VADA PAV – MUMBAI SPECIAL
Vada pav, not just a famous Mumbai street food but popular around the country with variation in taste as per region. A whole meal on the go. Our Indian burger made with spicy potato mix stuffed in chick pea batter and deep fried and served between sliced Pav(indian bun) along with spicy chutney and fried green chillies.
Pav is store bought but you can make them at home too (Recipe to follow in later posts). But here is my recipe of the Batata vada.
- 5-6 medium sized potatoes
- 6-8 garlic cloves
- 1/2 inch ginger
- 1-2 green chillies
- 1 tablespoon oil + for deep frying vadas
- 1/2 teaspoon mustard seeds
- 1 sprig of curry leaves
- A pinch of asafoetida/hing
- 1/4 teaspoon turmeric powder/haldi
- Salt as per taste
FOR COATING BATTER
- 1 & 1/2 cup Chickpea flour/besan
- 1/2 teaspoon salt
- 1/4 teaspoon asafoetida/hing
- A pinch of baking soda
- 1/2 water or as per requirement.
FOR THE RED CHUTNEY
- 1 medium sized onion, sliced
- 3-4 garlic cloves
- 3-4 whole dry red chilli
- 1/2 teaspoon cumin seeds/Jeera
- 2 tablespoon grated dry coconut
- 1 tablespoon sesame seeds/til
- Salt to taste
MAKING THE RED CHUTNEY
- ◆ Deep fry the sliced onion till golden brown. Remove on absorbent paper.
- ◆ In a pan take 1 teaspoon oil, add jeera garlic, dried red chillies grated coconut and til. Saute till everything is well toasted and fragrant. Allow it to cool.
- ◆Once cool grind it along with the crisp onions and salt. Your red chutney is ready.
MAKING THE VADAS
- ◆Boil the potatoes until tender and cooked. Peel and mash them.
- ◆ Crush ginger, garlic and green chillies using mortar and pestle.
- ◆In a pan take oil once hot add mustard seed. Allow them to crackle. Add hing and curry leaves followed by garlic-chilli paste and turmeric.
- ◆Add this mixture to the mashed potatoes. Add salt.
- ◆Combine everything well. Make medium sized balls and set aside.
- ◆Prepare the batter by mixing all the ingredients. The batter should be smooth and thick enough to coat the vadas.
- ◆Place a pan with oil on high heat. Once oil is hot reduce to medium.
- ◆Dip the vadas in the batter and coat from all sides.
- ◆Fry until golden brown and crisp from all sides.
- ◆Also fry few green chillies and drain sprinkle some salt on them.
Slit the pav horizontally , put some red chutney on the pav keep a vada and press a bit to flatten. Serve with fried chillies and more red chutney.You can also serve green chutney and sweet date and tamarind chutney with this.
WHEAT NAAN ON STOVE TOP
Here I shall share a recipe of wheat flour naan with as well as without yeast. Feel free to make it as per you wish.
Naan is a flat bread usually made using Tandoor or oven. But not many of us have these at home. So here’s a quick catch to make this without fancy appliances of ingredients.
- 2 cups Wheat flour(atta)
- 1 tablespoon oil
- 1 cup curd(dahi)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Warm water to Knead dough
*** If using yeast then dissolve 1 tablespoon yeast and 1 tablespoon sugar in 1/4 cup of warm water and set aside for 15 minutes for proofing.
- In a large mixing bowl, take flour, baking powder, baking soda and salt. Sieve all the ingredients twice or mix well using whisk or fork.
- Now add oil and curd to the flour and using little warm water at a time Knead a soft dough. Smoothen the surface using some oil. Cover and set aside for 30 minutes.
- After 30 minutes divide this dough into equal sized balls (approximately 8-10).
- Dust the rolling surface with some flour and roll out one dough ball into a 5 inch round or oblong shape naan.
- Heat a tava. Now wet one surface of the naan and place it on the hot girdle. Follow procedure show in the video to make a yummy naan at home without oven or tandoor.
- Once done brush the naan with butter and sprinkle some green coriander and sesame seeds on top and serve.
*** If using yeast then sift flour and salt . In step 2 add yeast sugar mixture by making a well in the centre of the flour. Knead soft dough by adding oil and curd. Knead for about 7-8 minutes.
Rest the dough for approximately 1 hr or till it doubles in volume.
BHATURE are a very well known Punjabi fried flat bread usually made with All purpose flour. But as I always do, I gave a twist to this classic Bhature with Spinach and used whole wheat flour instead of Maida. So let’s see how this PALAK BHATURE are made.
- 2 cups wheat flour (atta)
- 1/2 cup All purpose flour(maida)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- A pinch of baking soda.
- 3 tablespoon of melted butter/ghee or oil
- 1/2 cup sour curd (khatti dahi)
- 1 small bunch spinach(Palak)
- 1 green chilli
- 2 tablespoon milk
- Oil for deep frying.
