Street Food
Vada Pav
Ingredients
- Potatoes, boiled and mashed: 400 g (0.9 lb)
- Mustard seeds: 5 g (1 tsp)
- Curry leaves: 8 g (1 sprig)
- Green chillies, minced: 2 (2)
- Ginger-garlic paste: 10 g (1 tbsp)
- Turmeric powder: 3 g (0.5 tsp)
- Gram flour (besan): 100 g (0.8 cup)
- Pav bread rolls: 6 (6)
- Dry garlic chutney: 30 g (2 tbsp)
- Vegetable oil (for frying): 500 ml (2 cups)
Method
- Heat a little oil, temper mustard seeds and curry leaves, then add ginger-garlic paste and green chillies.
- Add turmeric and mashed potatoes, mixing well and cooking briefly; season with salt.
- Shape the potato mixture into small round balls.
- Make a thin batter with gram flour, water, turmeric and salt.
- Dip each potato ball into the batter and deep-fry until golden and crisp.
- Slice pav rolls, spread with dry garlic chutney, insert a fried vada, and serve immediately, typically with fried green chillies.
Introduction: Vada pav, a spiced potato fritter served in a soft bread roll, emerged in 1960s Mumbai as an affordable, filling snack for mill workers and has since become the city's unofficial signature street food.
Cultural Background: Vada pav, a spiced potato fritter served in a soft bread roll, emerged in 1960s Mumbai as an affordable, filling snack for mill workers and has since become the city's unofficial signature street food.
Tips: Keep the potato filling well-seasoned since the bread roll itself is plain and unsalted.
Variations: Some vendors add a smear of sweet tamarind chutney inside the pav alongside the garlic chutney.
Storage: Vadas can be refrigerated up to 2 days and refried; assemble sandwiches fresh.
Reheating: Recrisp fried vadas in an air fryer or oven at 180°C (350°F).
FAQs:
Q: What is pav bread?
A: Pav is a soft, slightly sweet white bread roll, similar to a dinner roll, commonly used across Mumbai street food.
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