Vada Pav Sliders (Garlic Butter)

• Nutrition Info (Per Slider):

  Calories: 280 kcal, Protein: 6g, Carbs: 35g, Fats: 14g

• History/Origin:

  Vada Pav was invented in 1966 by Ashok Vaidya outside Dadar Station in Mumbai to feed hungry textile mill workers. It is the Indian equivalent of a burger. This fusion recipe borrows the American "Pull-Apart Slider" technique—where an entire sheet of buns is sliced, stuffed, brushed with seasoned butter (in this case, the famous Red Dry Garlic Chutney mixed with butter), and baked until the tops are shiny and crisp.

• 

  Vada Pav Sliders with Dry Garlic Compound Butter

  
  

  Ingredient List:

  • The Vada (Filling): 4 large Boiled Potatoes (mashed), Mustard seeds (Rai), Curry Leaves, Turmeric, Green Chilies, Ginger-Garlic paste.

  • The Batter: 1 cup Besan (Gram Flour), pinch of Baking Soda, Salt, Turmeric, Water.

  • The Buns: 1 pack (12 count) Mini Brioche Buns or Ladi Pav (attached together).

  • The Compound Butter: 4 tbsp Softened Salted Butter mixed with 2 tbsp Dry Garlic Chutney (Lasan ni Chutney/Thecha).

  • Condiments: Green Chutney, Sweet Tamarind Chutney.

  Detailed Method (Stovetop + Oven):

  1. Potato Mix: Heat oil. Splutter mustard seeds and curry leaves. Add chili-ginger-garlic paste and turmeric. Mix into mashed potatoes with salt and cilantro. Cool and shape into balls.

  2. Fry Vadas: Whisk batter ingredients (thick consistency). Dip potato balls in batter and deep fry until golden. Set aside.

  3. Prep Buns: Take the slab of buns (do not separate them). Slice the entire slab horizontally in half using a bread knife.

  4. Layer: Place the bottom slab in a baking tray. Spread Green and Sweet chutneys. Place one fried Vada on each bun base. Press down slightly to flatten.

  5. Close: Place the top slab of buns over the vadas.

  6. The Magic Step: Generously brush the top of the buns with the Dry Garlic Compound Butter.

  7. Bake: Bake at 180°C (350°F) for 10 minutes until the butter melts into the bread and the top is toasted red-gold. Serve hot.

  Pro Tips (Tidbits):

  • The "Press": Flatten the round vadas slightly before placing them in the buns, otherwise, the sliders will topple over.

  • Soggy Prevention: Toast the bottom half of the buns for 2 minutes in the oven before adding chutney to create a barrier.

  • Chutney Butter: If you don't have dry garlic powder, you can mix Schezwan sauce into the butter for a Indo-Chinese twist.

  Instant Pot Method (For Potato Filling):

  • Steam: Add 1 cup water to IP. Place whole potatoes on a trivet (do not submerge in water).

  • Cook: Pressure Cook (High) for 8-10 minutes (depending on size). Quick Release.

  • Result: Steaming potatoes keeps them dry (not waterlogged), which is crucial for making tight vadas.

  Air Fryer Method (No-Fry Vadas):

  • Shape: Flatten the potato balls into patties.

  • Coat: Instead of wet batter, dip patties in besan batter then roll in Panko breadcrumbs (this works better for air frying than wet batter).

  • Fry: Spray generously with oil. Air Fry at 200°C (400°F) for 12-15 minutes until crispy.

  • Finish: Assemble sliders and air fry the whole slider batch for 2 minutes to melt the butter on top.