Vada pav: an authentic dish
Vada Pav is a popular street food loved and eaten by everyone. This dish is found almost in every restaurant. This item is cheap and affordable even by a common man. Vada Pav is mostly eaten as a snack or brunch also for breakfast as well. Vada Pav is also famous abroad but yes, their preparation differs. Vada Pav is made almost the same in all places, but the chutney used in this recipe differs from place to place.
The Popularity Of Vada Pav
We all are familiar with Vada Pav it is so common for us. This item is found everywhere across the continent. One can find these served with a garlic chutney in the sandwich, while other versions come with sweet tamarind chutney, dry garlic chutney and green chutney made with dried coconut and peanuts.
Taste And Flavour Of Vada Pav
We all have tasted Vada Pav at least once in our life. It is truly sad for them those who haven't yet tasted it. Though the Vada Pav is almost the same in everywhere the three types of chutneys bring out different tastes of Vada Pav. Sweet tamarind chutney is mostly preferred by the sweet lovers. Dry garlic chutney and green chilli chutney is for the spicy lovers. The mushy potatoes inside the pav bun are just marvelous. It’s simply a mouthwatering dish.
Specialty Of Vada Pav
Vada Pav is a common street food made everywhere on the road and in restaurants also. Vada Pav is incomplete without the chutneys. These chutneys are absolutely delicious leaves, everyone, licking their fingers. The Pav buns are also very tasty and smooth.
Serving And Presentation Of Vada Pav
Vada Pav is a very creative dish. It looks very interesting when being served. The pav buns, inside it the vadas, it simply looks so cool. Wait! Don't forget the chutneys. The three kinds of chutneys are the key for serving of Vada Pav. However, people make chutney according to their own preference.
How To Prepare Vada Pav
Making Vada Pav might look interesting but it’s a lengthy process. However, it is easy if the chutneys used are prepared ahead. One can make the chutney in the previous day and refrigerate.
- Coriander leaves
- Fried gram or dried coconut (optional)
- Hot green chillies
- Garlic Cloves
- Lemon juice if needed
- Water as needed
- Red chillies
- Curry leaves
- Chickpea flour
How to make
For making Vada Pav, green chutney, dry garlic chutney and sweet tamarind chutney is the must. Begin by roasting garlic for two to three minutes.
Add red chillies and saute until it turns crispy.
Now set these aside and let them cool. In the same pan, saute dry coconut just until hot. If want one may add peanuts for roasting as well.
Powder red chillies with salt, and then blend garlic for a minute. Add coconut and peanuts and blend all together to a coarse powder.
To make green chutney, just blend all the ingredients together with little water as needed. Make a smooth and thicker chutney. Set them aside. Boil or steam peeled potatoes until just done. Make sure that they are not mushy.
Let them cool and crumble them. Prepare a paste of ginger garlic and green chilli. To make potato stuffing for Vada Pav pour some oil in a pan and add mustard seeds.
When they crackle add curry leaves. When they turn crisp, add ginger garlic and chilli paste. Saute till the raw smell goes off.
Add salt, turmeric, hing and chilli powder. Mix everything well. Add potatoes and coriander leaves. Turn off the heat and mix very well. Cool them completely and make balls.
To make Vada for Vada Pav add besan, rice flour, salt, hing, turmeric and chilli powder. Mix everything well and add water little by little and make a slightly thick batter.
After this pour oil in a pan let it heat. Regulate the flame to medium. Dip each ball in the batter, coat the potato balls with batter and drop in oil.
Gently stir and fry until they turn golden. Deseed green chillies to prevent from bursting. Place the green chillies in a mesh strainer or colander. In the same hot oil, fry the deseeded green chillies lightly. Do not over fry them.
Slit each pav bun to sandwich it. Make sure one side is intact. Smear green chutney on both the inner sides of pav. Sprinkle garlic chutney.
Serve Vada Pav with fried chillies and chutney on the side.
Vada Pav For Yummy Taste
Vada Pav is an authentic and amazing dish with so much of varieties. This item is eatable at any time especially its perfect for the breakfast time. The chutneys of this item are something to appreciate. They are simply zesty.
Vada Pav is a tasty dish there's no doubt in it. But making Vada Pav is a little complicated one. While making Vada Pav it is important to be very with the balls or vadas. Too much of mushy potatoes can break the balls or vadas.
Nutritional Value Of Vada Pav
- Carbohydrates 246 mg
- Fat 58 mg
- Protein 3 g
- Sodium 250 mg
- Cholesterol 70 mg
- Sugar 6g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 0%
- Iron 0%
Tasting new things are our habit just can’t help though. For which trying new things every day is an ongoing process. Vada Pav is a very popular yet creative dish, however, the making process is a little lengthy. Vada Pav can be enjoyed with tea or at breakfast. The three types of chutneys add more taste and make the item more zesty and flavorful. Vada Pav is indeed an awesome and authentic dish which is appreciated in everywhere.