Entree: India – Indian Street Food Classics – वडा पाव ➤ Vada Pav (Deep-fried spiced mashed potato fritters sandwiched in a soft bread roll and served with tangy and spicy chutneys)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Total 50 min

Ingredients

- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and boiled until tender
- 1/2 cup (75 g) yellow onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tsp mustard seeds
- 8-10 curry leaves
- 2 green chilies, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp (2.5 ml) turmeric powder
- Salt to taste
- 1 cup (130 g) gram flour (besan)
- 1/4 cup (30 g) rice flour
- 1/2 tsp (about 0.5 g) baking soda
- 1/4 tsp (1.25 ml) turmeric powder (for batter)
- 1/4 tsp (1.25 tsp) red chili powder (adjust to taste)
- 1/2 tsp (2.5 ml) salt (for batter)
- 1/4 cup (60 ml) water (or as needed to make batter)
- 2 cups (480 ml) vegetable oil for deep frying
- 4 pav buns or soft dinner rolls
- 2 tbsp (30 g) unsalted butter for toasting buns
- Green chutney:
  - 1 cup (packed) cilantro leaves (about 30 g)
  - 1/2 cup (packed) fresh mint leaves (about 15 g)
  - 2 tbsp (30 ml) lemon juice
  - 1–2 green chilies, adjusted to heat preference
  - 1/2 tsp (2.5 ml) salt
  - 2–3 tbsp (30–45 ml) water to blend
- Dry garlic (lasun) chutney:
  - 3 tbsp (45 g) dry garlic-red chili chutney or store-bought garlic chutney (adjust to taste)

Instructions

1. Make the potato masala: mash the boiled potatoes roughly and set aside. Heat 2 tbsp oil in a skillet over medium heat; add mustard seeds and let them pop, then add curry leaves, chopped onion, green chilies and garlic; sauté until onion is soft. Stir in 1/2 tsp turmeric and salt, then add mashed potatoes and mix into a smooth, uniform masala. Adjust seasoning, cool slightly and shape into 8 palm-sized balls.
2. Prepare the batter: whisk together gram flour, rice flour, 1/4 tsp turmeric, red chili powder, 1/2 tsp salt and a pinch of baking soda; add water gradually to make a thick, smooth batter that coats a spoon but is not runny.
3. Heat oil for deep frying in a deep skillet or kadai to 350°F (175°C). Dip each potato ball into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
4. Make green chutney: combine cilantro, mint, green chilies, lemon juice, salt and a little water in a blender; process to a smooth, spreadable paste. Adjust salt and lemon.
5. Assemble and toast pav: split each pav bun, spread a little butter on cut sides and toast face-down in a skillet over medium heat until lightly browned. Spread green chutney on one side and dry garlic chutney on the other. Place a hot potato vada in the bun, press slightly, serve immediately with extra chutneys on the side.