Meet Mumbai's version of the hamburger - batata vada pao which literally translates into potato patties on bread.
This is one Maharashtrian treat that crosses all cultural and socio-economic boundaries. From beggars to millionaires, all gather at the feet of this, one of Mumbai's culinary giants. In fact so common is this treat that fills Mumbaiker bellies from dawn to dusk, that it would be impossible to not come across at least one cart selling these at every street corner.
And for good reason - delicious and delicately spiced mashed potatoes with curry leaves and spices are turned into little discs and dipped in a spicy chickpea batter, deep fried and served over true 'Mumbai pao' i.e. pull apart bread with green cilantro chutney or even a garlic hutney.
All this washed down with hot cups of chai in little glasses that continues to simmer all day long right there with the cauldron of hot oil that seemingly never stops dishing out these lovelies.
Make Batata Vada Pao the star of your next potluck and your guests will thank you.
Gather the ingredients,2 lbs Yukon Gold or another medium starch variety of potatoes, 1/8 cup curry leaves packed separated from stalks, 1 tsp coriander seeds, 1-1/2 tsp salt, 1 tsp ground turmeric, 2 Thai green chillies, 1 tbs chopped fresh ginger root, 1 tbs fresh chopped garlic, 1-1/2 tsp mustard seeds, 1-1/2 tbs vegetable or canola oil , oil for deep frying & water for boiling potatoes
Batter: 1-1/2 cups + 1 tbs besan (Indian chick-pea flour), 3/4 tsp red chilly powder, 1/2 tsp ground turmeric, 1 tsp coriander seeds, 1 tsp salt, 1/4 tsp soda bicarbonate, 1 tbs vegetable or canola oil & 1-1/2 cups water
To serve:
Pav or use dinner rolls if Mumbai pav is unavailable
Cilantro Green Chutney: 1-1/2 cups packed fresh cilantro leaves, 2-3 Thai green chillies, juice of 1 lime, 1 tsp salt, 1/4 cup raw peanuts shelled and excess skin removed, 1/3 cup roughly diced red onion & 1/4 cup water
Potatoes: Immerse the potatoes in a pot of water. Add 1 tbs salt and boil for 20-30 minutes until a forn easily goes through and the potatoes are mashably soft.
Run cold water through the potatoes, peel and drain all the water away in a sieve. Rest in sieve for 5-10 minutes to makes sure all excess water has drained away.
Remove to a clean bowl and mash using a hand potato masher. Do not use any electric equipment or the potatoes will turn sticky.
Batter: In a medium mixing bowl, add the besan, coriander seeds, turmeric, red chilly powder, oil and soda bicarbonate. Add the water and whisk to combine until there are no lumps. Taste and adjust seasonings. Set aside.
Curry leaves: Using kitchen shears cut into 1/4" pieces
Green chillies: To prevent the oils from getting on your fingers, hold at one end and finely chop into circles with kitchen shears.
In a saute pan, add 1-1/2 tbs oil. Heat for a few seconds on medium heat until the oil is hot. Add the mustard seeds and wait for them to sputter and jump in the pan.
As soon as that happens, add the coriander seeds, ginger, garlic, curry leaves and saute for a few seconds until fragrant.
Add the mashed potatoes, green chillies, salt and turmeric. Stir to thoroughly combine. Taste and adjust seasonings. Remove from heat and set aside to cool for a few minutes so it is easy to handle.
While the potato mixture is cooling,
Green cilantro chutney (Hari chutney): In a food processor or blender capable of making pastes, (If you are in the US, I highly recommend the Magic Bullet for this) add the cilantro, green chillies, lime juice, red onion, salt, peanuts and water. Process until it is a fine paste with no solids. Set aside with the bread until ready to eat.
Using 1/4 measuring cup, measure out the potato filling and form into slightly flattened discs between clean palms. Set aside on a plate and repeat using up all the potato filling.
Set a sauce pan or kadhai on medium heat. Add oil to 1-1/2" depth. Heat until hot and ripples form in the oil.
Cook's Note: Add 1 drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is hot enough to use.
Have the potato 'discs', batter and a platter lines with kitchen paper towels ready to go near the stove. You will also need, a slotted spoon.
Using a large metal spatula or hands, dip the potato disc in the batter, flip over so it has batter on both sides and drop into the hot oil. Repeat with 2-3 more of the potato 'discs' and drop in the hot oil depending on the size of your pan. Do not over crowd.
Fry for a few minutes on both sides until the 'vadas' are a very light 'pale' golden brown. Remove to the lined plate with a slotted spoon and repeat with the remaining potato 'discs; and batter.
