Air fryer recipe · Snacks
Air-Fryer Vada Pav Patties
Mumbai's beloved batata vada reborn as a crackly patty you can tuck into a buttered pav.
- 32 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 7.7 gprotein
- 41.2 gcarbs
- 2.4 gfat
- 5.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled potatoes4 large
- Mustard seeds & curry leaves1 tsp + 10
- Garlic-green chilli paste2 tbsp
- Besan batter1 cup
- Turmeric1/2 tsp
- Oil sprayas needed
Method
Temper the aromatics
Heat a teaspoon of oil and crackle the mustard seeds, then drop in curry leaves and the garlic-chilli paste for thirty seconds. This quick tadka is what gives the vada its unmistakable Maharashtrian backbone.
Mix the potato core
Mash the potatoes coarsely and stir in the tempered mixture, turmeric, chopped coriander and salt. Taste and push the chilli up a notch since the besan coat will mellow the heat considerably.
Shape flat patties
Divide into eight portions and press each into a thick disc rather than a ball so it cooks through faster in dry heat. Chill the patties ten minutes to firm them up before coating.
Cloak in besan
Dip each patty into a smooth besan batter seasoned with a pinch of turmeric and salt, coating all sides evenly. Mist both faces with oil to encourage that craggy fried texture.
Crisp in the basket
Lay the patties in the preheated basket without crowding and air-fry at 200C for 18 minutes, turning once. Serve hot with dry garlic chutney pressed inside a soft pav.
