Top 5 Key Tips To Make Street-Style Vada Pav

Vada Pav, popularly called the Indian Burger, is a snack made from deep-fried potato cakes and is a staple food of Mumbai. Also called vape or wada pav, this is a simple yet yummy snack that comprises of spicy potato filling known as vada that is DWP between a pav or bun accompanied by chutneys and fried green chillies. Now take a look at the following five steps if you want to learn how to make amazing street-style Vada Pav at home.

The inner core of Vada Pav is its stuffing where cooked mashed potatoes form the major part. When using potatoes, start with boiling and afterwards mashed them. In a pan heat oil and splutter mustard seeds, cumin seeds, finely chopped garlic chilies, curry leaves and asafoetida powder. Sauté these until fragrant. For this step, add turmeric and the mashed potatoes that were set aside while cooking. Stir until the mixture forms and is ready for the balls to be formed, then cool before engaging in the process. The usage of these herbs provides the vada its distinctive taste.

In preparing it, the vada is breaded using a chickpea flour (besan) and fried. The batter should also not be too close to the bread or too dilute. Take a mixture of besan followed by water, pinch of baking soda, salt along with pinch of turmeric. The batter should spread and fall from the back of the spoon in a polished manner. This results to achieve a good ‘crust’ formation when frying the chicken or any other food.

Prepare deep pan and heat the required amount of oil. As a confirmation that the oil is hot enough for cooking, take a small portion of the batter and drop it in the oil: if the portion sizzles and floats to the surface, it means that the oil is ready to be used for cooking. Deep fry pan the coated potato balls until they turn into golden-brown and crispy. Keep the heat level medium to slightly high in order to cook the vadas until they have a consistency that is crispy on the outside but still moist on the inside.

Chutneys: A compilation of chutneys of different types adds to delectability of the Vada Pav that is sold in streets. Generally, this involves a green chilly chutney, a tamarind sauce, and a garlic-based Logout dry chutney. Refry these liberally to the pav for the right feel of the local road-side food. Both chutneys complement the vada and each of them brings a certain flavor that sets off the spiciness of another.

To add the final spice to it, it is recommended to serve Vada Pav accompanied with deep fried green chili. Being so unique, slit the chilies, sauté in a little oil and then add some salt. These give an extra boost of flavor that will make it relish like true street foods.