Classic recipe to making the ultimate Mumbai vada pav

Name: Classic recipe to making the ultimate Mumbai vada pav
Prep time: 20m
Cook time: 1h
Yield: 8-10
Cuisine: Indian

Indian street food often eaten as a tea time snack or even during breakfast

Amol Dhote, Special to Gulf News

Cuisine:Indian

Cook time:1h

Prep time:20m

Servings:8-10

For the vada:

- 1 inch ginger-

- 5-6 large garlic-

- 2 green chillies-

- 1 tbsp oil-

- 1/4 tsp mustard seeds-

- 1/4 tsp asafoetida (hing)-

- 12-15 curry leaves-

- 6 medium potatoes-

- 1/2 tsp turmeric-

- Salt to taste-

- 2 tbsp coriander leaves, chopped -

For the batter:

- 1 cup chickpea flour(besan)-

- 1/2 tsp turmeric-

- 1/2 tsp salt-

- 1/2 cup water-

For the green chutney:

- 1 cup of fresh coriander-

- 1-2 green chilli-

- 2 garlic cloves-

- 1/4 tsp cumin seeds-

- 1/4 tsp salt-

- 1 tbsp lime juice-

For the tamarind chutney:

- 1 cup water-

- 1/4 cup tamarind paste-

- 50 gms jaggery-

- 3 tbsp sugar to taste-

- 1/2 tsp salt-

- 1/2 tsp red chilli powder-

- 1/2 tsp dry ginger powder-

Dry red coconut chutney:

- 40 gms garlic-

- 20 gms red chili powder-

- 10 gms salt-

- 100 gms dessicated coconut-

- 20 gms sugar-

Other ingredients:

- 10 ladi pav or split bread rolls-

- Oil for frying-

- Butter to toast-

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Ingredient Substitution Guide

For the vada

For the batter

Frying the vada

Assembling the vada pav

To make the green chutney, add coriander, green chillies, garlic, ginger, cumin seeds, salt, sugar and lemon juice to a blender. Add water to get a thick consistency. Blend it well to get a thick paste and set it aside.

To make tamarind chutney add water, tamarind paste, jaggery, salt, sugar, red chilli powder, cumin powder and ginger powder to a pan. Bring the mixture to a boil. Reduce the heat to a medium and let it boil for 5 minutes until the chutney turns thick and coats the back of a spoon. Set it aside to cool.

Amol Dhote

Founder and owner of O'Pao restaurant in Dubai