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Sri Lankan Style Vada Pav

  • Vegetable
Time45 Minutes Serves4 CuisineIndian
Sri Lankan Style Vada Pav

Mumbai's favourite street food sandwich, given a Sri Lankan spice kick. Seasoned potato patties dunked in a golden turmeric batter, fried until shatteringly crisp, then stacked into toasted brioche with chutney and a cool minted yoghurt. Crunchy, fluffy, spicy and fresh all at once, and proof you don't need meat to go big on flavour.

ingredients

For the potato filling

  • 500g mashed potato
  • 1 tbsp Sri Lankan seasoning, plus extra to taste
  • 1 tsp salt
  • Small handful fresh coriander, chopped

For the batter

  • 190g gram flour
  • ¼ tsp salt
  • ½ tsp turmeric
  • 1½ tsp Sri Lankan seasoning
  • 240ml water
  • Vegetable oil, for frying

To serve:

  • 4 brioche buns
  • Your favourite chutney
  • 200g yoghurt
  • 2 tbsp mint sauce
  • Pinch of salt

Buy the items

Sri Lankan Curry Powder Seasoning
Sri Lankan Curry Seasoning
220g £8.99
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Directions

  1. In a bowl, mix the mashed potato with the Sri Lankan seasoning, salt and chopped coriander until evenly combined. Shape into 4 patties and place in the fridge to chill while you prepare the batter.
  2. For the batter, whisk together the gram flour, salt, turmeric and Sri Lankan seasoning. Gradually pour in the water, whisking until you have a smooth batter thick enough to coat the back of a spoon. Leave to rest for 20 minutes.
  3. Mix the yoghurt with the mint sauce and a pinch of salt, then set aside.
  4. Heat the oil to 180°C. Dip each chilled potato patty into the batter, making sure it is fully coated, then carefully lower into the hot oil. Fry for 4–5 minutes until golden, crisp and piping hot throughout. Remove with a slotted spoon and drain on kitchen paper.
  5. Toast the brioche buns, then spread chutney onto the base of each bun. Add the crispy potato patty and finish with a generous spoonful of minted yoghurt before serving.

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