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Category: Starters and finger foods
Serving: 8-10
Preparation: 8 hours

If there is one thing that is synonymous to street food in Bombay that will certainly be the humble vada pav. It is food for the soul, soft pav, a generous spoon of bright red dry coconut and garlic chutney, green chutney, crisp outside soft inside potato vadas covered with just the right amount of batter.. fried green chili squished in the middle of the bun... feels like biting into a piece of heaven ummm and a slurp of sweet cutting chai to wash it down.

Every corner of the city serves this through out the day. People grab a quick bite and share their life happenings over a chai... Yeh hai Mumbai meri jaan... (This is Mumbai my love)


for the Pav (bread)

all purpose flour- 750g
water- 200-250ml
yeast- 10g
sugar-1-2 tsp
salt- 5-8g
butter softened- 50g

for the coconut red chilli chutney

desiccated coconut- 100g
Bydai red chilli powder- 2 tsp
garlic chopped- 3-4 cloves
salt- to taste

for the vada
potatoes mashed- 500g
sunflower oil- 2 tbsp
ginger chopped- 1 tbsp
green chili chopped- 2-3 pieces
curry leaves
turmeric powder- 2 tsp
salt- to taste
besan (gram flour)-200g
red chili powder- 2 tsp
soda bi carbonate- a pinch
salt- to taste
water- 70-90 ml

sunflower oil- 1 liter for frying


for the pav

1.In a bowl mix yeast, sugar and warm water and milk set it aside for 10-15 minutes or till you see the yeast is gets active.
2. Add the salt to the flour and make a smooth and soft dough.
3. Rest the dough for a couple of hours till it doubles in size.
4. Knock the dough add the softened butter and knead again for 5-10 minutes.
5. Rest the dough for another hour, knock, divide and shape to 40 gram buns and place them close to each other on a tray and rest for 2 hours.
6. Pre heat oven to 180C
6.Milk wash the buns and bake for 15-20 minutes. Reduce heat to 160 C and bake for 10 -12 minutes. cool and cut the pavs in the belly.

coconut garlic dry chutney

1. dry roast the coconut and chopped garlic in a pan for 5-7 minutes.
2. Add bydagi chilli powder and mix well, cook on low heat for 2-3 minutes.
3. remove add salt and cool the mixture.

(Note: bydagi chillis impart a fiery red color and spice to the chutney. Close substitute will beKashmiri chili powder)

for the vada
1. In a pan heat suflower oil add chopped ginger, green chilli, curry leaves and cook for 2-3 minutes, sprinkle the turmeric powder and cook for 2 minutes and pour the tempering on top of the mashed potatoes.
2. Add salt and mix well. Form them into golf balls.
3. Heat the sunflower oil to 180C. et a tray lined with absorbent paper and slotted spoon.
4. In a bowl place the besan (gram flour), red chili powder, soda bi carbonate, salt and add adequate water and make a smooth batter.
(Note: the batter should coat the finger when dipped)
5. Dip the potato balls into to the batter and fry 5-6 pieces at a time.
(Note: this will ensure that the oil maintains even temperature through ut the frying process resulting in crisp vadas)
6. Once the vadas turn crisp and golden on all sides, remove and rest in a tray.
7. Fry some whole green chilis at the end.

Assembling the vada pav
cut the pav across the belly, add the chutneys, place the vada and squish a fried green chili or two and serve...

Serving Ideas

cutting chai is classic...

My friend Amirta has an awesome blog with some lovely recipes her pav post had inspired to do this. http://thefoodsamaritan.com/ladi-pav-indian-style-bread-rolls/

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