If you’ve never tried vada pav before, you’re in for a massive treat. The Indian version of a British chip butty, it’s a spicy ball of battered potato served with green chutney in a morning roll. I first tried one of these at Dishoom in Edinburgh, and spent a LOT of time thinking about how to make my own from that day! The asafoetida is a key ingredient but a little more difficult to find in shops – you may have to order it online or buy from your local Asian food store. It’s definitely worth it though as it gives the potato such an intense flavour.
Makes 5 vada pavs
Ingredients
1 morning roll
(For the vada pav)
600g potatoes, peeled, boiled and mashed or riced.
Tsp mustard seeds
Tsp asafoetida
Tsp salt
1/2 tsp turmeric
Tsp garlic puree
1 tbsp chopped fresh coriander
225g gram flour
4 fl oz warm water
1/2 tsp turmeric
1/2 tsp salt
(For the chutney)
200g coriander
Juice of one lime
Half an avocado
Tsp chilli flakes
Tsp garlic puree
Tsp salt
Method
First, make the chutney by blending the coriander, lime, avocado, chilli flakes, garlic puree and salt.
Boil the potatoes and mash or rice them once cooled.
Make the batter by adding the gram flour to the water, turmeric and salt.
Add the asafoetida, mustard seeds, garlic, chopped coriander, turmeric and salt to the potato mash.
Add 2 teaspoons rapeseed oil to a pan and let it heat up.
Spread the rolls with the green chutney.
Shape the potato mixture into balls then dip them into the batter, then into the hot frying pan, rolling the balls around so they are fried and golden on each side and heated through to the middle.
Add to the roll and enjoy with a squeeze of lemon.
If you like this, try our vegan okonomiyaki pancakes.