This is one of the most known food specialty of Maharashtra, India. During my travel to Mumbai or any parts of Maharashtra, this food item is a must on my plate. I love to eat Vada Pav and I do always relish eating Vada Pav. I have eaten Vada Pav so much that I thought to prepare this dish on my own with a little change in the recipe. Yes. You got me right. Vada Pav, Bengali way. This means everything will remain same except the filling of the Vada and the Chutney. That’s it. So here is my recipe of Vada Pav Bengali way.
Mashed potatoes: 4 big size boiled potatoes
Ginger, Garlic, Green chilli paste: 1 tsp
Hing: ¼ tsp
Salt to taste
Mustard seeds: ½ tsp
Curry leaves: ½ tsp
Fresh Coriander leaves
Fresh mint leaves
Chopped onions (1 big size)
Green chili (2 pcs)
Garlic Cloves (slightly roasted)
1 tsb oil
How to make Batter
To make the batter, take Besan in a large bowl. Add lime juice, 1 tsp oil, turmeric, salt and pinch of baking soda to it.
Start adding water, little by little to the bowl and mix it well with fork. Whisk to form a smooth batter. Keep adding small amount of water to reach a desired consistency. The batter should neither be thick nor thin.
How to make Vada:
Take 3 to 4 big size boiled potatoes. Peel off the skins and mash them well. Add salt, garlic-ginger-green chili paste, turmeric powder, mustard seeds, Hing (Asafetida) and curry leaves and mix it well. Keep it aside for 4 to 5 min. Now make balls out of this mixture with your hands. Now gradually dip each one of them into the batter for coating around the balls and then fry them in hot oil. Take them out when the coating becomes brown. Your Vada is ready.
How to make Gun Powder:
Take 2 to 4 red chili (whole), 3 to 4 cloves of garlic and roast them on a hot tawa (without oil). Take them out from the Tawa and let it cool.
Take ½ cup of roasted peanuts and grind them along with roasted red chili and garlic in a mixer. Grind them well to make a smooth powder. Your Gun powder is ready now.
How to make Chutney:
Take fresh coriander leaves, mint leaves and wash them properly in running water. Take a 1 cup full of chopped onion and 2 to 3 green chilies and 4 garlic cloves. Paste them together in a mixer by adding a little water to make it a liquid chutney. Your chutney is ready now.
Finishing part of Vada Pav:
Once you have all the components of the Vada Pav are ready with you, start by heating up the Pav (Buns) with little butter on a non-stick tawa until it becomes little brown.
Then apply the prepared chutneys on both sides of the pav along with Gun powder. Place the Vada in between the two buns and serve with your choice of sauce/chutney. To get a Bengali touch eat this Vada Pav with Bengali Kasundi. It tastes heaven if you have it with Bengali Kasundi, trust me.
Try making this dish at home and do share your feedback in the comment section of this post. Take care.