Whenever you've wandered through the bustling streets of Mumbai, it is impossible to miss the smell of Vada Pav coming from all the roadside stalls. This light snack has appealed in so many millions of hearts that it easily ranks as an iconic Indian street food. Just to show how world-famous this street food really is, according to the Taste Atlas, Vada Pav was ranked as the 13th best sandwich in the world.

A Bite into History: 

Vada Pav can trace its origin back to the 1960s in Mumbai, when Ashok Vaidya, a street vendor from the area of Dadar railway station, is said to have fashioned his famous recipe. He basically took a spicy potato fritter and stuffed it into a roll, the pav, along with a dollop of garlic chutney for that extra blast. Immediately, the entire populace of hurrying people began to embrace this new culture.

What's Inside a Vada Pav?

Making a perfect Vada Pav requires certain ingredients such as these: Batata Vada (Potato Fritter): A spiced mashed potato ball that is coated in gram flour batter and deep fried until golden and crisp.

Pav (Bread Roll): Soft, fluffy rolls that hug the vada making it easy to grab and gobble on the go. 

Chutney: Three chutneys to taste to really give this one depth include spicy green chutney, sweet and sour tamarind chutney, and dry garlic chutney.

Fried Green Chilies: A fried green chili is often kept aside for the very spicy palates. 

Making Vada Pav at Home

Does this sound like something you could recreate with some semblance of street magic in your kitchen? Follow these simple steps: Ingredients: For the Potato Filling, 

2 medium potatoes, boiled and mashed​

1 tablespoon oil  

½ teaspoon mustard seeds  

A pinch of asafoetida (hing)  

A few curry leaves  

1- inch ginger-smashed  

Crushed 2 garlic cloves  

1 green chili, finely chopped  

¼ teaspoon turmeric powder  

½ teaspoon salt (adjust to taste)  

1 tablespoon lemon juice  

2 tablespoons coriander leaves, cut finely  

For the Batter: 

¾ cup gram flour (besan) 

1 tablespoon rice flour 

¼ teaspoon turmeric powder 

¼ teaspoon red chili powder 

A pinch of asafoetida 

¼ teaspoon salt  

¼ teaspoon baking soda  

½ cup water (adjust for consistency) 

Oil for deep frying  

For Assembling: 

6 pav (bread rolls)  

Green chutney  

Tamarind chutney  

Dry garlic chutney  

Fried green chilies (optional)  

Method 

Preparation of the potato filling: Take oil in a pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves, ginger, garlic, and green chili. Fry until the aroma fills the air. Mix turmeric powder and salt. Add mashed potatoes and mix well. 

Remove from the flame. Stir in lemon juice and coriander leaves. Cool this mixture and then roll into small balls. Make the batter: In a bowl, mix gram flour, rice flour, turmeric powder, red chili powder, asafoetida, salt, and baking soda. Gradually add water to make a smooth, opaque, thick batter. Fry Vadas: Heat oil in a deep pan. Dip every potato ball into batter so that it is completely coated. Carefully place into the hot oil and fry until golden brown.