Taking inspiration from India’s legendary street snack, Vada Pav, this recipe has both Indian and East African flavours, quite like my own mixed family background.
This recipe is…
Gluten free (if you use gluten-free buns) Vegan Nut free Perfect for parties
Where does Vada Pav come from?
In a bid to make the popular street snack Batata Vada a little more substantial, street food vendors from Maharashtra in western India began selling Vada Pav. The simple sandwich consists of a spicy, battered mashed potato fritter (called Batata Vada) nestled inside a fluffy white bun (called Pav), along with scraps of extra fried batter, chillies and chutney. These yeasted buns, reminiscent of dinner rolls, boast a remarkable cotton-like softness. Their name, ‘Laadi Pav’ whispers of a bygone era, a time when Portuguese rulers held sway over this region of India. You say pão, we say pav.
What gives this sandwich an East African touch?
While I need not fluff these sandwiches up too much, I do like to prepare them in a way my East African Gujarati family have done so through the generations. Firstly, we spice our mashed potatoes differently, using chilli powder, lime, coriander, cinnamon and fresh pomegranate. The batter remains the same as the Indian version, with the exception of a touch of lime juice which I’ve learnt keeps the batter crisp and not too oily. Finally, I like to pack the white rolls (buns) with tamarind chutney, Kachumbari, the East African salad of choice.
Authenticity in food
For me, the best Vada Pav in the world isn’t the traditional Indian version. It’s this East African incarnation inspired by the way my family have made it for generations. A spicy pomegranate, lime and cinnamon potato fritter, Swahili-style Kachumbari and tamarind chutney, all nestled inside a squishy bun. This is the version of Vada Pav that sizzles away in my heart. You may disagree, but I believe the concept of authenticity in food is subjective, shaped by our personal journeys. My story is laced with the footprints of my ancestors travelling from Gujarat in Western India, to South Africa, Mozambique, Tanzania, Kenya and the UK. Each step collected flavours and experiences that have now melded into the food we eat.
Kachumbari: An East African salad with Indian roots
Kachumbari is similar to a fresh slaw, calling for shredded cabbage, onions, tomatoes, cucumber and a few spices. You can make it spicy or mild. The name and concept for Kachumbari stems from the Indian dish, Kachumbar which is a style of chopped salad with cucumber.
Tips for making Vada Pav
Microwave or bake the potatoes. This is one way to ensure they don’t become waterlogged as this can prevent the mixture from holding a ball shape. A squeeze of lime juice and a pinch of sugar elevate the flavour profile. Consistency is key. Aim for a batter that’s neither too thick nor too thin. It should coat the potato filling easily. Fry at 175ºC. This ensures the vadas cook evenly throughout without burning the outside. Test the oil temperature before adding the vadas. A small pinch of batter should rise steadily to the surface when dropped in. Don’t overcrowd the pan. Fry the vadas in batches to maintain oil temperature and ensure even cooking.
What’s in the batter for Batata Vada?
To make Batata Vada, we need to make a thick, custard-like batter using just five simple ingredients: gram flour, turmeric, salt, lime juice and water. The batter must be thick enough to coat the mashed potato balls without dripping off too much. Be sure to follow the recipe below and don’t forget to rest the batter for at least 30 minutes before dipping and frying the Batata Vada.
Dietary notes for this recipe
This recipe for Vada Pav is vegan and gluten free (provided you use gluten-free bread for the sandwich).
Can I make Batata Vada in the air fryer?
In short, no. Don’t try to make the Batata Vada in the air fryer. The batter for these mashed potato fritters is far to viscous. If you coat the potato balls in this batter and put them in the air fryer, you’ll end up with a big, sticky mess to clean up. Batata Vada must be deep fried in oil. The type of batter we use doesn’t absorb a great deal of oil anyway. However, you can reheat the fried Batata Vada in the air fryer after you’ve deep fried them and they’ve had a chance to cool.
Step-by-step tutorial for making East African-inspired Vada Pav
Find the full, printable recipe card with measurements in the box below.
1. Prepare the Kachumbari
Mix together all the ingredients for the Kachumbari. This is very much like a slaw which you can make ahead of time and allow to chill in the fridge.
2. Cook the potatoes
Boil, bake, steam or microwave the potatoes. I choose to microwave them, since this ensures the potatoes do not become waterlogged and hold their shape well. It’s also the quickest option.
3. Make the batter
Whisk together the ingredients for the Batata Vada batter. Add the water gradually, whisking all the time to ensure it isn’t lumpy. Leave the batter to rest for at least 30 minutes.
4. Season the potatoes and roll into balls
Roughly mash the potatoes and add in the remaining ingredients. Mix thoroughly, but don’t over mash the mixture. It should still be a little coarse, so some lumps of potato are fine. Roll the mixture into balls, about 50g each. If your mixture doesn’t come together as a ball, it’s likely due to the potatoes being too watery (this is why microwaving is the best option). To rectify, add some additional mashed potato flakes or powder and mix again.
5. Dip and fry the mashed potato balls
Heat enough oil in a large, deep pot suitable for deep frying. Once the temperature comes to 175C, dunk one of the mashed potato balls into the batter and coat well. Pick the potato up and very carefully place it into the hot oil (do not do this from a height or it will splash hot oil everywhere). Repeat for a few more vada, taking care not to overcrowd the pan as this will cause the temperature of the oil to drop. Once the batter has firmed up a little (about 20 seconds), turn and fry them in the oil continuously for around 3-4 minutes. Once they’re golden brown, lift them from the oil and drain in a colander or plate lined with absorbent kitchen towel. Repeat this frying process for the remaining mashed potato balls. Any remaining batter at the end can be drizzled into the oil and fried to make the crispy ‘scraps’ for topping the Vada Pav.
6. Build the Vada Pav
Split the buns in half, spread with tamarind chutney, add a mound of cold Kachumbari, one of the Batata Vada, fried batter ‘scraps’ and a fried chilli (if desired). If you’re making fried chillies, wash and dry them thoroughly and dock them all over with a fork as they will splutter and pop heavily in the oil.
Vada Pav (East African Style) Recipe | How to make Vada Pav (East African Style) with Batata Vada
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If you like this, you’ll love my recipe for Mombasa Daal Kachori
With love and Batata Vada,
If you’re making fried chillies, wash and dry them thoroughly and dock them all over with a fork as they will splutter and pop heavily in the oil.Gluten free: Use gluten free dinner rolls for a gluten-free option.For an extra zip of flavour, add green coriander and mint chutney as well as tamarind chutney. All chutney recipes can be found here.
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