Monday, September 3, 2012

Vada paav - Indian burger

Mumbai is famous for its street food which is affordable to one and all and also finger licking good!My favourite among them has to the Indian version of the world famous burgers - Vada paav.Vada paav is a potato fritter(vada/bonda) served in between dinner rolls (paavs) :) Even now there are food chains in Mumbai making more cleaner and better vada paavs the ones on the road side have to the best!



When we used to travel by trains from native place to Mumbai during our college days my sister and me used to wait to get to Pune where the vendors used to sell vada paavs and chikkis on the trains.They used to be fantastic!What fun train rides used to be.Watching the distant water falls on the valleys and the fog covered mountains.Trains passing through the tunnels in the mountains and going completely dark :) so much fun!


The potato/batata vada/bonda can be served as it is with any condiments of your liking like a spicy green chutney or a tangy tamarind chutney.But it tastes best with the paav!Whenever i pass by a shop serving chaats, my eyes wander the menu chart for vada paav-- my favourite!Even LM loved them!so its a family favourite now!

You need
Paav 4
Dry coconut garlic chutney 
Batata vada 4

To make the batata vada
Boiled and mashed potatoes 2
Oil 2 tsp
Mustard seeds 1/2 tsp
Green chillies 1 chopped finely
Curry leaves 1 sprig
Asoefetida powder/hing a pinch
Turmeric powder 1/4 tsp
Salt to taste
  • Mash the potatoes with a fork or hands and leave aside.
  • Heat a pan, heat oil add mustard seeds, curry leaves, green chillies and hing powder to the oil.Once the curry leaves are crispy turn off the flame.
  • Add this seasoning to mashed potatoes and mix well with hands.
  • Make small flat cutlet like balls of potato for the vada and mix each of them in the batter below.

The batter to dip the vada
Besan/chick pea flour/kadala maav 2 tablespoons
Baking soda a pinch
Salt to taste
Turmeric powder a pinch
Water to make a thick paste

Oil to deep fry vadas.
  • Mix all the above into a thick paste with a dropping consistency and dip each of the potato vadas in it and drop in to hot oil and fry until golden brown.

Dry coconut garlic chutney
  • Grind dry coconut,garlic,chilli powder, half an onion/few baby onions, salt to taste and leave it aside.( i have used fresh coconut dry roasted on a pan)

To serve the vada paav, 
  • Slit open the paav in half and apply the dry coconut garlic chutney and place the vada in between the paav and serve hot!

Enjoy yummy vada paavs with green chutney or tamarind chutney too.Just the plain vada paav tastes heavenly too!



Serve them hot with tea or as a mini meal!Enjoy the taste of Mumbai on a plate :)

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