Vada Pav Recipe

Cook potatoes

Place peeled and cubed potatoes in a pot, cover with cold water, add 0.5 tsp salt, bring to a boil and simmer until very tender (15–20 minutes). Drain thoroughly and return to the pot; mash until smooth and mostly lump-free. Let cool slightly.

Prepare tempering and mix

Heat 1 tbs oil in a small skillet over medium heat. Add mustard seeds and cumin seeds; when they begin to pop (about 30 seconds), add chopped onion and saute until translucent, 3–4 minutes. Add green chilies, ginger paste and garlic paste; cook 30–45 seconds until fragrant. Add turmeric, curry leaves (if using) and a pinch of salt, stir 15 seconds. Transfer this tempering into the mashed potatoes. Add chopped cilantro and 1 tbs lime juice and the remaining 0.5–1 tsp salt (adjust to taste). Mix thoroughly, check seasoning, and form into 6 even oval balls (about 90–110 g each). Chill 10 minutes to firm up if needed.

Heat frying oil

In a deep, heavy pan heat oil to 170–180°C (340–360°F) for deep frying. If you don’t have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily without burning immediately.

Whisk together besan, rice flour, ajwain or cumin powder, chili powder, 0.75 tsp salt and baking soda (if using). Gradually add about 0.75 cups water while whisking to form a smooth, thick batter that coats the back of a spoon (consistency like pancake batter but slightly thicker). Adjust with a tablespoon more water if too thick. Keep batter lump-free.

Working quickly, dip each potato ball into the gram flour batter to coat completely, letting excess drip off. Carefully lower into hot oil and fry in batches (do not overcrowd) until golden brown and crisp, 3–5 minutes, turning to cook evenly. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (90–100°C) while finishing remaining croquettes.

Place mint, cilantro, green chili, ginger, lime juice, sugar, salt and 2 tbs water in a blender. Pulse until a smooth, bright green paste forms, adding up to 1–2 tbs more water if necessary to reach a spreadable consistency. Taste and adjust salt/sugar/lime. For a silkier texture, add 1 tsp olive oil and give one more quick pulse. Transfer to a bowl and refrigerate until assembly.

Toast dried red chilies in a dry skillet over medium heat 1–2 minutes until fragrant but not browned. Let cool slightly, then roughly chop and pulse in a small food processor with toasted sesame seeds, fennel seeds, salt and 0.5 tsp neutral oil to form a coarse crumble (not a fine powder). Adjust salt to taste. Alternatively, grind by hand with a mortar and pestle.

Halve brioche buns and lightly toast cut sides in a skillet with 3 tbs unsalted butter and 1 tbs olive oil over medium heat until golden and slightly crisp, about 1–2 minutes per side. Sprinkle a light pinch of 1/4 tsp salt across the buttered faces while toasting for balance. Keep warm.

Spread 1/2 tbs of mint-coriander chutney on the bottom half of each toasted bun. Place a hot potato croquette on top. Spoon about 1/2 tbs tamarind-date chutney (if using) over the croquette. Sprinkle about 1/2 tsp of the red chili crumble over the chutney. Add a few raw onion slices and a small smear (about 1/2 tbs) more mint chutney on the top half, then close the bun. Serve immediately, with extra chutney and crumble on the side.