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The Hirshon Mumbai Spicy Fried Mashed Potato Sandwich - वड़ा पाव

The Hirshon Mumbai Spicy Fried Mashed Potato Sandwich – वड़ा पाव

  • Total Time: 0 hours


Units Scale
  • For the fried potato balls and their coating:
  • 3 boiled Idaho Potatoes
  • 3 tbsp Cilantro, finely chopped
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric
  • 1/4 tsp Kashmiri chili powder
  • 1/2 tsp brown mustard seeds
  • 1/4 tsp Cumin seeds
  • 9 Curry leaves, chopped fine
  • 1 tsp Lemon juice
  • 1 tsp Ginger paste
  • A pinch of Indian Black Salt
  • 1 jalapeño, deseeded and finely diced
  • 1 pinch Asafoetida
  • 1 cup Chickpea flour
  • 2 tbsp. Rice flour
  • 1 pinch Baking soda
  • Oil
  • ***
  • For the green chutney:
  • 1 cup cilantro leaves, chopped
  • 1/2 cup mint leaves, chopped
  • 1/2 inch peeled ginger, chopped
  • 6 garlic cloves, chopped
  • 1 jalapeño (or 2 if you want it spicier), de-seeded and chopped
  • 1 tbsp tamarind paste
  • 1 tsp roasted cumin powder
  • 1/4 tsp sugar
  • 2 tbsp roasted chana powder
  • A pinch of Indian black salt
  • A small amount of water to blend
  • Salt to taste
  • ***
  • For the dry garlic chutney:
  • 13 Cloves Garlic
  • 3/4 cup Dry Grated Coconut
  • 1 Teaspoon Kashmiri Chili Powder or hot paprika
  • 1 Teaspoon Salt
  • 1 Teaspoon Oil
  • ***
  • For the pav bread:
  • Either one recipe of the Hirshon pull-apart dinner rolls or a package of King’s Original Hawaiian Sweet Rolls
  • Fried green chiles as garnish (optional but recommended)


  1. For the green chutney:
  2. In a blender or food processor, add all the ingredients with just enough water to grind everything properly until you get a smooth paste.
  3. Check for more salt and seasonings if needed, it should taste tangy and spicy so adjust accordingly.
  4. Store the chutney in a small glass jar with a tight lid in the refrigerator, it can be used till 7 to 10 days if stored properly in the refrigerator.
  5. For the garlic chutney:
  6. Heat a teaspoon of oil in a pan and roast garlic cloves for around 1 minute until they turn golden brown.
  7. Add dry grated coconut to the pan.
  8. Roast until the coconut turns light brown. Let this mixture cool for a while.
  9. Transfer the garlic and coconut to a mixer or food processor. Also add chili powder and salt and grind the mixture until smooth.
  10. Dry garlic chutney is ready. Use it as a spread on Vada Pavs, sandwiches & wraps. Dry it completely and store in the freezer in an airtight container for later use.
  11. Sieve chickpea flour in a bowl. Rinse the potatoes thoroughly with water. Drain out the excess water. Boil the potatoes until they turn tender. After that, peel the potatoes and place them in a bowl. Finely crumble the potatoes by hand.
  12. Firstly, prepare a batter. For this, add water in small portions into the chickpea flour and stir until the lumps dissolve completely. Prepare a smooth and pouring consistency batter. Don’t make it too thin – a bit more than ½ cup of water is required for making this quantity of batter. Add rice flour into the batter and stir.
  13. Now add ¼ tsp Kashmiri chili powder, ¼ tsp salt, baking soda and a pinch of turmeric powder into the batter. Whisk the batter for about 3-4 minutes until everything mixes well. Set the batter aside. Heat a pan with 1 tbsp of oil. When the oil is heated sufficiently, heat red mustard seeds and cumin seeds until they begin to pop and sputter. Then add asafoetida, jalapeño, ginger, curry leaves, and turmeric powder. Saute the spices for 2 minutes.
  14. After that, add crumbled potatoes into the spices, followed by salt and remaining Kashmiri chili powder. Mix everything well together and then turn off the heat. Add chopped Cilantro and lemon juice to it. Mix all the ingredients. Transfer it to a plate and allow the potato mixture to cool down completely.
  15. Now make round balls of the potato mixture until it is utilized completely. Keep the size similar to that of a medium-sized lemon. Place the balls on a plate.
  16. Heat enough oil in a wok to deep fry the potato balls. When oil is sufficiently hot, dip a potato ball into the chickpea flour batter and cover it well with the batter. Drop it into the hot oil, no more than 2-3 potato balls at a time. Make sure that you don’t crowd the oil. Once one side is golden-brown, flip and fry until done on all sides.
  17. Once they are fried aptly, then lift one out with a ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer all of them out onto a paper towel. Similarly, fry the rest of the bondas.
  18. For serving vada pav, lift a pav bread and cut it from one side keeping the other end joined, like an open mouth. Open the pav and spread dry garlic chutney on one side and green chutney on other side. After that, place a potato ball into the sadnwich and press it gently. Serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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