Vada-pav the food getting millions gratitude everyday.

Hello, and greetings community, after reading my title are you surprised?
I think so but my Indian brothers and sisters, and the global friends who traveled to India, especially to Bombay understand what I mean.
Yes, this food continually gets gratitude from hungry souls. I am talking about Bombay's famous Vada-pav. Which is street food for most everybody in Bombay. both eaters and vendors of Vada-pav, all are thankful.
Once upon a time, I was also one of those who depended upon this food for lunch during my internship, I was in Bombay for around 1 year. During my short lunch hours, I used to stay in queues to buy this ever popular food when feeling hungry. these days still lots and lots of workers and students of all ages, rich or poor rely on this reasonable food. The vendors who depend on this business are happy to earn and take care of their families and show gratitude to Vada-pav. fortunes can be made for those willing to put in the effort to make the very best product. there are more than 25,000 Vada-pav stalls located in Bombay alone. And all over India, it is popular. on street corners, bus and railway stations, market places, highway stops, the stalls are everywhere.

Today I am showing you what is this Vada-pav.
It is a vegetarian fast-food native to Maharashtra. it's an easy way to say deep-fried potato dumplings stuffed in a bun with seasoning of red chili and served with chutney and roasted green chilis.

An important part is making the Vada. (there are, of course different variations). serving is as normal like serving burgers even easier. I don't know what is the price now. but at the beginning of 2000, it was Rs 5 for 2 pieces of buns and 2 pieces of Vada. and it was sufficient lunch for the day. while it is street food, once in a while I like to make it a home and enjoy it with hearty gratitude. it makes me remembering my time in Bombay.

The first step is making Vadas:

Ingredients:
300 grams of potatoes I cooked 4 potatoes and had a leftover one.
1 medium onion
1 green chili
5-6 sprigs of coriander
salt to taste
1/2 tsp turmeric
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp split black lentils/udad dal
2 pinches of asafoetida
1 tbsp oil
2 cm ginger.

cook potatoes peel them and cut them into cubes and chop the onion. chop chili ginger and coriander finely.

In a skillet add 1 tbsp oil. add udad dal, mustard seeds cumin seeds, and asafoetida after a few seconds mustard seeds and cumin seeds

When seeds start popping add onion, chili, and ginger and stir until onion becomes transparent.

mix the turmeric and salt in with the potato chunks. then stir this
into the onion mixture.

Add chopped coriander and mix well
Cover and cook around 3-4 minutes on low heat.
switch off the heat and let it cool.
shape into lime sized balls.

Step 2 making batter:

ingredients:
1 cup besan/gram flour/chickpea flour
3/4 tsp baking soda,
1/2 tsp salt
1 tsp crushed cumin seeds.
1 cup water.
1 tsp chopped coriander optional
oil to fry.

mix all ingredients adding the water gradually to make a batter

Step 3 deep=frying the Vadas:

Heat oil in a pan.

Dip the balls in the besan batter.

And carefully drop them in the oil. fry them thoroughly.

Here are our Vadas. Once the Vadas are done the remining part is very easy.

Some people make Vadas to served at parties. the taste good alone without anything.
But for Vada-pav, they are served in buns (bread made with white flour) different chutneys and roasted green chilis.

I prefer to make chutney with coconut, coriander, salt, lemon juice, green chili and garlic. others like the green chilis

step 4 prepare to serve:

In the food stall, they serve this way using soft buns made of white flour. But I always make our own bread using whole-grain flour. Cut buns in halves. warm them in the pan with a few drops of oil. spread some red chili paste on them. and stuff the Vada like a burger. Serve with chutney or salted and roasted green chilis and seasoning.

The Bombay Vada-pav prepared my way.

That is the story of Bombay's famous Vada-pav.
Thank you.