Main Dishesbonappetit4.2
Vada Pav With Dry Coconut-Garlic Chutney
Bring Indian street food home with these crispy potato vadas (patties) topped with an irresistible coconut chutney.
👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●food processor
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
coconut-garlic Chutney
2
Toast ½ cup unsweetened shredded coconut in a dry medium skillet over medium heat, stirring often, until golden brown, about ⏱️ 4 minutes. Transfer to a food processor and let cool.
3
Add 4 garlic cloves, unpeeled, smashed, to same skillet and cook, turning occasionally, until golden and fragrant, about ⏱️ 2 minutes. Transfer (skin and all) to food processor along with 2 tsp. Kashmiri chile powder or paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. cayenne pepper. Pulse until mixture is coarsely chopped (small pieces of garlic peel are okay). Do Ahead: Chutney can be made 2 days ahead. Transfer to an airtight container; cover and chill.
. Kashmiri chile powder or paprika2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
4
Vada and assembly
5
Whisk 1 cup chickpea flour, 2 Tbsp. rice flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground turmeric, ⅛ tsp. cayenne pepper, and ¾ cup water in a medium bowl until smooth. Set batter aside.
chickpea flour1 cup. rice flour2 Tbsp. ground turmeric, divided1 tsp
6
Place 2 lb. medium russet potatoes, peeled, in a large pot and pour in water to cover by 2"; season generously with salt. Bring to boil and cook until potatoes are fork-tender, 25–⏱️ 30 minutes. Drain potatoes and return to pot (off heat); let cool slightly. Using a fork, coarsely mash potatoes; set aside.
. medium russet potatoes, peeled2 lb
7
Heat 1 Tbsp. plus 1½ tsp. vegetable oil in a medium pot over medium-high until shimmering. Cook 10 fresh curry leaves, one 2" piece ginger, peeled, finely chopped, 2 green Thai chiles, thinly sliced, ⅛ tsp. asafetida, and 1 tsp. black mustard seeds, stirring, until mustard seeds begin to pop and curry leaves are fragrant, about ⏱️ 30 seconds. Stir in remaining ½ tsp. ground turmeric.
. plus 1½ tsp. vegetable oil, plus more for frying (about 8 cups)1 Tbspfresh curry leaves102" piece ginger, peeled, finely chopped1. black mustard seeds1 tsp. ground turmeric, divided1 tsp
8
Scrape curry-leaf mixture into pot with reserved potatoes; mix until potatoes are evenly stained with turmeric. Mix in ½ bunch cilantro, leaves chopped, 2 Tbsp. fresh lime juice, and 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt. Taste and add more salt if needed. When mixture is cool enough to handle, form into six 4"-diameter patties; flatten tops.
. fresh lime juice2 Tbsp
9
Pour vegetable oil into a large pot to come 3" up sides; fit with thermometer. Heat oil over medium until thermometer registers 350°. Working in 3 batches, gently dip patties in reserved batter, turning a couple times to coat and letting excess drip back into bowl. Fry, turning halfway through and adjusting heat as needed to maintain oil temperature, until golden brown, about ⏱️ 5 minutes. Transfer vadas to paper towels. Between batches, scoop out any stray bits of batter with a slotted spoon and stir into coconut-garlic chutney.
10
(If desired, use slotted spoon to drop beads of remaining batter into oil; fry until crisp and golden brown, about ⏱️ 3 minutes. Transfer fried bits—up to about ½ cup—to coconut-garlic chutney; stir to combine. Discard any remaining batter and/or bits.)
11
Cut a small slit in remaining 10 green Thai chiles (to prevent exploding). Fry chiles until slightly blistered, about ⏱️ 30 seconds. Transfer to paper towels and immediately season with salt.
12
Spoon a tablespoonful of coconut-garlic chutney onto bottom buns of 6 kaiser rolls, split. Top with vadas and another teaspoonful of coconut-garlic chutney, followed by teaspoonfuls of cilantro chutney and tamarind chutney (if desired). Close sandwiches and serve with fried chiles.
kaiser rolls, split6
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