Vada Pav - The Indian Burger Recipe

Name: Vada Pav - The Indian Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 teaspoon cumin seed; 1/4 cup red onion, minced; 1 garlic clove, minced; 1/2 teaspoon black salt; 1 teaspoon sugar; 1/2 teaspoon ground turmeric; 1 teaspoon dried mango powder; 1/2 teaspoon red chili powder or 1/2 teaspoon red chili pepper flakes, less if you like less heat; 2 medium idaho potatoes, boiled peeled mashed; 2 tablespoons dry roasted peanuts, chopped; 1 tablespoon cilantro, minced; 2 tablespoons unsalted margarine; 4 hamburger buns or 8 slices pav bread; 4 teaspoons store bought tamarind-date chutney; 4 teaspoons mint cilantro chutney; 1 tablespoon sev; Mint-Cilantro Chutney; 1 cup packed cilantro; 1 cup packed mint (leaves only); 1/4 small red onion, peeled and sliced; 1 tablespoon dried pomegranate seeds (optional); 2 tablespoons fresh lemon juice; 1/2 teaspoon table salt; 2 tablespoons water

Servings: persons

2 tablespoons vegetable oil
1 teaspoon cumin seed
1/4 cup red onion, minced
1 garlic clove, minced
1/2 teaspoon black salt
1 teaspoon sugar
1/2 teaspoon ground turmeric
1 teaspoon dried mango powder
1/2 teaspoon red chili powder or 1/2 teaspoon red chili pepper flakes, less if you like less heat
2 medium idaho potatoes, boiled peeled mashed
2 tablespoons dry roasted peanuts, chopped
1 tablespoon cilantro, minced
2 tablespoons unsalted margarine
4 hamburger buns or 8 slices pav bread
4 teaspoons store bought tamarind-date chutney
4 teaspoons mint cilantro chutney
1 tablespoon sev
Mint-Cilantro Chutney
1 cup packed cilantro
1 cup packed mint (leaves only)
1/4 small red onion, peeled and sliced
1 tablespoon dried pomegranate seeds (optional)
2 tablespoons fresh lemon juice
1/2 teaspoon table salt
2 tablespoons water

1
Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed.14.
2
Transfer to a covered container and chill for about 30 minutes. Serve cool. This chutney will keep, refrigerated, for 4 days.
3
When ready to make, heat the vegetable oil in a large skillet over medium heat until it shimmers.
4
Add the cumin seeds. As soon as they begin to sizzle add the onion and garlic. Cook for 1 to 2 minutes, until the onion just begins to change color.
5
Add the black salt, sugar, turmeric, mango powder, chile powder, and potatoes. Mix well.
6
Continue to cook for 1 to 2 minutes, until the mixture has completely heated through.
7
Remove from heat and allow the mixture to come to room temperature.
8
When you are ready to serve, reheat the potato mixture. It should be warmed through but not hot.
9
Add the peanuts and cilantro to the potato mixture. Mix well and divide the mixture into four equal portions. Flatten them as you would hamburger patties. These are very delicate patties, so be gentle. Set the patties aside.
10
Heat a large skillet or griddle over medium heat. Butter the inside of your buns. Place the buns buttered side down in the skillet and toast until golden. Remove from heat.
11
Spread about 1 teaspoon of the tamarind-date chutney on one side of the bun and 1 teaspoon of the mint-cilantro chutney on the other side.
12
Place the patty on top of one of the bun halves, sprinkling some sev on top, and close with the other side of the bun. Serve immediately.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 teaspoon cumin seed, 1/4 cup red onion, minced, 1 garlic clove, minced, and more.

Yes, Vada Pav - The Indian Burger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vada Pav - The Indian Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions