Vada Pau Recipe

Cook and mash potatoes

Place peeled potato chunks in a large pot, cover with cold water and a pinch of salt. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain thoroughly and return to the hot pan to dry for 2 minutes. Mash until smooth (no large lumps). Let cool slightly.

Prepare tempering

Heat 1 tablespoon oil in a small pan over medium heat. Add mustard seeds and when they splutter add cumin seeds. Add chopped green chilies, grated ginger and minced garlic (if using) and sauté 30–45 seconds until fragrant. Stir in green peas (if using) and cook 1 minute. Remove from heat and mix into mashed potatoes along with chopped cilantro and lemon juice. Adjust salt.

Make batter for coating

In a bowl combine besan, rice flour, turmeric, asafoetida, salt and baking soda. Whisk in about 1/2 cup water to make a smooth, thick pancake-batter consistency — thick enough to coat the potato balls but fluid enough to drip slowly. Let batter rest 5 minutes.

Form potato balls

Divide the mashed potato mixture into 8–10 equal portions (depending on desired size). Wet your hands lightly and shape each portion into a smooth ball (or slightly flattened round). If mixture is too soft, chill 10 minutes or add a tablespoon of besan to firm up.

Coat and fry

Heat oil in a deep pan to 170–180°C (340–350°F). Test by dropping a little batter — it should sizzle and rise slowly. Dip each potato ball into the besan batter to coat completely, letting excess drip off. Gently slide into hot oil and fry 3–4 vadas at a time, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Remove with a slotted spoon to paper towels to drain. Keep warm in a low oven while frying remaining vadas.

Make dough

In the bowl of a stand mixer or large bowl, combine flour, yeast, sugar and salt. Add warm milk (about 38–43°C / 100–110°F) and softened butter. Mix/knead 8–10 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add a teaspoon of flour if too wet.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm place until doubled, about 60–75 minutes.

Shape and second rise

Punch down dough, divide into 8–10 equal pieces (to match vadas). Shape each piece into a smooth tight bun, placing them on a greased 9x13-inch baking pan close but not touching for soft sides. Cover and let rise 30–40 minutes until puffy.

Bake

Preheat oven to 190°C (375°F). Brush tops with milk or oil. Bake 15–18 minutes until golden brown on top. Remove and immediately brush with butter. Cool slightly before serving. For quicker shortcut: use soft dinner rolls or store-bought pav, warmed and buttered.

Prepare chutneys (if making fresh)

If making green chutney: blend 1 cup coriander, 1/2 cup mint, 1 small green chili, 1/2 lemon juice, 1/4 tsp salt and 2–3 tbs water until smooth. For tamarind chutney mix ready paste with a little water to pouring consistency. Have dry garlic chutney ready in a small bowl.

Toast pav

Slice each bun horizontally leaving one side attached if desired. Heat a griddle or nonstick pan and melt a little butter. Place pav cut-side down and toast until lightly golden and slightly crisp, about 30–45 seconds per side. Repeat for all buns.

Assemble vada pav

Spread a thin layer of green chutney on the inner surface of one side of the pav and tamarind chutney on the other side (adjust quantities to taste). Place a hot potato vada inside the pav. Sprinkle dry garlic chutney / red spicy masala to taste on the vada (inside the pav). Press closed and serve immediately with extra chutneys on the side.

Serving suggestions

Serve each vada pav with extra fried green chilies and a wedge of lemon if desired. Best eaten hot. Leftover vadas can be reheated in an oven or shallow-fried to re-crisp.