Watch: Want to make Mumbai-style vada pav at home? Dubai-based chef shares a step-by-step guide for batata vada

Watch: Want to make Mumbai-style vada pav at home? Dubai-based chef shares a step-by-step guide for batata vada

If you ever get to visit the Indian city of Mumbai and decide to try just one dish, make sure it's the vada pav. Spiced potato patties locally called batata vada, golden-crispy on the outside, soft and mushy on the inside, slathered with sweet, tangy, and minty chutneys, sandwiched in a soft white pav (bun), and served with a generous quantity of spicy, dry garlic chutney, and some fried green chillis. Mumbaikars (the people of Mumbai) are proud of this street snack. A few years back, when I visited a friend's family in Mumbai, I was welcomed with warm hugs and a plate heaped with six vada pav sandwiches, and a cup of adrak chai (ginger tea), just for me. Two were eaten on the spot, and some were packed for me to take, for later. Because there are no bounds to a Mumbaikar's hospitality, and no such thing as too much vada pav, apparently. At just Rs13 (Dh0. 65), the humble vada pav is more than just a street snack in the densely-populated city. It's an affordable carb-loaded power snack for a physical labourer, an on-the-go munchie for a young student or office-goer, a tasty, affordable meal for the