Origin of Vada Pav
While the exact origin of Vada Pav’s creation is not pinpointed to a specific individual or place, it is the amalgamation of culinary influences from different regions of India that have contributed to its evolution and widespread popularity. Over time, Vada made its way to the streets of Mumbai, formerly known as Bombay, where it underwent a transformation and became an integral part of the iconic street food dish called Vada Pav. Mumbai’s bustling street food culture and the affordability of Vada Pav made it a beloved go-to snack for the city’s working-class population. Vada Pav, with its fusion of flavors and textures, quickly gained immense popularity and became synonymous with Mumbai’s vibrant street food scene. Today, it is considered a quintessential Mumbai street food delicacy, representing the city’s culinary heritage and serving as a delicious on-the-go meal for locals and tourists alike.
How to make Vada Pav?
Make the Dry Garlic Chutney
Heat a skillet over medium-low flame and add the garlic cloves. Roast them for a minute until they turn slightly brown and the raw smell dissipates. Set them aside on a plate. In the same skillet, dry-roast the coconut until it becomes light brown. Transfer it to the plate with the garlic. Repeat the process with peanuts and sesame seeds separately, and add them to the plate as well. Once the roasted ingredients cool down, add them all to a food processor. Add Kashmiri chili powder and salt. Grind them into a coarse powder, ensuring not to make it too fine. Adjust the heat and salt levels according to your taste. Transfer the dry garlic chutney into an airtight jar, refrigerate, and use it within 15-20 days.
Making the Potato Vada
Creating the Batter and Frying the Vada
Assembling the Vada Pav
Top it off with a single fried chili. Enjoy with some green mint chutney. If you try my recipes, do let me know. I would love to see how you have prepared these recipes. Check out my other recipes: