Welcome to our channel! In this video, we're bringing you the iconic flavors of Mumbai's bustling streets with our authentic Vada Pav recipe. Vada Pav is a beloved Indian street food, featuring a spiced potato filling sandwiched between soft, pillowy buns. Whether you're craving a quick snack or planning a culinary adventure, this recipe is sure to transport your taste buds straight to the vibrant streets of Mumbai.

Prepare to tantalize your senses with the irresistible aromas and flavors of freshly made Vada Pav. Don't forget to subscribe to our channel for more delicious recipes and culinary inspiration. Let's dive into the world of Mumbai's street food together – one bite of Vada Pav at a time!

Join us as we share step-by-step instructions on how to recreate this classic dish in your own kitchen. From crafting the perfect potato filling to mastering the art of frying golden vadas, we've got you covered with all the tips and tricks you need to succeed.

Vada Pav is a popular Indian street food, originating from the state of Maharashtra. It consists of a spicy potato filling (vada) sandwiched between a soft bun (pav). Here's a basic recipe to make Vada Pav at home:

Ingredients:

For the Potato Filling (Vada):
- 4 medium-sized potatoes, boiled and mashed
- 2-3 green chilies, finely chopped
- 1 inch ginger, grated
- 4-5 cloves of garlic, minced
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 8-10 curry leaves
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- 2 tablespoons chopped coriander leaves

For the Batter:
- 1 cup chickpea flour (besan)
- 1/4 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- Salt to taste
- Water as needed to make a thick batter

Other Ingredients:
- 6-8 pav (soft bread rolls)
- Green chutney
- Tamarind chutney
- Garlic chutney (optional)
- Thinly sliced onions (optional)
- Butter for toasting

Instructions:

For the Potato Filling (Vada):
1. Heat oil in a pan. Add mustard seeds and let them crackle.
2. Add cumin seeds, asafoetida, and curry leaves. Saute for a few seconds.
3. Add chopped green chilies, minced garlic, and grated ginger. Saute until the raw smell disappears.
4. Add turmeric powder, red chili powder, and salt. Mix well.
5. Add mashed potatoes and chopped coriander leaves. Mix until everything is well combined. Cook for 2-3 minutes. Remove from heat and let it cool.

For the Batter:
1. In a bowl, mix chickpea flour, turmeric powder, asafoetida, and salt.
2. Gradually add water and whisk until you get a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon.

Assembly:
1. Heat oil for deep frying in a pan.
2. Take a portion of the potato mixture and shape it into a ball. Flatten it slightly to form a patty.
3. Dip the patty in the chickpea flour batter, ensuring it's coated evenly.
4. Carefully drop it into the hot oil and fry until golden brown and crispy. Remove and drain excess oil on paper towels.
5. Repeat the same process with the remaining potato mixture.
6. Slit the pav horizontally without cutting through completely.
7. Apply green chutney on one side and tamarind chutney on the other side of the pav.
8. Place a vada in between and press gently.
9. Optionally, you can add some thinly sliced onions and garlic chutney for extra flavor.
10. Heat a pan or griddle, apply some butter, and toast the assembled vada pav until it's lightly crisp and golden brown on both sides.
11. Serve hot with more chutney on the side.

Enjoy your homemade Vada Pav!

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