Vada Pav (Gujarati Style)

History :  

                          The dish is believed to have been invented in 1996 by a Mumbaikar, Ashok Vaidya, who opened the first vada pav stall opposite the Dadar train station, through which hundreds of thousands of worker - often in need of a quick, inexpensive snack - passes every day on their way to the textile mills in suburbs such as Parel and Worli.

                         Vada pav was an instant hit with Bombayites (as Mumbaikars were then known). Vaidya remains a Mumbai icon; one local journalist even made a documentary about him, called Vada Pav.

                              However, many Mumbai residents still vouch for the taste of the vada pav made in the street-side stalls. The most popular vada pav stalls – such as Aaram Milk Bar opposite the Chhatrapai Shivaji Terminus or Ashok Vada Pav in the suburb of Dadar – can still be found near suburban train stations across the city in order to serve the commuters who rely on the ‘Bombay local’ trains to get to work.

Timing :

  • Preparation time : 10 minutes
  • cooking time : 15 minutes
  • Total time : 25 minutes

Ingredient :

For aloo vada :
  • Potatoes (boiled and mashed) : 3 medium size
  • Chili (chopped) : 2
  • Garlic cloves : 4-5
  • Mustard seeds : ¼ tsp
  • Pinch of asafoitida
  • Curry leaves : 5-6
  • Turmeric powder : ½ tsp
  • Salt to taste
  • Cooking oil : ¼ cup
  • Coriander leaves (chopped) : 2 tbsp
For batter :
  • Gram flour : 1 cup
  • Turmeric powder : ½ tsp
  • Red chili powder : ¼ tsp
  • salt to taste
  • Water : ½ cup
  • Oil for deep frying
Other Ingredient :

Method :

For Vada :

  • First of all, heat oil in a pan on medium heat, Once the oil is hot add mustard and splutter. Now add pinch of asafoitida and some curry leaves.
  • Also add garlic cloves, chopped chilies, coriander leaves and saute well.
  • Next add turmeric powder and saute for 1 minutes.
  • Now add boiled and mashed potatoes and salt to taste and mix it well. keep it aside to cool.
For Batter :

  • In a big bowl add gram flour, turmeric powder, red chili powder and salt to taste.
  • Add half cup of water or as required and prepare smooth lump free batter. The batter should neither be thick nor thin.
For fry the Vada :

  • Heat oil in a kadai on medium heat. Dip each Vada round in to the batter, coat it from all side. Then drop it carefully in to the hot oil.
  • Fry the vada in hot oil until golden brown in color. Drain the samosa on tissue paper.
For Vada pav :

  • Heat a pan on medium flame and add butter and saute.
  • Now add Dry vada pav chutney and mix the butter and chutney well.
  • First cut the pav in the middle with a knife. Then turn the pav upside down and spread it in the butter and vada pav chutney.
  • Take the vada and place it between the pav and press by hand.
  • Vada pav is ready. Serve hot and enjoy this Vada pav with fried chili and onion.



Tips :


  • For make a Dry chutney click on  Dry Vada pav chutney on ingredient list.
  • You can serve with Green peanuts chutney.