Helloooo my lovely foodies!
Today’s recipe is all about two things-
- Indian food, and..
- Using the leftover Indian food
Now, if you have Indian friends or colleagues or neighbors, I can bet that they must vouch passionately for street-food enjoyed at the road-side stalls in India. Just mention it to them and see their eyes get a far-away, dreamy look as if they have teleported to the streets of Mumbai to bite into a Vada-Pav or to the streets of Hyderabad to chomp at the succulent kebabs and biryani. Damn, now I am salivating!
‘Leftovers’ was the theme of the week chosen for my lovely Foodie Monday Bloghop group (where we cook around a chosen theme each week), and I decided to fuse two of the most beloved Indian street-foods EVER, to make a desi, fiery meal for the same.
‘Pav Bhaji’ and ‘Vada Pav’ are the most popular street-foods of the city of Mumbai. ‘Pav’ is common in both the names, and pronounced ‘Paa-o’ , it is nothing but a regular bread bun! It is the bread accompanying both the star elements of these two dishes.
Vada-Pav is often described as an Indianized, vegetarian burger and it is basically a mildly-spiced Potato patty dipped in chickpea flour, then deep-fried and finally served piping hot inside a Bread bun filled with a variety of chutneys and other such elements. Mumbai thrives on Vada-pav and it is the favorite wallet-friendly and tasty snack for Mumbaikars to grab in a jiffy, living in the city that is always on-the-go.
Pav Bhaji on the other hand is a full-fledged meal that consists of a spicy, tomato-based vegetable stew called ‘Bhaji’ served with buttery buns. Yumm!!
Coming back to Vada pav, nowadays the variety of Vada Pav you get in India is simply insane! I remember the last time I visited my home-town, there was a new Vada pav shop in the market near my home. There was Schezwan Vada Pav, Maharaja Vada Pav, Cheese Vada Pav etc etc etc etc and then, there was the MASALA VADA PAV!
In Masala vada pav, one smears the Bhaji from Pav Bhaji on piping hot buttery buns and then proceeds to accessorizing the Vada pav in a usual way. It may sound simple but the flavors are fiery and explosive! Believe me, this fusion between Mumbai’s two beloved street-foods is hell of a tasty treat!!
So, as I had full plans of making Pav bhaji for the weekend arriving ahead, and there is ALWAYS Bhaji leftover the next day from the previous night, I instantly decided to make Masala Vada-Pav for the Sunday brunch next day for the ‘Leftovers’ theme!
I am sharing a few links to the key elements from my blog, that you will need for making this particular snack.
If you want the recipe of making Pav-Bhaji from my blog, click Here! I posted it long long ago so the picture must be bad, but the recipe is a winner.
If you want to get the recipe of the Green chutney from my blog, click Here!
If you want to get the recipe of sweet Tamarind chutney from my blog, get it Here! in the post about another wildly popular Indian street-food- Pani-Puri.
Lastly, if you want to skip the Masala i.e Bhaji in this Vada Pav, do so and use the rest of the recipe to make yourself a spicy, delicious Vada Pav. That too is scrumptious!
Have a great week up ahead my friends and enjoy! Namaste! xx
For the potato filling-
- 3-4 large Potatoes
- 2 tbsn oil
- 1 tsp mustard seeds
- A pinch of asafoetida
- 2 green chillies, slit
- 3-4 curry leaves
- 1 small onion
- 1 tsp, grated ginger
- 1 tsp turmeric
- Salt to taste
- Some chopped coriander leaves
For the batter-
- 1 cup chickpea flour (Besan)
- 1/4th cup water or as needed
- 1/2 tsp turmeric powder
- 1/2 tsp red chilly powder
- 1/2 tsp dry mango powder (Amchoor)
- A pinch of carom seeds (Ajwain)
- Salt as needed
- 4 Bread Buns
- Left-over ‘Bhaji’
- 1 tsp Kashmiri Red chilly powder
- Green chutney
- Sweet Tamarind chutney
- Some chopped onions
- Butter to roast the bread buns and for bhaji
- 5-6 whole green chillies
- Oil to deep-fry
- Boil your potatoes until tender. Once cooled, peel and mash with gentle hands. Set aside.
- In a pan, heat your oil.
- To the hot oil, add your asafoetida and mustard seeds. Saute for a few seconds till they splutter.
- Add green chillies, ginger and curry leaves. Fry for a few seconds.
- Add the chopped onions and cook for 4-5 mins till they get pink and translucent.
- Add the salt and turmeric. Fry for 2-3 seconds.
- Add your mashed potatoes and mix well. Cover and cook for 6-7 minutes on low heat until the mixture looks well cooked. Switch off the gas and add your chopped coriander. Give a final mix and set to cool.
- In the meanwhile, prepare your besan or chickpea batter. Combine all the mentioned ingredients in the list and make a smooth batter of medium consistency. Increase or decrease the quantity of water as needed.
- To make your potato patty, divide your cooled mixture into 4 parts and make them into smooth balls.
- Heat the oil to deep-fry.
- Dip one patty into the batter until fully covered. Immediately place it into hot oil. Fry for around 30 seconds at medium flame on each side, until golden-brown and crisp. Remove from oil and place on a kitchen towel. Prepare all your potato patties or batate vade this way.
- Once you are done frying the patties, deep-fry all your whole green chillies for a few seconds and transfer to the kitchen towel. Sprinkle salt on them and set aside.
To make your Masala Vada pav……….
- Heat some butter on a non-stick skillet. Add the red chilly powder and fry for a few seconds.
- Transfer your leftover bhaji to the pan and add a little water to get a semi-liquid consistency. Make sure you do not thin it out too much!! That can ruin the whole dish.
- Now, with the spatula, push the bhaji to the side of the pan and heat some more butter at the middle of the pan.
- Place your bread bun on hot butter, flipping once. Roast till golden brown and crisp.
- Smear your bhaji all over the surface of all of your bread buns. You can smear as much as you want. Transfer to a plate.
- To assemble your Masala Vada Pav, smear 1 tsp of each of the chutneys on the inside of the top and the bottom half of your masala pav. Place your hot potato patty inside and sprinkle lots of chopped onions on top of it. Place the top-half of the bun on the patty. Serve hot with tea and fried green chillies.
- Prepare all of your Masala Vada Pav in this way!
As you would be adding salt as per taste to both the potato mixture and the batter, do adjust it accordingly to avoid your vadas to get over-salty!