I love street food and being Maharashtrian Wada paav the yummy bun dumpling or call it Indian fatty cutlet as my dear friend ash says it, is my all-time favorite. What better way to start your day tasting Bharat ka zaika with this wonder food, one-stop meal, any time meal dish. Wada pav is a combo of mixed flavors it’s spicy, it’s savory, it’s delicious for taste buds.
BBC once quoted in its article that WADA-Paav is the Indian burger, McDonald’s can’t master. Read here to know about the history of WADA paav. A yummy… tummy-filling favorite snack with a hot cup of chai, what else you need to start your day. Pocket-friendly, savory and tasty Wada Paav is an all-day on-the-go snack.
So let’s give a hand to try it at home if you are not in Mumbai like me and I miss it badly, so I make it at home my way to satisfy my taste buds. Get ready to Indulge your taste buds in an ambrosial Wada Paav the savoury delicacy of Bharat.
8 pav bhaji pavs also known as ladi paavs (small squares of white bread)
For The Wada Filling
- 3 potatoes boiled and mashed
- 2 -3 green chilies, chopped
- 2-3 cloves garlic/ lehsun finely chopped
- 2 tsp ginger/ adrak finely chopped
- 1 tsp mustard seeds/ rai/ sarson
- 1/4 tsp asafoetida/ hing
- 6 to 8 curry leaves/ Kadi Patta
- 1/2 tsp turmeric powder/ Haldi
- 1/4 tsp red chili powder/ lal mirch
- Salt to taste
- fresh coriander chopped a spoonful
- 1 tbsp oil
The Wada Outer Covering
- 1 cup besan/ Bengal gram flour
- 1/4 tsp turmeric powder (Haldi)
- a pinch of baking soda
- a pinch of hing/ asafoetida
- 1 tsp oil
- salt to taste
- oil for deep-frying
Method For the Wada filling
- Pound the green chilies, ginger, garlic and 1 tsp jeera using a mortar and pestle, or you can grind this all in small mixer pot too.
- Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
- Add the pounded mixture and sauté again for a few seconds.
- Add the mashed potatoes, turmeric powder, and salt and mix well.
- Remove from heat and let it cool. later add coriander leaves and mix well.
- Now divide the mixture into 8 equal portions and shape into round balls using hands.
For the outer covering
- Combine all the ingredients listed under “Wada outer covering” in a bowl and make a batter using water, but add water slowly.
- The consistency should be like pakora batter and keep it whisking as this helps in lighter WADA’s.
- Dip each round of the Wada filling into the batter and allow it to coat the mixture well.
- Deep fry in hot oil, till golden brown.
- Drain on absorbent paper and keep aside.
- Wada Paav is ready
How to proceed
- Slice each paav into half and spread some dry garlic chutney inside.
- If you don’t have chutney no worries you can apply green chutney or even tomato sauce in the wadas.
- Place one vada in each pav and serve immediately.
- If you feel you can microwave the complete combo just 20 seconds for uniform heat.
- Serve hot, you can use slit and boiled green chilies too with that.
- Laddi pavs are small square-shaped white bread rolls which are available at local bakeries.
- You can also use bread roll or slices if the paav is not available.
For more yummy recipes do check the fire/ food tatwa collection.
I am taking my blog to the next level with Blogchatter’s #MyFriendAlexa.
This is my Fire Agni tatwa post which has my kitchen experiments.