This is an Indian style burger which is a very popular street food in the state of Maharashtra, especially in Mumbai. Found almost in every street corners and in small eateries, people literally live on it throughout the day and it is a favourite lunch time meal for all office-goers and students. It can be served as a tea-time snack too.
This simple, humble and an equally yummy bun stuffed with a vada (dumpling) and served with green chutney, sweet chutney and spicy garlic chutney is sold like hot cakes. For some variation, try having it with a sprinkle of some grated cheese. So check for a step by step method with pictures to prepare it.
- 1 large potato / 2 med. potatoes, boiled & mashed
- 1 tbsp. oil
- 1 tsp. cumin seeds
- pinch of asafoetida
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 2 green chilies, chopped
- 2 tbsp. coriander leaves, chopped
- salt to taste
- 1/2 cup besan (Gram flour)
- salt to taste
- 1/2 tsp. red chili powder
- 1/2 tsp. turmeric powder
- 1/8 tsp. baking soda
- oil to deep fry
- Pav Buns as required
- tamarind sweet chutney to serve
- coriander-mint chutney to serve
- garlic chutney to serve
Vada - Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Then add the asafoetida, garlic, ginger, green chilies and salt.
Saute till light brown. Add this tempering to the boiled & mashed potatoes. Mix well along with coriander leaves.
Form into equal size balls and refrigerate for an hour. Prepare a semi-thick batter with the besan, salt, turmeric powder, red chili powder, baking soda and required quantity of water.
Heat oil in a pan. Dip each ball in the batter and deep fry them in batches till light golden in colour. Drain on a kitchen towel.
To assemble the vada pav - Take a pav bun, slit halfway and smear with the green chutney and the tamarind - sweet chutney on either sides.
Add some garlic chutney and place a vada on it. Drizzle some more of the chutneys and a sprinkle of more of the garlic chutney. Serve with green chili for a delicious snack.
ginger, salt and green chilies. Saute till light brown.
Form into equal sized balls. Refrigerate for an hour.
Dip the balls in the batter and deep fry them ....
......till golden in colour.
Drain on a kitchen towel.
To assemble - Smear some green chutney & sweet chutney on either sides
of the pav.
Spread some garlic chutney.