Infused Vada Pav — The Fryer Stays Clean, the Garlic Chutney Carries the Dose
The 60-Second Read: Mumbai's beloved potato slider gets the Smoke treatment: a crisp batata vada tucked in a soft pav, with dosed dry garlic chutney bringing the heat and the high.
The Science
Dry garlic chutney is oil-toasted coconut, garlic, and chile — a fat-rich, low-moisture carrier that holds infused oil without weeping into the bun.
The Infusion
Decarb: 240°F for 40 minutes.
Dosed garlic chutney: 1/2 cup dry garlic chutney + 2 tbsp cannabis coconut oil (1/4 cup oil + 1/4 cup decarbed flower, 180°F 2 hours, strained); toss to coat.
The Recipe
Yield: 6 vada pav
You'll need: 6 batata vada (fried potato patties), 6 pav buns, 3 tbsp dosed garlic chutney, green chutney, butter for toasting.
Steps:
- Toast pav in butter until golden.
- Spread green chutney on one side.
- Tuck in a hot vada; dust generously with dosed garlic chutney.
Dosing Math
7g flower at 20% THC = ~1,400mg; ~60% efficiency → ~840mg in 1/4 cup (4 tbsp) ≈ 210mg per tbsp. Three tbsp across 6 servings ≈ 105mg per serving — a half-dusted vada lands near 50mg.
Terpene Pairing
Caryophyllene in the chutney's chile heat pairs with peppery cultivars; coconut's sweetness loves limonene.
Strain Suggestions
Try GSC, Gelato, or Orange Cookies.
Dosage & Onset
Edibles take 45–90 minutes to onset; wait a full 90 before re-dosing. 21+ only.
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