Vada Pav

You could call this a Bombay Burger because Vada Pav is a popular street food from the state of Maharashtra, India. The vada refers to the deep fried spicy potato balls and the Pav are soft white bread rolls. 

Ingredients
(Makes about 8 vada balls)

for the vada
500g cold mashed potatoes
2 fresh green chilies, finely chopped (seeded or not is up to you)
1 garlic clove, finely chopped
2 cm piece of fresh ginger, finely chopped
2 tbsp vegetable oil
1 tsp black mustard seeds
pinch of asafoetida
10 curry leaves
½ tsp ground turmeric
Sea salt, to taste
4 tbsp fresh coriander leaves, chopped

for the batter
100g gram flour
½ tsp ground turmeric
pinch of baking powder
100ml water

Vegetable oil, for deep-frying

for the dry garlic chutney
10 garlic cloves, peeled
2 tbsp groundnut oil
35g dry unsweetened (desiccated) coconut
1 tsp chilli powder
salt to taste

for the sweet chutney
12 dried dates
1 tsp tamarind puree

for the green chutney
large bunch of fresh coriander
small bunch (about half) of fresh mint leaves
5 green birds eye chilies, chopped 
1 lemon, juice
1 tbsp vegetable oil
salt, to taste

to serve
5 soft white rolls


Method

for the sweet chutney
Soak the dates in warm water for about 30 minutes. If they're not stoned remove the stones. Place them in a food blender and give them a blitz. Add the tamarind and a little water. Continue to blend, adding water a teaspoon at a time until to reach a thick sauce consistency. 

for the dry garlic chutney
Heat up 2 tablespoons of groundnut oil in a frying pan over a low heat. Add the whole garlic cloves and the coconut and fry gently for 10 - 15 minutes until they colour. Add the chilli powder and continue to fry for a minute. Remove from the heat and allow it to cool before putting it all in a blender and giving it a whizz into a thick paste. Add a little more oil if it needs it. Season with salt to taste.

for the green chutney
Blend together the coriander, mint, green chillies and lemon juice with a splash of water to form a thick paste. Add the vegetable oil to make a sauce consistency. Taste and season with salt. Mix it well. 

for the vada
Boil the potatoes until soft then mash into a smooth puree. Set aside to cool.

In a pestle & mortar bash together the garlic, ginger and green chillies into a paste. 

Heat the vegetable oil in a large saucepan on a medium to high temperature and add the mustard seeds. Fry until they start to pop. Add a pinch of asafoetida and the curry leaves. Stir and then add the chilli/garlic/ginger and stir in well. Add the mashed potatoes, turmeric. Then add the coriander and stir in well. Season with salt to taste. Remove from the heat and set aside. 

for the batter
In a large bowl mix gram flour, turmeric and baking powder. Add half the water and stir through then gradually add more water a little at a time to thin it out into a loose batter consistency.

Bring a deep fat fryer up to a high (180C) temperature.

Shape the potato mix into approximately 50g balls and dip into the batter. Then carefully drop them into the oil.  Cook for about 6 - 7 minutes each until they colour a golden brown. 

You can cook a few at a time, in batches of 2 or 3. 

Remove from the oil and let them drain for a while on kitchen paper.

To serve, slice the white bread rolls in half.  Spread the chutneys as you prefer them on the base and the lid of the rolls. Then place one vada in each pav.