The rise and the royal reign of the Bombay Vada Pav is a perfect blend of need-based entrepreneurship ably assisted by politics to enhance the economics of several families during the tumultuous times of 1970.Bal Thackeray in the 1960 appealed to the Maharashtrians to become food entrepreneurs and set up food joints like Udupi Hotels which were popular in Bombay. This was when, an inspired Ashok Vaidya set up a small food outlet outside Dadar station… a prominent place where hundreds of textile mill workers used to pass by on their
way to work at textile mills in Parel and Worli. He used to sell a simple fare of Kanda Poha, Batata Vada, and omelette pav. Soon to bring in variety he tried sandwiching a batata Vada between a pav and the snack was an instant hit. The flavour quotient was spiked with a garlic -peanut dry chutney and thus was born a satiating meal, simple, tasty and cheap.
In the 1970s and 1980s most of the textile mills closed down and the mill workers were supported by the state’s right-wing political party to open up Vada pav joints. Shiv Senas campaign and support saw the rise and popularity of Vada Pav. The political agenda was to convince the Mumbaikars to spurn non-regional snacks and foods such the idly & dosa which had become a local favourite, Thanks to the Udupi hotels. The Mumbaikars began to consider the Vada Pav a truly Bombay dish. Little did it dawn on them that the Potato was a European
import and so was the Pav which was brought into their region by the Portuguese
Today the booming Vada Pav industry caters to all sections of the society. This rustic, homely snack greets you in every ‘Bombay local’, on the Highways, in every street corner, and “khaugallis’. It has taken different versions-cheese, schezwan, corn, methi, paneer, sago batata and so on.
Thus, the humble invention of Ashok Vaidya reigns supreme as the most popular Maharashtrian snack.
Vada Pav Recipe:
FOR THE BATATA VADA:
- Mashed Boiled Potatoes 1.5 Cups
- Green Chilly 2 Finely Chopped
- Garlic Crushed 3 Pods
- Ginger Finely Chopped 1 Inch Piece
- Turmeric Powder 1 Tsp
- Curry Leaves Crushed Few
- Coriander Leaves Finely
- Chopped 1 Tbsp
- Asafoetida ¼ Tsp
- Salt To Taste
- Mustard Seeds 1 Tsp
- Oil 1 Tbsp
Batata Vada Preparation:
- Take a heavy-bottomed pan. Add oil. When hot, splutter, mustard seeds, asafoetida, green chili, garlic and ginger.
- Fry till garlic turns brown. Add in the curry leaves and potato. Mix well with the tempering. Add the turmeric and salt. Blend well together.
- Finally mix in the coriander leaves. Cool and make into 4 balls.
FOR THE BATTER & FRYING:
- Bengal Gram
- Flour/Besan 1 Cup
- Turmeric 1 Tsp
- Salt To Taste
- Cooking Soda A Pinch
- Oil for frying
Preparation:
- Whisk all the ingredients for the batter with sufficient water to make a smooth batter. It should be of coating consistency.
- Heat oil enough to fry the Vada’s. Once medium hot, dip the potato roundels into the batter and gently drop them into the oil. Fry on medium heat stirring occasionally. Remove the golden brown batata Vada’s on to an absorbent paper.
DRY GARLIC CHUTNEY:
- Garlic Peeled ¼ Cup
- Grated Copra ¼ Cup (Should Be Fresh and Not Have The Stale Rancid Smell)
- Kashmiri Chilli Powder ¼ Cup
- Oil Preferably Coconut /
- Ground Nut Oil 2 Tsp
- Salt To Taste
Preparation:
- Heat oil in a heavy bottomed pan.
- Sauté the garlic till creamy and soft.do not allow it to brown. Switch off the flame.
- Add copra, mix well and cool. Add all other ingredients.
- Pulverise in a dry grinder jar on the whipper mode till coarse.
- Store in a dry jar in a cool place or in the refrigerator.
TO ASSEMBLE
- 4 Laddi Pav
- 4 Batata Vada
- 4 Deep Fried Green Chilly
- Dry Garlic Chutney
Preparation:
- Take the pav. Slit the middle and generously spread the garlic chutney
- Place the Vada and press it down to sandwich well. Serve with deep-fried green chilli.
Vada Pav Variations:
1. JAIN VADA PAV
Use boiled and mashed raw banana in place of potatoes
2. FASTING VADA PAV
Use a sago Vada in place of the batata Vada. Sprinkle crushed peanuts on the top before sandwiching the pavs.
3. CHEESE VADA PAV
Place a cheese slice on the split pav. Place the batata Vada and sprinkle more grated cheese.
4. SCHEZWAN VADA PAV
Generously smear schewzan sauce on the open ends of the split pavs. place the batata Vada. Sprinkle the garlic chutney, finely chopped spring onions and coriander and serve.
5. LOW OIL VADA PAV
Pan fry the batata vadas instead of deep-frying.
6. CORN VADA PAV
Add sweet corn kernels to the potato mixture and continue with the recipe.
7. PANEER VADA PAV
Add 100 gms of grated paneer to the potato and continue with the recipe.
