- Level: Easy
- Total: 1 hr 50 min
- Active: 45 min
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 352
- Total Fat
- 19 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 264 mg
This spot is known for its modern takes on Indian street food like tikka pizza and naan bites, but owner Jay Patel and chef Jigar Parikh don’t mess with the vada pav, a deep-fried spiced potato slider beloved in Mumbai. To keep this snack-size sandwich authentic, the restaurant serves the vada on a buttered bun with spicy dry garlic chutney.
- Level: Easy
- Total: 1 hr 50 min
- Active: 45 min
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 352
- Total Fat
- 19 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 264 mg
Ingredients
Directions
- Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 35 minutes. Drain well and let cool slightly. Peel the potatoes, then transfer to a large bowl and mash with a fork.
- Heat the vegetable oil in a small skillet over medium heat. Add the mustard seeds and cook until they crackle. Then add the curry leaves and asafetida (hing). Stir and sauté for about 5 seconds. Add the garlic and jalapeños, then add the turmeric and lime juice. Discard the curry leaves, then pour the mixture into the mashed potatoes. Add the cilantro and paprika, season with salt and mix to evenly combine.
- Form the potato mixture into 2- to 3-inch balls; place on a plate and refrigerate for 30 minutes. Combine the chickpea flour and 2 1/2 cups water in a large bowl to make a smooth, thin batter. Add the cumin seeds and season with salt.
- Heat about 3 inches of vegetable oil in a large Dutch oven or pot over medium-high heat until a deep-fry thermometer registers 325˚ F. Quickly dip the potato balls in the batter, then fry until golden brown, about 5 minutes.
- Sprinkle the buns with the garlic chutney, then fill with the fried potato balls. Top with more garlic chutney and serve with tamarind sauce.
