Vada Pav

Ingredients · 2 servings

• 2Pav bun, split
• 2Spiced potato vada, formed and chilled
• 120 gChickpea batter, smooth and thick
• 40 gGreen chutney
• 24 gGarlic chutney
• 45 gOlive oil, absorbed during frying

Equipment

stovetop, bowl, knife, spoon, small saucepan, thermometer, tongs, wire rack, skillet, plate

Instructions

1. 1
   Mise En Place

   Gather and measure every ingredient, then set out a bowl, scale, knife, spoon, saucepan, thermometer, tongs, rack, skillet, and plate. · 1 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Heat Frying Oil

   Heat olive oil in a small saucepan over medium heat until it reaches 180°C / 356°F, keeping the pan no more than half full. · 5 min

   What to look for: The oil shimmers and the thermometer reads 180°C / 356°F.

3. 3
   Coat The Vada

   Dip each spiced potato vada in chickpea batter, turning gently until the surface is fully coated and no potato shows through. · 2 min

   What to look for: Each vada is covered in an even pale batter layer.

4. 4
   Fry The Vada

   Fry the coated vada one at a time for 3 minutes, turning with tongs, until the crust is crisp and deep golden on all sides. · 5 min

   What to look for: The coating is deep golden, bubbled, and crisp.

5. 5
   Warm The Pav

   Warm the pav buns cut side down in a dry skillet for 1 minute, just until soft inside and lightly toasted at the edges. · 2 min

   What to look for: The buns look soft with lightly toasted cut faces.

6. 6
   Build The Sandwich

   Spread green chutney on one side of each pav bun and garlic chutney on the other, then place 1 hot vada in each bun. · 2 min

   What to look for: Each bun holds a hot golden vada with chutney on both sides.

7. 7
   Serve Immediately

   Serve the vada pav immediately while the crust is crisp, with any remaining chutney tucked inside the bun for the classic Mumbai bite. · 1 min

   What to look for: The sandwich is hot, compact, and ready to eat by hand.