Vada Pav: Spiced Potato Fritter Sandwich

Step 1

Place potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 12–15 minutes until a fork slides through the center easily.

Step 2

Drain potatoes in a colander and let them cool for 5 minutes until you can hold them with your bare hands without discomfort.

Step 3

Peel away the skin by rubbing each potato gently between your palms or with a paper towel; the skin will slip off easily.

Step 4

Place peeled potatoes in a large bowl and mash with a potato masher or fork until smooth with no lumps, about 2 minutes of pressing.

Step 5

Add gram flour, green chili, ginger, cumin seeds, and salt to the mashed potatoes.

Step 6

Mix by hand, pressing and folding everything together with your fingers for 2–3 minutes until the mixture is uniform and holds together like dough when you squeeze it.

Step 7

Fill a deep heavy-bottomed pot or Dutch oven halfway with neutral oil and place it over medium-high heat for 3–4 minutes until the oil shimmers and slides quickly when you tilt the pot.

Step 8

Check oil temperature using a kitchen thermometer—it should read 325°F (163°C); if you don't have a thermometer, drop a pea-size ball of potato mixture into the oil and it should sink slightly, then rise and bubble gently.

Step 9

Using your hands or a small ice cream scoop, form the potato mixture into balls about the size of a walnut in its shell (1.5 inches across), placing each finished ball on a plate.

Step 10

Carefully place 3 or 4 vada balls into the hot oil—do not crowd the pot; you'll hear a steady, vigorous sizzle immediately.

Step 11

Fry for 2–3 minutes, stirring once gently with a slotted spoon halfway through, until the surface turns the color of caramel and no uncooked potato-colored spots remain.

Step 12

Lift each vada out with a slotted spoon and place on a plate lined with paper towels to drain oil.

Step 13

Repeat steps 10–12 with remaining vada balls in batches of 3 or 4, letting oil return to 325°F between batches (about 60 seconds).

Step 14

Slice each pav bread in half horizontally—the cut should go all the way through, creating a top and a bottom that are still connected at one edge, like opening a book.

Step 15

Spread about 1.5 tablespoons of tamarind and mint chutney on the inside of the bottom half of each pav.

Step 16

Nestle one warm vada into the chutney so it sits in the lower half of the bread, then close the top half over it gently.

Step 17

Transfer each sandwich to a plate and serve immediately while the vada is still hot and crispy.