Photograph of the finished Vada pav

India · Vada pav — bánh mì kẹp khoai tây chiên

Vada pav

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 4
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 5.6 oz
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Hing powder Hing powder 2 g
  • Photograph of Chilli Chilli 4
  • Photograph of Garlic Garlic 0.7 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Curry leaves Curry leaves 0.3 oz
  • Photograph of Coriander Coriander 0.6 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Boil the potatoes for 20 minutes, then mash them.
  2. 2 Sauté mustard seeds with curry leaves and asparagus powder, add crushed garlic, ginger, and chili peppers, stir for 1 minute, then add turmeric powder.
  3. 3 Mix the minced garlic with mashed potatoes, salt, and coriander, then roll into small balls.
  4. 4 Mix the besan chickpea flour with water and a pinch of salt to form a paste, then dip the potato balls into it to coat evenly.
  5. 5 Deep fry for 4 minutes until the crust is golden and crispy, then remove and drain.
  6. 6 Place a vada ball between slices of bread spread with garlic chili chutney and eat while hot.

With an appliance

  • Air fryer 49 min

    Replace step 5: evenly spray oil on the flour-coated potato balls, fry at 190 degrees for 12 minutes, flip at the 6th minute; sandwich in bread immediately after frying as in step 6.

Start cooking