Vada Pav

Method

Boil potatoes until tender, peel and mash with finely chopped green chillies, minced ginger, turmeric and salt. Heat oil in a pan, crackle mustard seeds and curry leaves, then add to potato mixture and cool slightly. To make the batter, whisk together gram flour, rice flour, baking soda, chilli powder, salt and water to a thick consistency. Heat oil for deep frying to 180°C. Dip golf-ball sized portions of potato mixture into batter, coating completely, and carefully slide into hot oil. Fry until golden brown, approximately 4-5 minutes, turning occasionally, then drain on kitchen paper. Slice pav bread rolls horizontally, lightly butter and toast on a griddle if desired. Serve hot vada with pav, accompanied by tamarind chutney and green chutney on the side.