The Bombay Burger

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The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chilli .Although it originated as cheap street food in Mumbai- Maharashtra , it is now served in food stalls and restaurants across India . It is also called "Bombay burger" in keeping with its origins and its resemblance in physical form to a burger.

VADA-PAV

INGREDIENTS :

  • Boiled potato
  • Mustard seeds
  • Green chutney
  • Curry leaves 
  • Asafoetida
  • Green chillies 
  • Turmeric powder 
  • Garlic
  • Coriander 
  • Salt
  • Oil 
  • Besan
  • Pav /bread
  • Sweet tamarind chutney or saunth chutney
  • Dry garlic chutney
RECIPE :

  1. Boil 2 large potatoes, about 350 grams. Peel and then mash them with a fork in a bowl.
  2. Heat 2 to 3 tsp oil in a small pan. Add ½ tsp mustard seeds and crackle them. Then add 7 to 8 curry leaves and asafoetida. Stir and saute for about 5 seconds.
  3. Then add 6 to 7 garlic and 1 to 2 green chilies, which have been crushed in a mortar-pestle. Add ⅛ tsp turmeric powder.
  4. Stir till the raw aroma of garlic goes away.
  5. Pour this tempering in the mashed potatoes.
  6. Add 1 to 2 tbsp chopped coriander leaves. Also add salt.
  7. Mix everything well. Then make small to medium balls from the mashed potato mixture. Flatten these balls a bit. Cover and keep aside.
  8. In another bowl, make a smooth batter from 1 to 1.25 cups besan/gram flour, ⅛ tsp turmeric powder, a pinch of asafoetida, a pinch of baking soda (optional), salt and ½ cup water. The batter should not be too thick or thin. If the batter becomes thin, add 1 or 2 tbsp of gram flour. If the batter becomes thick, then add 1 or 2 tbsp water.
  9. Dip the slightly flattened potato balls in the batter and coat it evenly with the batter.
  10. Gently drop these batter coated potato balls in medium hot oil.
  11. Depending on the size of the kadai or pan, you can add more or less of the vada while frying.
  12. Deep fry these batata vadas till golden.
  13. rain them on kitchen paper towels. Make all vada this way and keep aside.
  14. When they are still hot or warm, you need to serve them. Take all the chutneys and pav on your work surface. Slice the pav without breaking it into two parts and keep aside.  if you don’t have sweet chutney, then just make the vada pav with green chutney.
  15. Spread both the green chutney and sweet chutney on the sliced pav. You can also spread green chutney on one side and sweet chutney on the other side.
  16. Sprinkle the dry garlic chutney. This is optional and if you don’t have you can skip it.
  17. Place the hot batata vada sandwiched in the bread slice.
  18. Serve immediately  or else the pav becomes soggy. You can also serve some green chillies, both the chutneys along with it.

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