Lush & Loaded Cheesy Vada Pav Sliders
Lush & Loaded Cheesy Vada Pav Sliders
6 Sliders
30 minutes
20 minutes
Fusion
Beyond the Blend
Crispy tandoori-spiced potato vada, layered with mint-coriander chutney, paneer, mozzarella and tandoori mayo, tucked into soft brioche slider buns and finished with a garlic butter and coriander glaze. Golden, melty and completely lush...
The secret to the flavour is the Mrs Balbir Singh® Tandoori Rub, which does the work of multiple spices in one perfectly balanced blend. Proof that great cooking doesn't need a cupboard full of individual spices.
Makes 6 Sliders
Ingredients
Potato Vada
- 400–450 g potatoes (about 3 medium), boiled and mashed
- ½ small onion, very finely chopped
- 1 small green chilli, finely chopped (optional)
- 2 tbsp chopped coriander
- juice of ½ lemon
- 2 level measuring tsp Mrs Balbir Singh® Tandoori Rub
Light Batter
- 80 g gram flour (besan)
- ¼ tsp Mrs Balbir Singh® Tandoori Rub
- pinch of salt
- water to make a light coating batter
- Neutral oil for frying (such as sunflower or vegetable oil)
Tandoori Mayo
- 3 tbsp mayonnaise
- A squeeze of lemon juice
- ½ tsp Mrs Balbir Singh® Tandoori Rub
Garlic Butter & Coriander Glaze
- 2-3 tbsp melted butter
- 1 garlic clove, finely grated
- 1 tbsp finely chopped coriander
To Assemble
- 6 brioche slider buns (from a tear-and-share pack)
- Mrs Balbir Singh® Mint & Coriander Chutney
- 200 g paneer, cut into 12 strips
- 120–150 g mozzarella, grated
Directions
Make the potato vada: Combine the mashed potatoes, onion, green chilli, coriander, lemon juice and Tandoori Rub. Mix well and shape into 6 patties roughly the size of the buns.
Prepare the batter: Mix the gram flour, Tandoori Rub and salt. Add water gradually to form a light batter — thick enough to coat the patties but thin enough to create a delicate crisp shell.
Make the tandoori mayo: In a small bowl, mix 3 tbsp mayonnaise with ½ tsp Mrs Balbir Singh® Tandoori Rub and a squeeze of lemon juice. Stir until smooth. Taste and add a little more Tandoori Rub if you prefer a deeper spice note.
Fry the vada: Heat about 3 cm of oil in a deep frying pan or saucepan. Dip each patty in the batter and fry until golden and crisp. Drain on kitchen paper.
Cook the paneer: Heat a small pan with a little oil or butter and cook the paneer strips for 1–2 minutes per side until lightly golden.
Preheat oven to 200°C / 180°C fan. Split the buns and place the bases in a small baking dish or skillet.
Layer each bun with: mint-coriander chutney, two paneer strips, crispy potato vada, tandoori mayo, and a generous handful of mozzarella. Then place the bun tops on.
Finish and bake: Brush the tops with the garlic butter and coriander glaze, sprinkle with a little extra mozzarella and bake for 8–10 minutes, until the cheese is melted and bubbling.
Serve immediately and pull apart while the cheese is molten — expect serious cheese pulls.
