Vada pav had only been a term I got accustomed to or rather entered my glossary through bollywood visuals of juhu beach. I remember watching with great interest in movies vada pav being savored on beaches, college campuses and the term meant something special and inaccessible to me. The first time I had a vada pav was at my hostel.We get alu bonda once a week. I stuffed it into a bread and made my first vada bread roll.
But the real thing happened to me when I got married and went to Mumbai. My hubby introduced me to this street food delight of his from a corner shop and at Rs 4 I had my first ever vada pav and got addicted ever since. I guess it was my longing that added to my dedicated addiction. Now in Bangalore we resort to Goli a joint making vada pav . They do have fancy vadas like the cheese , schezwan and panneer vada pav and it costs Rs 40 for a small vada pav. Yet somethings ought to be tasted from the local stalls and I miss ours at Chandivali Mumbai.
I experimented vada pav for breakfast recently because I found the one's sold in Bnagalore exorbitantly priced and after all the pav is readily available. So this is my version of vada pav especially the chutney powder.
Ingredients for Vada pav
For vada
Potatoes- 2 large potatoes
Onions- 2 chopped
Curry leaves- lots of it
Green chiilies- 3-4 chopped
Corainder leaves- a bunch chopped
Mustard seeds- 2 tsp
Oil- 2 tsp
Gram flour- 1 cup
For Powder
Dry chillies- 3
Garlic flakes- 3-4
Pav ( dinner rolls)
Green chillies- 3-4
Direction
Boil the potatoes and mash them. In a pan heat oil. Add the mustard seeds followed by green chillies, curry leaves and onions.
Saute them for a while and add a pinch of salt and turmeric powder. Now add the mashed potatoes into this and cook for five minutes. Garnish with coriander leaves and set the mix aside for cooling.
In another pan heat the ingredients for chutney powder ( garlic, dry chillies) grind this to a smooth powder.
In a bowl make a batter using gram flour and water to a medium consistency. Make balls out of the potato filling and dip it in the batter.Fry this in a pan. I used sunflower oil. Drain the croquettes also known as the vada in this recipe. Slice the pav (bun) to three fourth layer the chutney powder and stuff this potato filled vada into it and you have the classic vada pav. As stalls you are often served this with green chillies fried in oil and drizzled with salt, I did the same though this is not mandatory.
I guess this qualifies to be a veg slider minus the marinara but I guess I am gonna try the fusion next time with marinara instead of the chutney powder.
I guess this could qualify as a veg slider minus the marinara or maybe we could try
