Vada pav


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Ghati masala

Make the ghati masala by placing the oil in a small pan over a medium heat. Add the garlic cloves, cook for 1 minute then transfer to a food processor or blender. Toast the sesame seeds for 30 seconds in the same pan, then transfer to the food processor along with the rest of the ingredients. Blitz to a coarse powder, then taste for seasoning. Keep in an airtight container in the fridge for up to 15 days
Bring a pan of salted water to the boil. Add the potatoes and cook for 15 minutes, or until tender. Drain, peel whilst still warm then mash and set aside
Place the green chillies and ginger in a pestle and mortar or small food processor and blitz into a paste. Set aside
Add the two teaspoons of vegetable oil to a small frying pan over a medium heat. Add the mustard seeds; when they start to sputter and crackle, add the asafoetida, curry leaves and the chilli and ginger paste. Cook for 1 minute, stirring, then add the turmeric powder and remove from the heat
Pour the contents of the pan over the mashed potatoes, then add the coriander leaves and lemon juice. Season with salt and mix well, then divide the mixture into 6 even balls. If the mixture starts to stick to your hands, cover them in a little oil to make this easier
Preheat a deep-fat fryer or deep pan of oil to 180°C
While the oil is heating up, prepare the vada batter. Place the gram flour, bicarbonate of soda and a pinch of salt in a bowl and slowly start adding the water until a loose thin batter forms (you may not need all the water). If it becomes too thin, you can add a little more gram flour until a coating consistency is achieved
  • 45g of gram flour
  • 1 pinch of bicarbonate of soda
  • 80ml of water
Dip the potato balls into the batter, ensuring they are well covered, then deep-fry in batches for 5 minutes or until they turn golden brown. Drain on kitchen paper. If you like, you can also deep-fry some green chillies for a minute to serve on top of the buns
To serve, cut open the rolls and spread liberally with tamarind chutney. Place the battered potato balls inside, dust with the ghati masala (if using) and serve
  • 6 soft bread rolls, or pav rolls if you can find them
  • 6 tbsp of tamarind chutney
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