Since yesterday have been craving for Vada Pav, the all time favourite street food of Mumbaiites, but refrained from going out and having due to guilt factor. Today I just could not resist the temptation and decided to make it at home. I was in two minds whether to make the healthier version or the unhealthier one. Finally, gave in to my temptation and made the unhealthy one. Basically the unhealthy ones are deep fried and the healthier ones are made in the appam patra which is non fried ( this idea was shared with me by a friend and I have tried it and is as delicious as the fried ones, maybe a wee bit lesser 😋 ), the only consolation for me was the fact that I dont add soda to my besan.
We had our Vada Pav with garlic chutney, though we also tried with garlic chutney in addition to coriander mint chutney. I personally feel the addition of mint chutney subdues the flavours of garlic chutney, hence vada pav is best had only with garlic chutney. One can have the vada pav with garlic chutney which is non negotiable, and in addition one can also add coriander mint chutney as well as sweet and sour tamarind chutney as per ones preference.
Garlic dry coconut chutney
Oil for frying
For the Vadas
5 boiled potatoes peeled amd chopped
8-10 Garlic cloves
2-3 green chillies
1 tsp mustard seeds
1 tsp cumin seeds
6-7 curry leaves
A pinch of asafoetida
Juice of 1/2 lemon
1/2 cup chopped Fresh coriander leaves
For the batter
2 cups chickpea flour or besan
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp ajwain/carrom seeds
- In a bowl take chickpea flour, add salt, turmeric powder, red chilly powder, ajwain and salt.
- Add warm water in parts while whisking till you get a medium consistency batter.
- Let it rest, while you get the masala for the wada ready.
- Make a paste of garlic and green chillies.
- Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, turmeric powder and curry leaves.
- Once they splutter, add green chilly-garlic paste. Once the raw smell of the garlic-chilly paste disappears, add boiled potatoes and salt and mix well.
- Allow it to cook for some time. Add chopped coriander, lemon juice and switch off the flame.
- Once the masala cools, make round balls.
- Heat oil in a kadai for deep frying. Check for the readiness of the oil, by dropping batter in the oil. If it rises immmediately, the oil is ready.
- Now take the round balls of masala one at a time, drop it in the batter, coat it well with the batter and place it in heated oil.
- Depending on the size of the kadai one can fry 3-4 wadas at a time. Once they turn red, flip sides and cook the other side as well till reddidh brown.
- Once cooked, remove it from oil and place on an absorbent paper.
- Fry all wadas in a similar fashion.
- While serving take pav, cut it open, spread the chutneys on both sides, place a vada in between and serve hot.
- Many people also like to have it with fried and salted green chillies.
- One can also make a chutney by mixing the left over fried besan crumbs, salt and red chilly powder.
- Enjoy these hot wadas with spicy chutney and hot tea! Heaven!