How to make vada pav at home(Mumbai style recipe)
Vada pav is the very common beverage fast food of India especially the southwestern side of Mumbai. Ashok Vaidya is the one who invented the vada pav in the 1960s. Ashok vaidya was empowered by the anti-social scenario at that time. He opened a small stall at Dadar station(1966) in front of a complete pav stall. First, he was used to selling just that traditional vada's and poha but then he pilled up vada in a pav with dry garlic chutney. Pav was a rising star of that time as it was handy and affordable for mill workers. That how the Ashok vaidya got the idea of vada pav and invented it.By the time these vada pav became famous in pan India:)
Different people of different regions spell it differently some say vaada pav, batata vada, vada pav. Wada pao etc.
But its actual spell is Vada Pav. The real taste of vada pav comes in heavy rain under the stall with a cup of tea. It's mouthwatering. Isn't it?
So let's start making that same Mumbai-style vada pav at home!
First, we will need that spongy, soft pav which you can make at home else you can buy also from your nearest store-A smarter option.
Potato Stuffing
1st Step: Take a kadhai, put 4 tablespoons of oil and let it heat at medium-high flame.
2nd Step: As oil gets heated, add 1 tablespoon of cumin seeds and mustard seeds. Let them cracker properly.
3rd Step: Add 2 finely chopped green chilies with 7 cloves of garlic. Add 1/2 of Haldi.
4th Step: Cook and mix until the aroma goes away.
5th Step: Add 4 large boiled & peeled potatoes in a kadhai and mash it with a smasher in the kadhai itself
6th Step: Add salt as required and mix well
7th Step: Put some coriander leaves
8th Step: Add 2 tablespoon of Kashmiri Mirchi powder for spice
9th step: Let everything get mixed & cooked properly
Your aloo stuff is ready!
Time to make the batter:
Add 1.25 cups ( besan gram flour ),1 tablespoon of turmeric powder, a pinch of asafoetida and baking soda(optional) Add water to make the batter into the perfect consistency. The batter should not be too thick or too light.
Make circle round ball type structure of that aloo stuffing and dip into the batter.
Keep the pan fill with oil on medium flame! Now let all vada shallow fry properly. Cook both the sides 5-7 min on low flame.
Time to make chutneys for vada pav!
Chutneys are something that enhances the taste of vada pav. But some people avoid putting chutney in vada pav. Which of you is a chutney lover or a non-chutney lover?-Comment down below
Basically+mostly the chutney which is put in vada pav is a dry powder(lasun garlic chutney)
1.Dry Powder Chutney: Put a skillet on the low flame. Add garlic Cloves, coconut powder, peanuts, sesame, and roast them all separately for 1 min each. Once it is roasted properly and everything is turned into brown then let them cool properly. Add them all to a mixer and grind very finely. Then add Kashmiri Mirchi and salt as per taste, grind again well. Your dry powder is ready.
You can store this for up to 15 days in a refrigerator with an air-tight container.
Time to serve!
1.Cut the pav into half.
2.Add the green and red chutney
3.Sprinkle dry powder.
4.Plate it with some fried chilies and chopped onions.
Cheers! You had successfully completed the recipe of vada pav.
Everyone has a different style of eating and assembling the vada pav. You can totally customize and modify as per your need and convenience.
This is a long process recipe that can be made in dinner, breakfast, and in lunches and brunches also. You can store the stuff or shaped vadas in the refrigerator. This vada pav is usually eaten hot but it also tastes very good yet it is not hot because this recipe is totally made of authentic ingredients.- A healthy recipe.
Notes: I had only used dry powder chutney, you can also use green, tamarind, and red chutneys if you wish.
Preparation Time: 40 min
Cooking Time: 30 min
Nutrition Facts
Vada Pav
Amount Per Serving (1 vada pav)
Calories 296Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 824mg36%
Potassium 221mg6%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 19g21%
Protein 7g14%
Vitamin A 187IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 12mg60%
Vitamin B6 1mg50%
Vitamin C 26mg32%
Vitamin E 3mg20%
Vitamin K 8µg8%
Calcium 96mg10%
Vitamin B9 (Folate) 132µg33%
Iron 5mg28%
Magnesium 25mg6%
Phosphorus 58mg6%
Zinc 1mg7%
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Read other recipes: Mumbai Style Pav Bhaji
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