Vada Pav

Also known as Mumbai Burger, is a Vegetarian fast food dish native to  🇮🇳 Indian state of Maharashtra. It originated as street food in Mumbai but now is served in food stalls, restaurants and across India. It is the Life line of Mumbai and every one, younger or older loves to relish on it at any time and in any season.

They are crispy Potato fritters, crunchy from outside and soft and delicious from inside. They are served with Pav, green chilly and spicy red and green chutney.

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The process of making Vada pav can be divided in Three steps ——-

  1. Potato Mix
  2. Batter making
  3. Frying Vadas / Potato fritters

INGREDIENTS :

For Potato Mix

  • 8 medium sized Potatoes washed ,boiled, peeled and hand mashed
  • 6-7 Green chilies
  • 1 inch Ginger root
  • 3-4 Garlic pods
  • Pinch of Asafoetida
  • 1 Teaspoon Mustard seeds
  • 3-4 Curry leaves
  • 1/4 Teaspoon Turmeric powder
  • Salt to Taste
  • 1 1/2 Tablespoon Oil
  • 2 Tablespoon chopped Cashews
  • Freshly chopped Cilantro leaves/ Coriander leaves

For Batter

  • 2 cups Chick pea flour/ besan/ Garbanzo bean flour
  • 11/2 Cup water or as needed
  • 1 Teaspoon Red chili powder/ Paprika
  • 1/4 Teaspoon Turmeric Powder
  • Pinch of Asafoetida
  • Salt to Taste
  • Oil For Frying

12 – 15 Pav/ Buns

The Secret of making Mumbai style Vada is to make a course Mix/paste of  Green chilies+ Garlic cloves+ Ginger. Blend all together in a pot, it should not be fine paste. It tends to give more flavor to Potato Mix.

Heat a Pan with oil,Splutter Mustard seeds into it. Add Asafoetida followed by Curry leaves. Now the Secret course Mix/paste, cook for 40 sec – 1 minute on medium to slow flame or till the raw smell of Ginger- Garlic goes away. Now add in the hand mashed boiled Potatoes followed by Salt, Turmeric powder, Cilantro leaves and Cashew. Combine all things nicely and evenly and off goes the flame. When its at room temperature make balls (lemon sized) out of the Potato Mix of medium size.

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If Potato Mix is warm, We can prepare the Batter first  and then roll the Vadas. So in a Bowl mix the sieved Flour and little water at first. Add water as needed. We need to keep batter thick so it can cover potato mix properly. Add in Salt, Asafoetida, Turmeric and Red chili powder. The batter should be lump free and smooth, use a whisk if needed. I have avoided use of soda/ baking powder as it makes Vada heavy and end up making Bloated. Keep this batter covered on counter for 10 -15 minutes at least. This helps flour to absorb water properly and batter is ready for frying.

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I was able to roll 14 lemon sized balls, it can vary as per the size. Heat oil on Medium flame for frying.Test the oil by putting just a drop of the batter in the oil. If it sizzles and comes up , the oil is perfect to drop in Vadas. So Lower the heat and dip in 2 -3 balls in batter bowl and with help of spoon (as shown in picture) slowly take out excess batter on edge of bowl and drop it carefully in hot oil. Drop 3 -4 Vadas only at a time. Be careful as oil is hot.

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Now make the flame to Medium to slow and carefully flip with help of frying spatula.Wait for a few minutes till Vada look golden brown and crispy on all sides. Carefully take out from oil and place on a paper towel to remove excess oil. When oil is hot , fry few Green chilies. but remember to slit the chili in center with help of knife. Each Green chili should be open in center otherwise it tends to pop up in hot oil.Take out immediately on paper towel. Sprinkle some Salt over it.

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Serving : Open the Bun/ Pav  into two halves , Spread the Green Chutney/ Cilantro dip and Spicy Red chutney on both sides. Put one Vada in center and cover it up. Serve Hot with Green Chilies and Spicy Red Chutney.

Refer    

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It’s not realistic to say that you will never eat cake and fritters or chips and queso again, so it is important to understand how to make all foods fit,” Registered dietitian Amy Goodson , MS, RD, CSSD, told Business Insider. That’s why she recommends living by the 80/20 Rule.

“This means that 80 percent of the time you focus on eating nutrient-rich foods like whole grains, lean protein, healthy fat, fruits, and veggies as well as exercising,” she said. Then, 20 percent of the time you can include foods that are higher in calories and lower in nutrients. “You know, the ones that taste so good, but that you shouldn’t consume every day for your waistline and health’s sake. So Enjoy sometimes without Guilt.

Tips : 

  • Remember to split Green Chili in center Otherwise it tends to pop up when frying in hot oil.
  • Keep left over Batter in refrigerator for making Cheelas/ Dosa later, for up to 3-4 days. (Air tight container)
  • If you have more Potato Mix, Keep in refrigerator (Air tight container) to use as stuffing in Sandwich or Parathas. It should be given Taste and smell test before making.

 

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2 Comments Add yours

  1. jyo says:

    Suchva bliss 👌

    Like

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