"Haters gonna hate, potatoes gotta potate" if you are spending your monsoon in Pune this year than you have to potate your way through, garma garam vada pav, bhaji ani chaha. Pune is not just the cultural hub of Maharashtra but it surely is the spot for the tastiest vada pavs.
Here is a list top places you can go this monsoon in Pune to grab your taste full hot Vada Pav; it is a guilty, fried pleasure when its pouring and you have a hot delectable plate of hit and crisp vada pav in your hands.
When monsoons hit the city nothing can beat the taste of a zesty vada pav washed down with a cup of hot cutting chai.
This food joint in Pune sells over 2000 vada pavs every day and the hype of this place is real. Located opposite the JJ Garden, one has to wait for their turn amidst the large crowds waiting is totally worth it. It is a little cart but feels nothing shirt of a gourmet meal on wheels. Priced at 15 INR, they serve a spicy delectable vada in between the soft pav, they jump to fame is usually said to be the green chutney they serve so don't forget to ask that when you go. They are open from 9 am to 10 pm so surely go try these must- have vada pavs this monsoons, don't forget to slurp it up with a hot chai.
Location: 948, 949, Buttee Street, Camp Cantonment, Pune 411001
Contact number: +919145032502
Joshi Wadewale has branches across the city of Pune, it is an absolute favorite of the Punekars as it serves the hot, powdery garlic chutney, the flavors are uniquely sprinkled over in the pav ringing the taste buds and elevating your vada pav experience. The chain has recently also expanded and now serves different kinds of bhajjis however its signature vada pav remains unbeaten. All outlets are open from 8 am to 9 pm.
A few branches of Joshi Wadewale can be found at:
Phase 1 Hinjewadi, Sus Nanded Road, Maharaj Road- Shivaji Nagar, Alandi Road- Vishrantwadi, Talwade Road amongst many others.
This Vada Pav had first opened in Hadapsar, the stalls are always overengulfed amidst depths of crowds. This little venture has now bloomed into branches across the city including Narpatgiri Chowk- Somwar peth, Solapur Highway- Manjiri Farm, opposite IDBI bank, and several others. S Kumar Wadewale are known for its larger-than-average vadas, only half which is able to fit in the pav. The garlic chutney is yum and tangy and surely elevates the complete experience.
Location: Narpatgiri Chowk- Somwar peth, Solapur Highway- Manjiri Farm, opposite IDBI bank, and several others.
Contact: +91915815054
Oprah Winfrey's idea of heaven is a great big baked potato and someone to share it with.
If you want to try fusion like vada pavs, Goli Vada Pav No. 1 is your one stop destination. There are several varieties starting from classic vada pav to Spinach vada pav. It is known to serve more than 15 varieties of vada pavs. There are branches of this outlet in many places in Pune like the Bharti Vihar- Katraj, Chandgaon Nagar- Vadgaon Sheri amongst many other. The outlets serve from 9 am to 10 pm.
Location: Bharti Vihar- Katraj, Chandgaon Nagar- Vadgaon Sheri amongst many other.
Contact: +918888014848
Another amazing place to grab a tasty plate of vada pav Rohit Vada pav is you must hit spots. It is famous for its Zatka Vada Pav, its the perfect choice for the people who love spice, the Pav is lathered with Kolhapuri styled thecha, the vada pav guarantees an absolute explosion of delightful flavours. It is a true zatka, as the name says.
Location: Airport Road- Yerawada, Bibvewadi, Mumbai-Pune Bypass Road Wakad, Manjari Khurd, Chinchwad East, NIBM- Kondhwa Khurd.
Contact: +919158150542
3 medium Potatoes, boiled
1/4 teaspoon Mustard Seeds
A pinch of Asafoetida
2 Green Chillies, choppe
1/2 inch piece of Ginger, chopped
2 cloves of Garlic, chopped
1/3 cup finely chopped Coriander Leaves
1/4 teaspoon Turmeric Powder
1 teaspoon Lemon Juice
1/2 cup besan
1/3 cup Water (or more)
A pinch of Baking Soda (soda bi carbonate)
2 teaspoons Oil + for deep frying
Salt to taste
Make a paste of ginger, green chilli, garlic in a small mixer grinder (or in mortar and pestle to get a earthy flavour.)
In a big bowl, mash the potatoes and keep aside.
Heat oil in a pan, add asafoetida, mustard seeds. Once, mustared seeds splutter add curry leaves and ginger garlic chilli paste. Sautee well and then add turmeric powder and mix all well.
Take off heat and add the tempering to the mashed potatoes. Add chopped green coriander, salt and lemon juice. Mash everything well.
Grease your hand with oil and make 8-9 balls from the mix. Set aside.
To make a batter, In a wide mouth bowl add besan (gram flour), salt and soda bi carb. Add water little by little to make a smooth lump free batter of coating consistency. Dont make it too thick or else it will not be crispy. If batter becomes too thin, add one or two tsp of besan one spoon at a time to get right consistency.
Heat oil in a pan and when oil is medium hot, dip the potato balls in gram flour batter and coat evenly using a spoon or fork.
Fry in medium hot oil till light golden brown in colour, not more than 3-4 in one batch.
Take out on a Kitchen paper to absorb excess oil.
12-15 Garlic Cloves
2-3 dry red chillies
1/2 cup grated Dry Coconut
1 tablespoon Sesame Seeds
1 tablespoon Roasted Peanuts (groundnuts)
1 teaspoons Red Chilli Powder
1 teaspoon Coriander Powder
1/2 teaspoon Tamarind Paste
1 teaspoon Oil
Salt
Heat a pan, add oil and roast garlic. Once it starts to brown, add red chillies and coconut.
when the coconut turns golden, add sesame seeds and peanuts and roast for 2 mins and remove from heat.
In a dry mixture grinder, add coconut garlic mix with rest of masalas and tamrind paste. Make into a powder. U can adjust chillies as per your taste. (I used degi mirch as it gave more color and was not very spicy.)
10 green chillis
oil for frying
salt as per taste
Wash and towel dry the chillies.
Slit them vertically and fry in hot oil till they turn whitish.
Take out on absorbent paper, and sprinkle salt on them and toss them so that salt is coated.
Potatoes brought in wars and fashion, never had thought about potatoes so deeply, grab your Vada Pav this World Potato Day.
