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Vada pav is one of the most recognizable Indian street foods: a spiced batata vada dipped in chickpea flour batter, deep-fried, and served in a soft bun with chutneys. While it’s deeply rooted in Mumbai street food culture, this recipe for artichoke vada pav is less about nostalgia and more about curiosity and fun!
I recently visited Castroville, California (the artichoke capital of the US!), and it sparked an idea! I love steamed artichokes, especially their soft, creamy artichoke hearts, and I started thinking about how that texture could work in Indian food!
That led me to bhajia, which led me to batata vada, which then led me to vada pav!
I stuffed spiced batata vada filling into artichoke hearts, dipped them in a traditional besan batter, and deep-fried them until crisp! Then I used that artichoke batata vada to make vada pav! I added a lasan ni chutney aioli, since steamed artichokes are traditionally served with some sort of aioli or mayo-based dip.
To assemble the vada pav, I used soft savory Kins Hawaiian rolls and layered in green chutney, apple butter chutney, and a lasan ni chutney aioli for heat and balance! Fried foods always need a little tanginess to cut through the richness, and the aioli does an amazing job!
The artichoke in vada pav works so well! Artichoke and potatoes have a similar texture, so it just melds together beautifully!
That’s how a lot of my food comes together: starting with what’s around me, then letting Indian techniques and flavors lead the way!
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Artichoke Vada Pav
- Total Time: 45
- Yield: 8 vada pav 1x
- Diet: Vegan, Vegetarian
Description
Vada pav is a classic Indian street food made with spiced batata vada, chickpea flour batter, and chutneys. This modern vada pav recipe is includes California artichokes!
Ingredients
Batata Vada/Bonda
- 1– 2 (340g) Russet potato, peeled and 1 inch dice
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tbsp oil
- 1/2 tsp black mustard seeds
- 1/2 cup onion, finely diced
- 1 tsp ginger paste
- 1 jalapeno or serrano chile, finely diced
- 2 tbsp cilantro, chopped
- 1.5 tsp kosher salt
- 2 tsp lemon juice
- 8 artichoke hearts, frozen ( I got mine from Trader Joe’s)
Lasan ni Chutney Aioli
- 1 cup mayonnaise or vegan mayo
- 6 garlic cloves, minced
- 1/2 –1 tsp red chili powder
- 1 tsp paprika
- salt and pepper to taste
- 2 tbsp lemon juice
Batter
- 3/4 cup chickpea flour
- 2 tbsp rice flour
- 1/2 tsp baking powder
- 1/4 tsp red chili powder
- 1/2 tsp kosher salt
- pinch of hing (asafoetida)
- 1/2 cup + 2 tbsp water
Additional Items for Vada Pav
- oil for frying
- 8 rolls/pav ( I use savory Kings Hawaiian Rolls)
- unsalted butter
- green chutney
- sweet apple butter chutney
- 1/4 cup cilantro, chopped
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Instructions
Artichoke Batata Vada
Add diced potatoes to a pot, cover with water, and add a generous amount of salt. Bring to a boil, then simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain and add to a mixing bowl. Add turmeric, cumin, and coriander powder, and coarsely mash the potatoes. Set aside.
In a large skillet, heat oil over medium-high heat. Add mustard seeds. Once they start to sputter and pop, add the onions and a pinch of salt and saute for 5 minutes on medium heat. Add diced chile and ginger and saute for 1 minute. Add potatoes and cook for 3 minutes, mixing continuously. Add cilantro, salt, and lemon juice and mix well. Taste and adjust salt and lemon juice as needed. Set aside to cool slightly.
While the potatoes cool, make hte aioli. Add mayo, garlic, red chili powder, paprika, salt, pepper, and lemon juice to a small bowl. Whisk until well combined and set aside.
Once the potato mixture is cool enough to handle, roll it into 8 large balls. Place one ball into the divit of an artichoke heart and gently press them together. Repeat with the remaining balls and artichoke hearts. Set aside.
Heat a pot of oil to 375°F over medium heat.
While the oil heats, make the batter. In a medium mixing bowl, add chickpea flour, rice flour, baking powder, red chili powder, salt, and hing. Whisk well and slowly add water until you have a smooth pancake-like batter.
Dip the artichoke batata vada into the batter and coat well. Shake off any excess and gently drop it into the hot oil. Add additional vada, but do not crowd the pot. Use a strainer to gently move the vada as they fry. Fry for 4-5 minutes, or until golden brown. Strain on a wire rack.
Slice each roll in half and spread butter on both sides. Toast until lightly browned. Spread green chutney on one half, apple butter chutney on hte other half, and top with the vada. Top vada with a generous amount of lasan ni chutney aioli and a spinkle of cilantro. Serve while hot.
- Prep Time: 30
- Cook Time: 15
- Category: Appetizer, Dinner, Lunch, Side Dish, Snack
- Method: Frying
- Cuisine: Indian
