Vada pav

Instructions

1. Boil the potatoes whole in water for 20 minutes, then peel and mash them.
2. Heat 1 tablespoon of oil, then fry the mustard seeds and curry leaves until they sputter.
3. Add the chopped onion, garlic, ginger and chilies, and fry for 5 minutes until golden.
4. Mix this into the mashed potatoes along with the salt, turmeric and garam masala. Shape into 4 balls and let them cool.
5. Blend the coriander and coconut with a little water and salt to make the green chutney.
6. Mix the chickpea flour with water to make a smooth batter, then coat the potato balls in it.
7. Deep-fry the fritters in oil at 180 °C for 3 to 4 minutes, until well golden.
8. Slice the rolls open, spread with chutney, tuck a vada inside and serve straight away.