Vada pav

Introduction

Vada Pav is a beloved Mumbai street food consisting of a deep-fried potato patty (vada) sandwiched between two slices of soft Indian bread (pav). It is a symphony of flavours, textures, and aromas that has captivated Mumbaikars for decades.

Ingredients:

• 1 cup urad dal split without skin, soaked in water for at least 30 minutes

For the stuffing:

• 1 tbsp chana dal flour
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/4 tsp garam masala
• Salt to taste
• 1/2 cup chopped onions
• 1 tbsp finely chopped cilantro
• 1 tbsp finely chopped green chili (optional)
• Oil for deep frying

For the pav:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1 tbsp butter or oil
• Water as needed

Instructions:

1. To make the stuffing, drain the urad dal and grind it to a coarse paste along with chana dal flour, red chili powder, turmeric powder, cumin powder, garam masala, salt, onions, cilantro, and green chili (if using).
2. Heat oil in a deep pan over medium heat. Add spoonfuls of the stuffing mixture and deep fry until golden brown and crispy. Remove from the oil and drain on paper towels.
3. To make the pav, combine the flour, sugar, and salt in a bowl. Add the butter or oil and rub it into the flour mixture until it resembles breadcrumbs. Gradually add water and knead to a soft dough.
4. Divide the dough into 12 equal portions and roll each portion into a 1/2-inch thick circle.
5. Heat a tawa (griddle) over medium heat. Place the pav circles on the tawa and cook until lightly browned on both sides.
6. To assemble the vada pav, place a vada in the centre of a pav and top with chopped onions, chutney, and sev. Serve hot.

Tips:

• For a spicier vada, add more green chilies or a pinch of cayenne pepper.
• For a sweeter vada, add a tablespoon of sugar or a dollop of honey.
• To make the pav even more crispy, toast them in a toaster oven or under a broiler for a few minutes before assembling.

Serving Suggestions:

• Serve Vada Pav with your favourite chutney, such as tamarind chutney or green chutney.
• Garnish with chopped onions and sev.
• Enjoy hot from the tawa.

Variations:

• For a healthier vada, bake them in the oven instead of deep frying.
• For a vegetarian vada, omit the green chili and use only vegetables in the stuffing.
• For a vegan vada, substitute the ghee or oil with vegetable oil.

Tips for Serving:

• Serve Vada Pav hot, as it will continue to soften as it cools.
• If you want to make the vada ahead of time, you can cook them and then reheat them before serving.
• Reheat the vada in a preheated oven or toaster oven for a few minutes, or on the tawa until heated through.
• You can also reheat the vada in a microwave-safe dish for a few seconds, or wrap them in aluminium foil and heat them in a preheated oven for a few minutes.