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VADA PAV

Vadapav , sometimes spelled wadapav or vadapaav, is a popular spicy vegetarian fast food dish native to the Indianstate of Maharashtra. It consists of a batatavada sandwiched between two slices of a pav. The compound word batatavada refers inMarathi to a vada (fritter) made out of batata, the latter referring to a potato. Pav refers to unsweetened bread or bun. It is also known as an Indian burger.

INGREDIENTS

Pavs
Dry Garlic Chutney
Cups boiled and mashed potatoes
Green chillies, chopped
Garlic
Mustard seeds ( rai / sarson)
Asafoetida (hing)
Curry leaves (kadipatta)
Turmeric powder (haldi)
Oil
Besan (Bengal gram flour)
Turmeric powder (haldi)
Oil

PREPARATION

Finely cut green chilies and ginger and a phodani (tempering) of mustard seeds, turmeric and salt are added to a mash of boiled potatoes, and after dipping patties of the mash in an herb-seasoned batter of gram flour, the patties are deep-fried.
Vadapav is typically served with a chutney (sauce) which is commonly made out of shreddedcoconut, tamarind pulp, and garlic.
Variations of the above basic dish include "cheese vadapav" (where slices of cheese are added); there is "Szechwan vadapav" (where the pav is layered with a Szechwan, or Sichuan-style, sauce); "samosa pav" (where a samosa is used instead of a vada); and "jainvadapav" (where vada ingredients do not include onions, garlic and potatoes). Vadapav served in the nearby state of Gujarat is usually fried in butter or edible oil. The pav is first fried in a mixture of butter or oil and dried red chili powder. After that the chutney is applied in the hot fried pav and the vada is placed in between. This is the only difference between vadapav in Gujarat and Maharashtra. In the state of Gujarat, the original un-fried vadapav recipe is referred to as "Bombay vadapav".
This dish was initially started as the most cheapest form of a meal for low income group, but due to its taste, this dish became so popular that many sophisticated hotels also have started dishing out this dish at extra cost. However, this dish is still regarded as a humble dish, and many people have it at breakfast, lunch or even dinner as well.