The “Official” Sandwich of India

Ingredients

• 4 medium Potatoes (peeled, boiled until tender, then mashed)
• 2 pieces Green Chilies (slit lengthwise for blistering)
• 1 tsp Mustard Seeds (for tempering the potato mixture)
• 1/2 tsp Turmeric Powder (adds color and earthiness)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1/2 tsp Garam Masala (optional, for extra warmth)
• 1 tsp Salt (or to taste)
• 2 cups Vegetable Oil (for deep frying)
• 1 cup Gram Flour (Besan) (sifted, forms the batter)
• 1/4 cup Water (cold water for batter)
• 8 pieces Pav Buns (soft Indian bread rolls)
• 2 tbsp Unsalted Butter (for toasting buns)
• 1 cup Coriander Leaves (packed, fresh)
• 1/2 cup Mint Leaves (packed, fresh)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Sugar (balances chutney acidity)
• 4 pieces Garlic Cloves (peeled)
• 1 tsp Red Chili Flakes (adjust heat)
• 1 tsp Tamarind Paste (for garlic chutney tang)
• 1 tsp Jaggery (or brown sugar) (adds depth to garlic chutney)

Instructions

1. Boil Potatoes

   Place the peeled potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 10 minutes.

   Time: PT10M

2. Prepare Potato Filling

   Drain potatoes and mash them in a mixing bowl. Heat 1 tbsp oil in a small pan, add mustard seeds until they pop, then stir in turmeric, red chili powder, garam masala, and salt. Mix the tempered spices into the mashed potatoes, add chopped green chilies, and shape into 8 equal balls.

   Time: PT10M

3. Make Gram‑Flour Batter

   In a separate bowl, whisk together the sifted gram flour, a pinch of salt, and cold water until you obtain a smooth, thick‑but‑pourable batter (similar to pancake batter). Let rest for 2 minutes.

   Time: PT5M

4. Heat Oil for Frying

   Pour 2 cups vegetable oil into the deep‑frying pan and heat over medium‑high heat until it reaches about 180°C (350°F). A small drop of batter should sizzle and rise to the surface immediately.

   Time: PT5M

   Temperature: 180°C

5. Fry Vada

   Dip each potato ball into the gram‑flour batter, allowing excess to drip off, then gently lower into the hot oil. Fry in batches, turning once, until golden brown and crisp, about 3‑4 minutes per side.

   Time: PT7M

   Temperature: 180°C

6. Prepare Coriander Chutney

   In a blender, combine coriander leaves, mint leaves, green chili (optional), lemon juice, sugar, and a pinch of salt. Blend with a splash of water until smooth. Transfer to a small bowl.

   Time: PT5M

7. Prepare Garlic Chutney

   Heat 1 tsp oil in a small saucepan, add minced garlic and sauté until fragrant (30 seconds). Add red chili flakes, tamarind paste, jaggery, and a pinch of salt. Cook for 2‑3 minutes until thickened, then let cool.

   Time: PT5M

8. Toast Buns

   Slice each pav horizontally, spread a thin layer of butter on the cut sides, and toast on a skillet over medium heat until lightly golden, about 1‑2 minutes per side.

   Time: PT2M

   Temperature: Medium heat

9. Assemble Vada Pav

   Spread a generous spoonful of coriander chutney on the bottom half of each bun, place a fried vada on top, drizzle garlic chutney, add a blistered green chili, then cover with the top bun.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g