Dishoom Vada Pav (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1*Prepare the Potato Filling:*
2. 2Boil potatoes in salted water until tender when pierced, about 20-25 minutes. Drain completely and mash coarsely while still warm, leaving some texture. Heat 2 tablespoons vegetable oil in a wide pan over medium-high heat until shimmering. Add mustard seeds and allow them to crackle and pop, about 30 seconds. Toss in curry leaves and stand back as they splutter. Add minced green chilies, grated ginger, and garlic paste, stirring constantly for 30 seconds until fragrant. Sprinkle in turmeric powder and stir quickly to prevent burning. Add the mashed potatoes and salt, mixing thoroughly to coat every morsel with the spiced oil. Cook for 3-4 minutes, stirring occasionally, until the mixture comes together. Remove from heat and fold in chopped coriander and lemon juice. Allow to cool completely, then divide into 8 equal portions and shape into smooth, slightly flattened balls.
3. 3*Make the Batter:*
4. 4Sift chickpea flour into a large mixing bowl. Add turmeric, red chili powder, asafoetida, baking soda, and salt. Gradually pour in cold water while whisking continuously to create a smooth, thick batter that coats the back of a spoon heavily without dripping off. The consistency should be similar to pancake batter but slightly thicker. Rest the batter for 10 minutes.
5. 5*Fry the Vadas:*
6. 6Heat oil in a deep, heavy-bottomed pot to 180°C (350°F) - test by dropping a small amount of batter; it should rise immediately without browning too quickly. Working one at a time, dip each potato ball completely into the gram flour batter, ensuring full coverage. Carefully slide into the hot oil. Fry 2-3 vadas at once without overcrowding, turning occasionally with a slotted spoon, until deep golden brown and crispy all over, about 4-5 minutes. Remove to paper towels to drain excess oil. Keep warm.
7. 7*Toast the Pav:*
8. 8Slice each pav horizontally without cutting all the way through. Heat a griddle or flat pan over medium heat with a small amount of butter. Place pav cut-side down and toast until golden brown with crispy edges, about 1-2 minutes per side.
9. 9*Assemble Dishoom-Style:*
10. 10Spread green chutney generously on the bottom half of each toasted pav. Place one hot vada in the center. Drizzle tamarind-date chutney over the vada. Sprinkle dry garlic chutney powder on top. Add one fried green chili on the side. Close the pav gently, pressing slightly to create the signature street-food sandwich. Serve immediately while the vada is hot and crispy.