 large Potatoes
- 1 tsp Turmeric Powder
- 1/4 cup Corriander Leaves
- Salt To Taste
- As Required Oil for frying the Vadas
For The Batter :
- 1 cup Chickpea Flour (Besan)
- 2 tbs Rice Flour
- 1/4 tsp Turmeric Powder
- Salt To Taste
For The Tempering :
- 3 tbs Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 8 Medium Garlic Cloves
- 4 Less Spicy Green Chillies…. To be adjusted as per preference
To Assemble The Vada Paav :
- 8 Paav
- Sweet And Sour Dates And Tamarind Chutney
- Kothimbir Pudina Chatni (Corriander And Mint Green Chutney)
- Sukki Lasni Chatni (Dry Garlic Chutney)
- To make Vada Paav, boil the potatoes and peel them. Allow them to cool down slightly.
- Mash these slightly with your fingers
- Crush roughly the ginger and green chillies and set aside.
- Next, heat a pan and add oil to it.
- Add the mustard seeds and as soon as they splutter, add the asafoetida and crushed garlic and green chillies.
- Stir for a minute or two and add the turmeric powder.
- Mix well and add the mashed potatoes. Add salt to taste and combine everything very well.
- Add the chopped corriander leaves and mix in well. Set aside to cool.
- Next, roll 8 round vadas out of the mashed and tempered potatoes, flattening them out slightly.
- Make a slightly thick batter of chickpea flour (Besan), salt, asafoetida and water.
- Heat sufficient oil in a kadhai for frying the vadas.
- Dip each vada into the batter and release it in the hot oil.
- Fry on medium high or even high heat. Adjust the flame as required when the oil gets too hot.
- When golden on both sides, transfer the vadas onto an absorbent paper.
- Other option for a cheesey vada paav is to stuff a tiny cube of cheese into the potato mixture before coatiing with Besan
- To assemble the vada Paav cut the paav horizontally.
- Slather the lower sliced part first with the Date and Tamarind Chutney and then with some Green Chutney.
- Place one vada over it and top with some Garlic Chutney. Close the top Sliced part of the paav over the vada, and it’s done!
- Serve this delicious Vada Paav with some fried green chillies, just the way it is served on the streets of Mumbai.
Pictures depicting the cooking process….