Entree: India – Maharashtra – वडा पाव ➤ Vaḍā Pāv (Spiced mashed potato fritter served inside a soft bread roll)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 5 min

Total 50 min

Ingredients

- 4 pav buns (approx. 450 g)
- 3 medium potatoes, boiled and mashed, approx. 1 lb (450 g)
- 1 cup (120 g) chickpea flour (besan) for batter
- 1/4 tsp (1 g) baking soda
- 1/2 tsp (2 g) turmeric powder, divided
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil for tempering
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 1/2 tsp (1 g) asafoetida (hing) or omit
- 8–10 curry leaves
- 2 green chilies, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (8 g) fresh cilantro, finely chopped
- 1 tbsp (15 ml) lemon juice
- Vegetable oil for deep-frying (for frying, as needed)
- For green chutney: 1 cup (packed) fresh cilantro (about 30 g), 1/2 cup (packed) fresh mint (about 15 g), 2 green chilies, 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) water, 1/2 tsp (3 g) salt
- For sweet-tamarind chutney: 2 tbsp (30 g) tamarind paste, 2 tbsp (30 g) jaggery or brown sugar, 1/4 cup (60 ml) water, 1/2 tsp (1 g) roasted cumin powder, pinch of salt
- Optional: dry garlic-chili chutney or store-bought red garlic chutney for extra heat

Instructions

1. Make the potato filling: heat 2 tbsp (30 ml) oil in a pan over medium heat. Add mustard seeds and cumin seeds; when they pop add asafoetida, curry leaves, chopped green chilies and minced garlic. Sauté 30–45 seconds until fragrant. Add 1/4 tsp (1 g) turmeric and 1 tsp (5 g) salt, then add the mashed potatoes. Stir and cook 2–3 minutes to combine, finish with 2 tbsp (8 g) chopped cilantro and 1 tbsp (15 ml) lemon juice. Cool slightly and shape into 4 even balls or patties.
2. Prepare the chickpea batter: in a bowl whisk 1 cup (120 g) chickpea flour with 1/4 tsp (1 g) baking soda, remaining pinch of turmeric (if using), and about 3/4 tsp (4 g) salt. Add enough water to make a smooth, thick batter that coats a spoon, about 3/4–1 cup (180–240 ml). Let rest 5 minutes.
3. Make the green chutney: blend cilantro, mint, green chilies, lime juice, 2 tbsp (30 ml) water and 1/2 tsp (3 g) salt until smooth; adjust seasoning. Make the tamarind chutney by simmering tamarind paste, jaggery and 1/4 cup (60 ml) water until slightly thickened, then stir in roasted cumin powder and salt; cool.
4. Heat oil in a deep pot to 350°F (175°C) for frying. Dip each potato ball into the besan batter to coat fully, then carefully lower into hot oil. Fry in batches until golden brown and crisp, 4–5 minutes. Drain on paper towels.
5. Toast the pav: split pav buns horizontally but not all the way through and spread a little butter if desired; lightly toast on a hot skillet until golden.
6. Assemble: spread a layer of green chutney on the inner faces of the bun, place a hot vada, add a smear of tamarind chutney and optional dry garlic-chili chutney, and top with a fried green chili if desired. Serve immediately while hot.