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A hot potato fritter tucked into soft bread connects vendors, commuters, and a city at work. Vada Pav history reaches beyond a single origin account, tracing station-side convenience and livelihoods during industrial upheaval.
Quick recipe Makes: 8 vada pav Ingredients: 350 g potatoes; 6–7 small garlic cloves; 1–2 green chillies; 1/2 teaspoon mustard seeds; 7–8 curry leaves; 2 pinches asafoetida; 1/4 teaspoon turmeric, divided; 1–2 tablespoons chopped coriander; Salt to taste; 1–1 1/4 cups besan; About 1/2 cup water, adjusted; 2–3 teaspoons oil, plus frying oil Method: 1. Boil, drain, peel and mash potatoes. 2. Crush garlic and chillies. Heat the measured oil; crackle mustard, then briefly sauté curry leaves, half the asafoetida, garlic, chillies and half the turmeric. 3. Mix into potatoes with coriander and salt; shape eight slightly flattened balls. 4. Whisk besan, remaining spices, salt and water into a smooth, moderately thick batter. 5. Coat balls; deep-fry in batches in medium-hot oil until golden and cooked. Drain. 6. Slit pav, spread chutneys, insert hot vadas and serve immediately. Note: Contemporary home preparation; not a reconstructed original recipe.
