Vada Pao

This recipe is very special to me. I have fond memories of eating Vada Pao in the city of dreams: Mumbai.

Yes, Mumbai is the city which is known to the world for its Dabbawala's, local trains without a door! torrential rains, Bollywood...and yes...you guessed it right! Vada pao:)

I make it whenever I feel like it, as it is so simple yet delicious to prepare. Honestly, I do not bother with making the hot chutney, life is too short for that, instead, I just add more chillies to give that spicy kick to it.

There is a really lovely Irani style restaurant in Central London, called: Dishoom, which is gaining a huge popularity by each passing day. They do a justice to this much loved simple Mumbai snack.

In Mumbai, it is eaten by the hungry office goers, or the college students just outside the premises there are plenty of independent vendors selling these for as little as 30 pence. It is sandwiched between a soft bread roll, called-Pav.

If you haven't eaten one, then you certainly are missing something! Luckily, you do not have to go to Mumbai to eat one, I am sharing this recipe which is close to my heart with you.

©The Spice Angel

INGREDIENTS (MAKES ABOUT 8 TO 10)

Boiled Potatoes – 2

Asafoetida-1/4^th tsp

Turmeric powder – 1 tsp+ ½ tsp

Mustard seeds - 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 4 to 8

Ginger and green chilli paste- 1 ½ tsp

Fresh chopped coriander leaves – 2 tbsps

Lime zest and juice – 1 tsp 

Baking soda – 1 tsp

Gram flour – 2 cups

Salt to taste

Sunflower/Vegetable Oil 2 tbsp + to deep fry

METHOD

1.    Boil the potatoes in their skin. Let them cool, peel the skin when cool enough to handle. Lightly mash the potatoes.

2.    In a bowl, add the gram flour, ½ tsp of turmeric powder, soda, and salt. Add water at the room temperature to form a semi thick consistency that should be similar to that of a double cream.

3.    Add 2 tbsps of oil in a pan, when hot enough add the mustard seeds, cumin seeds, asafoetida, curry leaves and let it crackle. This should take about half a minute, now add the paste of green chillies and ginger in the oil, give it a quick stir before adding it to the potatoes and turmeric powder with chopped coriander, lime juice and zest. Check the seasoning.

4.    Form small balls with this mixture. Heat oil in a deep bottomed frying pan for deep frying. Dip the balls in the gram flour batter, and deep fry the balls until lightly golden brown on all sides. Serve hot.

 NOTES

·         You may stuff the vada in a bread roll for a quick snack; similar to a burger.

·         Tastes great on its own, or with a dipping sauce.

·         For best results use the oven for reheating (gas mark 3 for 12; stand for 3 minutes); or deep fry until hot again.

·         Will keep well in the fridge for up to 3 days. However, doesn't freeze well.