Maharashtra Vada Pav Mumbai Street Spiced Potato Fritter Bun

Ingredients

• For vada (potato filling):
• 4 large potatoes — boiled, peeled and mashed
• 1 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1/4 tsp asafoetida
• 2 green chillies — finely chopped
• 1/2 tsp ginger — grated
• 1/2 tsp turmeric
• 2 tbsp fresh coriander
• Salt
• For batter:
• 3/4 cup besan
• 1/4 tsp turmeric
• 1/4 tsp red chilli powder
• A pinch of baking soda
• Salt
• Water — to make a thick coating batter
• Oil for deep frying
• For serving: 4 pav rolls, dry garlic chutney (sukha lasun chutney), tamarind chutney, green coriander chutney

Method

1. Make potato filling: heat 1 tbsp oil. Add mustard seeds — pop.
2. Add asafoetida and curry leaves. Add green chillies and ginger.
3. Stir 30 seconds. Add mashed potato and turmeric. Toss well. Add coriander. Season with salt. Cool. Divide into 8 balls and shape into flattened rounds.
4. Make batter: combine besan, turmeric, red chilli powder, baking soda and salt.
5. Add water to make a thick batter.
6. Heat oil for deep frying on medium-high. Dip each potato ball in the batter.
7. Fry on medium-high for 3 to 4 minutes until golden and crispy.
8. To serve: slit pav roll open. Apply dry garlic chutney on one side, green chutney on the other side.
9. Place one hot vada inside. Optionally add a fried green chilli alongside.