Mumbai x USA
Vada pav sliders with garlic chutney aioli
Mumbai's favourite snack, shrunk to party size and given a creamy garlic upgrade.
50 minTime
13 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original597kcalsame
13 gproteinsame
7 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mash the potatoes. Heat 1 tbsp oil in a pan on medium heat, crackle the mustard seeds, curry leaves and asafoetida, then add the ginger, 3 cloves of garlic and chopped chillies for 1 minute.
- 2Add the turmeric, potatoes, salt, coriander and lemon. Mix, cool and shape into 12 small flattened balls.
- 3Toast the coconut and the remaining garlic in a dry pan on medium low heat for 3 minutes. Grind coarse with the chilli powder and a pinch of salt. Stir 2 tbsp into the mayonnaise.
- 4Whisk the besan, rice flour, a pinch of turmeric, soda and salt with water into a thick coating batter.
- 5Heat the oil to 180°C on medium high heat. Dip the vadas and fry in batches for 3 to 4 minutes. Fry the whole chillies for 30 seconds and salt them.
- 6Split the pav and toast cut side down in the butter on medium heat for 1 minute. Spread with aioli, sprinkle dry chutney, add a vada and press. Skewer a fried chilli on top.
Serve it like this
Line the sliders on a board, each pinned with a fried chilli on a toothpick. Put extra aioli in a small bowl and a pile of dry garlic chutney beside it.
