Vada Pav

Vada Pav |Playful Cooking

We always prefer to plan our trips thoroughly, jot down the places to explore and restaurants to eat. When we visited Mumbai last month, I knew it would be more like a casual trip. I just wanted to relax, savor Mom’s cooking and visit the beach. Arvind had just one thing in his plan, to eat as many vada pav as he could. No kidding! And the plan was quite successful. He had been missing the good authentic version of vada pav for such a long time that I couldn’t blame him for getting all gluttony over it. And Mumbai is the place to indulge on the authentic vada pav.

Vada Pav |Playful Cooking

Vada Pav |Playful Cooking

Vada Pav |Playful Cooking

Vada Pav |Playful Cooking

Vada Pav |Playful Cooking

Mashed potato dumpling, deep fried to crunchy outside and fluffy inside, is slid between a sliced soft bun that’s been spread generously with coriander chutney and tamarind chutney. Although the vada pav masala (dry garlic chutney) and blistered green chilies are not mandatory, for us these two things elevate the taste of this super simple street food.

I sure did join Arvind in every single vada pav treats but sadly couldn’t really fall in love with it. And while he could finish three in one go, I could barely eat one!

Vada Pav |Playful Cooking

Vada Pav |Playful Cooking

Vada Pav |Playful Cooking

Vada Pav |Playful Cooking

Few weeks back, on a Sunday when I completely ran out of ideas for breakfast, Arvind decided to try his hands with vada pav. I might have rolled my eyes a little but decided to go with it as I had oats ready as a back up plan. Surprisingly, I really liked the vada pav this time. The vada (potato dumpling) was delicious, it was fluffy and he added a lot of flavor to it. The taste was quite unlike from what I experienced in Mumbai. Or maybe, it was my peculiar taste buds. Did I ever tell you that I crave homemade biryanis more than the store bought ones! Well, I guess, the same rule now applies to vada pav too.

I gobbled more than one this time and we made it again the next weekend!

Vada Pav |Playful Cooking

Vada Pav

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 40 minutes

Yield: Makes 6 vada pav

Vada Pav

Ingredients

    for the vada pav dry garlic masala
  • 4 to 5 garlic cloves
  • 1 tablespoon white sesame seeds
  • 1 tablespoon peanuts
  • ¼ cup desiccated coconut
  • 2 dry red chilies
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon oil
  • salt
  • for the vada (potato dumplings)
  • 2 large potatoes, boiled and mashed
  • 2 green chilies
  • 4 garlic cloves
  • 1 teaspoon black mustard seeds
  • ½ teaspoon turmeric powder
  • 1 cup chickpea flour
  • water to make the chickpea batter
  • 1 teaspoon vada pav dry garlic masala
  • salt
  • oil for deep frying vada
  • few other ingredients
  • pav (soft buns)
  • coriander chutney (find the recipe here)
  • tamarind chutney (find the recipe here)

Directions

    to prepare the vada pav dry garlic masala
  • Dry roast the peanuts, sesame seeds, desiccated coconuts and dry red chilies separately and put everything in a grinder except for sesame seeds.
  • Now, heat 1 teaspoon of oil in a pan and roast the garlic. Once done, put it in the grinder along with roasted peanuts, desiccated coconut and dry red chilies. Grind it to a fine dust.
  • Then, add coriander powder and chili powder along with salt. Give it a taste and if you want more heat, add more chili powder.
  • to prepare the vada (potato dumplings)
  • Blend garlic and green chilies.
  • Then, heat 1 teaspoon of oil in a pan and add mustard seeds. Once it starts splattering, add garlic and green chili paste. Allow it to cook for a minute and then, take it off the heat.
  • Add this mixture to the mashed potatoes along with turmeric powder. Check for salt and add any, if required.
  • Give it a mix and make several medium size vadas out of it.
  • Next, in a separate mixing bowl, make a chickpea batter by mixing chickpea flour with vada pav dry garlic masala, salt and water. The batter should be thick enough to cover the dumplings when they’re dipped in it. The vada pav dry garlic masala is optional but I feel it adds a punch to the batter.
  • Finally, heat enough oil for deep-frying in a work or deep saucepan. Drop the potato dumplings in chickpea batter, shake off the excess batter and drop them in hot oil very carefully. It takes a few minutes to cook the dumplings. Once done, take it off and keep it in the paper towel to soak excess oil.
  • for the vada pav
  • Slice the pav in half. Spread tamarind chutney on one side of the pav and coriander chutney on the other side. Place a vada on one side on the pav and press is slightly. Sprinkle generous amount of vada pav masala on top. Place the other half of the pav on top and take a big bite.
http://www.playfulcooking.com/snack-and-fingerfood/vada-pav/

Vada Pav |Playful Cooking

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As someone who could probably live on potatoes (almost certainly on masala dosa), my mouth is watering at the thought of these little dumplings. <3 x

Bina says:

Yoy! Glad you changed your mind…thanks to Arvind:) These look spectacular and want to reach into the screen and grab one 🙂

Manju says:

Kankana… You always make me drool!! I just love the way you present the dishes..loved the props and photography!!!

Janie says:

Oh my, just saw this on Bloglovin and had to pop over and say that these are now firmly on my foodie bucket list! Never heard of them before but now I can’t wait to make a batch 🙂
Janie x

Nusrat2010 says:

Cute breakfast idea! Those fluffy, spicy beauties are sure to steal my sleep … until I try them 🙂

Just those two words ‘Vada Pav’ transport me back to my life in Mumbai especially my college and working life. It’s been years since I’ve bitten in to one of these delicious little snacks. Your story, your photography and your trip to Mumbai has made me realise I need to eat these now. Thanks for this recipe – I shall test out this weekend. Cannot wait. Stunning, stunning photography as always. (This post also reminds and has me craving me of my other favourite: Pav Bhagji)