Vada Pav (Potato Fritter Sandwich) | Pika Chakula

Vada Pav (Potato Fritter Sandwich)

2013-02-25

A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.

Ingredients:

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. 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 onion, finely chopped
1 chili, 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 bread rolls, split but left hinged

Method:

1. Make the coriander chutney: Place cilantro, lemon juice, peanuts, coconut, salt, jalapeños, and ½ cup water in a blender, and purée until smooth. Transfer to a small bowl and set aside.

2. Make the tamarind chutney: Heat the tamarind paste and 2 cups water in a 1-qt. sauce pan over medium-high heat; cook, stirring, until tamarind dissolves. Pour through a medium strainer into a small bowl, pressing on solids to extract all pulp; discard solids and set aside pulp. Heat oil in a 2-qt. saucepan over medium-high heat. Add fennel, mustard seeds, and chile; cook, stirring, until lightly browned, 2–4 minutes. Add reserved tamarind pulp, brown sugar, dates, raisins, paprika, and 1 cup water, and bring to a boil. Reduce heat to medium-low and cook, stirring, until reduced and thick, about 10 minutes. Transfer to a small bowl and set aside.

3. Make the vada: Bring a 4-qt. saucepan of salted water to a boil, and add potatoes; cook until tender, about 10–12 minutes. Drain in a colander, then pass through a potato ricer into a large bowl; set aside. Heat oil in a 2-qt. saucepan over medium-high heat. Add mustard seeds and asafe­tida and cook, stirring, until fragrant, 3–4 minutes. Add ginger and garlic and cook, stirring, until lightly browned, 20–30 seconds. Add ½ tsp. turmeric, onion, and chile, and cook, stirring, until lightly browned, 3–4 minutes. Transfer to bowl with potatoes, along with cilantro, mint, and juice; season with salt and stir until well combined. Shape mixture into 2″ balls and transfer to a parchment paper–lined baking sheet; refrigerate for 1 hour. Meanwhile, whisk together ½ tsp. salt, remaining turmeric, chickpea and rice flours, yogurt, coriander, cumin, baking soda, and ¾ cup water until smooth; set aside.

4. Pour oil into a 6-qt. Dutch oven to a depth of 2″, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, use a slotted spoon to dip potato balls into chickpea batter, shaking off excess, and transfer to oil. Fry, turning occasionally, until browned and puffed, 2–3 minutes. Transfer to a paper towel–lined plate to drain.

5. To assemble, heat butter in a 12″ skillet over medium-high heat. Add rolls, cut sides down, and cook until toasted, about 3 minutes. Spread 1 tbsp. coriander chutney inside top of each roll and 1 tbsp. tamarind chutney inside bottom of each roll. Place a potato ball in each and close, then gently smash.

 

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Recipe Comments

  1. posted by Spider Pc on Mar 16, 2013

    In the Land-O-Lakes commercial they claim it’s real butter but it is spreadable because of the canola oil. Why would the canola oil make the butter spreadable? I know it is used for margarine but what is in the canola that breaks down the butter to make it spreadable? This is for Biology and I can’t find any info on what chemicals help to make the butter soft. Any clues??

  2. posted by Marshal on Mar 18, 2013

    And if you know spell them all.

  3. posted by whites are not the only racists on Mar 18, 2013

    So i’m making popcorn and the instructions say to use cooking oil, but i only have canola oil . Also would veggie oil work? Thank you!

  4. posted by tefa_96 on Mar 18, 2013

    I’m 18 turning 19 in November, and I’ve seen hookahs before and heard there
    better than smokes, pot, weed and all that, I wanna buy a little one for my 19th,
    I’ve never smoked before, only tried but idk if my parents will allow me to buy it,
    even though I never smoked and stuff?
    Is it bad to smoke it at my age?

  5. posted by Xbox360king on Mar 18, 2013

    Rapeseed (canola oil) is everything you buy from cookies to broths,peanut butter and health snacks. If bugs won’t eat the plant, does that not make you wonder.

  6. posted by Alex on Mar 19, 2013

    I ran out of skin lotion so I have been using Canola Oil all over my body….except for face. It works well…I rub it in, and I think it is quicker to apply, plus works better than standard moiterizer. I have really dry skin btw and it seems like it takes forever to apply moisterizer sometimes.

    Is it safe? Thanks.

  7. posted by sick_mick_101 on Mar 20, 2013

    I put that in a meal that I made last night and I feel very very sick now(morning).. It is because of the oil, I very very very rarely eat anything with canola oil in it and when I do I feel sick after for the next few days. Anyway, I just want to know how many calories are in that much oil, and also 50 grams of butter? Thanks.

  8. posted by jordenkotor on Mar 21, 2013

    We were going to deep fry wontons and had the canola oil boiling in a pot, and all of a sudden it caught fire and nearly started our house on fire.
    EDIT: I just talked to him and the oil hadn’t even started boiling yet. It just suddenly caught on fire…

  9. posted by MentallyCryppled on Mar 21, 2013

    I have clothing like my basketball shorts ( 100% polyster ) and my pullover ( 100% cotton ) which are stained with liquid fats like canola oil, there must be some kind of effctive way of removing these stains. Because laundering alone will not remove these stains. someone metioned a product called ‘Goo Gone’. Will this product actually work on clothes that are made with polyster and/or cotton?

  10. posted by Harry on Mar 21, 2013

    I give them boiled eggs, lettuce baths, cheerio strings covered in peanut butter/honey and seeds, fresh fruit and veggie kebabs, corn on the cob…What is your budgie’s favourite homemade treat?

  11. posted by kiltakblog on Mar 25, 2013

    According to this article ( http://www.slate.com/id/3529/ ) a lot of chefs are influenced by Indian cuisine, but because they aren’t trained in it, sometimes they use the spices wrong. As an example it mentions that you should never use turmeric raw. Personally, I didn’t know that about turmeric. I wonder what else I have to learn.

    Wikipedia ( http://en.wikipedia.org/wiki/Indian_food ) lists some of the important spices in Indian cuisine:

    chilli pepper
    black mustard seed
    cumin
    turmeric
    fenugreek
    ginger
    coriander (leaves as well as ‘seeds’ which are actually fruits)
    asafoetida
    cardamom
    cinnamon
    clove
    nutmeg
    bay leaf
    mint leaf
    curry leaf
    saffron
    rose petal essence

    What rules or tips can you think of for using these spices? I would guess that some need heat to release their flavor, while others should be added near the end of cooking to retain their freshness? Perhaps some need to be taken out of the food after cooking, while others can stay in?

  12. posted by Chris R on Mar 25, 2013

    I have a Sarracenia carnivorous plant which has one stalk covered in tiny black flies, how do I treat this, and is there any site you can reccomend that has more information than the basics about carnivorous plants please anybody?

  13. posted by mike s on Mar 25, 2013

    I am planning to serve individual chops cut from a racks of lamb as an appatizer for Easter dinner. Can anyone come up with a recipe suggestion for a dipping sauce that might go well with the individual chops, maybe an Asian or mustard base dipping sauce?

  14. posted by Motordom on Mar 28, 2013

    I’m cutting down on the calories so what are some good recipes of healthy eggs.I have only(the only things for eggs):grade A milk,a LARGE thing of large eggs,turkey,all types of shredded cheeses,brown and serve beef sausage,parsley,black pepper,salt,and cinnamon.I might have more things you might use for eggs so please just give me as many recipes as you can.THANKS!!

  15. posted by turg143 on Mar 28, 2013

    Usually I go with provolone and rye but I want a change. I use dijon mustard and mayo.

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