Vada Pav

Ingredients

• 80 g dates
• 60 g tamarind paste
• 10 g ginger, minced
• 1 tsp Kashmiri chilli powder
• 1/2 tsp ground coriander
• salt to taste
• 30 g fresh coriander
• 30 g mint
• 2 green chillies
• juice of 1 lemon
• 1/2 tsp cumin seeds, toasted
• 2 cloves garlic
• 1/2 tsp sugar (optional)
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• small handful curry leaves
• small handful fresh coriander
• 1/2 tsp turmeric powder
• 1/2 tsp ground coriander
• 1 green chilli
• 2 cloves garlic
• 600 g mashed potato
• 3 heaped tbsp chickpea flour (besan)
• water
• 30 g fried batter bits
• 30 g dried/desiccated coconut
• 10 g peanuts, roasted
• 5 cloves garlic
• 1 tsp Kashmiri chilli powder
• pav rolls

Tap an ingredient to check it off.

Method

1. Blend the dates, tamarind paste, ginger, chilli powder, coriander, and salt into a sweet tamarind chutney.
2. Blend the coriander, mint, chillies, lemon juice, toasted cumin, garlic, sugar, and salt into a green chutney.
3. Heat the oil and temper the mustard seeds, cumin seeds, curry leaves, chilli, and garlic.
4. Stir in the turmeric, coriander, and mashed potato with salt to make the spiced potato mix.
5. Shape the potato mix into balls.
6. Whisk the chickpea flour with water and salt into a batter, dip in the balls, and fry until crisp.
7. Grind the fried batter bits, coconut, peanuts, garlic, chilli powder, and salt into a dry garlic chutney.
8. Split the pav, spread both chutneys inside, add a fried vada, and top with dry garlic chutney.