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.
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.