Vada Pav with Chutneys

Method

Bring a pan of salted water to the boil and add the potato chunks. Cook until fork tender and drain well. Allow to steam dry in the colander for a few minutes. Tip into a bowl and mash, leaving plenty of texture – you don’t want a smooth mash, but get rid of any big lumps.

Heat the oil in a large frying pan over a medium-high heat and add the mustard seeds. Once they start to pop add the curry leaves, garlic, ginger and chilli and cook for 30 seconds until fragrant. Add the turmeric and ground coriander and cook for 1 minute. Remove the pan from the heat and add the mashed potato, salt and fresh coriander. Mix well until combined and check seasoning. Allow to cool and when cool enough to handle shape into 8 balls and flatten very slightly.

Meanwhile make the chutneys. For the coriander and mint chutney – put the ingredients in a blender or food processor and blend with 2-3 tbsp of water or as needed until you get a thick green sauce (don’t over blend as it turns the mint black and bitter). For the coconut chutney – Heat 1 tsp of oil in a pan over a medium heat. Add the whole garlic and fry for 2 minutes until lightly golden. Add the coconut to the same pan and toast until lightly golden. Transfer the coconut and garlic to a food processor. Add the chilli powder, a good pinch of salt and the remaining oil. Grind to a coarse chutney. Set aside.

To make the batter, put the gram flour, turmeric, chilli powder, baking powder and salt into a clean bowl. Gradually stir in 110-120ml of cold water or enough until you have a smooth thick pancake like batter – you don’t want it too thin.

Heat enough oil for frying in a deep fat-fryer or deep, heavy- based saucepan, making sure it comes no more than two-thirds of the way up the saucepan, to 180°C. If you don’t have a thermometer, check the temperature by dropping in a little batter – it should immediately sizzle.

Dip the potato patties into the batter ensuring they are completely coated and carefully lower them into the hot oil. Deep fry for 3-4 minutes or until golden brown, turning halfway. Remove and drain on kitchen paper.

To serve, spread a little tamarind sauce on the insides of the buns. Spoon some coconut chutney on to the base. Top with a potato patty and a spoonful of coriander chutney. Close the bun and enjoy.