The Chef

Restaurants

Meals

Drinks

Restaurants›AMAYA Real Indian Food›Vada Pau (2 Pcs) With Fries Recipe

Vada Pau (2 Pcs) With Fries Recipe

Name: AMAYA Real Indian Foods Vada Pau (2 PCS) With Fries Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 g Russet or Yukon Gold potatoes (peeled, cubed); 0.5 cup Yellow or white onion (finely chopped); 1 tsp Green chilies (finely chopped); 1 tbsp Fresh curry leaves (chopped); 1 tsp Mustard seeds; 0.25 tsp Turmeric powder; 0.5 tsp Red chili flakes (or Kashmiri chili powder); 0.1 tsp Asafoetida (hing) - optional; 1.25 tsp Salt; 4 tbsp Vegetable oil (for tempering & frying); 2 tbsp Fresh cilantro (chopped) - optional; 1 tsp Lemon juice; 1 cup Chickpea (besan) flour; 2 tbsp Rice flour (for extra crispiness); 0.125 tsp Baking soda (pinch); 0.125 tsp Turmeric powder; 0.25 tsp Red chili powder; 0.5 tsp Salt; 0.5 cup Water (to make batter); 2 pcs Pav or soft dinner rolls (split, 2 whole buns = 4 halves); 2 tbsp Unsalted butter (softened); 2 tbsp Tamarind chutney or green chutney; 1 tbsp Dry garlic or green chutney (optional); 400 g Russet potatoes (for fries), cut into sticks; 500 ml Vegetable oil (for frying); 1 tsp Salt; 0.25 tsp Black pepper (optional); 0.5 tsp Chaat masala (optional)

Inspired by AMAYA Real Indian Food

Time1h 10m

Serves2

Fried Potato dumplings mixed with curry leaves, salt, chilli flakes and mustard seeds placed inside a bread bun (Pav) sliced almost in half.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vada (Potato dumplings)

1 1/8 lb (500 g) Russet or Yukon Gold potatoes (peeled, cubed)

1/2 cup Yellow or white onion (finely chopped)

1 tsp Green chilies (finely chopped)

1 tbsp Fresh curry leaves (chopped)

1 tsp Mustard seeds

1/4 tsp turmeric powder

1/2 tsp Red chili flakes (or Kashmiri chili powder)

1/8 tsp Asafoetida (hing) - optional

1 1/4 tsp Celtic sea salt

4 tbsp Vegetable oil (for tempering & frying)

2 tbsp Fresh cilantro (chopped) - optional

1 tsp ReaLemon lemon juice

Batter (for coating vada)

1 cup Chickpea (besan) flour

2 tbsp Rice flour (for extra crispiness)

1/8 tsp Baking soda (pinch)

1/8 tsp turmeric powder

1/4 tsp Red chili powder

1/2 tsp Celtic sea salt

1/2 cup Water (to make batter)

Pav (buns) and garnishes

2 pcs Pav or soft dinner rolls (split, 2 whole buns = 4 halves)

2 tbsp Unsalted butter (softened)

2 tbsp Tamarind chutney or green chutney

1 tbsp Dry garlic or green chutney (optional)

Fries

14 1/8 oz (400 g) Russet potatoes (for fries), cut into sticks

2 1/8 cup (500 ml) Vegetable oil (for frying)

1 tsp Celtic sea salt

1/4 tsp Black pepper (optional)

1/2 tsp Chaat masala (optional)

Method

Vada (Potato dumplings)

Boil the peeled, cubed potatoes in salted water until fork-tender, about 12–15 minutes. Drain well and spread on a tray to let steam escape so they dry slightly (5–10 minutes).

While potatoes are hot, mash them coarsely in a bowl leaving some texture. Add chopped onion, green chilies, chopped curry leaves, chopped cilantro (if using), turmeric, red chili flakes, salt, and lemon juice. Mix well to combine.

Heat 4 tbsp vegetable oil in a small skillet over medium heat. Add mustard seeds and let them pop (about 30 seconds). Add a pinch of asafoetida and immediately pour the tempered oil with seeds into the mashed potato mixture. Mix thoroughly and taste; adjust salt or chili as needed.

Divide the potato mixture into 2 equal portions. Shape each portion into a slightly flattened ball (about 2.5–3 inches across) so it will fit inside the pav. Place on a tray and refrigerate for 10 minutes to firm up (this helps them hold shape while frying).

Batter and frying vadas

Whisk together chickpea flour, rice flour, baking soda, turmeric, red chili powder and salt in a bowl. Add about 1/2 cup water gradually and whisk to a smooth, thick but pourable batter (similar to pancake batter). Adjust with water if needed. Batter should coat the back of a spoon.

Heat about 2–3 cm of oil in a deep skillet or frying pan over medium-high heat until it reaches 175°C (350°F) or a small drop of batter sizzles and rises slowly.

Dip each chilled potato patty into the batter to coat evenly. Allow excess to drip off, then gently slide into the hot oil. Fry 1–2 vadas at a time (do not crowd) for 3–4 minutes per side until golden brown and crisp. Maintain consistent oil temperature; reduce heat if browning too fast.

Use a slotted spoon to transfer fried vadas to a paper towel–lined plate to drain. Keep warm in a low oven (90–100°C) while frying the second vada.

Fries

Rinse the cut fries under cold water to remove excess starch, then pat very dry with clean kitchen towels or paper towels.

Heat oil in a deep pot to 160°C (320°F). Blanch the fries in batches for 3–4 minutes until pale and slightly soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 190°C (375°F). Fry the blanched fries in batches until golden and crisp, about 2–4 minutes. Drain on paper towels, immediately season with salt, black pepper and chaat masala (if using). Keep warm.

Assembly (Pav and serving)

Lightly toast the inside of the pav/buns: heat a skillet over medium heat, spread each bun interior with a little butter and toast cut-side down until golden (30–60 seconds).

Spread 1/2 tbsp tamarind or green chutney on the bottom half of each toasted pav and (optionally) a little dry garlic chutney on the top half.

Place a hot vada into each prepared pav. Serve each vada pav with a generous portion of freshly fried fries on the side. Optionally serve extra chutneys and fried green chilies.