lunch · vegan · vegetarian · dairy-free
Mumbai vada pav
Spiced potato fritters in chickpea batter, tucked into soft pav buns with a fiery garlic chutney, green chutney and a fried green chili.
- Time
- 60min
- Steps
- 4
Ingredients
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Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Fry the mustard seeds, curry leaves, chilies, ginger and garlic in oil, add the turmeric, then the potatoes, salt and cilantro. Mash together and shape into 8 balls.
-
2
Whisk the besan, soda, chili powder, a pinch of salt and water into a thick batter.
-
3
Dip the balls and fry at 175°C (350°F) until golden, 3-4 minutes.
-
4
Split the pav, spread with both chutneys and sandwich each vada. Serve with a fried green chili.
