While travelling on the lanes of India one will always come across various food stuff which are just wow and will leave no stone un-turned in your mind. India boasts about it’s varied flavors and exclusive recipes… Be it north or south or east or west, each and every region of India flaunt it’s regional and national stuff… While North India is famous for it’s awesome rich curries and spicy flavors, South India features it’s subtle recipes primarily made of core ingredients as rice and lentils…East India shows off it’s exclusive recipes of rice and sweets …the West India makes a big show of spicy street foods and quick snacks… I love the way the Indian cuisine shapes up and no matter to whichever region it belongs to… the amazing flavor, the beautiful color and most importantly the drooling aroma …takes you to the next level at every given moment…
For me every part of India is special but if someone ask me about my top 2 favorite Indian states… Maharashtra is no.1 and it is followed by my home town Uttar Pradesh… Often people ask me why Maharashtra? You have only visited it 7-8 times and still why you love it so much…rather you are staying in North India past 25-28 years and bla bla… Lollzzz 😀 And to be honest – I do not have any clear cut answer… May be I like the soothing beaches…or may be I love the cosmopolitan environment of Mumbai or perhaps I have fallen down for the lush greens and blues or may be the food.. Food? It seems food! No..I don’t know… I just know one thing – That everything in Maharashtra is beautiful to me!!! 😀 With deep inclination to the flavors which this region offers, I have spent amazing time with my friends at Nasik, Nagpur, Goa, Mumbai – Juhu Chawpatty, Yaari road, Colaba, Kala ghoda, BandStand etc etc and have thoroughly gone for amazing Maharashtrian delicacies but one thing which rules my heart every time is Vada Pav.
Vada Pav is a delicious go to street food when you are in hurry or when you are relaxed… when you want to simply take a bite and relish the flavors with closed eyes, vada pav is to go for. Even there are few outlets like Goli Vada pav etc who have opened their chains across Delhi-NCR but again the flavorful taste of Mumbaiyaa VadaPao can be relished in Mumbai only… 🙂
After falling in love with it for good 3-4 years, finally I gave it a try st home for the first time and it came out as a pleasant surprise… 🙂 I won’t say it was 100% replica of Mumbai street version but yes 85% I still achieved as per Abhishek: My husband and my recipe critic 😀 I have prepared everything from scratch apart from Pavbuns… Home made green chutney, Home made Vada chutney and of-course the batata vadas… Thanks to awesome youtube videos and my recipe books which gave me confidence to prepare it at home in one go… 🙂
This recipe is dedicated to our 80th #FoodieMonday Bloghop wherein the theme of this week is #CookbookCooking.
I have taken the inspiration of making Vada’s from the cookbook ‘The Indian Kitchen by Maunika Gowardhan‘ and the recipe of Vada chutney (Maharashtrian Coconut Garlic Chutney) is inspired from Whisk Affair. 🙂 🙂
Let’s have a look at the recipe!
For Vada Pavs
- 6 Fresh Pavs
- Mint-Corriander chutney
- Coconut Garlic Chutney
- 6 Batata Vadas
For Batata Vadas
- 3 medium sized freshly boiled potatoes
- 2 green chillies finely chopped
- 4-5 Chinese garlic cloves finely chopped
- 1/2 inch ginger finely chopped
- 1 tsp Mustard seeds
- 15-20 Curry leaves
- Pinch of asafoetida
- 1 tbsp Garam Masala
- 1 tbsp Kashmiri Mirch
- Juice of 1 lemon
- Finely chopped Coriander leaves
- Salt to taste
- Oil to fry
- For the besan batter
– 100 gms Chickpea flour
– Pinch of Kashmiri powder
– Coriander leaves
– Salt to taste
For the Maharashtrian Coconut Chutney
- Garlic – ¼ cup
- Peanuts – 1 tbsp
- Dry coconut – ½ cup ( Grated )
- Sesame seeds – 1 tbsp
- Kashmiri Red Chilli Powder – 3 tsp
- Salt to taste
Let’s make the Coconut Garlic Chutney First as per the recipe by Whisk Affair. 🙂
- Dry roast the garlic until slightly browned. Take out in a plate.
- Dry roast peanuts until browned. Remove the pink peel once cooled and keep aside.
- Dry roast dry coconut until browned and keep aside.
- Dry roast sesame seeds until golden brown and keep aside.
- Add all the ingredients in a blender along with Kashmiri red chilli powder and salt and blend to make a coarse powder.
- Store in an airtight container in refrigerator for up to 10 days.
Recipe for Batata Vadas
- Heat 1 tbsp oil in a pan. Put asafoetida + Mustard seeds + Curry leaves + Ginger + Garlic + Green chillies. Fry well.
- Now add mashed potatoes + spices and fry well.
- Add lemon juice and coriander leaves in the end and switch off the flames. Let it cool down.
- Divide the mixture into 8-10 potato balls.
- Make a besan batter from the ingredients above.
- Heat oil to fry in the kadhai. Dip your potato balls in the batter and fry well.
- Your vadas are ready.
To assemble your Vada Pavs
- Slit your vadas and put Mint coriander chutney on the lower layer.
- Put your batata vada upon it.
- Arrange a layer of Maharashtrian Coconut Garlic Chutney upon it.
- Cover the vada with the upper pav.
Vada Pavs are ready. Serve them hot with green chillies and some more chutneys! 🙂
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