Vada Pav - Mumbai Street Style

Step 1: Prepare the Gram Flour Batter

In a bowl, add 2 cups (approx. 250-300 gms) of gram flour, 1 tsp salt, 1/4 tsp turmeric powder, 1/4 tsp baking soda (optional), and 1/4 tsp crushed carom seeds. Mix these dry ingredients well with a whisk. Gradually add water, whisking continuously to avoid lumps, until you achieve a free-flowing consistency that is not overly thick. Whisk for about 2 minutes until the mixture becomes airy and light. Set aside.

Step 2: Prepare the Masaledaar Stuffing Paste

In a grinder, combine a few slit green chilies, 2-3 pieces of ginger, 8-10 garlic pods, and 1-2 tsp coriander seeds. Grind these ingredients coarsely.

Step 3: Temper the Stuffing Base

Heat 1 tbsp oil in a pan. Add 1 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp asafoetida, and 8-10 curry leaves. Once the seeds splutter, add the prepared coarse ground masala. Toss and cook for 1-2 minutes until fragrant. Add 1/2 tsp turmeric powder and mix on low to medium flame. If the masala starts to burn, you can add a little water.

Step 4: Combine with Potatoes

Add 6-7 boiled potatoes (crushed nicely but not mashed completely) to the tempering. Add 1 tsp salt. Mix and cook for 3-4 minutes, mashing any large potato pieces with a pav bhaji masher or spatula, ensuring everything blends nicely. Squeeze in some lemon juice and sprinkle fresh coriander. Mix well and let it cool down.

Step 5: Shape the Vadas

Once the potato stuffing has cooled, shape it into round balls.

Step 6: Prepare Batter for Frying

Check the gram flour batter; it should have set nicely. Add 1 tbsp hot oil to the batter and mix well. This will give the vadas a nice shine and make them crispy.

Step 7: Deep Fry the Vadas

Heat oil in a kadai (deep frying pan) over medium-high flame. Dip each potato ball into the gram flour batter, ensuring it's fully covered, and remove any excess batter. Carefully drop the coated vadas into the hot oil. Do not touch them for the first 30 seconds. After 30 seconds, gently stir them. Fry until they are golden brown and nicely shaped. Remove them from the oil using a strainer and set aside. Similarly, fry any flattened vadas if desired, as these fit well inside the pav.

Step 8: Fry Green Chilies

In the same hot oil, briefly fry some slit green chilies. Sprinkle them with salt and keep them aside. These serve as an excellent accompaniment.

Step 9: Prepare Dry Lehsun Chutney

Sprinkle the remaining gram flour batter into the hot oil and fry for 2-3 minutes until crispy and golden brown (besan churra). Remove and drain. In a grinder, combine the fried besan churra, fried garlic pieces, 2-3 tsp Kashmiri red chili powder, and some salt. Blend until it forms a coarse, dry chutney. This chutney can be stored in the fridge for up to a week.

Step 10: Assemble Vada Pav

Take a pav (bread roll) and slice it open. Spread a generous amount of dry lehsun chutney on one side. Place one hot vada inside. Top with more dry lehsun chutney and a fried green chili. Serve immediately.

Step 11: Serve with Rassam (Optional)

Alternatively, you can serve the vadas in a bowl, covered with a flavorful rasam, and garnished with chopped onions and fresh coriander.

• Whisk the gram flour batter thoroughly to avoid lumps and ensure an airy, light consistency.

• Do not mash the boiled potatoes completely; leave some small chunks for texture.

• Always slit green chilies before frying to prevent them from bursting in hot oil.

• Serve Vada Pav with a spicy rasam, topped with chopped onions and fresh coriander, for a different flavor profile.