Sunday Roast

 VADA PAV

 

Making **Vada Pav** at home is simple and incredibly satisfying! This popular Indian street food consists of a spicy potato fritter (vada) placed inside a bun (pav), often garnished with a spicy garlic chutney and fried green chili. Here’s a step-by-step recipe to make delicious Vada Pav from scratch:

### Ingredients

**For the Potato Filling:**

- 4 medium potatoes (boiled and mashed)

- 1 tbsp oil

- 1/2 tsp mustard seeds

- 1/2 tsp turmeric powder

- 1 tsp ginger-garlic paste

- 2 green chilies (finely chopped)

- Salt to taste

- A handful of fresh coriander leaves (chopped)

- Juice of half a lemon (optional)

**For the Batter:**

- 1 cup chickpea flour (besan)

- 1/4 tsp turmeric powder

- 1/4 tsp red chili powder

- A pinch of baking soda (optional, for crispiness)

- Salt to taste

- Water as needed

**For Serving:**

- Pav buns (small, soft bread rolls)

- Green chutney (cilantro-mint chutney)

- Dry garlic chutney (optional but authentic)

- Fried green chilies (optional)

### Instructions

#### Step 1: Make the Potato Filling

1. **Heat oil** in a pan and add mustard seeds. When they start to splutter, add ginger-garlic paste and green chilies. Sauté for a minute.

2. Add **turmeric powder** and salt, then add the mashed potatoes. Mix everything well.

3. **Add coriander leaves** and lemon juice, if using. Mix and set aside to cool.

#### Step 2: Shape the Potato Balls

1. Once the potato mixture cools down, shape it into small, round balls, about the size of a golf ball.

#### Step 3: Prepare the Batter

1. In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, salt, and baking soda.

2. Add water gradually to make a smooth, thick batter (similar to pancake batter).

#### Step 4: Fry the Vadas

1. Heat oil in a deep pan or wok for frying.

2. Dip each potato ball into the batter, coating it completely, and gently place it in the hot oil.

3. Fry until golden and crispy, then remove and drain on a paper towel.

#### Step 5: Assemble the Vada Pav

1. Slice the pav buns in half but keep one side intact.

2. Spread a layer of green chutney and dry garlic chutney on each side of the bun.

3. Place the hot vada in the center, close the bun, and serve with fried green chilies on the side.

### Enjoy!

Serve your homemade Vada Pav hot and fresh – it’s perfect for a snack or even a light meal.

INFORMATONS ABOUT THIS FOOD👆👆👆👆👆👆👆

Vada Pav originated in **Mumbai, India**, and is closely associated with the city's bustling street food culture. It was created in the 1960s-1970s as a quick, affordable snack for the working class, especially mill workers in Mumbai. Ashok Vaidya, a street vendor near Dadar railway station, is often credited with inventing Vada Pav. He combined the deep-fried potato fritter (vada) with a pav (soft bun), inspired by the idea of serving it in a way similar to a sandwich.

The dish soon became popular as it was inexpensive, filling, and convenient to eat on the go. Vada Pav became so iconic that it's often referred to as the "Indian burger," and it’s now enjoyed by people across India. The spicy chutneys and fried green chili accompaniment give it a signature flavor profile that represents Mumbai’s vibrant food scene.

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