Vada Pav (Potato Fritter Sandwich)

vada pav

After the Christmas Special Food hangover…a indian eveing snack to fullfil your cravings

Makes/serves 8-10 servings
Difficulty Complex
Categories
  • Sandwich
  • Indian
  • Vegetarian
  • Pan fry

ABOUT THE RECIPE

A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll. Tastes best with evening tea.

INGREDIENTS

  • FOR THE CORIANDER CHUTNEY:
  • 2 cups chopped cilantro
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. roasted peanuts
  • 2 tbsp. desiccated coconut
  • 2 tsp. kosher salt
  • 2 jalapeños, stemmed
  • FOR THE TAMARIND CHUTNEY:
  • 8 oz. tamarind paste
  • 1 tbsp. canola oil
  • 2 tsp. fennel seeds
  • ½ tsp. black mustard seeds
  • 1 serrano chile, stemmed and finely chopped
  • ¾ cup packed dark brown sugar
  • ⅓ cup pitted dates, finely chopped
  • ¼ cup raisins
  • 1 tsp. hot paprika
  • FOR THE VADA:
  • ½ tsp. kosher salt, plus more to taste
  • 1½ lb. russet potatoes, peeled and cut into 1″ chunks
  • 2 tbsp. canola oil
  • ¾ tsp. black mustard seeds
  • ⅛ tsp. asafetida
  • 1 ½”-piece ginger, peeled and minced
  • 2 cloves garlic, minced
  • ¾ tsp. ground turmeric
  • 1 small yellow onion, finely chopped
  • 1 serrano chile, stemmed and finely chopped
  • ¼ cup finely chopped cilantro
  • ¼ cup finely chopped mint
  • 2 tsp. fresh lemon juice
  • 1 cup chickpea flour
  • ¼ cup rice flour
  • ¼ cup plain yogurt
  • 1 tsp. ground coriander
  • ½ tsp. ground cumin
  • ½ tsp. baking soda
  • Canola oil, for frying
  • 2 tbsp. unsalted butter
  • 8 store-bought Parker House rolls, split but left hinged

PREPARATION

  • Make the coriander chutney: Place cilantro, lemon juice, peanuts, coconut, salt, jalapeños, and ½ cup water in a blender, and purée until smooth. Transfer to a small bowl and set aside.
  • Make the tamarind chutney: Heat the tamarind paste and 2 cups water in a 1-qt. sauce pan over medium-high heat; cook, stirring, until tamarind dissolves. Pour through a medium strainer into a small bowl, pressing on solids to extract all pulp; discard solids and set aside pulp. Heat oil in a 2-qt. saucepan over medium-high heat. Add fennel, mustard seeds, and chile; cook, stirring, until lightly browned, 2–4 minutes. Add reserved tamarind pulp, brown sugar, dates, raisins, paprika, and 1 cup water, and bring to a boil. Reduce heat to medium-low and cook, stirring, until reduced and thick, about 10 minutes. Transfer to a small bowl and set aside.
  • Make the vada: Bring a 4-qt. saucepan of salted water to a boil, and add potatoes; cook until tender, about 10–12 minutes. Drain in a colander, then pass through a potato ricer into a large bowl; set aside. Heat oil in a 2-qt. saucepan over medium-high heat. Add mustard seeds and asafe­tida and cook, stirring, until fragrant, 3–4 minutes. Add ginger and garlic and cook, stirring, until lightly browned, 20–30 seconds. Add ½ tsp. turmeric, onion, and chile, and cook, stirring, until lightly browned, 3–4 minutes. Transfer to bowl with potatoes, along with cilantro, mint, and juice; season with salt and stir until well combined. Shape mixture into 2″ balls and transfer to a parchment paper–lined baking sheet; refrigerate for 1 hour. Meanwhile, whisk together ½ tsp. salt, remaining turmeric, chickpea and rice flours, yogurt, coriander, cumin, baking soda, and ¾ cup water until smooth; set aside.
  • Pour oil into a 6-qt. Dutch oven to a depth of 2″, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, use a slotted spoon to dip potato balls into chickpea batter, shaking off excess, and transfer to oil. Fry, turning occasionally, until browned and puffed, 2–3 minutes. Transfer to a paper towel–lined plate to drain.
  • To assemble, heat butter in a 12″ skillet over medium-high heat. Add rolls, cut sides down, and cook until toasted, about 3 minutes. Spread 1 tbsp. coriander chutney inside top of each roll and 1 tbsp. tamarind chutney inside bottom of each roll. Place a potato ball in each and close, then gently smash.
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5 comments

  1. It has been a week since I moved to this city in Maharastra and have not been a able to get the much sought after Vada pav!!! Blame my home location. grrr! Atleast now I have got a recipe and I am going to make it at home to satiate my craving.

    Like

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