morsels45

morsels45 said

Vada pav

A spiced potato fritter in a bun. Bombay’s answer to everything.

Vada pav
Photo: Rutvi Mistry, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make vada pav

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The whole thing

40 minutes · serves 4 · Medium

What you need

  • 4 potatoes, boiled and mashed
  • 1 tsp mustard seeds
  • 10 curry leaves
  • Thumb of ginger
  • 2 green chillies
  • 1/2 tsp turmeric
  • 150g gram flour
  • Oil for frying
  • 4 soft rolls
  • Dry garlic chutney

What you do

  1. 1Pop the mustard seeds in a little oil with the curry leaves, ginger and chilli, then fold through the mashed potato with the turmeric and plenty of salt. Roll into four balls.
  2. 2Whisk the gram flour with water and a pinch of turmeric to a batter that coats a spoon.
  3. 3Heat oil to 180C. Dip each ball and fry 4 minutes until the crust is set and gold.
  4. 4Split a roll, chutney on both sides, vada in, press down. Eat standing up.

Baked, and honest about it

35 minutes · serves 4 · Easy

What you need

  • 4 potatoes, mashed
  • Ginger, chilli, turmeric
  • Gram flour batter
  • Oil spray
  • Rolls and chutney

What you do

  1. 1Make and shape the vada as above.
  2. 2Dip in batter, put on lined tray, spray with oil.
  3. 3Bake at 200C for 25 minutes, turning once. Not the same, and still good.