Vada Pav: History, Recipe and Calories

Vada Pav: History, Recipe and Calories

Vada pav is most popular in Mumbai, Maharashtra. They are most loved street food and easily available at crowded areas like markets, malls, and specially in khau galli of mumbai.

The dish consists of a deep fried potato dump placed inside a pav (bread bun) and put the vada in sliced almost in half through the middle.

It is served with two chutneys with some special red chilli pepper. It originated as a budget street food in Mumbai, and nowadays it is served in food stalls and restaurants across India.

People also called as a mombay burger, in keeping with its origins and one of the favourite snacks in maharashtra. Vada pav is part of the culture of marathis.

Vada pav in marathis called batata vada means potato fritter. It is a combination of the words for batata (potato) and vada, a type of fried snack. And Pao means bread.

History of vada pav

The common story of the vada pav’s origins is that it was invented by ashok vaidya in the dadar in 1966. He first started selling vada pav outside of dadar railway station in 1966.

It was the most loved food by mill workers that time. Because it was quick to make and become popular in girangaon. It was quick to make, very budget friendly 10-14 paise in 90s and also very convenient over the batata bhaji and chapati combo, which couldn’t be eaten in overcrowded local trains. 

Vada pav is intricately linked with the shiv sena party. The closing of textile mills in central Mumbai led to turmoil in 1970. That time shiv sena, the homegrown party formed during this transformative time, based itself as a  party with mill workers. 

The party leader encouraged marathis people in the 1960s to become entrepreneurs and start their own food stalls in ways similar to the south Indians setting up udupi restaurants.

And now annually, august 23 is celebrated as world vada pav day.

Variations 

In Mumbai there are many variations based on the locality. Large popular fast food restaurant chains such as Jumbo king and Goli vada pav also serve vada pav. 

Ingredients 

For Spiced Potato Stuffing

  • Potatoes 
  • Garlic – small to medium-sized
  • Green chilies
  • Mustard seeds
  • Asafoetida (hing)
  • Turmeric powder
  • Curry leaves
  • Chopped coriander leaves (cilantro leaves)
  • Salt as required

For Batter

  • Gram flour (besan)
  • Asafoetida (hing)
  • ⅛ teaspoon turmeric powder
  • 1 pinch baking soda – optional
  • ½ cup water or add as required
  • salt as required.

For Green Chutney

  • 1 cup chopped coriander leaves
  • 1 to 2 garlic cloves – small to medium-sized, chopped
  • 2 to 3 drops lemon juice
  • 2 to 3 green chilies – chopped
  • salt as required.

For Sweet Tamarind Chutney

  • Cup seedless tamarind – tightly packed
  • Water or add as required
  • Teaspoon cumin seeds
  • Teaspoon ginger powder (saunth powder)
  • Pinch asafoetida (hing)
  • Teaspoon red chili powder
  • Tablespoons jaggery powder or grated jaggery – add as required adjusting to your taste
  • Teaspoon oil
  • Salt or black salt, add as required

Other Ingredients

  • Oil as required – for deep frying
  • Tablespoons dry red chutney – optional
  • Pav or dinner rolls
  • Fried green chilies mixed with some salt, optional.

How to make vada pav

Make delicious vada pav step by step guide.

1. Making potato stuffing

  1. Boil large potatoes, after boiling peel them and mash them with a fork in a bowl.
  2. After mashing heat oil in a small, add mustard seeds and crackle them. Then add curry leaves and hing.
  3. Stir and saute for about 2-5 seconds.
  4. Then add medium size garlic and crushed green chilies and teaspoon turmeric powder.
  5. Stir them until the raw aroma of garlic goes away.
  6. Pour this into the mashed potatoes.
  7. Add 1 to 2 tablespoons chopped coriander leaves. Also add salt as required.
  8. Mix it well. Then make whatever you size want of balls from the mashed potato mixture. Flatten these balls a bit.

2. Making batter

  1. In the other bowl, make a smooth batter (besan), teaspoon turmeric powder, pinch of asafoetida, you can add baking soda optional, salt and water.
  2. The  batter should not be thick or thin, make it smooth. If the batter becomes thin you can add some gram flour, or if the batter becomes thick then add some water and make it smooth.
  3. Dip the slightly flattened potato balls in the batter and coat it with the batter.

Frying vada

  1. Gently drop these batter coated potato balls in medium hot oil.
  2. According to the size of the pan, you can add more or less of the vada while frying.
  3. Fry them till the vada turns a golden colour.
  4. Drain them on kitchen paper towels, make all vada and keep in aside.
  5. Now the vada is ready. 

Serving vada with pav

  1. Take all the chutney and pav. Sliced the pav from the middle.
  2. And add sweet or green chutney inside the sliced pav. And spread both chutneys on both sides.
  3. Place the vada in the pav slices.

Nutrition facts

One vada pav serving.

  • Calories: 296
  • Fat: 9g
  • Cholesterol: 1mg
  • Sodium: 824mg
  • Potassium: 221mg
  • Carbohydrate: 47g
  • Fiber: 4g
  • Sugar: 19g
  • Protein: 7g

It  also has some vitamin and minerals like vitamin A, vitamin b1 67% of daily values, Vitamin B2 (Riboflavin) 1mg59%, Vitamin B3 (Niacin) 12mg60%, Vitamin B6 1mg50%, Vitamin C 26mg32%, Vitamin E 3mg20%, Calcium 96mg10% and small amount  of magnesium, phosphorus, and zinc.

sources: 1,

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