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Bombay Vada Pav Recipe
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Bombay (now Mumbai), is the most popular city of India. It is a big city with deep sea, busy life style, local trains and active streets and tasty Vada Pav (bun)! Wherever you visit in India you will find the people crazy behind street food. Vada pav is one of the most famous and eatable street food in India. Maharashtra state is origin of this recipe. Potato is must ingredient in it. Boiled and mesh potato with other ingredients like green chili paste, salt, turmeric powder, curry leaves and mustard seeds are dumpling in between bread (pav, bun). Before dumpling the stuffing bun can be split by knife. Before frying in oil this potato balls should be dip in Gram flour (besan) batter. If we are talking about street vada pav then I must talk about dried coconut and garlic chutney. You can place this chutney in between the two slice of pav and enjoy your Vada Pav.
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Ingredients for
Bombay Vada Pav Recipe
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Medium size boiled potatoes
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6
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Gram flour (besan)
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2cups
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Oil (for frying)
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3 cup
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Salt
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3 tsp
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Pav ( a kind of bun)
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4 piece
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Garlic flakes
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1 tsp
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Ginger flakes
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1 tsp
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Mustard seeds
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1/2 tsp
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Curry leaves
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4
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Turmeric powder
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1/4 tsp
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chopped coriander leaves
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2 Tbsp
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Green chill chopped
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2 tsp
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Preparation Steps for
Bombay Vada Pav Recipe
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With the help of grinder, grind ginger, garlic and green chilies collectively. Make a paste and put in small bowl.
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Peel the potatoes first. With a potato masher; smash potatoes (or simply use hands). No need to smash potato completely.
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Add ginger, garlic and green chili paste and mix it. Now add coriander leaves, and salt to the potatoes and again mix properly.
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Then take 3 Tbsp of oil in a kadai. Add mustard seeds. If you want you can also add 3 to 4 fenugreek seeds. it is optional. When they start spluttering, add turmeric powder and curry leaves.
Pour this tempering on the mashed potatoes. Mix gently.
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Make lemon sized balls from mashed potato mixture.
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Take one bowl and add gram (besan) flour, some salt, turmeric powder and chili powder in it.
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Gradually add water and keep mixing with a wire whisk. Lump should be avoided. Maintain the consistency of batter. Avoid too watery or too thickly batter.
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Take one pan for frying. Heat the oil. For checking, if oil is properly heated or not, drop little bit batter in the oil. If the batter instantly converts solid and comes up in the oil, the oil is ready for frying.
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Don't over heat the oil, or else, the vadas will immediately become golden brown from the outside but not properly cooked from inside.
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Now put each ball in the batter one by one, let the excess batter drip off in the batter and slowly add to the hot oil. Place one by one in oil. Don't put more than 3 or 4 at a time otherwise the temperature of the oil will reduces. So frying process will be in turn slow down.
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Deep fry all the vadas till they are golden. Replace on a paper towel and drain excess oil. Your potato Vadas are ready.
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Now split Pav like the way, base intact and spread garlic chutney or mint chutney on the inner surfaces of bread (pav). Put the vada in it and enjoy your bite.
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Additional Tips:
- Instead of adding whole curry leaves, you can chopped them along with the ginger- garlic paste to bring out their flavor.
- Substitute 1 tsp udad dal (split black gram) for mustard seeds in the tempering.
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Bombay Vada Pav Recipe
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