Vada Pav (2 Pcs) Recipe

Cook potatoes

Place diced potatoes (and peas if using) in a pot, cover with water, add 1/2 tsp salt and a drizzle (1 tsp) of oil. Bring to a boil, simmer until potatoes are fork-tender (12–15 minutes). Drain thoroughly and mash coarsely; set aside to cool slightly.

Prepare batter

In a bowl, whisk together gram flour, rice flour, baking soda (if using), 1/2 tsp salt and 1/4 tsp turmeric. Gradually add about 3/4 cup water to form a smooth, thick batter (dripping consistency) with no lumps. The batter should coat a spoon. Keep covered.

Shape vadas

When mashed potatoes are cool enough to handle, mix them into the prepared potato masala (follow next section for masala). Portion the potato mixture into four equal balls (for 2 pav, 2 vadas each is common; here make 2 larger balls if you prefer 2 vadas). Roll each portion into a smooth ball and flatten slightly into a disc about 1/2"–3/4" thick. Chill briefly in refrigerator (10 minutes) to firm up if mixture is soft.

Coat & fry

Heat oil in a deep frying pan to medium-high (about 170–180°C / 340–350°F). Dip each prepared potato patty into the gram flour batter, coating evenly and letting excess drip off. Carefully slide into hot oil and deep fry in batches until golden brown and crisp, about 3–4 minutes per side. Remove with slotted spoon and drain on paper towels. Alternatively, shallow fry with more oil, turning gently to cook through and brown evenly.

Heat 2 tbs oil in a pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and asafoetida, quick fry for a few seconds until fragrant.

Add chopped green chilies, ginger and curry leaves; sauté for 30 seconds. Add chopped onion and cook until translucent, 3–4 minutes.

Stir in coriander powder and red chili powder; cook 30 seconds. Add the boiled & mashed potatoes and peas, sprinkle 1 tsp salt (adjust to taste) and 1/2 tsp turmeric if needed. Mix well so the spices coat the potato. Cook for 2–3 minutes to remove raw flavors. Finish with amchur or lemon juice and chopped cilantro. Taste and adjust seasoning. Remove from heat and let cool slightly before shaping into patties (used in the previous section).

Fry green chilies: Heat 2 tbs oil in a small skillet over medium-high. Make a slit in each whole green chili (to prevent bursting) and shallow-fry until blistered and slightly charred, 1–2 minutes per side. Drain on paper towel and sprinkle a pinch of salt.

Prepare pav: Slit each pav horizontally leaving one side attached if you like. Lightly butter the inner surfaces of the pavs. On a griddle or pan over medium heat, toast buttered pav cut-side down until warm and slightly crisp (30–45 seconds).

Assemble vada pav: Spread about 1/2 tbs tamarind-date chutney on the inside bottom half of each pav, then 1/2 tbs garlic-coriander chutney. Place one hot vada in the center, sprinkle about 1/2 tbs dry garlic chutney over the vada (or to taste). Add the fried green chili alongside or tucked into the pav. Close the pav and press gently.

Serve immediately while vada is warm and pav is soft. Serve 2 vada pavs (2 pcs) per recipe. Provide extra chutneys and fried chilies at the side.