Maharashtra -- Vada Pav (famous Street food from Mumbai)
Blogging Marathon# 39 - Indian States: Day 16
Dish: Vada Pav
We are going to Maharashtra, in the western coast of India. It is the second most populous state and the third largest state by area in India. Maharashtra occupies the western and central part of the country and has a long coastline nearly 720kms along the Arabian sea.
Maharashtra is divided into 5 geographic regions: Konkan is the western coastal region. Kandesh is the northwestern region. Desh is the center of the state. Marathwada is located in the southeastern part of the state. Vidarbha is the easternmost region of the state.
Maharashtra is the most industrialized state and has maintained its leading position in the industrial sector in India. The state is pioneer in small scale industries.
Mumbai (formerly known as Bombay) is the capital of the State and is the financial capital of India. I have never visited Mumbai, but from what I've heard and seen in movies, it sounds like it is almost like New York -- crowded and always bustling with activity. India's main stock exchange, capital market and commodity exchange are all located in Mumbai. It is also the home of India movie industry, Bollywood.
Cuisine: Maharashtrian cuisine covers a range from being mild to very spicy dishes.
Staple Food: Wheat, rice, jowar, bajri, lentils, vegetables and fruit.
Specialties: Puran Poli, Ukdiche Modak, Batata wada, Thalipeeth, Misal Pav, Bhadang, Ukad, Amti etc.
For the Vada/ Aloo Bonda:
For the Cover:
- Make the Potato Curry: Heat 1tbsp oil in a pan; add the mustard seeds and once the seeds start to splutter, add the ginger and garlic and cook until fragrant, about 1 minute.
- Next add the chopped potatoes, mix well and cook for 4~5 minutes. Mash the potatoes while mixing.
- Add the dry masalas and salt. Mix well and cook for another 2~3 minutes.
- Let the curry cool completely. Then divide the curry into small lemon size balls.
- Prepare the batter for Covering: Combine all the ingredients for the cover and mix well. Add enough water to make a amooth, thick batter.
- Make Vada/ Bonda: Heat appam pan on medium heat. Add 1tsp oil in each of the indentations of the pan. Dip the curry balls in the batter and gently place them in the appam pan. Cook until golden on all sides. Remove onto paper towel lined plate.
- To make Vada-Pav: Heat 2tsp butter on a tawa, add 2tsp peanut-garlic chutney and cook for 1~2 minutes. Place the slit bun on the chutney and cook for 1 minute. Remove onto a plate; add green chutney and tamarind chutney on both sides of the bun. Put a vada/ bonda on the bun, flatten it slightly and close the bun. then ENJOY!!
Shingdaana Lehsun Chutney/ Peanut-Garlic Chutney for Chaats
- Dry roast peanuts, coconut and sesame seeds separately until nicely toasted. Set aside to cool.
- Blend coconut, sesame seeds, garlic, salt and red chili. Finally add the peanuts and grind into a coarse paste. I had to add water because my blender refused to move without it.