Cook's note: Continue to remove the batter pearls that settle in the oil between batches.
Serve the vadas hot off the stove with green cilantro chutney and pav.
Assemble, by slicing the pav like you would a burger bun, smear some chutney on the bottom. Top with the potato vada and cover with the top bun.
Enjoy with some hot chai!
Recipe for
Mumbai Street Foods ~ Batata Vada Pao
Preparation time - 45 mins/ Cooking time – 20 mins
Serves 4-6 (Makes 18 potato patties)
Shopping list
2 lbs Yukon Gold or another medium starch variety of potatoes
1/8 cup curry leaves packed separated from stalks
1 tsp coriander seeds
1-1/2 tsp salt
1 tsp ground turmeric
2 Thai green chillies
1 tbs chopped fresh ginger root
1 tbs fresh chopped garlic1-1/2 tsp mustard seeds
1-1/2 tbs vegetable or canola oil
Oil for deep frying
Water for boiling potatoes
Batter:
1-1/2 cups + 1 tbs besan (Indian chick-pea flour)
3/4 tsp red chilly powder
1/2 tsp ground turmeric
1 tsp coriander seeds
1 tsp salt
1/4 tsp soda bicarbonate
1 tbs vegetable or canola oil
1-1/2 cups water
To serve:
Pav or use dinner rolls if Mumbai pav is unavailable
Cilantro Green Chutney:
1-1/2 cups packed fresh cilantro leaves
2-3 Thai green chillies
juice of 1 lime
1 tsp salt
1/4 cup raw peanuts shelled and excess skin removed
1/3 cup roughly diced red onion
1/4 cup water
Preparation:
Potatoes: Immerse the potatoes in a pot of water. Add 1 tbs salt and boil for 20-30 minutes until a forn easily goes through and the potatoes are mashably soft.
Run cold water through the potatoes, peel and drain all the water away in a sieve. Rest in sieve for 5-10 minutes to makes sure all excess water has drained away.
Remove to a clean bowl and mash using a hand potato masher. Do not use any electric equipment or the potatoes will turn sticky.
Curry leaves: Using kitchen shears cut into 1/4" pieces
Green chillies: To prevent the oils from getting on your fingers, hold at one end and finely chop into circles with kitchen shears.
Batter: In a medium mixing bowl, add the besan, coriander seeds, turmeric, red chilly powder, oil and soda bicarbonate. Add the water and whisk to combine until there are no lumps. Taste and adjust seasonings. Set aside.
Method:
In a saute pan, add 1-1/2 tbs oil. Heat for a few seconds on medium heat until the oil is hot. Add the mustard seeds and wait for them to sputter and jump in the pan.
As soon as that happens, add the coriander seeds, ginger, garlic, curry leaves and saute for a few seconds until fragrant.
Add the mashed potatoes, green chillies, salt and turmeric. Stir to thoroughly combine. Taste and adjust seasonings. Remove from heat and set aside to cool for a few minutes so it is easy to handle.
While the potato mixture is cooling,
Green cilantro chutney (Hari chutney): In a food processor or blender capable of making pastes, (If you are in the US, I highly recommend the Magic Bullet for this) add the cilantro, green chillies, lime juice, red onion, salt, peanuts and water. Process until it is a fine paste with no solids. Set aside with the bread until ready to eat.
Using 1/4 measuring cup, measure out the potato filling and form into slightly flattened discs between clean palms. Set aside on a plate and repeat using up all the potato filling.
Set a sauce pan or kadhai on medium heat. Add oil to 1-1/2" depth. Heat until hot and ripples form in the oil.
Cook's Note: Add 1 drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is hot enough to use.
Have the potato 'discs', batter and a platter lines with kitchen paper towels ready to go near the stove. You will also need, a slotted spoon.
Using a large metal spatula or hands, dip the potato disc in the batter, flip over so it has batter on both sides and drop into the hot oil. Repeat with 2-3 more of the potato 'discs' and drop in the hot oil depending on the size of your pan. Do not over crowd.
Fry for a few minutes on both sides until the 'vadas' are a very light 'pale' golden brown. Remove to the lined plate with a slotted spoon and repeat with the remaining potato 'discs; and batter.
Cook's note: Continue to remove the batter pearls that settle in the oil between batches.
Serve the vadas hot off the stove with green cilantro chutney and pav.
Assemble, by slicing the pav like you would a burger bun, smear some chutney on the bottom. Top with the potato vada and cover with the top bun.
Enjoy with some hot chai!
