Maharashtrian Vada Pav: Mumbai's Iconic Street Food Of Spicy Potato Fritters in a Bun

Vada Pav, a quintessential street food of Maharashtra, India, has a rich history dating back to the late 1960s. It is believed to have been invented by Ashok Vaidya, a snack vendor from Mumbai, who combined the traditional Batata Vada (spicy potato fritter) with a pav (soft bread roll) to create a portable and affordable snack.

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The Vada, the heart of Vada Pav, is a delectable potato fritter where boiled and mashed potatoes are mixed with a medley of spices like turmeric, mustard seeds, ginger, green chillies, and curry leaves. This mixture is then shaped into round patties and dipped in a gram flour (besan) batter before being deep-fried to a golden crispness. However, modern adaptations have given rise to various exciting variations. Some popular ones include Cheese Vada Pav, Schezwan Vada Pav, and Spinach Vada Pav, each adding a unique twist to the traditional flavour.

The Pav, a crucial component of Vada Pav, is an iconic soft bread roll that plays a significant role in enhancing the overall experience of this street food delight. The Pav used for Vada Pav is typically square-shaped, fluffy, and mildly sweet. Its texture is pillowy and soft, making it an ideal vessel to encase the flavorful Vada. The importance of the Pav lies in its ability to complement the spicy and savoury flavours of the Vada. The mildly sweet taste of the Pav provides a perfect balance to the spiciness of the potato fritter, creating a harmonious blend of flavours. Moreover, the soft and airy texture of the bun contrasts beautifully with the crunchy exterior of the Vada, adding another layer of enjoyment to each bite.

Chutneys and Accompaniments

Chutneys and accompaniments are an integral part of the Vada Pav experience, elevating its flavours to new heights. The two primary chutneys served with Vada Pav are green chutney and garlic chutney. Green chutney, made from coriander leaves, mint, green chillies, and spices, adds a refreshing and zesty kick to the Vada Pav. It balances the richness of the Vada and provides a burst of freshness with each bite.

Garlic chutney, on the other hand, is a fiery blend of dry coconut, roasted peanuts, red chillies, garlic, and spices. It brings a bold and pungent flavour to the Vada Pav, appealing to those who enjoy a spicier experience. Additionally, some Vada Pav vendors serve fried green chillies alongside the dish. For those seeking an even spicier option, mirchi vada, a deep-fried green chilli fritter stuffed with spicy potato filling, is also offered as an accompaniment. These chutneys and accompaniments contribute to the multi-dimensional taste of Vada Pav, making it a beloved and irresistible Mumbai street food.

Recipe For Vada Pav

                                           Video Credits: Cook With Parul/YouTube

Ingredients:

For the Vada (Spicy Potato Fritter):

 4 large potatoes, boiled and mashed

1 tablespoon of oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 tablespoon finely chopped ginger

1-2 green chillies, finely chopped (adjust to your spice preference)

A few curry leaves, chopped

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder (adjust to taste)

Salt to taste

2 tablespoons of chopped coriander leaves

For the Gram Flour Batter:

1 cup of gram flour (besan)

A pinch of baking soda

A pinch of turmeric powder

Salt to taste

Water as needed to make a smooth batter

For the Green Chutney:

1 cup of fresh coriander leaves

1/2 cup fresh mint leaves

2-3 green chilies (adjust to taste)

1-inch piece of ginger

1 tablespoon of lemon juice

Salt to taste

Water as needed to blend

For the Garlic Chutney:

 1/2 cup dried coconut

1/4 cup roasted peanuts

6–8 garlic cloves

4-5 dried red chillies (adjust to taste)

Salt to taste

For Assembling: 

8 Pav (soft bread rolls)

2-3 tablespoons of butter

Fried green chillies or Mirchi Vada (optional)

Instructions:

Prepare the Vada:

In a pan, heat 1 tablespoon of oil. Add mustard seeds and cumin seeds. Once they splutter, add chopped ginger, green chillies, and curry leaves. Sauté for a minute.

Add turmeric powder, red chilli powder, and salt to the mashed potatoes. Mix well.

Add the sautéed mixture to the potatoes and mix until everything is well combined.

Take a small portion of the potato mixture and shape it into a round patty. Repeat with the remaining mixture.

Make the Gram Flour Batter:

In a bowl, mix gram flour, baking soda, turmeric powder, and salt. Gradually add water to make a smooth and thick batter without any lumps.

Prepare the Green Chutney:

In a blender, add coriander leaves, mint leaves, green chillies, ginger, lemon juice, and salt. Blend into a smooth chutney, adding water as needed.

Make the Garlic Chutney:

In a blender, add dried coconut, roasted peanuts, garlic cloves, dried red chillies, and salt. Blend into a coarse powder.

Fry the Vadas:

Heat oil in a deep frying pan over medium heat.

Dip each potato patty in the gram flour batter, ensuring it is well coated.

Carefully slide the coated Vada into the hot oil and fry until golden and crispy. Remove and drain excess oil on a paper towel.

Assemble the Vada Pav:

Slit the pav horizontally, but not all the way through.

Apply green chutney and garlic chutney on the inner sides of the Pav.

Place a hot Vada inside the Pav and press gently to secure it.

Optionally, serve with fried green chillies or Mirchi Vada.