Vada pav

Cook it at home: Mumbai vada pav

The vada is spiced mashed potato, dipped in chickpea batter and fried. The dry garlic chutney, made with coconut and chili, is what makes it taste like Mumbai.

Pans and tools

• Large pan or kadai
• Deep pot and thermometer for frying
• Mortar and pestle or small blender
• Whisk

You’ll need

• For the filling: 1 1/2 lb (680 g) floury potatoes, boiled, peeled and roughly mashed
• 2 tbsp oil, 1 tsp black mustard seeds, a pinch of asafoetida, 10 curry leaves chopped
• 2 green chilies, 1-inch piece ginger and 5 garlic cloves, pounded to a paste
• 1/2 tsp turmeric, 1 tsp salt, 1 tbsp lemon juice, 2 tbsp chopped cilantro
• For the batter: 1 cup (100 g) besan (chickpea flour), 2 tbsp rice flour, 1/4 tsp turmeric, 1/2 tsp chili powder, a pinch of baking soda, 1/2 tsp salt, about 2/3 cup (160 ml) water
• For the dry garlic chutney: 8 garlic cloves, 1/2 cup (40 g) dried unsweetened coconut, 2 tbsp roasted peanuts, 2 tsp Kashmiri chili powder, 1/2 tsp salt
• For the green chutney: 1 cup cilantro, 1/2 cup mint, 2 green chilies, 1 tbsp lemon juice, salt, a splash of water
• 8 soft dinner rolls (pav)
• Oil, for deep-frying
• 8 green chilies, slit, for frying

Steps

1. Heat 2 tbsp oil in a pan over medium heat. Add the mustard seeds and when they pop, the asafoetida and curry leaves. Add the chili-ginger-garlic paste and stir 30 seconds, then the turmeric.
2. Add the mashed potatoes and salt and mix well. Cook 2 minutes, then stir in the lemon juice and cilantro. Cool, then shape into 8 balls and flatten them slightly.
3. Make the garlic chutney: toast the coconut in a dry pan until golden. Pound or pulse with the garlic, peanuts, chili powder and salt to a coarse, dry crumble.
4. Blend the green chutney ingredients smooth.
5. Whisk the batter ingredients to a thick, smooth batter that coats a spoon. Heat 2 inches (5 cm) of oil to 350F (175C).
6. Dip each potato ball in batter and fry 3 at a time for 3 to 4 minutes, turning, until golden and crisp. Drain on a rack. Fry the slit chilies for 30 seconds and sprinkle with salt.
7. Drizzle a few spoonfuls of batter into the oil and fry 1 minute to make crunchy bits (chura); drain.
8. Slit each pav without cutting all the way through. Spread green chutney on one side and sprinkle the garlic chutney on the other. Tuck in a hot vada, press gently, and serve with a fried chili.

Contains: Wheat, peanuts.