Monsoon season calls for vada pav and cutting chai. This is one of the most loved Indian street food and originated from the western region of India. I was born and raised in Kolkata in the east and then moved to Bangalore down south. This snack isn’t very popular in both these regions. I had tried it a few times though but never got myself to like it much. I was introduced to an authentic vada pav when I married Mehul and moved to Pune (near Mumbai). It was an instant love at first bite and now the snack that I crave for more than any other.
Potatoes mixed with chillies, ginger and garlic, dipped in spiced gram flour batter and fried to a crisp perfection. Stuffed between pav (bread rolls/buns) and loaded with dry chutney and chillies, this makes a wonderful evening snack (I can eat it for breakfast too 😂).
While it rained beautifully today, we brought this delicious street food in our kitchen. The hot peanut and garlic chutney along with this is what makes it worth relishing. You will find the delicious dry red chutney recipe in the recipe card notes below. Even though making that is optional but it is highly recommended for a complete experience to relish this.
If you like this Indian Vada Pav recipe, or have questions about it, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
Make a coarse paste of green chillies, ginger and garlic.
Make a thick batter with gram flour, water, salt, red chilli powder, 1/2 tsp turmeric powder, asafoetida and corn flour. Keep aside to rest for 15 mins.
Heat 2 tbsp oil in a pan, add mustard seeds, curry leaves, green chilli paste and sauté them. Add 1/2 tsp turmeric powder and salt. Add in the mashed potatoes and chopped coriander leaves. Mix well. Remove from heat and let it cool down.
Add a pinch of baking soda in the gram flour batter and mix. Make small balls of potato mixture, dip it in the batter, and deep fry on medium flame. Fry them until they turn golden brown.
Assemble the vada pav with bread, red chutney and fried green chillies.Enjoy!!!
Notes
PS - slit the chillies while frying to avoid the oil splutter.Red chutney recipe - 🔘Dry roast for 1 minute individually - 1 cup grated dry coconut, 1/2 cup peanuts, 9-10 cloves garlic with skin, 8-9 dried red chillies.🔘Coarse grind them all individually. Mix them in a bowl. Add salt to taste, 1 tsp kashmiri red chilli powder.🔘Grind them all together again. The chutney is ready. Can be stored in fridge for upto 6 months and can be relished with parathas, idlis, uttapams, and more...Enjoy!
Keyword Indian vada pav recipe, Indian snack recipe, Monsoon recipes
We woke upto a beautiful rainy morning and instantly craved for something spicy. So, I had mixed lentil sprouts in my refrigerator waiting to be turned into hot and spicy misal.
To make this, the lentil sprouts are stewed with onions, tomatoes and spices along with some great flavours. It is served with dinner rolls (Indian pav), fried gram flour and peanut savoury crunchies, lemon wedges and raw chopped onions. I cannot tell you how delicious the combination is. Traditionally this is a fiery hot and spicy Indian dish but the heat level can be adjusted as per the taste buds. This is usually served in breakfast or snack time in Western India but most people like us extend it to lunch and dinner too.
We definitely have our favourite joints to go and relish this delicacy in and around Pune. The ones on the highways probably serve the most authentic ones but they are way too hot and spicy for me. I had to come up with my own version to adjust to my taste buds. Feel free to adjust the spices as per your preference too.
If you like this Indian misal pav recipe, please let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
3TspRed chilli powderMore or less as per preference
Salt to taste
1.5TspCoriander powder
1TspRoasted cumin powder
1/2TspGaram masala
1/4CupCoriander leavesChopped
Grind together
1PcOnion
1PcTomato
2-4PcsGreen chillies
1InchGinger
7-8Cloves Garlic
1/2CupWater
To serve
Chopped onion
Dinner rolls (pav)
Savoury crunchies (Farsaan)
Lemon wedges
Instructions
Pressure cook the sprouts to 1 whistle.
Grind together the ingredients mentioned in the “grind together” group.
Heat oil, crackle mustard seeds, add cumin and curry leaves.
Add the ground paste and let it cook until it releases oil. Add salt, red chilli powder, coriander powder, cumin powder and garam masala. Let it cook well for approx 3-4 mins.
Drain the cooked sprouts and reserve the water. Add the sprouts to the cooking masala and mix it well. Let it cook for 2-3 mins on medium high flame.
Add the reserved water and approx 2 cups more. Cover and let it cook for 15-18 mins on low flame.
Add coriander leaves and mix well.
To serve
In a bowl, add the sprouts gravy, top it up with chopped onions and loads of farsaan, a generous squeeze of lemon and more coriander leaves. Serve with pav/buns/dinner rolls/bread.Enjoy!!!
Keyword Hot and spicy misal pav, Indian misal pav recipe
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
