Vada Pau* Recipe

Activate yeast

In a small bowl combine warm water, warm milk, sugar, and instant yeast. Stir and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together all-purpose flour and salt. Make a well, add yeast mixture and soft butter. Mix to form a shaggy dough; add a little more warm water if needed to bring dough together.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively use a stand mixer with dough hook for 6–8 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with cling film or a damp towel and let rise in a warm place until doubled in size, about 1–1.25 hours.

Shape buns

Punch down dough gently, divide into 8 equal pieces (about 70–80 g each). Shape into smooth balls and place close together in a greased 9x13-inch baking tray, seam side down. Cover and let rise 30–45 minutes until puffy.

Bake

Preheat oven to 190°C (375°F). Brush tops with melted butter if desired. Bake 15–18 minutes until golden brown on top. Remove from oven and brush with remaining butter. Cool slightly before slicing open horizontally for assembly.

Prepare potatoes

Coarsely mash the boiled potatoes while still warm so they are smooth with a few small lumps. Measure about 4 cups mashed potatoes.

Temper and mix

Heat 1 tablespoon oil in a small pan over medium heat. Add mustard seeds and cumin seeds; when they splutter add chopped green chilies, grated ginger, turmeric powder, and a pinch of asafoetida. Sauté 30 seconds, then remove from heat and stir into mashed potatoes. Add chopped coriander, lime juice, and salt. Mix well and let cool enough to handle.

Shape vadas

Divide potato mixture into 8 equal portions. Shape each portion into a smooth ball and flatten slightly into thick discs about 2–3 cm thick. If using, roll discs lightly in breadcrumbs to help crispness (optional).

Fry vadas

Heat oil in a deep pan to 170–175°C (340–350°F). Prepare the gram flour batter (see next section). Dip each potato patty into the chickpea batter to coat evenly, then carefully drop into hot oil. Fry in batches until golden brown and crisp, about 3–4 minutes per side, turning once. Drain on paper towels and keep warm.

Make batter

In a bowl whisk together gram flour, rice flour, turmeric, red chili powder, salt, and baking soda. Gradually add water and whisk to a smooth, thick but pourable batter (about the consistency of pancake batter). Let rest 5–10 minutes. If it thickens, add a splash of water before using.

If making chutneys from scratch: prepare tamarind chutney by simmering tamarind pulp with jaggery/sugar, salt, and a pinch of chili until thickened and cool. Prepare green chutney by blending cilantro, mint, green chilies, lemon juice, a pinch of sugar and salt with a little water to a smooth paste. Have dry garlic chutney ready if using. Toast and crush peanuts if using.

Arrange chutneys in bowls for assembly. Thin chutneys slightly with water if too thick so they spread easily on the buns.

Toast buns

Slice each bun (pav) horizontally leaving one edge intact if you prefer a pocket. Heat a skillet over medium heat, add a little butter and toast buns cut-side down until lightly golden and slightly crisp, about 1 minute.

Assemble Vada Pav

Spread a layer of green chutney on one side of the bun and tamarind chutney on the other side (amount to taste). Place a hot potato vada inside the bun. Sprinkle a little dry garlic chutney or red chutney powder and some crushed roasted peanuts or fried curry leaves for crunchy texture. Add a few raw onion slices on the side or inside.

Serve

Serve immediately while vadas are hot and buns are soft. Provide extra chutneys and sliced onions on the side.