Share
WHO doesn’t know about the iconic vada pao? At this point, it’s not just a tasty street side snack, it is an emotion, especially for those who have lived and grown up in Mumbai for most part of their lives. This delectable snack originated in the bustling streets of the megalopolis and has since become an iconic symbol of Indian street food culture. On 23rd August every year, National Vada Pao Day is commemorated, to serve as a tribute to this beloved street food. So what makes it such a hit?
A Perfect Blend of Flavours
Vada pao consists of two main components — "vada" which refers to a spicy potato fritter, and "pao" which means bread roll. The vada is made by mashing boiled potatoes and mixing them with a blend of aromatic spices such as turmeric, ginger, garlic, coriander leaves, and green chilies. This mixture is then dipped in gram flour batter before being deep-fried to perfection.
The pao or bun used in vada pao is typically soft and fluffy on the inside with a slightly crunchy exterior. It provides the perfect contrast to the spicy vada filling. When combined together with tangy tamarind chutney or fiery green chili chutney, this delightful combination creates an explosion of flavours that will leave you craving more!
Vada Pao's Cultural Significance
Beyond its mouth-watering taste, vada pao holds cultural significance for many Indians. It represents more than just a quick snack; it embodies simplicity and affordability – two qualities that make Indian street food so beloved by people from all walks of life.
Vendors selling vada paos can be found at every corner in bustling marketplaces or near office buildings during lunch hours. They provide an affordable yet satisfying option for those looking to grab a quick bite without breaking the bank. The popularity of this dish also reflects India's love for street food culture - where people come together over simple yet delicious meals.
Classic Vada Pao Recipe
If you don’t wish to indulge in street side fare, we’ve got you covered with this classic vada pao recipe:
Ingredients
For the Potato Filling:
- 4 large potatoes, boiled and mashed
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 green chilies, finely chopped
- A small piece of ginger, grated
- A few curry leaves, chopped
- Salt to taste
- A pinch of asafoetida (hing)
- Oil for frying
For the Gram Flour Batter:
- 1 cup gram flour (besan)
- A pinch of turmeric powder
- Salt to taste
- Water as needed
Other Ingredients:
- Pao bread rolls
- Tamarind chutney or green chili chutney for serving
- Garlic chutney (optional)
Instructions:
Step 1: Prepare the Potato Filling
Heat oil in a pan on medium heat.
Add mustard seeds and let them splutter.
Add cumin seeds, green chilies, grated ginger, and curry leaves. Sauté for a minute.
Add asafoetida and mix well.
Now add the mashed potatoes and salt to taste.
Mix everything together until well combined.
Cook for another couple of minutes while stirring continuously.
Cover the mixture with a lid and set aside.
Step 2: Prepare the Gram Flour Batter
In a mixing bowl, add gram flour, turmeric powder, and salt.
Gradually add water while whisking to form a smooth batter with a thick pouring consistency.
Make sure there are no lumps in the batter.
Set aside for 10-15 minutes to let it rest.
Step 3: Shape and Fry the Vadas
Heat oil in a deep pan or kadhai on medium heat for frying.
Take small portions of the potato mixture and shape them into round patties or balls using your hands.
Dip each patty into the prepared gram flour batter, ensuring it is coated evenly from all sides.
Carefully drop these coated vadas into hot oil and fry until they turn golden brown and crispy on all sides.
Remove them from oil using a slotted spoon and place them on absorbent paper to remove excess oil.
Step 4: Assemble the Vada Pao
Slice open pao bread rolls horizontally without cutting through completely
Apply tamarind chutney or green chili chutney on both inner sides of the pao bread rolls (you can also spread garlic chutney if desired).
Place one vada between the pao halves gently pressing it together.
Serve immediately while still warm with additional chutneys if desired.
Regional Variations
While the basic components of vada pao remain the same, each region in India has its own unique twist on this street food. In Mumbai, where it originated, vada pao is typically served with a generous amount of spicy green chili chutney and garlic chutney. However, in cities like Pune and Nashik, you might find a sweeter version with jaggery added to the potato filling or even a special "cheese vada pao" for cheese lovers. In Gujarat, they have their own version called "dabeli," which includes additional ingredients such as peanuts and pomegranate seeds.
So next time you're craving some Mumbai-style street food, don't hesitate to whip up this easy recipe in your own kitchen. Enjoy these mouth-watering treats as an evening snack or even as a satisfying meal. Vada Pao is truly a delight that captures the essence of Indian street food culture!
