Name: Vada pav
Total time: 50 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon ghee; 1 teaspoon black mustard seeds; 1/4 teaspoon asafoetida; 2 tablepoons torn curry leaves; 1 inch of ginger, finely grated; 3 cloves of garlic, finely grated; 2 Thai green chilis finely minced; 1/4 teaspoon turmeric; 2 cups cubed boiled and peeled potatoes; 2 teaspoons lemon juice; 1/4 cup finely chopped fresh coriander; Salt, to taste; 1 cup besan (chickpea) flour; 1 tablespoon rice flour; 1/4 teaspoon turmeric; 1/4 teaspoon cayenne chilli powder; 1/8 teaspoon asafoetida; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup water; Vegetable oil, for frying; Warm brioche buns; Garlic chilli chutney; Tamarind chutney; Green chutney

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This is Mumbai's most popular street food dish–and for good reason. A spicy potato filling sandwiched between brioche buns and layered with a garlic chilli chutney, tamarind chutney and green chutney, this sandwich is hearty and full of flavour.

SERVES

6

TO

8

50 Mins

Ingredients

Potatoes

1 tablespoon ghee
1 teaspoon black mustard seeds
1/4 teaspoon asafoetida
2 tablepoons torn curry leaves
1 inch of ginger, finely grated
3 cloves of garlic, finely grated
2 Thai green chilis finely minced
1/4 teaspoon turmeric
2 cups cubed boiled and peeled potatoes
2 teaspoons lemon juice
1/4 cup finely chopped fresh coriander
Salt, to taste

Batter

1 cup besan (chickpea) flour
1 tablespoon rice flour
1/4 teaspoon turmeric
1/4 teaspoon cayenne chilli powder
1/8 teaspoon asafoetida
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup water

Assemble and Serve

Vegetable oil, for frying
Warm brioche buns
Garlic chilli chutney
Tamarind chutney
Green chutney

Directions

Potatoes

Heat ghee in a frying pan on medium-high heat.
Add mustard seeds and allow them to crackle for a few seconds. Then add asafoetida, followed by the curry leaves. When the curry leaves stop sputtering, add in the ginger, garlic, and green chillis. Saute for 30 seconds, or until the ginger and garlic are fragrant.
Pour sauteed ingredients into potatoes. Add lemon juice, coriander, and salt to taste. Mash and mix the ingredients together. Divide and shape into eight even balls.
To make the batter, whisk together besan, rice flour, turmeric, chilli powder, asafoetida, baking soda and salt. Then add water, and whisk until a thick batter forms.
Prepare a deep fryer with vegetable oil and heat to 375° F. Dunk potato balls into a batter, shake off excess, and gently lower into the oil. Cook for three to four minutes or until crispy and golden on the outside. Drain on a paper towel.

Serve

To assemble, spread garlic chilli chutney, tamarind chutney, and green chutney on both sides of a brioche bun. Place hot potato vada on the bottom bun, and top with top bun.
Garnish with fried green chilis and serve hot. Enjoy!

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