Vada Pav (Mumbai Potato Fritter Sandwich)

Name: Vada Pav (Mumbai Potato Fritter Sandwich)
Total time: 45 min
Yield: 6
Cuisine: Maharashtrian
Ingredients: 500 g Potatoes, boiled and mashed; 150 g Gram flour (besan); 8 Garlic cloves; 3 Green chillies; 1 tbsp Ginger; 1 tsp Mustard seeds; 10 Curry leaves; 0.25 tsp Asafoetida (hing); 0.75 tsp Turmeric; 3 tbsp Desiccated coconut; 1.5 tbsp Red chilli powder; 6 Pav (soft white rolls); 6 Green chillies for frying; 800 ml Oil for deep frying; Salt

A spiced potato ball in a crisp chickpea-batter shell, jammed into a soft roll with garlic chutney — the sandwich that feeds Mumbai, standing up, for pocket change.

Источник

Автор рецепта Mumbai street stalls · 🏺 Традиционное · Mumbai street-food vendors, Maharashtra

Traditional dish — no single author — Mumbai street food. The reference sets out the composition followed here — boiled potato mashed with green chilli, garlic, mustard seeds, asafoetida and turmeric, shaped into a ball, dipped in gram flour batter, deep-fried and served in a bread bun with a spicy garlic-coconut (lasun-khobara) chutney and a fried green chilli. That page also records that Ashok Vaidya is often credited with the first vada pav stall outside Dadar station in 1966, with Sudhakar Mhatre named by some sources around the same time; because the attribution is contested and the dish belongs to the city, no individual is listed as this recipe's author. Prose is our own.

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⏱ 45 мин🍽 6 порций🔥 320 ккал🇮🇳 Индия🌶️🌶️🌶️

Вегетарианское

Приготовление

Blend 4 garlic cloves, the green chillies and ginger to a coarse paste.
Heat 2 tbsp oil, pop the mustard seeds, add the curry leaves, asafoetida and the garlic-chilli paste. Fry 1 minute, stir in the turmeric, then fold the lot through the mashed potato with plenty of salt.
Cool, then roll into 6 balls slightly smaller than a golf ball. Press them a little flat so they sit in the roll.
Whisk the gram flour with a pinch of salt, a pinch of turmeric and about 150 ml water into a batter that coats the back of a spoon thickly — like double cream.
💡 Too thin and the batter slides off in the oil, leaving bald patches. Too thick and you get a doughy jacket. Dip a spoon and check before you commit a vada.
Heat the oil to 175°C — a drop of batter should rise and sizzle within 3 seconds without browning instantly.
Dip each potato ball in the batter, let the excess run off, and lower it into the oil. Fry 4–5 minutes, turning, until the shell is pale gold and hard.
💡 Fry three at most at a time. Crowding drops the oil temperature and the batter soaks up oil instead of sealing.
Fry the whole green chillies in the same oil for 30 seconds. Drain everything on paper.
For the chutney, dry-roast the desiccated coconut until golden, then blend it with the remaining garlic, the chilli powder and salt into a coarse red powder.
Split a roll, dust the inside heavily with the garlic chutney, put a vada in, press it shut and eat immediately with a fried chilli.

💡 Советы

Vada pav is assembled to order and eaten within a minute. Fry the vadas last and do not build them in advance.
The dry garlic chutney is the difference between vada pav and a potato sandwich. Do not skip it, and do not replace it with ketchup.
Leftover vadas reheat well in an oven at 180°C for 8 minutes and go crisp again. A microwave turns them to sponge.