Vada Pav (Spicy Potato Patties in a Soft Roll) With Dry Garlic/ Chilli/ Coconut and Cilantro/ Mint Chutneys

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions: http://www.thetiffinbox.ca/2013/11/indian-street-food-vada-pav-with-chutneys.html

The recipe for homemade pav can be found here.

For the potato vadas:


2 large potatoes, scrubbed, peeled and chopped
2 - 3 tablespoons unscented oil (canola, vegetable, coconut or sunflower will all work)
1/2 teaspoon mustard seeds
1 sprig curry leaves (around 8 leaves, shredded if large)
1 - 2 green bird's eye chillies, finely chopped
2 garlic cloves, crushed
1 inch piece of ginger, finely chopped
1/2 - 1 teaspoon hot cayenne pepper (to taste)
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
Salt to taste
Oil to deep fry

For the chickpea batter:

1 cup chickpea flour (also known as chana flour or gram flour)
1/2 teaspoon hot cayenne powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon garam masala
1/4 teaspoon ground turmeric
Salt to taste
Sparkling water or club soda to mix into a thick batter

For the dry garlic-chilli-coconut chutney:

1/4 cup dessicated unsweetened coconut (fresh or dried)
6 long, mild red chillies (preferably Kashmiri chillies)
6 cloves garlic, peeled
Salt to taste

For the cilantro-mint chutney:


Large handful fresh cilantro (coriander) chopped
Large handful fresh mint, chopped
1- 2 green bird's eye chillies, chopped
1 tablespoon lime juice
1/4 cup water + extra, if required
Salt to taste

To serve:

Fresh pav
Butter

Method:

Boil the potatoes, until tender, and crush roughly. Keep aside.

In a large pan, heat the oil, and add the mustard seeds and curry leaves. When the seeds start to splutter, about 30 seconds, add the garlic, ginger, green chillies and saute for a few seconds, until fragrant. Add the cayenne powder, ground turmeric and garam masala to the pan, and swirl the spices in the fragrant oil for a few seconds.

Add the crushed potatoes to the pan. Mix well, and season generously with the salt. Take off the heat and leave to cool.

Meanwhile, make the chickpea batter. Stir together the chickpea flour and the spices. Slowly add the club soda or sparkling water, to make a thick batter, the consistency of heavy cream. Season to taste with salt.

Heat the oil for deep frying, in a small, deep pan (375 F)

Grease your hands with a little oil and shape the potato mixture into golf ball sized vadas (or larger, depending on the size of your pav). Dredge in the chickpea batter, and very gently, lower into the hot oil. Deep fry until golden brown and crisp, about 3 - 4 minutes. Take out using a slotted spoon, and leave to drain on absorbent kitchen paper.

Make the chutneys (you can make these in advance):

For the dry garlic-chilli-coconut chutney, blitz together the ingredients in a blender, until powdered. Taste and adjust seasoning adding more coarse sea salt, if required.

For the cilantro-mint chutney, again, blitz together the ingredients in a blender, using a little more water, if required to make a smooth chutney. Season with a little extra salt and lime juice, if required.

To assemble the vada pav:

Split each bread roll/ pav in half. Butter it generously, and brush a good amount of cilantro-mint chutney. Place a potato vada into the pav, and sprinkle over the dry garlic-chilli-coconut chutney.

Smush together the pav halves and enjoy with a hot cup of chai or filter coffee or some cold, sweet mango lassi.