Vada Pav

A tender potato ball spiced with turmeric, protected by a crispy chickpea crust. Nestled in a soft white bun that absorbs the spicy aromatic flavors.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 678
• Protein: 24 g
• Carbs: 108 g
• Fat: 14 g

Ingredients

• 500 g Potato ( boiled and mashed )
• 200 g Chickpea flour ( sifted )
• 4 piece White bread ( individual buns )
• 3 piece Garlic ( minced )
• 2 piece Hot chili pepper ( finely sliced )
• 1 tsp mustard seeds
• 10 piece curry leaves
• 1 tsp Turmeric powder
• 1 pinch asafoetida
• 1 tsp Ginger powder
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Baking soda
• 500 ml Peanut oil ( for frying )
• 1 tsp Gray sea salt
• 1 tbsp Lime juice
• 20 g Fresh ginger ( peeled and grated )
• 4 piece Pav bread ( cut in half )

Instructions

1. Base preparation

   Cook the potatoes in boiling salted water until a knife blade enters like butter. Peel and mash coarsely with a fork to keep some texture.

2. Aromatic tempering

   Heat a drizzle of oil. Toss in the mustard seeds: they should crackle. Add the chopped garlic, sliced chili, grated fresh ginger, curry leaves, and asafoetida. When the garlic is golden, pour over the potatoes with the turmeric, ginger powder, and fresh coriander.

3. Shaping the vadas

   Mix the filling and form balls the size of a golf ball. Press firmly so they don't open during cooking.

4. The batter

   Mix the chickpea flour, baking soda, and salt. Gradually pour in the water while whisking. The batter should be smooth and coat the spoon without being too liquid.

5. Frying

   Dip the balls into the batter then into the oil at 180°C. Fry until the crust is golden and rigid. Drain on paper towels.

6. Final assembly

   Open the pav buns in half, lightly toast the crumb. Place a hot vada in the center and press lightly so the bread takes the shape of the potato ball.

Chef's tips

• The batter should be thick enough to coat your finger without dripping off immediately.
• Don't overcrowd the fryer, or the oil temperature will drop and the vadas will become greasy.

Storage

Eat immediately to maintain crunchiness. Vadas can be reheated in a dry oven, but the bread will turn hard.