Vada Pav (Mumbai)

Ingredients

• 6Pav buns
• 4 mediumPotatoes, boiled and mashed
• 1 tspMustard seeds
• 10Curry leaves
• 1 tbspGinger garlic paste
• 2Green chillies, chopped
• 1/2 tspTurmeric powder
• 2 tbspCoriander leaves, chopped
• 1 tspSalt (filling)
• 1 tspLemon juice
• 1 tbspOil (tempering)
• 1 cupBesan (gram flour)
• 1 tbspRice flour
• 1/4 tspTurmeric (batter)
• 1/2 tspRed chilli powder (batter)
• 1/2 tspSalt (batter)
• a pinchAsafoetida (hing)
• 3/4 cupWater
• as neededOil (for deep frying)
• 1/2 cupDry garlic chutney (for serving)
• 6Green chilli (whole, fried for serving)

Method

1. 1

   For the filling heat 1 tbsp oil in a pan. Add mustard seeds; when they crackle, add curry leaves, ginger garlic paste and chopped green chillies. Sauté 30 seconds.

2. 2

   Add turmeric, then the mashed potato, salt, lemon juice and coriander. Mix until uniform. Cool slightly and shape into 6 lemon-sized balls.

3. 3

   For the batter whisk besan, rice flour, turmeric, red chilli powder, salt and hing with 3/4 cup water to a thick smooth coating batter.

4. 4

   Heat oil to 170°C. Dip each potato ball in the batter to coat completely, then slide gently into the hot oil.

5. 5

   Fry the vadas in small batches for 4-5 minutes until golden and crisp. Drain on paper.

6. 6

   In the remaining hot oil quickly fry the whole green chillies for 30 seconds — for the spicy partner.

7. 7

   To assemble: slit a pav, smear inside with dry garlic chutney, place a hot vada in the middle and gently press. Serve immediately with a fried green chilli on the side.