- Clean and wash palak leaves properly under running water.
- In a broad pan heat 1/4 cup of water and milk. Roughly chop the spinach leaves and add to the water. Cover and cook for about 4 minutes on a medium flame.
- Once the spinach is cooled, transfer it in to a mixer jar and blend it into a fine puree along with the green chilli.
- In a large mixing bowl, sift atta, maida, salt, baking powder and baking soda.
- Add the butter to his and rub the mixture well using your fingers.
- Now add in the spinach puree and curd and start kneading the dough. Add warm water, in small quantities, if required, to make a soft dough. Knead well for a good 5-6 minutes for a softer bhature.
- Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
- Start heating oil for frying bhatura in a broad pan on a medium flame.
- After resting for about 30 minutes, Knead the dough for another minute and divide it into equal lemon sized balls.
- Flatten and roll out each ball using flour /oil into a 4 inch round bhatura.
- Fry these beauties on a medium flame until they are well coloured on either side and nicely puffed.
- Repeat the same with all the remaining dough balls.
- Serve with chatpate chole and pickle.
This is a very famous North Indian snack/breakfast made using lentils, wheat flour and spices and deep frying them. Its name differs with regions. Some call it Pithiwali Puri, some Bedmi Puri or Urad dal Kachori. With a little changes in the method of making, this pithi puri has almost same ingredients.
I made it with a twist by adding fresh dill, suva or shepu as its popularly known.
- 1 cup urad dal (black lentil)
- 1/4 cup chana dal
- 3 tablespoon coriander seeds (sabut dhaniya)
- 1 tablespoon fennel seeds (saunf)
- 1 teaspoon cumin seeds (jeera)
- 2-3 dried whole red chilli
- 1/2 teaspoon dry ginger powder (sonth)
- 1/4 teaspoon Asafoetida (hing)
- Salt as per taste
- 1;/4 cup of finely chopped fresh dill leaves (shepu/suva)
- 2 cups whole wheat flour (atta)
- 2 tablespoon oil + for deep frying
- Wash and soak urad dal and chana dal in lukewarm water for about 1 hour
- In a mixing bowl take wheat flour(atta), add oil and salt and knead a soft dough (paratha dough). Cover and set aside.
- Dry roast dhaniya, saunf, red chilli and jeera and grind in to a coarse powder.
- Now drain water from the soaked lentil mixture and grind it using very little or no water.
- To this dal paste add the coarse powdered spices, ginger powder, hing, salt and chopped fresh dill. Mix well.
- Now divide the dough into equal sized balls.
- Flatten with fingers dusting with some dry flour.Stuff a tablespoon of the spicy dal mixture in the centre and seal it.
- Now flatten this stuffed ball witb help of palm of your hand or rolling pun taking care no filling comes out.
- Heat sufficient oil in a frying pan and deep fry the puris till they turn golden brown.
- Serve hot with spicy aloo curry and pickle.
* You also mix the ground dal paste along with spices into the flour and knead the dough. Then divide into equal size balls and roll the puris and fry them.
An italian flat bread almost similar to pizza bread just slightly more leavened than the pizza.
For one 8-inch round bread
- 2 cups whole wheat flour (atta)
- 1 cups water
- 2 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon dry active yeast (I used Blue Bird brand dry yeast)
- 1 teaspoon salt. 1/2 teaspoon if using instant yeast
FOR HERBED OIL
- 2 tablespoon olive oil
- 1 teaspoon Dried/ fresh Basi or mixed herbs
- 1/4 teaspoon chilly flakes.
- Warm 1 cup water and add to a bowl. To this add sugar and yeast to it. stir well and cover the bowl. Leave aside for 10 minutes for proofing of yeast.
- *** Water should be warm and not hot otherwise yeast would not proof.
- In the mean time, in a large mixing bowl take flour, salt and olive oil. Mix everything well.
- After 10 minutes, make a well in the centre of the flour and add the yeast water and mix with a wooden spoon.
- On a flour dusted surface knead this for about 8-9 minutes until the dough becomes soft and elastic.
- Keep this dough in a greased bowl to leaven for about 2 hours. Cover the dough with a moist cloth to avoid drying of the surface.
- Once the dough doubles in volume, knead again on a flour dusted surface for a good 3-4 minutes.
- Now in a greased pan flatten the dough and make indentation by poking your finger, approximately half inch apart.
- To make herbed oil, heat olive oil. To this add herb of choice and chilly flakes. keep aside for 30 minutes.
- Pour half of the herbed oil, cover the bread pan with a lid and leave for another 30minutes.
- Meanwhile preheat the oven at 180C for 20 minutes.
- Before putting in oven add the remaining herbed oil. Bake the bread for about 20-25 minutes at 200C. Or till the surface turns golden brown.
- Once baked remove the bread from the pan and allow it to cool on wired rack. Cut and serve with soup or at teatime.
- *You can top this with sliced onions, olives and capsicum before baking.