Vada Pau* Recipe

Warm milk and water to about 38–40°C (warm to the touch). In a small bowl, combine warm water, sugar and yeast. Let sit 5–7 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well, pour the foamy yeast mixture, warm milk and softened butter.

Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tbs extra flour.

Lightly oil a bowl, place the dough, cover with a damp cloth or plastic wrap and let rise in a warm place until doubled (about 1–1.5 hours).

Punch down the dough, divide into 8 equal portions (about 70–80 g each). Shape into smooth buns, place on a parchment-lined tray about 2 cm apart. Cover and proof 30–45 minutes until puffy.

Preheat oven to 190°C (375°F). Brush tops with a little milk or melted butter. Bake 12–15 minutes until golden. Remove and brush with remaining butter. Let cool slightly before slicing open for filling.

Boil potatoes in salted water until very tender (20–25 minutes) or pressure-cook 3–4 whistles. Drain and let cool slightly.

Peel the potatoes and mash thoroughly in a large bowl until smooth with no lumps. Stir in turmeric and 1 tsp salt.

Heat 2 tbs oil in a small pan over medium heat. Add mustard seeds; when they begin to pop add cumin seeds and a pinch of asafoetida. Sauté for 10–15 seconds.

Add chopped green chilies, grated ginger and curry leaves. Sauté 30 seconds until fragrant. Remove from heat and fold into mashed potatoes along with chopped cilantro and lime juice. Adjust salt to taste.

Divide the spiced potato mixture into 8 equal balls (about 60–70 g each). Flatten slightly into patties or keep rounded for easier coating. Chill 10 minutes to firm up (optional).

In a bowl, whisk together gram flour, rice flour, turmeric, red chili powder, baking soda (if using) and 1 tsp salt.

Gradually add about 1 cup water and whisk to a smooth, lump-free batter with a consistency that coats the back of a spoon (thicker than pancake batter but pourable). Adjust water as needed.

Heat oil in a deep, heavy-bottomed pan to 170–180°C (340–355°F). To test, drop a little batter: it should rise slowly and form bubbles but not brown immediately.

Dip each potato ball into the batter, ensuring full, even coating, then carefully slide into hot oil. Fry 3–4 at a time (do not overcrowd) until golden and crisp, about 3–4 minutes, turning once.

Use a slotted spoon to remove vadas and drain on a wire rack or paper towels. Keep warm and repeat with remaining vadas.

Green coconut chutney: In a blender, combine grated coconut, green chilies, roasted chana dal, tamarind paste, cilantro, salt and 2–3 tbs water. Blend to a smooth paste. If using, add yogurt for creaminess and one small garlic clove for pungency. Adjust consistency with water.

Tamarind chutney: If using ready-made, taste and adjust with a little water to loosen. If making quick: mix 3 tbs tamarind paste with 0.5 cup water, 2 tbs jaggery or sugar and a pinch of salt; simmer briefly and cool.

Crispy titbits: If using store-bought sev or crushed papdi, keep ready in a small bowl for sprinkling. If making your own, roughly crush papdi or biscuit to create a crunchy crumble.

Split each pav horizontally leaving one edge intact (so it opens like a book). Lightly butter the inner faces and toast on a griddle over medium heat until warm and lightly golden, about 30–60 seconds per side.

Place one hot batata vada inside each buttered pav. Spoon 1–2 tbs green coconut chutney on one side and 1 tbs tamarind chutney on the other (adjust to taste).

Sprinkle about 1–2 tbs of crunchy titbits inside over the chutneys for texture. Add a pinch (to taste) of the red spicy masala over the vada if you want extra heat.

Serve immediately with extra chutneys and tamarind chutney on the side. Vada Pav is best served hot so the vada is crisp and the pav soft.