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Vada Pav - Downloadable Recipe
  • Vada Pav - Downloadable Recipe
  • Vada Pav - Downloadable Recipe
Vada Pav - Downloadable Recipe

Vada Pav - Downloadable Recipe

Vada pav aka the Bombay burger is a hugely popular street food from the bustling city of Mumbai.

To make this recipe, you'll need:

HALDI BLEND: 3 tsp

JEERA BLEND: 1 tsp

METHI BLEND: 1 tsp

MIRCHI BLEND: 1 ½ tsp

Need the blends?

A Complete Set of Curry Legend Blend Refills

A Complete Set of Curry Legend Blend Refills

£13.96
Description

Vada pav aka the Bombay burger is a hugely popular street food from the bustling city of Mumbai. It consists of a spiced mashed potato patty that's battered then fried, and served inside a pav (white bread roll) with accompanying chutneys - in this case we've got some spicy mirchi ketchup and some quick tangy pickled onions for a lovely contrast of flavours and textures.
More Info

Curry Legend Club Recipe

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 40 mins

Origin: India
Shopping List

  • 500g floury potatoes - peeled and cut into bite-size pieces
  • 1 small red onion - thinly sliced
  • 1 clove of garlic - finely grated or crushed
  • 10g bunch of coriander - finely chopped
  • 1 lemon
  • 75g yogurt or mayonnaise
  • 140g self-raising flour or use gram (chickpea) flour with 1 tsp baking powder added plus extra for coating the patties
  • 100g tomato ketchup
  • 4 bread rolls or burger buns
  • Oil for frying (sunflower or vegetable oil is best)
  • Sliced tomato and lettuce to serve
Blends Needed

HALDI BLEND: 3 tsp

JEERA BLEND: 1 tsp

METHI BLEND: 1 tsp

MIRCHI BLEND: 1 ½ tsp
Goes Great With

Cabbage and pomegranate salad from Curry Legend Veggie Table
Also Works a Treat With

Plain or wholemeal flour with 1 tsp baking powder added instead of self-raising flour
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M
Mark Taylor

Firstly, and most importantly, this potato mix was delicious. I used to get "potato bonda" from a Sri Lankan take away and this recipe reminded me of them in a good way. But when I tried to drop the battered potato into hot oil, most of the batter just dropped off in a sludgy mess, and I ended up shallow frying with just a layer of batter on one side. Any tips?? Thanks!

Mark Taylor review photo

Great to hear how much you enjoyed the taste of this dish, and that it reminded you of a takeaway favourite! The difficulty in making the batter stick to the potato could be could be because the potato was a bit warm, or the oil not being hot enough wouldn't help. Based off your feedback, we think it might work better if you flour the potato then dip it in the batter to help it stick.... so we're going to re-test it! Thanks for the heads up!