Vada Pav – Batata Vada Pav
Vada pav is a vegetarian fast food native to the state of Maharashtra. The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It originated as affordable street food in Mumbai, now served in food stalls and restaurants across India. It is also called Bombay burger in keeping with its origins and its similarity in physical form to a burger.
One of the favorite snacks in Maharashtra, vada pav maintained to be a part of the culture of Marathis
In Marathi Batata vada means “potato fritter”. It is a blend of the word for “potato” (batata) and vada, a type of fried savory snack.
For Making Potato Stuffing
- Boil 2 large potatoes that weigh about 350 grams. Peel the skin and then mash them.
- Crush 6 to 7 garlic cloves and 1 to 2 green chilies.
- Pour 2 to 3 teaspoons of oil into a small pan. Add ½ a teaspoon of mustard seeds and let them pop them. Then add 7 to 8 curry leaves and a pinch of asafoetida. Sauté them well.
- Add the crushed garlic cloves and green chilies mix to the pan. Add ⅛ teaspoon of turmeric powder.
- Stir them till the raw aroma of garlic and ginger.
- Pour the mixture together with the oil into the mashed potatoes.
- Add chopped coriander leaves and salt as needed.
- Make the required size from the mashed potato mixture.
- In another bowl, take 1.25 cups besan (gram flour), ⅛ teaspoon turmeric powder, a pinch of asafoetida (hing), a pinch of baking soda, salt, and water or as needed.
- Dip the potato balls in the batter and coat them evenly with the batter.
- Heat oil in a pan or wok (kadai). When the oil becomes hot then dip the batata vada in the batter to coat.
- Deep fry them till golden, turning a couple of times as needed.
- Cover both the green chutney and sweet chutney on the sliced pav. If you like to add the chutney.
- Place the hot batata vada in the bread slices. It is eaten with one or more chutneys and green chili pepper.