Born and brought up in Maharashtra and my mother tongue being Tamil, I was brought up with a brilliant amalgamation of these beautiful cultures. In this post, I would like to talk about an iconic street food from Maharashtra – the humble vada pav or batata vadas. Vada is a deep fried potato cutlet and pav is a kind of soft bread. This dish is served with red chutney and fried chilies and is popular among every generation.
It is a cheap and a staple snack, which hardly cost anything and could be eaten at anytime of the day. Since my childhood, I have loved to feast on this dish, as it was readily available in school and college canteens. The best vada pav that I have eaten is at JJ garden, M.G. Road, Pune and near Keerti college, Dadar, Mumbai.
On growing up and learning more about food, I realized that the vadas consume a lot of oil and hence I decided to try a healthy version of the vadas. I decided to bake these, and they turned out really yummy and crispy.
Here is the recipe to the yummy and delicious baked vadas, which is best eaten with masala/adhraki (ginger) chai (tea).
Easy and simple
Course: Breakfast / Snack
Makes 8-10 vadas
For the potato filling
Potatoes – 4 (medium size)
Curry leaves – 10-12nos
Ginger – 1 inch finely chopped
Asafoetida – a pinch
Green chilies – 2 nos finely chopped
Coriander leaves – ½ cup finely chopped
Turmeric powder – ½ tsp
Lemon juice – 1tsp
Salt to taste
Oil – 1tsp
For the Gram flour (besan) batter
Gram/chickpea flour – ½ cup
Water – 1/3 cup or more
Baking soda – a pinch
Oil – 1 tsp
Salt to taste
- Preheat the oven at 180°C
- Boil and mash the potatoes
- Make a paste of green chilies, ginger, using a mortar and pestle
- Heat oil and add mustard seeds. When it starts to crackle, add asafoetida, curry leaves and the ginger-chili paste.
- Stir and cook for a minute. Add turmeric powder and mix well.
- Turn off the flame and add this tempering to the mashed potatoes.
- Mix well and add lemon juice and salt.
- Divide it into equal portions in round shaped balls.
- For the gram flour batter: take gram flour, baking soda, salt and oil and mix it water. (Consistency of this batter should be slightly thinner than dosa batter)
- Coat these round shaped balls and place it on a greased baking sheet
- Bake these @ 180°C for 30-40 mins or until golden brown.
- Serve these hot with pav, chutney and tea