Cast Iron

Street side Vada Pao

by:
March 29, 2011
4
2 Ratings
Street side Vada Pao
  • Serves 12
Author Notes

Ask anyone from Mumbai about what they remember most about street food & Chances are high that you'll hear the word 'vada pao'. It was & still remains the ultimate fast food of sustenance, The Vada, a heady mix of crumbled potatoes, ginger Garlic & sauteed green chile, enrobed in a batter of chickpea flour is deep fried and stuffed inside a rustic Pao ( the Indian version of a portuguese saloio roll), dusted with a spicy red Garlic chutney powder. Pao is part & parcel of the Bombay/Mumbai food scene thanks to to the Portuguese influence during colonial times.
In the past couple of years a number of fast food chains have opened up vada pao counters with machines making the vadas...yeah whatever... Part of the experience of eating it is to visualize the huge black cauldron of smoking hot oil frying up batches of the piping hot vada & get your hands on them before they disappear!
The Pao really completes this snack. The closest I've come across in the US is a saloio roll & its worth getting these to make the dish. Other substitutes sold by Indian grocery stores (labeled as Pav) just do NOT cut it! Although its never done in the traditional version, I like to add a few salad greens for an extra crunch! —Panfusine

What You'll Need
Ingredients
  • Potato vada
  • 4 large Idaho potatoes, boiled in their skins
  • 2 tablespoons oil for the seasoning
  • 1 teaspoon mustard seeds
  • 2 green chiles cut
  • 1 large clove of garlic, finely minced
  • 1 inch piece fresh ginger, grated fine
  • 1 sprig curry leaves, torn into bits
  • 1/8 teaspoon turmeric powder
  • Salt to taste
  • 1 cup chickpea flour
  • 1/2 teaspoon Red Chile powder
  • 1/2 teaspoon Baking powder
  • 1 pinch turmeric powder
  • Plain seltzer water as needed
  • 2 cups oil for deep frying
  • 10-12 small portuguese saloio rolls
  • Dry coconut garlic chutney powder
  • 2 tablespoons shredded fresh coconut (OR)
  • 2 tablespoons dessicated coconut
  • 1 clove garlic
  • 1/4-1/2 teaspoons Cayenne pepper powder
  • Sea Salt to taste
Directions
  1. Potato vada
  2. Peel the potatoes & crumble. Set aside
  3. Heat the 2 tablespoons of oil in a skillet. when it gets hot, add the mustard & allow it to sputter.
  4. Add the green chiles, ginger & garlic, Saute till the garlic emanates an aroma. Add the curry leaves, stir and add the turmeric & salt. Remove from fire, mix well and add to the crumbled potatoes.
  5. combine the seasoning until its well distributed in the potatoes. using an ice cream scoop, scoop out potato mixture, and shape into discs about 2 inches in diameter. Cover with a plastic wrap & refrigerate till ready to fry.
  6. Combine the chickpea flour, baking powder,salt, turmeric & chile powder. mix with a fork to distribute the spices. Add seltzer to make a batter the consistency of pancake batter.
  7. Heat 2 cups of oil in a cast iron pan. when it just about begins to smoke, dip the potato discs to the batter completely coating them & drop into the hot oil. Fry till each side is golden brown. Remove and place on a plate lined with paper towels.
  8. To assemble, slit the rolls as for a hot dog, rub with the coconut garlic chutney and place a HOT vada in the centre.
  1. Dry coconut garlic chutney powder
  2. In a Mortar, combine all the ingredients & pound till the garlic has completely been minced & incorporated into the powder.
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Panfusine
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

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16 Reviews

susan G.
susan G. May 22, 2013
We have just finished our Vada dinner, enjoying every bite!
 
Panfusine
Panfusine May 22, 2013
Thanks susan g. You've got me craving some myself!
 
fiveandspice
fiveandspice August 10, 2011
This looks so good - and fabulously starchy! A perfect indulgence for the fair.
 
Sagegreen
Sagegreen August 9, 2011
This looks great! I would order this at the fair.
 
boulangere
boulangere August 9, 2011
So glad to see this back!
 
Panfusine
Panfusine August 9, 2011
Thanks Boulangere! This is the first thing I'm gonna hit as soon as I land in Mumbai this weekend!, the only difference I'll have a camera with me, clicking pics like a crazy tourist!
 
boulangere
boulangere August 10, 2011
Bon voyage! Travel safe, and come back with lots of stories.
 
Panfusine
Panfusine August 10, 2011
Thanks, will have lotsa stories that's for sure! & planning to stock up on ingredients that I can't get here. My first trip to India after becoming a food blogger!
 
boulangere
boulangere August 10, 2011
I can't begin to describe what I wanted to bring back from France and Italy in the way of foodstuffs, so it will be wonderful to see what you bring back. AND what you do with it!
 
Sadassa_Ulna
Sadassa_Ulna June 5, 2011
This sounds soooooo good!
 
boulangere
boulangere June 4, 2011
Okay, for those of us who are Indian grocery store-challenged, would you faint if I stuffed this into a piece of ciabatta? Or should I just do it and not tell you about it?
 
Panfusine
Panfusine June 4, 2011
ciabatta would work great, in fact anything with a chewy crust.. The indian store Pavs taste more like burger buns (uber soft, and with that touch of sweetness)
 
boulangere
boulangere April 14, 2011
Oh my goodness, this looks fantastic.
 
Panfusine
Panfusine June 3, 2011
ooh its HEAVENLY... the garlic chutney really puts it over the top!
 
thirschfeld
thirschfeld April 13, 2011
I love street food this looks really good. All the traditional flavors look perfect and curry leaves are an absolute favorite.
 
Panfusine
Panfusine June 3, 2011
Thanks thirschfeld!