vada pav | Vada pav chutney | vada pav Ingredients

Where is Vada Pav originally

Popular street food known as vada pav is thought to have started in Mumbai, Maharashtra. It is a vegetarian snack made out of two slices of bread called pav and a deep-fried potato with spices fry called vada. Mash potatoes with herbs, spices, and a batter made of besan are used to make the vada, which is then deep-fried till crisp. Ordinarily, pav bread is soft and fluffy resembling a dinner roll.

At Mumbai vada pav is a common snack item that is sold at many street vendors and fast-food establishments.


here's a recipe for vada pav recipe with Vada Pav Chutney:

Ingredients:

For Vada:

4-5 medium-sized potatoes, boiled and mashed
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
2-3 green chilies, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder
Salt to taste
2 tablespoons chopped coriander leaves
Besan (gram flour) as needed for coating
Oil for deep frying

For Vada Pav Chutney:

1 cup grated fresh coconut
1/2 cup roasted peanuts
2-3 green chilies
1-inch piece of ginger
1-2 cloves of garlic
Salt to taste
Water, as needed

For Assembling:

8-10 pav buns as needed
Butter as needed
Dry garlic chutney as needed
Green chutney as needed
Fried green chilies optional

Note : Please take the appropriate amount of ingredients.as needed

The Vada Pav filling is made by heating 1 tablespoon of oil in a the pan over medium heat. Let the cumin and mustard seeds sparkle after adding them.

Green chiles and ginger-garlic paste are added, and they are cooked in oil for one minute.
Add the mashed potatoes, salt, coriander leaves turmeric, red chilli and garam masala powders. Mix thoroughly then heat for two to three minutes.
Take the mixture off the flame and let it to cool.
Make balls with small portions of the mixture once it has cooled.


To produce a thick batter combine basen and water in a bowl. The batter should be used to coat the potato balls completely.
Deep frying oil is heating up in a pan. The potato balls should be carefully dropped into the heated oil and fried until golden brown.
Vadas should be dried off with paper towels and set away.

The Vada Pav Chutney is made by:

Grated coconut, roasted peanuts, green chilies, ginger, garlic, and salt should all be added to a blender. Blend while gradually adding water until smooth.
Take the chutney out of the pan and place it in a bowl.

Vada Pav making :

Slice the pav buns in half horizontally.
Apply butter on the inner side of the pav buns.
Spread some dry garlic chutney and green chutney on the inner side of the pav buns.
Place a vada on one half of the pav and press it lightly.
Add some Vada Pav Chutney on top of the vada.

If desired, add a fried green chili on top of the chutney.
Close the pav with the other half and press lightly.
Serve hot with more Vada Pav Chutney and fried green chilies on the side.

FAQ

What to eat with Vada Pav?

Vada Pav can be enjoyed on its own or with a side of chutney such as green chutney or tamarind chutney.

What is the price of Vadapav chutney?

The price of Vada Pav chutney may vary depending on the brand , location and quantity.

Can I use dry coconut for chutney?

Yes, you can use dry coconut for chutney. However, you may need to soak it in warm water for some time before blending it to make it easier to blend into a smooth paste.



How to make garlic chutney?

recipe for Garlic Chutney:

Ingredients:

1/2 cup garlic cloves, peeled
1/2 cup dry coconut, grated
2-3 dried red chilies
1 tablespoon red chili powder
Salt, to taste
1 tablespoon oil

Instructions:

The grated dry coconut is added to a pan that is already hot. It should roasted till golden brown. Take away from the flame and set aside.
One tablespoon of oil and the garlic cloves should be roasted in the same pan. Fried garlic has to be until golden brown.
.
The dried red chilies are then added and briefly fried.

Remove the mixture from pan and allow to cool.

The roasted dry coconut, fried garlic and red chilies, red chilli powder, and salt should all be placed in a blender.
Depending on your choice blend until a rough or smooth paste is formed.
In a bowl, remove the chutney and serve.

Note: You can adjust the spiciness of the chutney by adding more or less amount of red chilies and red chili powder.