Now coming to Vada Pav, I was always fascinated by this Chat. I always wondered how this dish came about. Maybe it has to do with me always thinking about food or having people decide and assume that I know more about food and cuisine, it comes second nature that I understand a dish even before I actually know what goes into it. I know I am not being very modest here, but hey I am just trying to understand how I do it myself. So we, couple of my colleagues, had this discussion on best Chats available in Madras and they were asking me on my opinion. I frankly said I hadn’t eaten that much chat lately, as there is hardly ever time to go out for chats. So this guy who has been in Madras for couple of years, said the Vada Pav he ate here wasn’t that good when compared to what he ate elsewhere.
So in response, I said one shouldn’t compare chats. Chats always take after the region where it is made. Like Vada Pav itself sounds like it’s a cousin to the South Version of either vada or Boonda. I faintly remember reading sometime back that it was aloo bonda stuffed but I wasn’t sure. Anyway we sort of ended the discussion amicably of course.
Now after Ahmedabad, I know I will love Vada Pav. I can happily eat anything between two slices of bread. And what’s not to love in that, all fried and all that! Even during that time I wasn’t sure how or what went in between, other than knowing it’s aloo. We were so busy chatting right.
When I finally referred the recipe I had, I was surprised that it was indeed stuffed with Aloo Bonda and that too south Indian way. I guess this chat came into existence when a vendor from south had too much boonda on hand and for want of better idea, stuffed within Pav! Of course when it is called Chat, it needs all those chutneys right. So I ended up making so many chutneys for these chats.
On a different note, I was happy this morning, reading my anniversary card from my office. Many of my colleagues, apart from wishing on my card, had written that they missed my cooking lately! Now being appreciate for my work capacities was one thing, but being mentioned on this, got me elated! Not to mention the pretty flowers in the morning surely brighten my day!
While I think of what else to make for Konda, who started her exams today, you enjoy these delicious Vada Pav!
Pav Buns – 6 nos
Potatoes boiled, peeled and mashed – 3 big
Ginger Garlic paste – 1 tsp
Green chillies – 1 tsp
Turmeric powder a pinch
Mustard seeds – 1/2 tsp
Curry leaves – 6- 7
Salt to taste
Bengal gram flour – 1 cup and as required
Red chili powder – 1/2 tsp
Cooking oil for deep frying
Tamarind Chutney as required
Mint-Coriander Chutney as required
Shengdaana Lehsun Chutney (peanut garlic chutney) as required
Butter for cooking
Wash and MW the potatoes for 5 mins with outer layer marked with knife. Soak in water and peel. Mash it completely to paste.
Take the besan add salt and red chili powder. Slowly add water and make a smooth batter. Keep it aside.
Heat a pan with oil, temper with mustard seeds, curry leaves. Then add ginger garlic paste, green chili paste, saute well. Then add this to the mashed potatoes and mix well. Divide the potato mix into equal balls.
Heat the oil for deep frying on a medium flame.
When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.
Heat a tawa, grease with butter. Put the peanut garlic chutney, spread the slit Pav bun over it and spread well so that the chutney is spread evenly. Remove, spread a spoonful each of Tamarind Chutney, Mint-Coriander Chutney on top and bottom layer. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.
Below are the pictures I clicked when we were in Ahmedabad, I almost thought I could skip taking a step by step picture myself!
If you notice, the cook actually cooks the bun in the butter after stuffing with aloo as well. I tried doing exactly the same.
The chutney recipes will follow soon, the perils of doing a 30 day marathon!
Even though I tried making it spicy, the ones I remember eating in Ahmedabad was really very spicy. However what I made was very good and just as per our taste.
BM Logo Credit Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 27