Photo of Vada Pau

Memories make a better ‘Pau’

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As the rain Gods cracked open to drench the land one more time before the winter bids adieu, I sat in the balcony of my house with a cup of warm tea and vada pavs. Monsoon is an uncommon phenomenon here in the desert. However, it almost feels like Monsoon. The smell of wet earth, the crisp wind and of course the smell of tea. Last year my little one experienced monsoon for the first time in Assam. He was thrilled to break the water beads on the clothes string. However, the puddles were his centre of attraction.

On one of the days I took him on a walk to my uncle’s place close by. By the time we reached my uncle’s place my son was covered in mud and water. I also made a few paper boats for him. It almost felt like reliving my childhood carefree days all over again.

One of the things that we absolutely enjoyed doing during our school days was trapping someone under a bottlebrush tree just after rain. A gentle nudge on one of the branches of the tree would create artificial rain just for a moment.

The shrieks that accompanied and the giggles that follow were priceless. It was fun waiting for an innocent victim to walk into our trap.

 Do rains evoke memories? Do share in case it it’s a yes. Would love to hear.

Sharing a simple recipe of vada pav, which is a popular Maharashtrian snack. They are actually potato fritters coated in chickpea flour and stuck inside a bun with chutney. They are usually topped with a fried green chilli. Additionally, Green and Tamarind Chutney can bring the zing as well.


Photo of Vada Pau
Recipe of Vada pau

Preparation time: 30 min
Serves : 4
Cooking time: 30 min


Chickpea flour
Potato 3 medium
Onion 1
Curry leaves 10-15
Mustard seeds 1/4tsp
Hing a pinch
Fresh ginger and garlic (chopped) 1tbsp
Coriander leaves 1tbsp (chopped)
Turmeric powder ¼ tsp
Red chilli powder 1/8 tsp

Beetroot chutney

Beetroot 1
Onion 1
Curry leaves few
Ginger and garlic 1tsp (chopped)
Chilli 1(optional)
Mustard seeds ¼ tsp

Method for Chutney

  1. Heat a tablespoon of oil in a pan.
  2. Add the mustard seeds and let it splutter.
  3. Add garlic, ginger, chilli and chopped onion.
  4. Add the grated beetroot.
  5. Cook till all the water gets evaporated.
  6. Add grated coconut, salt and a pinch of curry powder.
  7. Mix everything and turn off the heat.
  8. Once the mixture comes to room temperature, blend it to a fine chutney.
  9. to assemble simply slice open a pau or small bun and toast it with butter(optional), apply chutney on both sides. place a fritter in the centre and enjoy with a cup of tea.

Note: Find the Receipes for the Green and Tamarind Chutney from my previous blog post

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