Ultimate Vada Pav

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This is the king of Indian sandwiches. It’s a popular Indian street food, featuring a spicy potato fritter nestled in a soft bun and topped with flavourful chutneys.
This recipe serves 4 people.

Ingredients
3-4 red potatoes, peeled and roughly chopped
oil of choice
1 brown onions, thinly sliced
2 garlic cloves, grated
1” fresh ginger, grated
1 tsp mustard seeds
3-4 curry leaves
1 tsp turmeric powder
½ tsp chilli powder
¾ tsp salt
200g paneer, mashed
1 green chilli
brioche buns

Method
– Place the potatoes in a pan and cover in water. Bring to a boil and cook for 6-8 minutes until soft.

– Heat 5 tbsp oil in a pan. Add the onions and cook for 10-15 minutes on low-medium heat until golden. Transfer to a sieve over a bowl to drain any excess oil.

– Heat 2-3 tbsp of oil in a large pan. Add the mustard seeds and curry leaves. Let them sizzle. Add the grated ginger and garlic. Lower the heat and add the turmeric, chilli powder and salt. Mix well.

– Add the potatoes and mix well. Transfer to a bowl and allow to cool completely.

– Add the paneer and mix well.

– Place all the ingredients for the batter in a large bowl and mix well. Slowly add some water a little at a time while you mix and stop when you form a batter.

– Heat 1 cup oil in a deep frying pan.

– Form the potato mixture into lime-sized balls and dip them into the batter to thoroughly coat and then carefully drop them into the hot oil. Cook until golden brown on all sides.

– Slit your green chilli and fry it for 2 minutes.

– Transfer everything to a kitchen roll-lined plate to remove any excess oil.

– To prepare the garlic chilli chutney, heat 1 tsp oil in a pan. Add the garlic cloves and red chillies. Cook until golden. Transfer to a blender and blitz to a paste. In the same pan, dry roast the coconut on low heat until golden. Transfer to a blender, add the salt and blend to a coarse mix. Transfer to a bowl and set aside.

– To prepare the peanut coriander chutney, add the peanuts to the same pan and dry roast for 5 minutes. Transfer to a blender and add the mint leaves, coriander, curry leaves, and green chillies. Add the lemon juice, sugar, salt, and water. Blitz to a paste. Transfer to a bowl and set aside.

– Slice open your brioche buns. Add 1 tsp coriander chutney, 1 tsp chilli chutney, 1 pav and some friend onion to each bun. Top with your green chilli and enjoy!


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