Tuesday, August 08, 2006

It's hot, It's Vada Pav !!!!!!

Every Mumbai-ite has his or her own favourite bhelpuri or vada pav wallah(local seller) who gets recommended for his tangy chutneys or spicy vadas when it comes to street - smart food. We will have n number of mumbai-ites talking about famous Anand Vada Pav, located right opposite Mithibai College, Vile Parle , Ashok Vada Pav, from near Kirti College, Dadar , M M Mithaiwala of Malad and list goes on..

My all time favorite place is , Dhiraj stall opp the Mithibai and NM College.Here you will find the best vada-pav on Mumbai’s streets. Not exaggerating. Simply dig into these heavily buttered snacks whenever you get a chance.:-)

For non mumbaikars couple of days after they enter mumbai zone, the snacks that they hear more often than anything else is VADA PAV!! avaialble from price range from Rs.3/ to Rs.5/Piece and value for money, even one pcs is very filling. The railway stations of mumbai alone consumes helluva vadapavs per day! So what is this vada pav??

Vadapav consists of vada (potato fritters) sliced between pav (a kind of bun) with dry red garlic chuttney smeared b/w the pav's. It has an amazing mouth watering look!!
Last time when I visited India, I came across a new Jumbo King stall ,a chain of restaurants that sells very tastey vadapavs. Give it a try..

So here we go on making Mumbaizzzz Burger...

This is my mummy's receipe, made by her when i was visiting her in NJ. Love you mamma...


Ingredients :

Serving size - 4
6-8 medium sizedboiled potatoes
2 cups gram flour (besan)
oil for frying
1 pinch baking Soda
Amul butter
salt
pav

Masala

1 small piece ginger
4-5 flakes garlic4-5 (or more)
green chilies(seedles)
1/2 cup coriander leaves (chopped)

For tempering

1 tea spoon turmeric powder
curry leaves
1 teaspoon mustard seeds(optional)
2 teaspoon oil

Method :

1. Grind ginger, garlic and green chilies together into a paste.
2. Peel and smash potatoes with a fork (or simply use hands). Do not smash completely. Let some small chunks remain.
3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.Pour this tempering on the mashed potatoes and mix gently.
5. Make small balls of mashed potato mixture.Flatten the balls slightly.
6. Add some salt, turmeric powder(optional) to the gram flour. Add water gradually and keep mixing with a spoon. Remove lumps if any. The batter should not be too watery or too thick.
7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready.
8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
9. For Vada Pav, split Pav keeping the base intact & spread amul butter,garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.

Note :
1. Instead of adding whole curry leaves,grind them along with the ginger- garlic paste to bring out their flavor.
2. Remove the seeds from the green chillies completely for a better taste.

14 comments:

Krithika said...

Your Vada pav looks delicious.

bilbo said...

hey manjusha,
thanks for dropping by. Your vada pav looks pretty good, and , so does the chicken.

shilpa said...

Ooooooooooo...I love vada pav. I used to eat them a lot in Belgaum (Belgaum has adapted too many things from Mumbai, this is one of them).

surya said...

Hi manjusha,
Mouthwatering vadapav!!After I left bombay,one of the things I missed most is vadapav.I had tried vadapav from indian stalls here but I didn't get that wonderful taste of that bombay street food.Thanks for the mouthwatering recipe.will try this one.

Manisha said...

Manju, if your VPs are as good as the ones Aunty used to make, they are simply heaven!

Menu Today said...

Hi Manju,
You have a nice blog. If time permits please visit my blog. Thanx

Mumbai Guy said...

Mouth Watering!!!

Puspha said...

This is interesting.

Manjusha Nimbalkar said...

Thanks everybody !!

Neelu said...

Hey U ahve a great blog going on here ... visited first time, hoped through vaishalis blog . Saved under my fav....

Foodie's Hope said...

I love Chaat, any kind .Looks mouth watering!! I made it once with masala vada in between pav topped with coconut chutney.

Thanks for posting your version.I will try it some weekend!!

Manisha said...

Manju, are you back in Bloomington? Settled down? Busy? All well?

Manjusha Nimbalkar said...

Hey Manisha,

Yeh iam here in Blomington, all settled, but no time for blogging at all.
I have my exams next month for Microsoft Certification. So just busy studying.....Blogging takes all my time......
Still need to work on Time managemnet..haha...
U take care..

Nandita said...

Manju,
That looks super...only thing i don't ooh and aah much over it because I see it at every roadside stall and I think of how much more I'll have to pound the treadmill if i eat two of those...
Yours surely look yum :)
Best,
N