Vada Pav is a Mumbai Maharashtra popular street food Vada Pav, spicy potatoes filling sandwiched between buns and layers of spicy garlic and green chutney! Vada Pav is one of Mumbai's most famous food. Vada deep-fried potato patties and pav burger buns are vegetarian fast food dishes native to the Indian state of Maharashtra. The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle.
It originated as cheap street food in Mumbai but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger, I have shared vada pav chutney in my previous post even green chutney now I am giving a link of chutney below the ingredients list. So let's come to know how to make Vada Pav
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To prepare this recipe first we boil medium boil the potatoes with the skin for around 15 minutes, let it cool down for a while then remove the skin and mash them with a hand masher or by using a hand
Note, don’t overcook the potatoes otherwise you won’t be able to make potato balls in acute vada shape
In mashed potatoes squeeze fresh lemon juice, add garam masala, and crushed black peppercorn
Add salt and turmeric powder and mix them very well until everything is incorporated
Keep kneading until potato mixture is formed to a dough
Heat the oil in the pan on low-medium flame then add mustard seeds, add cumin seeds, let them crackle
Then add chopped ginger-garlic, fry them with cumin and mustard seeds for 30 seconds, now add green chilies along with fresh curry leaves
Fry them together on low heat to prevent a burn bhagar, then put mashed potato to the bhagar
Cook potato mixture for 5 minutes on low-medium flame, then add fresh coriander leaves to the potato mixture
Stir to mix well another 2-3 minutes on low-medium flame, then turn off the flame and let it cool down completely set aside
Remove all curry leaves as much possible from potato filling to prevent disturbances at the time of eating, make equal small balls of the potato mixture
Give it to shape into round, I made 9 potato balls from 200g mashed potato mixture, keep aside
Note, the same potato mixture can be used to make stuffed aloo paratha and aloo samosa
Take another mixing medium bowl then add gram flour, start to now adding powder spices
Mix well gram flour with dry spices, start adding water little by little_Make it to smooth paste, consistency should be not thick nor rainy
Note, to be very careful adding salt in gram batter
because we have already added salt in potato mixture as well as chutneys also
are salty
Heat the oil in a wok or frying pan
on a medium-high flame, and for checking oil temperature drop a tiny gram
dumpling into the oil, once it started floating, reduce the heat to medium_Your
oil is ready for frying dumpling
Pick up 1 ball with the help of a spoon and then dip the potato balls into gram batter, fry the balls from all sides on medium-high flame till they turn to a golden brown
Fry 2-3 potatoes balls in one batch
Transfer to the kitchen paper towel for removing excess oil, Repeat the same process with all remaining potato balls
Slice the pav buns in half
And lightly toast them with a little amount of butter
Spread the green chutney on the upper bun slice, and then spread dried garlic chutney on another bun slice
Place the prepared vada in between press it slightly from both sides
Pav bread is ready to serve hot with dried garlic chutney and green chilies
