Indian

Vada pav (Bombay Burger)

Name: Vada pav (Bombay Burger) recipe
Yield: 4
Cuisine: /indian
Ingredients: 400g desiree potatoes, chopped; 40.00 ml coconut oil; 1 tsp mustard seeds; 10-12 curry leaves; 40.00 ml finely grated ginger; 2 garlic cloves, crushed; 2 long green chillies, finely chopped, plus 4 extra whole chillies; 3/4 tsp ground turmeric; Juice of 1/2 lime; 100g chickpeas; 1/4 tsp bicarb soda; Vegetable oil, to deep-fry; 40g unsalted butter, softened; 4 milk buns, halved; Lime wedges, to serve; 125.00 ml coarsely chopped coriander, plus extra to serve; 125.00 ml coarsely chopped mint, plus extra to serve; 2 long green chillies, chopped; 1 garlic clove; 1/2 tsp ground cumin; Juice of 2 limes; 10 garlic cloves, bruised; 90g (1 cup) shredded coconut; 40.00 ml sesame seeds; 2 tsp Kashmiri chilli powder, or to taste

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by Emma Knowles

Jul 05, 2022

“Also known as the Bombay Burger, this deep-fried spiced potato patty stuffed into a soft bread roll shows why double carbs can only be a good thing! A tangy coriander relish and chilli-coconut chutney make the case for double condiments, too, and blistered green chilli piles on the heat.”

400g desiree potatoes, chopped
1 tbs coconut oil
1 tsp mustard seeds
10-12 curry leaves
2 tbs finely grated ginger
2 garlic cloves, crushed
2 long green chillies, finely chopped, plus 4 extra whole chillies
3/4 tsp ground turmeric
Juice of 1/2 lime
1 cup (100g) chickpea (besan) flour
1/4 tsp bicarb soda
Vegetable oil, to deep-fry
40g unsalted butter, softened
4 milk buns, halved
Lime wedges, to serve

Green chutney

1/2 cup coarsely chopped coriander, plus extra to serve
1/2 cup coarsely chopped mint, plus extra to serve
2 long green chillies, chopped
1 garlic clove
1/2 tsp ground cumin
Juice of 2 limes

Dry coconut-chilli chutney

1 tbs coconut oil
10 garlic cloves, bruised
90g (1 cup) shredded coconut
2 tbs sesame seeds
2 tsp Kashmiri chilli powder, or to taste

Method

1.

For the green chutney, place ingredients and 1 tsp salt flakes in a food processor and whiz to a fine paste. (Refrigerate in an airtight container for up to 1 week – the chutney will change colour slightly.)
2.

For the coconut-chilli chutney, heat oil in a medium frypan over medium-high heat. Add garlic and cook, stirring occasionally, for 2-3 minutes until light golden. Add coconut and sesame seeds and cook, stirring occasionally, for 2-3 minutes until toasted. Stir in chilli powder and 1 tsp salt flakes. Transfer to a small food processor and whiz until finely chopped. Refrigerate in an airtight container for up to 1 week.
3.

Place potato in a large saucepan and cover with cold salted water. Bring to the boil and cook for 12-15 minutes until tender. Drain, reserving 1 tbs cooking water.
4.

Meanwhile, heat coconut oil in a large frypan over medium-high heat, add mustard seeds and fry for 30 seconds or starting to pop. Add curry leaves and fry until crisp and fragrant, then stir in ginger, garlic and chopped chilli. Cook, stirring, for 1 minute or until fragrant.
5.

Remove from the heat. Add potato, reserved cooking water, 1/2 tsp turmeric and lime juice. Season and mash until smooth and combined.
6.

When cool enough to handle, use wet hands to form mixture into 4 patties.
7.

Half-fill a large saucepan with vegetable oil and heat to 180°C.
8.

Whisk chickpea flour, remaining 1/4 tsp turmeric, bicarb, 1/2 tsp salt flakes and 185ml cold water in a bowl until a smooth thin batter, adding a little extra water if necessary. Coat potato patties in batter, drain off excess and deep-fry, turning occasionally, for 4-5 minutes until golden. Drain on a plate lined with paper towel.
9.

Add whole chillies to the oil and fry until blistered, then drain on paper towel.
10.

Meanwhile, melt butter in a large frypan over medium-high heat. Add rolls cut side down and cook for 1 minute or until lightly toasted. Spread tops and bases of buns with green chutney.
11.

Add a patty to each bun base and top with coconut-chilli chutney, a fried chilli, extra coriander and mint sprigs. Serve with lime wedges.