By: Toshita Sahni
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Love vada pav? It is easy to make a basic version of this Maharashtrian treat, but recreating that street-style magic may not be.
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Many people believe some of the best vada pavs are found not at fancy restaurants but at roadside stalls. Here are 5 tips to perfect your homemade vada pav:
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Green chutney should provide refreshment, imli chutney must add sweet tanginess and the dry garlic chutney must pack spiciness.
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The round balls of spiced mashed potatoes that form the vadas are heavy and need to be properly covered with the besan batter.
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Allow the batter to rest to improve its consistency. You can also mix very little oil (around 1 tsp) while making it for a better texture.
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Let the oil become sufficiently hot before you pop the vadas in. If it's not hot enough, they might absorb too much oil.
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The pav should be airily soft and freshly baked. If possible, avoid mass-manufactured/ pre-packaged types that have dense consistency like a bun.
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Add some crunch to your vada pav by frying small 'drops' of batter into the hot oil to get your own besan 'boondis'.
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For more details on these vada pav tips
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