Cheesy Vada Pav Sliders
Pull-apart dinner rolls loaded with spiced potato filling, two chutneys, crunchy slaw, and melted cheese, baked in foil with a garlic-chutney butter baste until golden.
Equipment
- Blender or food processor
- Small pan (for tempering and dry-roasting)
- Oven
- Baking dish or tray
Ingredients
For the potato filling
- 1 tbsp oil
- 1 tsp mustard seeds
- 4-5 boiled potatoes mashed
- 1 tbsp grated ginger
- 2 tbsp minced garlic
- 2-3 green chillies finely chopped
- 8-10 fresh curry leaves
- 1/4 tsp hing asafoetida
- 1 tsp turmeric
- Salt to taste
For the garlic lasun chutney
- 3-4 dried red chillies
- 4-5 garlic cloves
- 3-4 tbsp grated dried coconut
- 2 tbsp sesame seeds
- 3-4 tbsp roasted peanuts
- 1 tbsp amchur dry mango powder
- 1 tbsp red chilli powder
- Salt to taste
For the green chutney
- 2 cups freshly chopped cilantro
- 2-3 garlic cloves peeled
- 1 inch piece ginger
- 2-3 green chillies adjust to taste
- Salt to taste
- Juice of 1/2 lemon
- 3-4 ice cubes
- 2 tbsp water or as needed
For the slaw
- 1/4 cup julienned carrots
- 1/4 cup julienned green cabbage
- 1/4 cup thinly sliced onion
- 1/4 cup julienned purple cabbage
- Pinch of salt
For assembly
- 1 loaf pull-apart pav or dinner rolls 12-count
- 4-6 slices processed cheese or mozzarella
- 2-3 tbsp shredded cheese optional
- 2 tbsp butter softened
- 2 tbsp lasun chutney for the garlic butter baste
Instructions
Make the garlic lasun chutney
- Dry-roast the sesame seeds and peanuts in a small pan over medium heat until lightly golden, about 2 minutes. Let cool completely.
- Add the dried red chillies, garlic, grated coconut, toasted sesame, peanuts, amchur, red chilli powder, and salt to a blender. Pulse to a coarse, dry crumble. Do not add water.
Make the green chutney
- Blend the cilantro, garlic, ginger, green chillies, salt, lemon juice, and ice cubes until smooth. Add water one tablespoon at a time to reach a spoonable consistency.
Make the potato filling
- Heat oil in a pan over medium heat. Add mustard seeds and wait for them to pop.
- Add the curry leaves, ginger, garlic, and green chillies. Stir for 30 seconds until fragrant.
- Add the hing and turmeric, then the mashed potatoes. Mix well so the tempering coats every bit of potato.
- Season with salt. Cook for 2-3 minutes, stirring often, until the filling is dry and holds together. Let it cool fully before assembly.
Make the quick slaw
- Toss the julienned carrots, cabbages, and onion with a pinch of salt. Let sit for 5 minutes to soften slightly.
Assemble and bake
- Preheat oven to 350°F (175°C).
- Slice the entire loaf horizontally into two halves, keeping the rolls connected as one piece.
- Spread green chutney generously on the bottom half.
- Spread the potato filling evenly over the green chutney. Press it in slightly.
- Spread a layer of lasun chutney over the potato filling.
- Layer the slaw over the chutney.
- Lay cheese slices over the slaw, covering the filling completely. Add shredded cheese for extra melt if you like.
- Place the top half of the loaf back on.
- Poke holes all over the top loaf with a toothpick or skewer so the butter seeps in.
- Mix the softened butter with 2 tbsp lasun chutney. Brush generously over the top and sides.
- Wrap tightly in aluminium foil. Bake for 8-10 minutes until the cheese has melted. Open the foil for the last 2 minutes for a toasty top.
- Pull apart and serve immediately.
Notes
Make it ahead: Assemble the loaf without the garlic butter baste, wrap tightly in cling film, and refrigerate for up to 12 hours. Brush with garlic butter right before baking, adding 3-4 extra minutes to the bake time.
Dry filling is key: If the potato filling is too wet, the sliders turn soggy. Cook it until dry and let it cool fully before layering.
Cheese swaps: Processed cheese slices melt evenly. Mozzarella gives more stretch. A mild cheddar gives a sharper flavor.
Vegan option: Skip the cheese. Use vegan butter or coconut oil mixed with lasun chutney for the baste.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 300°F for 10 minutes, wrapped in foil.
Tried this recipe?Let us know how it was!