Vada pav

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From Wikipedia, the free encyclopedia

Vada pav

A plate of vada pav with seasoning of red chilli powder and a green

chilli.
 Alternative names Vada pao, wada pav, wada pao, pao vada, pav

vada, pao wada, pav wada, batata wada pav

Type Snack

Place of origin India

Region or state Mumbai, Maharashtra

Associated cuisine Indian

Created by Ashok Vaidya and Sudhakar Mhatre

Invented 1966

Main ingredients Deep-fried fritter made of mashed potato and

spices, bread bun

 Media: Vada pav

Vada pav, alternatively spelt wada pao, (listen ) is a vegetarian fast food dish native to
ⓘ

the Indian state of Maharashtra.[1] The dish consists of a deep fried potato dumpling
placed inside a bread bun (pav) sliced almost in half through the middle. It is generally
accompanied with one or more chutneys and a green chili pepper.[2] Although it
originated as an affordable street food in Mumbai, it is now served in food stalls and
restaurants across India. It is also called Bombay burger[3] in keeping with its origins
and its resemblance in physical form to a burger.[4]
The most famous snack in Mumbai, vada pav is claimed to be a part of the culture
of Mumbaikars.[5][6]
Etymology
Batata vada in Marathi literally means "potato fritter". It is a combination of the word for
"potato" (batata) and vada, a type of fried savoury snack. Pav is a derivative of
the Portuguese word pão, which means bread.
History
The most common theory of the vada pav's origin is that it was invented in the erstwhile
mill-heartland of Central Mumbai. Ashok Vaidya of Dadar is often credited with starting
the first vada pav stall outside Dadar railway station in 1966.[7][8][9]: 34 Some sources credit
Sudhakar Mhatre who started his business around the same time.[10] One of the earliest
kiosks selling vada pav is said to be Khidki Vada Pav, located in Kalyan. It was started
in the late 1960s by the Vaze family, who used to hand out vada pavs from a window
(Khidki) of their house facing the road.[10]
The carbohydrate-rich snack catered to the cotton mill workers of what was then known
as Girangaon. This potato dumpling (batata vada) placed inside a pav was quick to
make, cheap (~10-15 paisa in 1971[10][11]), and much convenient over the batata
bhaji and chapati combination, which couldn't be eaten in overcrowded local trains.[8][10]
Cultural importance
The closing of textile mills in central Mumbai led to turmoil in the 1970s. Shiv Sena, the
homegrown party formed during this transformative time, based itself as a party with Mill
workers' interests.[12] The party chief, Balasaheb Thackeray encouraged Marathi
people in the 1960s to become entrepreneurs, i.e. start food stalls in ways similar to
the South Indians setting up Udupi restaurants.[7][8][13] Shiv Sena attempted to physically
and ideologically claim the streets through agitations as well as neighborhood-level
events such as Vada pav sammelan (Vada pav jamboree).[9]: 28 [12] This theme has
continued even in the recent years, e.g. the 2009 introduction of Shiv vada pav.[14]
Variations and commercialization
There are over 20,000 stalls selling vada pav in Mumbai.[15] Mumbai alone has many
variations of the food based on the locality.[11] Large fast food restaurant chains such
as Kunjvihar Jumbo King in Mulund and Goli Vada Pav also primarily serve vada pav.[11]
[16]
Outside of Mumbai, a variant of vada pav is pav vada which is famous in Nashik.
Annually, August 23 is celebrated as World Vada Paav Day.[17]
Preparation
A boiled potato is mashed and mixed with chopped green chilli and garlic, mustard
seeds, and spices (usually asafoetida and turmeric). The mass is then shaped into a
ball, dipped into gram flour batter and deep fried. The resultant fritter is served by
placing inside a bread bun, accompanied with one or more chutneys and fried green
chilli.[6]
Gallery


Pictorial description of the ingredients and recipe of vada pav.

 

One batata (potato) vada, two vada pavs, raw green chillies, and seasoning of red garlic
chutney.

Vada pav served with a side of green chilli pepper, red peanut and garlic chutney, and green
chutney.

Vada Pavu (local variant of spelling) and a cup of tea in Mysuru.