The most famous Maharastrian dish is a pillowy pav, stuffed with a golden-fried spiced batata (potato) vada, covered with a lick of tamarind and coriander chutneys and a sprinkling of garlicky masala - the vada pav is starch heaven, an instant energy booster.
Vada Pav, alternatively spelt Vada Pao, Wada Pav, or Wada Pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun sliced almost in half through the middle. It remains a pround Mumbai tradition till date.
INGREDIENTS
Batata Vada:
• Oil – 2 Tbsp
• Mustard Seeds – 1 Tsp
• Curry Leaves – 3 Tbsp (Preferably Fresh )
• Garlic Cloves Peeled – 3
• Ginger – 1 Inch
• Green Chilies – 3
• Turmeric – 1/4 Tsp
• Potatoes, Boiled, Peeled & Mashed – 2 Cups
• Salt To Taste
• Coriander Leaves, Chopped – 1 Tbsp
• Besan/Gram Flour – 2 Cups
• Rice Flour – 1 Tbsp
• Salt To Taste
• Turmeric – 1/4 Tsp
• Water, As Required For Making The Batter
• Oil For To Deep-Frying
• Pinch Of Baking Soda – Optional
• Grated, Or Desiccated Coconut – 1/4 Cup
• Peanuts – 4 Tbsp
• Dried Red Chilies – 5-6 Small
• Sesame Seeds – 2 Tsp
• Garlic Cloves, Peeled – 10-12
• Salt – To Taste
• Kashmiri Red Chili Powder – 1, Or 2 Tbsp
• Batata Vada – 8
• Ladi Pav – 8
• Dry Garlic Chutney
• Green Coriander Chutney
• Tamarind Chutney
• Fried Green Chilis
Procedure:
Batata Vada:
1. In a blending jar add 3 green chilies, 3 garlic cloves, and 1 inch ginger.
2. Pound to make a coarse paste.
3. Heat 2 Tbsp oil in a wide pan over medium heat.
4. Once hot add in mustard seeds and let them splutter for few seconds.
5. Add in the curry leaves and sauté for 30 seconds.
6. Add green chili paste and sauté for 2 minutes on medium heat.
7. Add turmeric powder and saute for another minute.
8. Then add in the mashed potatoes, salt and mix well.
9. Cook for 2 more minutes.
10. Remove from heat and let the potato mixture cool completely.
11. Divide the potato mixture into 8 balls. You can also flatten these balls. Set them aside.
Batter:
1. In a mixing bowl, add in the besan, rice flour, salt, turmeric and whisk well.
2. Add enough water to make a thick batter.
3. Whisk well until you get a lump free batter.
4. Once ready, keep it aside for 15-20 minutes.
5. Using a spoon, dip each vada into the batter to coat the mixture.
6. Deep fry batter coated vadas in hot oil over medium heat until golden brown.
7. Drain on an absorbent paper and keep aside.
8. (You can make pakoras using rest of the batter).
9. In the same pan add green chilies and fry them. Be careful, as green chilies tend to splutter.
10. Drain on an absorbent paper and keep aside.
Dry Garlic Chutney:
1. Heat a broad non-stick pan over medium heat.
2. Add coconut and dry roast it until golden.
3. Transfer it in on a plate, and set aside.
4. In the same pan, add the peanuts and roast them until golden.
5. Transfer them on a plate, and set aside.
6. In the same pan, add the dried red chilies, sesame seeds and roast them until seeds are golden.
7. Transfer them on a plate, and set aside.
8. In the same pan, add the garlic cloves and for 1 minute.
9. Transfer them on a plate, and set aside.
10. Let them cool completely.
11. Add salt, and pound to make a coarse powder.
12. Add Kashmiri red chili powder and pound for few seconds or mix well with a spoon.
Assembling Vada Pav:
1. Slice each pav into the half.
2. Slather on some green chutney, some tamarind chutney on both sides of the sliced pav.
3. Sprinkle both sides with some dry garlic chutney.
4. Arrange one hot vada on each slices pav, cover with the other half. Press down.
5. Top with fried green chili and sprinkle more dry garlic chutney on top.
6. Serve immediately.
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