A lifelong passion for food (Vada pav) recipe.

For as long as I can remember, food has been more than just fuel—it’s been a passion, a form of expression, and a way to connect with people. Even the idea of opening a YouTube channel dedicated to food was something that simmered in my and most of our mind for years and why food, in all its forms, continues to inspire me to keep creating.

Explore New Recipes and Ingredients
If you’re always looking for new dishes, challenge yourself to explore different cuisines at home. You might find new flavors you love and enjoy cooking as a creative outlet.

I developed a deep appreciation for what goes into making something truly delicious. Cooking wasn’t just a skill; it was an art form, a way to nurture others, and a means of expressing love.

If you’re thinking about starting your own food channel, my advice is simple: start where you are, be authentic, and don’t let perfection hold you back. The world is full of food lovers, and your voice has a place in it. Whether you’re a home cook, a professional chef, or simply someone who loves to eat, food has a way of bringing people together—and YouTube is a platform where you can share that passion with the world.

The more I thought about it, the more I realized how much food brings people together. Whether it’s through shared recipes, food challenges, or even cultural explorations, food is a universal language. I wanted to create a space where I could explore all these aspects and share my own take on it.

Ah, the vada pav (Indian Burger)—truly a masterpiece of Indian street food! It’s not just a burger; it’s a burst of flavors and textures that wraps up the soul of India in a bun. The crispy, golden vada (spiced potato fritter) nestled in a soft pav (bread roll), with a hint of tangy chutney and spicy green chili, is pure magic. Every bite feels like a celebration of bold flavors and comforting warmth, like a hug from the streets of Mumbai foodies.

The vada pav (Indian burger) the number 1 snacks is more than just food—it’s a cultural icon, a beloved companion for morning commuters and late-night snackers alike. It’s cheap, delicious, and no matter where you are in the world, the thought of that spicy, crunchy, soft sandwich brings an instant smile to your face. Whether you’re enjoying it from a roadside stall or from your favorite local shop, there’s something deeply satisfying about this humble yet hearty creation.

So here’s to the vada pav (Indian Burger)—simple, iconic, and utterly irresistible! Every bite is a reminder that some of the best things in life come in small, spicy packages.

Ingredients:
For the Vada (Potato Fritter):
3 medium potatoes (boiled, peeled, and mashed)
1 tbsp oil
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp cumin seeds
1-2 green chilies (finely chopped)
1-inch ginger (grated)
8-10 curry leaves (optional)
1 tbsp chopped coriander leaves (optional)
1/2 tsp asafoetida (hing) (optional)
Salt to taste
1 tbsp lemon juice
1/2 cup chickpea flour (besan)
Oil for deep frying

For the Pav:
6-8 pav buns (available at grocery stores or use soft dinner rolls)
Butter (for toasting the pav)

For the Chutneys:
Green chutney: Blend fresh coriander leaves, mint, green chilies, lemon juice, and salt to taste.
Tamarind chutney: You can buy ready-made or prepare it by combining tamarind pulp, jaggery (or sugar), salt, and a pinch of chili powder in water and boiling it until thick.

Additional:
Fried green chilies (for serving, optional)
Chili powder (optional for sprinkling on vada)

Instructions:

1. 1. Prepare the Vada Filling:
      Heat 1 tbsp of oil in a pan. Add mustard seeds and let them splutter.
      Add cumin seeds, chopped green chilies, grated ginger, curry leaves, and asafoetida (if using). Sauté for a few seconds until fragrant.
      Add the turmeric powder and immediately add the mashed potatoes. Mix well.
      Add salt, lemon juice, and chopped coriander leaves. Stir to combine.
      Cook the mixture for 2-3 minutes to allow the flavors to meld together. Let it cool down to room temperature.
      Once cooled, shape the mixture into small round balls, about the size of a golf ball.

1. 1. Prepare the Coating:
      In a bowl, add chickpea flour (besan) and a pinch of salt. Add water gradually to make a smooth, thick batter that can coat the vada balls.
      Heat oil in a deep frying pan or kadai over medium heat.

1. 1. Fry the Vadas:
      Once the oil is hot, dip each potato ball into the chickpea flour batter and coat it evenly. Carefully drop it into the hot oil.
      Fry the vadas until golden brown and crispy. Remove and drain on paper towels to remove excess oil.

1. 1. Prepare the Pav:
      Slice the pav buns in half (without cutting all the way through).
      Heat a tawa (griddle) and lightly butter the inner sides of the pav. Toast them on the tawa until they are golden and crispy.

1. 1. Assemble the Vada Pav:
      Spread green chutney on one side of the pav and tamarind chutney on the other side (optional).
      Place a hot, crispy vada in the center and close the bun.
      Serve immediately with fried green chilies and a sprinkle of chili powder if you like it spicy.

Tips:
You can adjust the spice levels by adding more or less green chilies and chili powder.
For a more authentic taste, you can make a garlic chutney or dry garlic chutney, which pairs wonderfully with Vada Pav.

• Enjoy your homemade Vada Pav! It’s a perfect snack for a street food craving, whether served as an appetizer or a main dish.