Vada Pav/ Batata Vada/ Potato Fritters (Bombay Burger)
When you hear "Vada Pav", the first thing comes to our minds is Aamchi Mumbai. The best of best Vada Pavs are made in Mumbai. I have been to North, West, East of India but no place or state beats Maharashtra in Vada Pav. Mumbai city in itself is popular for its street food and Vada Pav leads the race for one of the best fast food. Its well said that one can survive in this cosmopolitan city by having Vada Pav and water. In initial years it was available for 2 Rs/-. That was a time when people used to survive in Mumbai but now I suppose the cost of this famous street food has gone up. There have also been variations to Vada Pav thereon, but the authentic Vada Pav is always available in other places in Maharashtra. In Dadar there is this place named "Mama Kaane Vada Pav". My Dad used to love eating there, and that was a place when we used to gorge on lovely Vada's after visiting famous Siddhivinayak and Mahalaxmi Temple in Dadar. That was his favorite hotspot to have best Vada Pav with hot tea.
This dish is best when kept simple and unnecessary additions just ruin the basic crux of the dish. Vada Pav goes well with the Garlic chutney and fried green chili.
This dish is best when kept simple and unnecessary additions just ruin the basic crux of the dish. Vada Pav goes well with the Garlic chutney and fried green chili.
Lets have a look at the recipe.
Ingredients for Potato Filling:
3 Boiled Potatoes
1 tsp Mustard seeds
3-4 Curry leaves
1 Green Chili chopped
1 tsp Turmeric Powder
Coriander chopped
Salt to taste
Ingredients for Batter:
4 tbsp Besan (Gram Flour)
2 tbsp Red Chili Powder
1 tbsp Ginger Garlic Paste
1 cup water
Salt to taste
Preparation for Potato Filling:
Mash all boiled potatoes in a plate.
Heat a pan and add oil to it. Add mustard seeds and wait until they splutter.
Add curry leaves and chopped green chilies to it.
Add chopped garlic and let it turn golden. Make sure ingredients don't burn. Keep the flame medium or low if possible. We need the aroma not the burnt flavor to the filling.
Add turmeric powder and mix well.
Add mashed potatoes and give it a good mix.
Let it cook for 5 mins. It need not be on flame for long as we have potatoes boiled already.
Make sure all ingredients are mixed well. Remove it aside and let it cool.
Preparation for Batter:
Mix all ingredients in a mixing bowl and slowly keep adding water to it. Make sure to mix well so that no lumps are remaining. Don't pour all water at once, we need a thick consistency and not a liquid coating. When all ingredients mix well you will get a smooth batter.
Preparation for Frying:
Heat oil in a pot on high flame. The oil should be hot enough to fry the Vada's and we will be deep frying the Vada's so add oil accordingly.
Once oil is hot enough reduce the flame to medium.
Take equal portion of the potato filling and shape them either flat or round.
Once done with all the filing, dip each at a time in Besan coating that we have prepared and carefully release them in the oil.
While dipping them in the coating make sure the Vada is covered with Besan from all sides.
Continue this step for all the potato portions.
Serve it with burger bun and chutney.
Ingredients for Potato Filling:
3 Boiled Potatoes
1 tsp Mustard seeds
3-4 Curry leaves
1 Green Chili chopped
1 tsp Turmeric Powder
Coriander chopped
Salt to taste
Ingredients for Batter:
4 tbsp Besan (Gram Flour)
2 tbsp Red Chili Powder
1 tbsp Ginger Garlic Paste
1 cup water
Salt to taste
Preparation for Potato Filling:
Mash all boiled potatoes in a plate.
Heat a pan and add oil to it. Add mustard seeds and wait until they splutter.
Add curry leaves and chopped green chilies to it.
Add chopped garlic and let it turn golden. Make sure ingredients don't burn. Keep the flame medium or low if possible. We need the aroma not the burnt flavor to the filling.
Add turmeric powder and mix well.
Add mashed potatoes and give it a good mix.
Let it cook for 5 mins. It need not be on flame for long as we have potatoes boiled already.
Make sure all ingredients are mixed well. Remove it aside and let it cool.
Preparation for Batter:
Mix all ingredients in a mixing bowl and slowly keep adding water to it. Make sure to mix well so that no lumps are remaining. Don't pour all water at once, we need a thick consistency and not a liquid coating. When all ingredients mix well you will get a smooth batter.
Preparation for Frying:
Heat oil in a pot on high flame. The oil should be hot enough to fry the Vada's and we will be deep frying the Vada's so add oil accordingly.
Once oil is hot enough reduce the flame to medium.
Take equal portion of the potato filling and shape them either flat or round.
Once done with all the filing, dip each at a time in Besan coating that we have prepared and carefully release them in the oil.
While dipping them in the coating make sure the Vada is covered with Besan from all sides.
Continue this step for all the potato portions.
Serve it with burger bun and chutney.
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