I was recently in Mumbai and couldn't resist bingeing on vada pavs. Soon, I realised that the authentic Mumbaiya pav just stood out, and ended up speaking to some local vendors about the vada pav preparation in the city.
I dig into a freshly made vada pav at a local eatery in central Mumbai and I wonder how it tastes so different, what’s with that flavour, soft and buttery pav, thin and crisp gram flour coating oozing hot potato mix cooked with thinly sliced onions, mustard seeds, and mild spices. On the side was a bowl of shengdana (peanut) ground powder and stuffed green chillies. Believe me, it was a treat with a cup of hot kulhad chai.
I couldn’t resist and ended up speaking to the vendor and a few locals about the vada pav preparation in Mumbai right from scratch. If you have been struggling to find authentic Mumbai vada pav across India or countries across the globe, we feel you. Right from the dough preparation to the cooking to the final serving, the OG Mumbaiya vada pav is something else.
The Pav Preparation Is Different
The ladi pav or vada pav is prepared using refined flour or maida. Interestingly, vada pav vendors add a pinch of sugar along with all-purpose flour, lukewarm water, and instant yeast. Oil as required is added to the pav dough to get the soft consistency. The dough is ready once it gets a bit elastic and smooth. The pav dough is then kept for at least 20 minutes before dividing into equal parts and put for baking.
Mild Spices Are Used To Make Vadas
One reason a lot of us don't enjoy vada pav in states other than Mumbai is the amount of flavours that go into the vada. Usually, the vadas are packed with spices and they add heaviness to the entire flavour. Authentic Bambaiya vadas are cooked in mild spices, salt, pepper, and mustard seeds.
There’s Something With The Besan Batter
Have you ever wondered why the Mumbai vadas taste different? Well, it's not just the mashed potato mix or masala but also the gram flour coating that makes it different. How? The gram flour batter is thinner than usual, making us bite into a thin and crisp coating first and then the hot potato mixture. This one makes the vadas stand out and they feel a lot lighter on the stomach.
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The Pav Isn’t Slathered With Sauces
As the vendor sieved out the hot vadas from the big kadhai, they were instantly assembled in a soft pav slathered with singhada or peanut powder, red coloured, crumbly textured, flavourful spread that would make you want for more. For those who don’t like it spicy, this can be skipped but then there is no butter or sauce layering at all, it is just your soft pav and hot, crispy vada.
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The Sides
Hot vadas are best enjoyed with some extra peanut crumble and stuffed green chillies. Though traditionally vada pavs are served with a green chilli and a layer of peanut powder, you get an option to customise it to your liking with bowls of the two sides offered by the vendor. Honestly, I love taking the spicy route with food and I kinda of dig my entire vada pav in peanut powder and relished it with a lot of green chillies.
