Mini Vada Pav Sliders
Crispy, golden potato fritters tucked into buttery toasted slider buns with fresh green chutney and sweet tamarind chutney. These mini Vada Pav sliders are perfect for parties, game days, or sharing with family and friends.
Yield: 8 sliders
Prep Time: 30 minutes
Cook Time: 25 minutes
Special Equipment: large skillet
Ingredients
700g Maris Piper or King Edward potatoes, boiled and mashed
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
8 to 10 curry leaves
4 garlic cloves, crushed
2 green chilies, finely chopped
1 tsp grated ginger
1/2 tsp turmeric
Pinch of hing, optional
Salt, to taste
2 tbsp fresh cilantro, chopped
Juice of 1/2 lemon
Batter:
250g gram flour (besan)
1/2 tsp turmeric
1/2 tsp Kashmiri chili powder
1/4 tsp baking soda
Salt, to taste
300 to 350ml water
1 tbsp hot oil
1 tbsp rice flour, optional
Green Chutney:
1 bunch fresh cilantro
Small handful fresh mint
2 green chilies
2 garlic cloves
Juice of 1/2 lemon
Salt, to taste
Splash of water
Tamarind Chutney:
3 tbsp tamarind paste
3 tbsp jaggery or brown sugar
1/2 tsp ground cumin
Pinch of salt
Splash of water
Directions
Heat the oil and cook the mustard seeds, cumin seeds, curry leaves, hing, garlic, ginger, and green chilies until fragrant. Stir in the turmeric, mashed potatoes, salt, cilantro, and lemon juice. Cool, then roll into 16 to 20 small balls.
Whisk together the gram flour, turmeric, Kashmiri chili powder, baking soda, salt, water, hot oil, and rice flour if using. Let the batter rest for 10 minutes.
Blend all of the green chutney ingredients until smooth. Simmer the tamarind chutney ingredients for 5 to 10 minutes until slightly thickened.
Heat oil to 170 to 175°C (340 to 350°F). Dip each potato ball into the batter and fry for 3 to 4 minutes until crisp and golden. Drain well.
Butter and lightly toast the slider buns. Spread with the green chutney and tamarind chutney if using, add a potato fritter, and gently press together before serving.
