Name: Vada pav
Yield: 4
Cuisine: India
Ingredients: 4 potatoes, boiled and mashed; 1 tbsp ginger-garlic paste; 2 green chilies, chopped; 1 tsp mustard seeds; 8 curry leaves; 1/2 tsp turmeric; 1 cup chickpea flour; 1/4 tsp baking soda; Oil for frying; 8 soft pav buns; Dry garlic chutney, mint chutney, tamarind chutney; Salt, cilantro

Where it comes from

Vada pav emerged on the streets of Mumbai in the 1960s and quickly became a staple for commuters. It is simple, filling and inexpensive, served with fried green chilies.

Explore the cuisine of India.

Recipe

Make Vada pav at home

Serves 4Time 45 minutes

Ingredients

4 potatoes, boiled and mashed
1 tbsp ginger-garlic paste
2 green chilies, chopped
1 tsp mustard seeds
8 curry leaves
1/2 tsp turmeric
1 cup chickpea flour
1/4 tsp baking soda
Oil for frying
8 soft pav buns
Dry garlic chutney, mint chutney, tamarind chutney
Salt, cilantro

How it's made

Heat oil, crackle mustard seeds, add curry leaves, chilies, ginger-garlic and turmeric.
Mix into the potatoes with cilantro and salt; shape into balls.
Whisk chickpea flour with salt, baking soda and water to a thick batter.
Dip each potato ball in the batter and fry until golden.
Slit the buns, spread with chutneys and place a vada inside.
Press lightly and serve hot with fried green chilies.