‘Vada Pav Recipe’ is the legendary Tidbit Burger invented in Mumbai

‘Vada Pav’, a comfort food for all, from kids to adults that is a quick and inexpensive snack that captures your heart.

Did you know that ‘Vada Pav Recipe’ was invented by Ashok Vaidya, who created this masterpiece, giving the world the best pocket-friendly sandwich, and ranking 19th globally.

In this blog, you will get to know the interesting story behind ‘Vada Pav Recipe’ and a classic recipe to make one at home.

A dish discovered at Dadar station, now eaten worldwide

In 1960, a stall outside Dadar Station (1966) served thousands of workers passing by on their way to the textile mills. The vendor used to sell Vada, and alongside it, there was one that sold Omelette Pav. One day, he placed Vada between Pav with some chutney. This became an instant hit in no time.

Eventually, when the textile mills closed down, many mill workers opened Vada Pav stalls, leading to a dramatic surge in popularity. It is known as the go-to snack for on-the-go people. It is easy to make, affordable, and convenient.

The Vada Pav Recipe, which became a hit over 50 years ago, still continues to occupy a special place in people’s hearts. Since then, the humble Vada Pav Recipe has travelled to many other cities and small towns, which offer this snack with their variations and secret ingredients. Ashok Vaidya’s invention, it brought all of Maharashtra together and blurred any lines of divide.

A classic ‘Vada Pav Recipe’ | A quick Snack 

August 23 is considered ‘World Vada Pav Day’. And rightly so, as this Indian version of the burger has created fans ranging from the young to the old, the rich to the poor. As Indians, we all have the urge to make ‘Vada Pav’ at home. Here, we are providing the classic Vada Pav Recipe that will make your taste buds dance.

Vada Pav Ingredients:

For the mouth-watering Vada (Potato Fritter):

• 4 medium-sized potatoes, boiled and mashed
• 1 cup gram flour (besan)
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for frying

For the Pav (Bun):

• 4 pav buns (soft dinner rolls)
• Butter for toasting

For the Chutney:

• 1/2 cup grated coconut
• 2-3 green chilies
• A small piece of tamarind
• Salt to taste

Vada Pav Ingredients Instructions:

1. Prepare the Vada:

• In a mixing bowl, combine the mashed potatoes, ginger-garlic paste, green chili, asafoetida, turmeric powder, and salt.
• Mix well to form a smooth mixture.
• Heat oil in a deep pan for frying.
• Shape the potato mixture into small round balls.
• Dip each ball in gram flour batter (made by mixing gram flour with water) and deep-fry until golden brown.
• Drain on paper towels to remove excess oil.

2. Make the Chutney:

• Grind the grated coconut, green chilies, tamarind, and salt together to make a coarse chutney.
• Adjust the spiciness according to your taste.

3. Assemble the Vada Pav:

• Slice the pav buns horizontally.
• Spread some chutney on the inner sides of the buns.
• Place a hot vada in each bun.
• Optionally, sprinkle some dry garlic chutney or red chili powder on top of the vada.
• Close the bun and press gently.
• Heat a pan, add a little butter, and toast the assembled vada pav until the buns turn crispy and golden.

4. Serve Hot:

• Serve the vada pav hot with extra chutney or tomato ketchup.
• Enjoy this iconic Mumbai street food!

We hope this Vada Pav Recipe and Ingredients helps you to make Vada Pav in home. Vada pavs remind us of Mumbai’s city vibe, especially in rainy weather, and budget-friendly hangouts with friends, and no fancy burger can match up to this.

Although every state now offers a variety of fusion vada pavs, the classic charms of this modest dish can never be surpassed.

Nevertheless, in northern states, people like to have buttered Pav with Vada. It’s not surprising that there is an entire day dedicated to it! So if you want to ‘taste’ Mumbai, eat a vada pav first.

Source of image: https://www.mumbaicoworking.com/best-vadapav-places-mumbai/

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