Vada pav

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Vada pav
Jumbo Vada Pav (dodged).jpg
Type Snack
Place of origin India
Region or state Maharashtra
Main ingredients Deep-fried mashed potato patties, chili peppers, ginger
Cookbook: Vada pav  Media: Vada pav

Vada pav (Marathi: वडा पाव), sometimes spelled wada pav or vada paav or vada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra, consisting of a potato fritter in a bread bun. It originated as cheap street food in Mumbai, but is now offered in stalls and restaurants throughout India.

Meaning[edit]

The Marathi compound word batata vada means potato fritter. Pav is unsweetened bread.

Preparation[edit]

Boiled mashed potatoes are spiced, commonly with chillies, garlic, asafoetida, turmeric, mustard seeds and garlic, but the spices may vary. The mass is then coated in gram flour batter and deep fried. The resultant fritter is served in a bread bun, accompanied by one or more chutneys.

History[edit]

Vada Pav is believed to have been devised by Ashok Vaidya who sold street food from a stall beside Dadar rail station in Mumbai in 1971, now near to Kirti College.[1][2] It is now offered at street stalls, cafes and restaurants throughout India.

Recipe[edit]

A mouth-watering mumbaikar favorite [3]

Ingredients

  • 2 green chillies, finely chopped
  • 1 garlic clove, crushed
  • A small piece of ginger, peeled and grated
  • 1tsp black mustard seeds
  • 10 curry leaves
  • 500gm cold mashed potatoes
  • Salt to taste
  • 4tbsp fresh coriander leaves, chopped
  • 100gm besan
  • A pinch of turmeric
  • A pinch of baking powder
  • 80ml water
  • Oil

Method

1. Mash together the chillies, garlic and ginger. Heat 2tbsp oil in a pan, add the mustard seeds and cook until they pop. Add the curry leaves and cook for 10 seconds. Stir in the chillies and cook for 10 more seconds.

2. Add the mashed potatoes, salt and coriander and mix well. Set aside and let it cool.

3. Pour oil for deep-frying into a pan. Shape the potato mixture into about 20 balls.

4. In a separate bowl, mix the besan, turmeric and baking powder with water to make the batter.

5. Dip the potato balls in batter and fry in batches for about six minutes each, until golden. Drain on kitchen paper.

6. Combine store-bought pav, the hot vadas, chutneys and fried green chilies.

Gallery[edit]

See also[edit]

References[edit]

  1. ^ Graves, Helen. "Vada pav sandwich recipe". The Guardian. Guardian News and Media Limited. Retrieved 27 January 2015. 
  2. ^ Sarma, Ramya. "In Search of Mumbai Vada Pav". The Hindu. The Hindu. Retrieved 27 January 2015. 
  3. ^ Tasneem, Jariwala. "Recipe". TOI (25/7/2015). Retrieved 25 July 2015.