Vada Pav (Potato Fritter Sandwich)
This recipe guides you through making homemade Vada Pav, an iconic Indian street food sandwich. It involves crafting two vibrant chutneys – a spicy coriander and a tangy tamarind – alongside savory spiced potato fritters (vada). These deep-fried potato balls are then nestled into buttered, soft rolls with the chutneys, creating a flavorful and satisfying meal.
Equipment
- 1 Large Pot or Dutch Oven For boiling potatoes and deep-frying
- 1 Blender or Food Processor Essential for preparing both chutneys
- 2 Mixing Bowls For potato mixture and chickpea batter
- 1 Slotted Spoon or Spider For safely removing fried vada from oil
- 1 Heavy-Bottomed Skillet For sautéing spices and toasting rolls
Ingredients
Main
- 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
Instructions
- Prepare Chutneys: Blend cilantro, lemon juice, peanuts, coconut, salt, and jalapeños for the coriander chutney. Separately, heat oil, temper fennel and mustard seeds, then add serrano, tamarind paste, brown sugar, dates, raisins, and paprika; simmer until thickened for the tamarind chutney.
- Boil and Mash Potatoes: Boil russet potatoes until tender, then drain and let them cool completely before mashing lightly.
- Sauté Vada Spices: Heat canola oil in a pan, temper black mustard seeds and asafetida. Add minced ginger, garlic, ground turmeric, chopped onion, and serrano chile; sauté until fragrant.
- Form Potato Mixture: Combine the mashed potatoes with the sautéed spice mixture, finely chopped cilantro and mint, lemon juice, and salt to taste. Mix well and form into 8 golf-ball-sized vada.
- Prepare Chickpea Batter: In a bowl, whisk together chickpea flour, rice flour, plain yogurt, ground coriander, ground cumin, baking soda, and salt with enough water to form a smooth, thick, yet pourable batter.
- Heat Frying Oil: Heat canola oil for frying in a deep pot or Dutch oven to 350-375°F (175-190°C).
- Deep-Fry Vada: Dip each potato ball into the chickpea batter, ensuring it's fully coated. Carefully place into the hot oil and deep-fry in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Butter and Toast Rolls: Melt unsalted butter and lightly toast the insides of the split Parker House rolls in a skillet.
- Assemble Vada Pav: Spread a generous layer of both coriander and tamarind chutneys inside each buttered and toasted roll.
- Serve: Place a hot vada inside each prepared roll and serve immediately for the best experience.
Notes
Achieving the perfect Vada Pav hinges on component quality and technique. For the chutneys, ensure fresh cilantro for the green one, and properly bloom the whole spices for the tamarind to develop its aromatic depth. When preparing the potato mixture for the vada, boil potatoes until tender but not waterlogged; let them cool completely before mashing to avoid a sticky consistency. The chickpea flour batter's thickness is crucial – aim for a smooth, pourable consistency that evenly coats the potato balls without being overly thick. Maintain a consistent oil temperature of 350-375°F (175-190°C) for deep-frying the vada; this ensures a crisp exterior and thoroughly cooked interior. Frying in small batches is essential to prevent oil temperature drops. Finally, don't skip buttering and toasting the pav rolls; it adds a rich flavor and textural contrast that completes this iconic street food experience.