Things to know about Vada Pav Recipe
Every day, a huge number of people living in Mumbai, India, commute by local trains to reach their place of work. The busy schedule, crowd, and lack of time make it impossible for a large section of people in Mumbai to have breakfast and then leave home. But they have a savior, the lip-smacking Vada Pav which is the most prevalent on-the-go snack across the whole Maharashtra state of India.
‘Common man’s food,’ they call it because of its cheap availability for the people. ‘Vada’ means fried potato fritter, and Pav means a small bun. Vada is prepared with a savory mashed potato coated with gram flour batter and served inside a sliced bun, along with condiments and green chilies. The Potato Fritter With Bread Bun – Vada Pao is available for a price as low as 20 cents. The origin of the mouth-watering Vada Pav goes back to the 1960s when Balasaheb Thackrey, the regional leader of Maharashtra, encouraged people to become entrepreneurs. It inspired Mr. Ashok Vaidhya to start the first-ever Vada Pav Stall outside Dadar Railway station in Mumbai, and his dish became an instant success. Due to its immense popularity, every year, the 23rd of August is celebrated as World Vada Pav Day.
Mouthwatering Indian Potato Fritter With bread Bun from Maharashtra. Authentic Recipe of Vada Pav.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 8 pcs Bread Bun or Dinner roll
- 3 tbsp Garlic Powder
- 4 pcs Green Chili Fried
- Oil For deep frying
- 1 cup Fresh Coriander Chopped
- 2 cloves Garlic Chopped
- ½ tsp Lemon Juice
- 3 pcs Green Chili Chopped
- Salt To taste
- 2 pcs Potato large
- 2 pcs Green Chili
- 6 cloves Garlic Medium
- 1 pinch Asafoetida
- ½ tsp Mustard Seed
- 8 pcs Curry Leaf
- 2 tbsp Fresh Coriander Chopped
- 1¼ cups Gram Flour
- ⅛ tsp Turmeric Powder – Curcuma Powder
- 1 pinch Asafoetida
- ½ cup Water
- Salt To taste
- Start with preparing the green condiment or the chutney. Combine chopped coriander leaves, chilies, garlic cloves, salt, and lemon juice and blend it in a mixer to form a thick paste. Set the prepared condiment aside.
- To make the potato stuffing, boil potatoes in a pressure cooker. Once they are cooked, peel them and mash them with a fork.
- Combine garlic and green chilies and crush them with a mortar pestle to make a paste.
- In a pan, add some oil and let it heat. Then add mustard seeds and wait for a minute. Once the mustard seeds have crackled, add asafoetida, and curry leaves. Stir well for 5 minutes.
- Next, add chili-garlic paste and turmeric powder. Mix for a while, but make sure that the garlic doesn't turn brown.
- Turn the flame off, and pour the tempering into the bowl with mashed potatoes. Add salt and chopped coriander.
- Mix everything well and divide the potato mixture into several sections. Make medium-sized balls of these sections, cover them, and keep them aside.
- Now, to make the batter, combine gram flour, asafoetida, turmeric powder, salt, and water to form a smooth paste. The batter's consistency should be thick yet flowing.
- To fry the potato fritters, heat oil in a separate pan.
- Dip the mashed potato balls in the gram flour batter and coat them well. Then gently lower these balls into the pan with medium hot oil.
- Deep fry the fritters till they become golden brown and crispy. Drain the excess oil by placing them on paper towels. Set them aside.
- To serve the dish, slice the bread bun into two parts but don't break it. Spread the green condiment on one of the sides and the dry garlic condiment on the other. Place the hot potato fritter sandwiched in the bread bun.
- Serve hot Potato Fritter With Bread Bun – Vada Pav along with fried green chilies and more condiments on the side.
- To make the Vada Pav spicier, you can adjust the number of chilies in the condiment.
- While slicing the bread bun, make sure that you don’t break it into two pieces.
- In India, along with the green condiment, Vada Pav is also served with dry garlic condiment. You can skip it if you don’t have it.
— Specific Atributes of This Recipe:
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