Vada Pav [Street Food Friday!]
Serves: Serves 4
For the patties:
  • 2 large floury potatoes, steamed until soft
  • 2 tbsp butter
  • 1 tsp mustard seeds
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 2 cloves garlic, finely sliced
  • 1 tbsp grated ginger
  • 1 green chilli, finely chopped
  • ½ cup sliced coriander (cilantro, leaves and stalks)
  • 1 cup (150g) chickpea flour (aka gram flour or besan flour)
  • 1 tsp baking powder
  • 1 + ½ cup (375ml) cold water
  • Peanut oil, for frying
For the chutney:
  • 1 large bunch (about 1 cup packed) coriander (cilantro)
  • ½ bunch fresh mint
  • juice of 1 lime
  • ½ clove of garlic, grated
  • big pinch of salt
  • Optional: 2-3 pickled green chillies (I love these)
To serve:
  • 4 white bread rolls
  • yoghurt
  • Kashmiri chilli powder
  • sliced red onion
  • sliced cucumber
  • baby spinach
  1. Place the potatoes into a large mixing bowl and mash while still warm. Set aside.
  2. Melt the butter in a small frying pan and add the mustard seeds. When they start to pop, add in the cumin, turmeric, garlic, ginger and chilli, and cook until the garlic is softened. Stir through the coriander, and then add to the potatoes and mix through.
  3. When the mixture is cool enough to handle, shape into four even patties and place in the fridge to firm up, at least an hour - overnight works well.
  4. Meanwhile, make the chutney by placing all the ingredients in blender and blitzing until smooth, Add a splash of water if it's having a hard time blending.
  5. When the patties are firm, make the batter by whisking the chickpea flour, baking powder and 1 cup of the water together. Check the consistency, it should be like thickend cream - if it's too thick add up to another ½ cup water.
  6. Heat about 2 inches of oil in a deep skillet, making sure the oil doesn't come up more than halfway. When a drop of batter sizzles as it hits the oil, you're ready to cook.
  7. Take a patty, coat it on both sides in the batter, and then carefully place into the oil - use a fish slice if you're nervous. Cook for about 1-2 minutes on each side, or until crisp and set. Place on a wire rack to cool, while you cook the other 3 patties.
  8. To serve, slice open a bread roll and slather on some yoghurt. Top with a patty, a pinch of chilli powder, and plenty of chutney. Add your cucumber, onion and spinach, the top of the bread roll and eat!
Recipe by The Sugar Hit at