In India the name vadapav is synonymous with the city of Mumbai. Vadapav is also known as Mumbai’s own burger , The vadapav is made of a spicy potato stuffing which is deep fried in batter of gram flour . This vada is serve with hot and spicy chutneys of garlic inside the pav.
About the mouth feel of vadapav – When you chew the pav your teeth sank into the pav then you feel tang of chutneys inside it as you bite it you get the real taste of vada with fiery hot stuffing and crunchy texture of vada coating.
Nowadays, nearly every citizen of Mumbai, from factory workers to college students to Bollywood stars, openly professes their love for this food. Every day, more than two million of these crunchy, flavorful sandwiches are enjoyed in the largest metropolis and financial center of India.
Who invent the vadapav and how it is spread along the Mumbai-
The dish is considered to have been invented in 1966 by Mumbai native Ashok Vaidya, who set up the first vada pav stand in front of the Dadar train station, where hundreds of thousands of workers travelled daily on their way to the nearby textile mills in Parel and Worli and were frequently in need of a quick, inexpensive snack.
Shiv Sena, the right-wing political organization in Maharashtra state, encouraged many former mill workers to create their own vada pav kiosks after strikes in the 1970s and 1980s eventually resulted in the closure of the textile mills.
The Shiv Sena soon co-opted the vada pav to provide a Maharashtrian alternative to the Udupi joints, which were at the time quite well-liked.
The Vada pav even the McDonalds cant master-
Before the introduction of multinational chain restaurants like McDonald’s, which offered vegetarian burgers comparable to vada pav to satisfy many Indians’ allergy to meat, the vada pav sector in Bombay continued to thrive in peace. Yet, McDonald’s McAloo Tikki burger couldn’t be more dissimilar from the renowned vada pav, even though the patties are made of fried potatoes. It doesn’t match the amount of spice in the locally produced vada pav, and it also doesn’t leave much opportunity for creativity.
Every vendor claims of having a specific ingredient or secret recipe that differentiates his vada pav from others, such as a pinch of ground masala or a sprinkle of choora (the crunchy crumbs left at the bottom of the frying pan) on top of the vada. It makes sense that the vada pav has traditionally been more well-liked in Bombay.
What Makes vada pav unique-
As every vendor claims that he is using special ingredient or secret recipe also he is using his different style of serving
Special Chatni- Vada Pav Chutney is a simple Maharashtrian Chutney that is prepared from garlic, ground nuts and spices and must-have condiment for making delicious vada pav. Usually, this dry chutney is sprinkled between vada pav.
Green chilli- Chilli is green and deep fried and serve with seasoned salt, this fiery fried mirchi accompaniment for the vadapav
Batter Choora– the crunchy crumbs left at the bottom of the frying pan
