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:
- 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).
- 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.
- 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.
- Divide the dough into 12 equal portions and roll each portion into a 1/2-inch thick circle.
- Heat a tawa (griddle) over medium heat. Place the pav circles on the tawa and cook until lightly browned on both sides.
- 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.
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