Mumbai Street Style Vada Pav

About Vada Pav: Mumbai Street Style Vada Pav

Introduction: Let’s take a food journey through Mumbai’s busy streets to discover the famous flavours of Vada Pav – a simple yet delicious street snack. Originating in the late 1960s as an affordable meal for mill workers, Vada Pav has become a symbol of Maharashtra’s food culture. Loved by street food fans all over India, this snack represents the vibrant essence of Mumbai. Come along as we learn about its history, tasty variations, and the joy of enjoying Mumbai street style Vada Pav.

The Origin Story: Vada Pav, also known as the “Indian burger,” started in Mumbai as an easy and filling option for workers. Made with a spiced potato pattie called Batata Vada, sandwiched between soft pav buns, it quickly became a favorite among locals. Over time, it has evolved into a symbol of Marathi cuisine, appreciated for its simplicity and delicious taste.

Variations and Changes: Vada Pav has seen many changes since its beginning, with different versions popping up to suit different tastes. From spicy masala to cheesy vada pav, there’s a Vada Pav for everyone. Fast food joints and street vendors offer a wide range of options, ensuring there’s something for every palate. But no matter the variation, the essence of Vada Pav – crispy vada in fluffy pav – remains the same.

Enjoying the Experience: For many, Vada Pav is more than just a snack – it’s a way to savor life’s simple pleasures. Whether enjoyed for breakfast, brunch, or an evening snack, Vada Pav pairs perfectly with a hot cup of chai and some spicy chutney. The combination of crunchy vada and soft pav creates a burst of flavors in every bite. Even outside Mumbai, Vada Pav holds a special place in the hearts of food lovers. Me Being a south Indian where we have lots of flavours in evey south indian dish still for me vada pav has its own different texture and taste which makes it one of my personal favourite special snack. Let’s dive into process of making delicious Mumbai Street Style Vada Pav.

Ingredients For Vada Pav:

2 tsp oil 1/2
tsp cumin seeds
½ tsp mustard
pinch of hing / asafoetida
few curry leaves
1 tbsp ginger,garlic,chilli, paste
¼ tsp turmeric / haldi
½ tsp salt
2 potato / aloo, boiled & mashed
2 tbsp coriander, finely chopped

For Besan Batter:

¾ cup besan / gram flour
¼ tsp turmeric / haldi
¼ tsp salt 1/2 tsp ajwain
½ cup water
oil for deep frying

Other Ingredients:

6 ladi pav / dinner rolls
7 green chilli
6 tsp green chutney
3 tsp tamarind chutney
3 tsp dry garlic chutney

Ingredients For Dry Garlic Chutney

1/4 cup prepared chura
6-7 fried garlic cloves
1 tsp red chili powder
a pinch of hing
salt to taste

Ingredients For Garlic Chutney:

1 cup fresh coriander leaves
4 garlic cloves
1-inch piece of ginger
salt to taste

INSTRUCTONS:

Here’s how to make chura for your Vada Pav:

Prepare the Besan Batter: In a bowl, mix 3/4 cup besan (gram flour), 1/4 tsp turmeric, 1/4 tsp salt, and 1/2 tsp ajwain. Gradually add 1/2 cup water to form a smooth batter.
Dip and Fry: Dip your fingertips in the prepared besan batter. Roughly pour small portions of the batter into hot oil and fry until golden and super crispy. Remove from oil and drain excess oil on paper towels.

For the Dry Garlic Chutney:

Grind Ingredients: In a mixer jar, add 1/4 cup prepared chura, 6-7 fried garlic cloves, 1 tsp red chili powder, a pinch of hing, and salt to taste. Grind until you get a coarse powder.

For the Green Chutney:

Blend Ingredients: In a blender, combine 1 cup fresh coriander leaves, 4 garlic cloves, 1-inch piece of ginger, and salt to taste. Add water as required and blend until smooth.

For the Vada’s:

Prepare Aloo Mixture: Heat 2 tsp oil in a pan. Add 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, a pinch of hing, and a few curry leaves. Then add 1 tbsp ginger-garlic-chili paste, 1/4 tsp turmeric, and 2 boiled and mashed potatoes. Mix well and cook for a few minutes. Finally, add 2 tbsp finely chopped coriander and mix. Remove from heat.

Now take ball sized aloo mixture and dip in besan batter and coat well. deep fry in hot oil stirring occasionally. vada for pav is ready.

Now, you can assemble your Mumbai-style Vada Pav:

1. Now slit the ladi pav and spread 1 tsp green chutney, ½ tsp tamarind chutney and ½ tsp dry garlic chutney.

2. Place the prepared vada in center of pav, chura and fried chilli. Serve the Vada Pav hot with extra green chutney, tamarind chutney, and fried green chilies on the side.