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Sliders Of The Subcontinent: How To Make Vada Pav

vadapav
Chetna Makan•

You can never have too many Indian cookbooks. That's the best way to increase your repertoire of this delicious, vibrant, vegetarian-friendly cuisine (and the best way to avoid the take-out menu). Pick up a copy of recipe developer and YouTube host Chetna Makan's new cookbook and add a few more go-to dishes to your line-up. If you can make vada pav, you're one step closer to becoming a street food master. 

Perfect for breakfast, lunch or dinner, vada pav are ubiquitous in Mumbai. When living in the city I used to have them all the time — they are so readily available, delicious and make a good, cheap meal to eat on the go.

Reprinted with permission from Chai, Chaat & Chutney

Sliders Of The Subcontinent: How To Make Vada Pav
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Prep Time
35
minutes
Cook Time
25
minutes
Servings
10
vadapav
Total time: 1 hour
Ingredients
  • sunflower oil
  • sea salt flakes
  • 1 tablespoon sunflower oil
  • 1 teaspoon black mustard seeds
  • 8 curry leaves
  • 1 green chili
  • 1 garlic clove
  • 1 5/8-inch piece fresh root ginger
  • 1 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 3 floury potatoes
  • 3 1/2 ounces gram (chickpea) flour
  • 1 teaspoo salt
  • 1/4 teaspoon ground turmeric
  • 3 1/2 ounces water
  • 10 small soft bread rolls (pav)
  • Coriander and Spinach Chutney
  • Chili and Garlic Chutney
Directions
  1. To make the vada, heat the sunflower oil in a frying pan set over medium heat. Add the mustard seeds and, once they begin to pop, add the curry leaves, chilli, garlic, ginger, salt and turmeric. Mix well, then stir in the mashed potatoes. Cook for 2 minutes, until well combined, then set aside to cool.
  2. Once cool, shape the spicy potato mixture into 10 balls.
  3. To make the batter, combine the gram flour, salt and turmeric in a mixing bowl. Slowly stir in just enough of the water to give the mixture the consistency of crêpe batter.
  4. Heat enough oil for deep-frying in a deep-fat fryer or heavy saucepan (ensuring the pan is no more than one-third full) to 350°F]. Line a plate with some kitchen paper. Dip the potato balls in the batter and fry them, a few at a time, for 2 minutes on each side or until lightly golden. Transfer to the paper-lined plate to drain excess oil.
  5. Spread chutney on each side of the bread rolls. Pop the piping-hot vada in the middle, season with sea salt flakes and serve hot. (Alternatively, simply enjoy the vada with
  6. the chutneys.)
 
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