Cheese Vada Pav Sliders
Cheese Vada pav Sliders, is a delicious fusion slider form of the Indian fast food dish Vada Pav. These sliders are delicious easy oven-baked sliders that are full of flavor, cheesy, and give a fun twist. The sliders are layered with chutneys, shredded slaw, fried onions, batata vada for the body, and melted cheese, along with a fried green chili for the perfect bite. To take these sliders to the next level they are baked in the oven with a butter mixture poured over it which has the favorite dry garlic chutney along with other spices which soak into the buns and add this amazing flavor to the sliders. It’s an explosion of flavors and textures from the first to the last bite. I love making these sliders when I have guests over because it’s easy to make and cook in the oven and they’re so yummy that they are always wiped clean. You can use store-bought, frozen, or homemade batata vada for this recipe. It comes together in about an hour and you won’t be able to stop with just one slider, I assure you that! Perfect for get-togethers, the holiday season, movie night, game day, or festivals like Holi, rakhi, and Diwali!!
Happy Cooking!
Servings: 12 sliders
Prep Time: 15-20 mins
Cooking Time: 20-30 mins
Total Time: 45-60 mins
Ingredients:
Butter Mixture:
6-7 tbsp unsalted Butter; melted
3 tbsp tamarind chutney
1 tbsp Kalonji (nigella seeds)
1/2 tbsp Chaat masala
3 tbsp dry garlic chutney for vada pav
Assembly:
1/3-1/2 cup tamarind chutney
1/3-/12 cup coriander chutney
1/2 -1 cup shredded slaw mix; I used mixed cabbage slaw
12 butter savory slider buns
12 Batata vadas; you can use homemade or storebought
8-10 slices of Pepper jack cheese
1/3-1/2 cup fried onions
2-3 tbsp dry garlic chutney for vada pav
12 small green chilis
Oil to cook chilis
Directions:
Cook Vadas or get store-bought. I have used both frozen and homemade and both work so well. For store bought cook them as per package instructions.
Preheat the oven to 375F.
Assembly: Assemble the buns on a parchment-lined baking tray to make it easier.
Slice slider buns horizontally in half.
On the bottom, half of the buns spread tamarind chutney.
On the top half of the buns spread coriander chutney.
Top the bottom layer with the shredded slaw mixture.
Sprinkle the dry garlic chutney over the slaw mixture.
Layer half of the cheese slices over it.
Top with the cooked Batata Vadas over the cheese so that one is over each bun.
Layer the remaining cheese slices over it.
Sprinkle fried onions on the coriander chutney (top part of the bun)
Carefully sandwich the slider buns close over the cheese slices.
Using a toothpick poke holes in the top of the slider buns. be sure to get all the buns all over.
Butter mixture- Melt butter and mix dry garlic chutney, kalonji, chaat masala, and tamarind chutney.
Pour the butter mixture over the buns and spread it all over. It’s okay if it drips down the edges.
Cover the buns with foil and bake for 15 mins at 375F and then 15-20 mins at 350F. The base should be slightly crispy
Let it rest for 3-5 mins once out of the oven.
Chilis- While the sliders are baking, cook the chilis. I flash-fry them in hot oil for a few seconds. Be very careful and fast as if they break open start to release the seeds that can start splattering hot oil everywhere.
Take a chili and place it on a long toothpick.
Remove the foil, and place one toothpick with chili on it on every slider.
Cut, and serve warm!
You can serve these with any condiments you like, eg tamraind chutney, spicy Maggi sauce, and coriander chutney. It’s not needed as these are saucy themselves but nice to have.
Notes/Tips:
Use savory slider buns. Sweet buns can make this recipe too sweet.
I have tried Swad frozen Batata Vada for this recipe. You can use your favorite or make them at home.
You can use mozzarella cheese slices if you want.
Do NOT forget to poke the holes in the slider buns.
Covering with foil is a must.
The fried chili adds the typical look to it and the spicy kick so do NOT skip it!
The dry garlic chutney is a must, I used store-bought!
I used homemade coriander chutney, recipe is here.
