Recipe - Maharashtrian Style Vada Pav

Vada Pav is an iconic and beloved street food from Maharashtra, particularly associated with the bustling city of Mumbai. It consists of a spicy and flavorful potato fritter (vada) sandwiched between a soft bun (pav), accompanied by tangy chutneys and served with fried green chili or fried green chutney. This humble yet delicious snack has gained popularity across the country and even internationally. In this article, we will guide you through the preparation and cooking time of making authentic Maharashtrian-style Vada Pav.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 30 minutes

Ingredients

For Vada:

4 to 5 medium-sized potatoes
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
2 to 3 green chilies, finely chopped
A handful of curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
2 tablespoons chopped coriander leaves

For Batter:

1 cup chickpea flour (besan)
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
A pinch of asafoetida (hing)
Salt to taste
Water as needed

For Assembling:

6 to 8 pav buns
Green chutney
Tamarind chutney
Fried green chilies or fried green chutney

Method

- Boil the potatoes until they are soft and cooked. Peel and mash them roughly. Set aside.

- Heat oil in a pan or kadai. Add mustard seeds and let them splutter. Then, add cumin seeds and curry leaves.

- Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw aroma disappears.

- Add turmeric powder, red chili powder, and salt. Mix well.

- Add the mashed potatoes and chopped coriander leaves. Mix everything together until well combined.

- Allow the potato mixture to cool down slightly, then shape it into small round patties or balls.

- In a separate bowl, prepare the batter by combining chickpea flour, turmeric powder, red chili powder, asafoetida, and salt. Gradually add water to make a smooth and thick batter.

- Heat oil in a deep frying pan or kadai. Dip each potato patty into the batter, ensuring it is coated evenly, and carefully drop it into the hot oil. Fry until golden brown and crisp. Remove from oil and drain excess oil on a kitchen towel.

- Slice the pav buns horizontally, without cutting them all the way through.

- Apply green chutney and tamarind chutney on the inner sides of the pav buns.

- Place a vada (potato patty) inside the bun and press it gently to assemble.

- Serve the Vada Pav hot with fried green chilies or fried green chutney on the side.