Vada Pav

Vada Pav Recipe - Authentic Indian Snack with Potatoes and Spices

Region / culture: India | Servings: 4

Introduction

Vada Pav is a popular street food in India, especially in the state of Maharashtra. It consists of a spicy potato fritter (Vada) sandwiched between a bun (Pav) along with chutney. This flavorful and filling snack is loved by people of all ages.

History

Vada Pav originated in Mumbai, India, in the 1960s. It was created by a snack vendor named Ashok Vaidya, who wanted to offer a cheap and filling meal option for the mill workers in the city. The dish quickly gained popularity and became a staple street food in Mumbai and other parts of India.

Ingredients

2 large potatoes, boiled and mashed
1 small onion, chopped
2 – 3 green chillies, chopped
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp ginger, chopped
1 tbsp fresh coriander leaves, finely chopped
0.5 tsp red chili powder
0.25 tsp turmeric powder
salt, to taste
1 cup gram / chickpea flour
water, as needed
a pinch of baking soda
oil for deep frying
slices of bread/buns of your choice
3 – 4 tbsp of tamarind chutney

How to prepare

In a non-stick pan, heat a small amount of oil and sauté cumin seeds, coriander seeds, green chillies, and ginger until fragrant.
Add onions and fry until they become transparent.
Add salt, red chili powder, and turmeric powder and fry for a minute.
Add mashed potatoes and mix well to incorporate with the spices.
Add coriander leaves and mix well. Set aside to cool.
In a large bowl, mix flour with salt, baking soda, and water to make a batter that is just thick enough to coat.
Heat oil for deep frying in a skillet.
Shape the potato mixture into golf-sized balls and dip them into the batter.
Fry until golden on all sides. These fritters are called Bondas/Vadas.
To assemble, heat bread/bun slices on a warm pan and spread chutney evenly on one side of a slice.
Place 1-2 bondas (depending on the size of the bread slice) on top and cover with a second slice.
Serve warm and enjoy with delicious Masala Chai!

Variations

Add a slice of cheese to make a cheesy Vada Pav.
Use sweet buns instead of regular buns for a unique twist.
Add some grated coconut to the potato filling for a different texture.

Cooking Tips & Tricks

Make sure to mash the potatoes well to avoid any lumps in the filling.

- Adjust the spice level according to your preference by adding more or less green chillies.

- Fry the Vadas until they are golden brown and crispy on the outside.

- Serve the Vada Pav hot for the best taste and texture.

Serving Suggestions

Serve Vada Pav with a side of green chutney or tamarind chutney for extra flavor.

Cooking Techniques

Boil the potatoes until they are soft and easy to mash.

- Fry the Vadas in hot oil until they are crispy and golden brown.

- Toast the buns on a pan for a warm and crunchy texture.

Ingredient Substitutions

Use sweet potatoes instead of regular potatoes for a healthier option.

- Substitute chickpea flour with rice flour for a gluten-free version.

- Use whole wheat buns instead of white buns for added fiber.

Make Ahead Tips

You can prepare the potato filling and the batter for the Vadas ahead of time and fry them just before serving for a fresh and hot snack.

Presentation Ideas

Serve Vada Pav on a platter with a garnish of fresh coriander leaves and a sprinkle of chaat masala for an attractive presentation.

Pairing Recommendations

Pair Vada Pav with a hot cup of Masala Chai or a refreshing glass of lemonade for a perfect snack combo.

Storage and Reheating Instructions

Store any leftover Vada Pav in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or on a pan until warm before serving.

Nutrition Information

Calories per serving

Each serving of Vada Pav contains approximately 300 calories.

Carbohydrates

Each serving of Vada Pav contains approximately 40 grams of carbohydrates.

Fats

Each serving of Vada Pav contains approximately 10 grams of fats.

Proteins

Each serving of Vada Pav contains approximately 5 grams of proteins.

Vitamins and minerals

Vada Pav is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

Vada Pav contains gluten from the buns and chickpea flour, and may contain traces of nuts in the chutney.

Summary

Vada Pav is a high-carb and moderate-fat snack that provides a good amount of energy. It is best enjoyed in moderation as part of a balanced diet.

Summary

Vada Pav is a delicious and satisfying street food snack that is easy to make at home. With a flavorful potato filling and crispy coating, it is sure to be a hit with your family and friends. Enjoy this iconic Indian dish for a tasty and filling meal anytime!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered the recipe for Vada Pav. It was many years ago, during a visit to Mumbai, India. I had heard so much about this popular street food and was eager to try it for myself.

As I wandered through the bustling streets of Mumbai, the delicious aroma of spices and fried food filled the air. I followed my nose to a small food stall where a man was busy frying up batches of golden brown potato patties. I watched as he deftly sandwiched the patties between soft, fluffy buns and topped them with spicy chutney and crispy fried green chilies.

I couldn't resist the temptation and ordered a Vada Pav for myself. As I took my first bite, I was instantly hooked. The combination of the soft bun, flavorful potato patty, and fiery chutney was unlike anything I had ever tasted before. I knew I had to learn how to make it myself.

I struck up a conversation with the man at the food stall, who introduced himself as Raju. He was kind enough to share his recipe with me, explaining each step in detail. I scribbled down notes in my tattered recipe book, making sure not to miss any important details.

Back home, I set to work recreating the Vada Pav recipe in my own kitchen. I peeled and mashed potatoes, seasoned them with a blend of spices, and formed them into patties. I dipped the patties in a light batter and fried them until they were crispy and golden brown.

Next, I assembled the Vada Pav just as Raju had shown me. I slathered spicy green chutney on the soft buns, placed a hot potato patty in the center, and added a few fried green chilies for an extra kick. The finished dish looked just like the ones I had enjoyed on the streets of Mumbai.

I took a bite and closed my eyes, savoring the familiar flavors that transported me back to that bustling food stall. The Vada Pav was a success, and I knew I had unlocked a new culinary treasure.

Over the years, I perfected my Vada Pav recipe, tweaking it here and there to suit my taste. I added a dollop of tangy tamarind chutney for a sweet and sour contrast, and a sprinkle of fresh cilantro for a burst of freshness.

I shared my recipe with friends and family, who were all amazed by the bold flavors and comforting textures of the dish. They couldn't believe that I had learned to make such an authentic street food favorite in my own kitchen.

As I continued to make Vada Pav for special occasions and gatherings, it became a beloved staple in my repertoire of recipes. I loved seeing the smiles on my loved ones' faces as they dug into the spicy, satisfying snack.

Years passed, and I passed down my Vada Pav recipe to my children and grandchildren, who were eager to carry on the tradition. They too fell in love with the dish, making it their own and adding their own unique twists.

Now, as I sit in my cozy kitchen, surrounded by the comforting smells of spices and frying food, I can't help but smile. The recipe for Vada Pav has been a constant source of joy and connection throughout the years, bridging the gap between past and present, tradition and innovation.

I am grateful for that chance encounter with Raju at the Mumbai food stall, and for the knowledge he shared with me. The recipe for Vada Pav has become a cherished part of my culinary journey, a reminder of the power of food to bring people together and create lasting memories. And for that, I am truly thankful.