VADA PAV | MASHED POTATO SLIDERS

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The epitome of Mumbai’s street food – Vada Pav! Mashed potato sliders!

Vada Pav

Time flies by, does it not? From the first time I ate this on my travel from the southern part of India to Mumbai (Bad idea to buy from a vendor at a railway station; made me ill and dislike vada pav until I ate it again from a “hygienic food cart”:P ) to making it at home as a part of my entertain-friends-at-home menu, vada pav and me have sure come a long way.

Vada Pav

Cooking for just 2 which includes 1 fussy eater is not an easy job. Sometimes, I am in the mood for something and my husband goes like this “Fries-No; Traditional Mashed Potatoes-No; Mashed potato fritters-yes yes yes!” What choice am I left with? Nevertheless, my fritters tasted great and I love them too.

Vada Pav

With a cup of hot tea or as an appetizer for the upcoming super bowl parties, these vada pavs/ mashed potato sliders would just be divine.

Recipe for Vada Pav

VADA PAV | MASHED POTATO SLIDERS

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 3-5

VADA PAV | MASHED POTATO SLIDERS

Ingredients

    For the potato mixture
  • 1 cup of boiled & mashed potatoes
  • 1 tbsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 1 tsp cumin seeds
  • 1 tbsp coriander-cumin powder
  • 1 tsp red chili powder/ cayenne pepper
  • 1/2 tsp turmeric
  • 1 tbsp lime juice
  • 1 tbsp oil
  • Salt to taste
  • For making patties
  • 3/4 cup chickpea flour
  • Salt to season the flour
  • 1 tsp red chili powder
  • 1 1/2 cup club soda (as much required)
  • Oil for deep frying
  • For assembly of sliders
  • 8-10 dinner rolls/mini buns
  • 3 tbsp peanut chutney (optional)
  • Onion slices (optional)

Directions

  1. Heat oil in a pan. Once hot, add cumin seeds, chopped ginger & garlic.
  2. When the garlic & ginger turn golden, add all the spice powders, salt and mashed potatoes.
  3. Mix well and turn the heat off. Add the lime juice and chopped cilantro for garnish.
  4. Once the potato mixture cools down, divide the mixture into 8-10 equal portions and shape them into patties.
  5. Mix the chickpea flour, salt and chili powder. Add club soda I small quantities & mix well until you make a batter of desired consistency (like a dosa/pancake batter).
  6. Heat up oil for frying.
  7. Check if the oil is hot enough by dropping a small blob of batter in. The blob of batter sinks and rises up to the top 10 sec. Now, the oil is of the perfect temperature.
  8. Dip each patty into the batter and drop them into the hot oil. Do not overcrowd the oil (it brings down the temperature of oil all of a sudden).
  9. When they turn golden on both sides, drain them onto some paper towels.
  10. Cut a dinner roll in half, line the base with some spicy peanut/garlic chutney (or some chili sauce) and top it with the fried mashed potato patty.
  11. Top it with a slice of onion (optional), close the dinner roll. Vada pav / mashed potato sliders are ready to be served with some mint chutney!

My Take:

The club soda helps in making the patties crisp. If you do not have any on hand, mix with water and add a tsp of baking soda.

Maintain low levels of salt because each layer (the patty, the chickpea covering and the chutney/sauce) is itself seasoned with salt.

Yummily Yours'

Prash

http://yummilyyours.com/vada-pav-mashed-potato-sliders/

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6 Comments

  1. This is my fav. Thanks for sharing. Do visit my space if you find time

    On-going event: south indian cooking

    • Hey Nandoo!
      My pleasure. I have been following your blog for a while now. Will try to participate in this month’s event 🙂

  2. Prashanthi! Help madiiii. My vadas fell apart 🙁 some held together till I dipped them in the batter but fell apart in the oil. Some didn’t even make it out of the batter 🙁

    • Aww… I think my reply is coming a little late but do keep this handy for next time. I think the culprit was watery mashed potatoes (my guess from what I’m reading and a similar experience I’ve had before).
      1) When you boil your potatoes, strain, let them cool for 5-10 min and mash them preferable in a different dish because the pot in which you boiled the potatoes tends to have some water remains.
      2) In case the potatoes or mashed veggies refuse to take shape, add some flour like chickpea flour, maida or corn starch or pieces of bread to absorb the excess moisture. Bear in mind, adding too much of this last minute adjustments can leave a raw taste in our final product. they definitely work but use them in moderation.

      Hope I helped 🙂

  3. I did mash the potatoes in the same bowl.. rookie mistake huh?! Now I know for the next time. Thank you Prashanthi 🙂

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