Name: Vada Pav With Dry Coconut-Garlic Chutney
Ingredients: ½ cup unsweetened shredded coconut; 4 garlic cloves, unpeeled, smashed; 2 tsp. Kashmiri chile powder or paprika; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. cayenne pepper; 1 cup chickpea flour; 2 Tbsp. rice flour; 3½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided, plus more; 1 tsp. ground turmeric, divided; ⅛ tsp. cayenne pepper; 2 lb. medium russet potatoes, peeled; 1 Tbsp. plus 1½ tsp. vegetable oil, plus more for frying (about 8 cups); 10 fresh curry leaves; 1 2" piece ginger, peeled, finely chopped; 12 green Thai chiles, 2 thinly sliced, 10 whole; ⅛ tsp. asafetida; 1 tsp. black mustard seeds; ½ bunch cilantro, leaves chopped; 2 Tbsp. fresh lime juice; 6 kaiser rolls, split; Homemade or store-bought cilantro chutney and tamarind chutney (for serving; optional); A deep-fry thermometer

Tall vada pav sandwich on a terrazo background.

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca

Street food is one of the things I miss most about living in India—specifically vada pav. Imagine a hearty, aromatic potato patty with a crisp chickpea flour exterior, which gets served on a soft, savory bun, topped with a simple, flavorful dry coconut-garlic chutney, and paired with fried green chiles. Vada here refers to the deep-fried potato patty and pav to the bun. Serve with drizzles of cilantro and tamarind chutneys (homemade or store-bought) for a fresh spicy kick and some sweetness. While vada pav might be a labor of love, you’ll be rewarded in flavor for the effort. —Rachel Gurjar

Watch Rachel make this vada pav on our YouTube channel.

What you’ll need

Citrus Juicer
$20 $13 At Amazon
Medium Skillet
$70 $50 At Amazon
Whisk
$14 At Amazon
Deep-Fry Thermometer
$18 At Amazon
Slotted Spoon
$17 At Amazon

Recipe notes

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Recipe notes

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