Blogging Marathon# 39 - Indian States: Day 16
State: Maharashtra
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.
I never tasted vada pav and it wasn't until recently that I came to know that it is nothing but our own aloo bonda served as a burger between buns. My mom used to make aloo bonda quite frequently and I still remember forming the aloo rounds/ balls while my mom dipped them in besan and fried them up. Those bondas sandwiched between buns slathered with spicy, sweet chutneys transform them into very addictive snack.
I actually made another dish for Maharashtra a while back, but changed my mind and made this last week. Since my husband was travelling and I was making them only me and the kids, I used tha paniyaram pan to cook the bondas instead of deep frying them. Honestly I couldn't tell the difference once they were placed in the bread. All in all, this is a very filling and addictive snack.
Recipe adapted from Valli's recipe here.
Priya Suresh
I can die for a vada pav, this is one of my favourite since i had them in Mumbai before few years, you are making me hungry here.
vaishali sabnani
The next time you make these vadas, add potatoes after tempering and the add the ginger garlic paste...and see the difference in taste..you will love it..I love the way you have presented it and I know that this version must have tasted awesome too...no hard feelings..just that I want you to try that version:)
Sandhya Ramakrishnan
This is such a classic street food from Maharashtra! Now I know where all the chutnies go 🙂 Looks super inviting!
Varadas Kitchen
I remember the days I worked in Mumbai. There was a vendor close to where we lived. It is addictive. Yours have come out great. I like the idea of not deep frying them.
Harini-Jaya Rupanagudi
Very tempting street food Pavani. Love those cute tooth picks.
Gayathri's Cook Spot
You are tempting me with your snaps Pavani. They look so so so delicious...
Nivedhanams Sowmya
am eating with your delicious clicks!!! so drool worthy!!
Srivalli
Making the bondas in appay pan is so good, I make the meddu vads for both sambar and thayir vadas in that pan..no difference in the final dish....your pictures are so tempting pavani..
Jayanthi Padmanabhan
for frying in the paniyaram pan, these bondas look great - nice and golden. love those little "burger-picks" or whatever they're called. great snack.. addictive no doubt
Simi J
Oh ! this is my favorite, i just want to reach out and eat this….yummy
Global Tastes & Travels Inc.
peanut garlic chutney sounds amazing
Global Tastes & Travels Inc.
peanut garlic chutney sounds amazing
Nalini's Kitchen
One of my favorite,you made it so perfectly..Making the bondas in Paniyaram pan sounds inviting and a heallthy version too..Love those cute picks you used...
Usha Rao
That tooth pick is cute.. 🙂 Using an appam pan for frying the vada is such a nice idea. Vada pava came out so good and oeanut garlic chutney sounds like a condiment to serve the vada pav with.
Archana Potdar
Wow love it. In fact your pics are so beautiful I want to grab them all. The tootpick cute too. I love your idea of making the vadas in the paniyaram. I hate the aftereffects of frying. Will try this version.
Suma Gandlur
A classic and well loved chaat, I think. As usual you caught the essence of the dish thru your lens. 🙂
Manjula Bharath
Vada pav looks very tempting and love the way you have presented them dear 🙂 Its my all time fav , you have made them in a healthy way by using paniyaram pan 🙂 An irresistible street food from Mumbai 🙂
Sapana Behl
Same pinch...vada pav looks wonderful !
piyush vala
vadapav, is a popular spicy vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada sandwiched between two slices of a pav.