Vada Pau – Potato Balls dipped in Chickpea batter

Adapted from the incredible Dishoom recipe book

The potato mix

800 g potatoes, peeled and boiled til soft

1 Tbsp vegetable oil

A handful of curry leaves (I like lots – but you’ll need about 15 leaves pulled from the stalk

2 tsp black mustard seeds

3 cloves garlic, finely grated

3cm ginger root, finely grated

2 tsp turmeric

1 tsp ground coriander

½ tsp powdered chili

1 tsp salt

20g coriander, chopped

The batter

80g chickpea flour

½ tsp chili powder

½ tsp ground turmeric

1 clove garlic

½ tsp baking powder

¼ tsp salt

80 – 10 ml water

Go mad on toppings:

(a few suggestions)

Garlic Yoghurt or raita

Tamarind Chutney (or your favourite chutney)

Coriander mint chutney

Crispy chickpeas

Pomegranate seeds

Dates

Sprouts

Slangetjies (sev)

Toasted coconut

Fresh coriander or mint

Heat the oil in a small pot, add the mustard seed and curry leaves and allow to crackle. Add the grated garlic and ginger and cook, stirring constantly for about 2 minutes. Add all the spices and continue to cook, stirring.  Add the spice mix to the potatoes along with chopped coriander and salt. Mash and mix.

To make the batter, mix together all the ingredients in a medium bowl until smooth.

Heat 3 cups of oil in a wok or a small, deep pot. Once the oil is hot, dip each ball in the batter and fry, 3 or 4 at a time, turning after about 2 minutes. Place the cooked balls on a platter (they don’t really need draining on paper towel in my experience) and drizzle them with all the festive toppings you desire! Or insert into a soft roll (Bombay style) with chutney and Ghati Masala (crispy garlic coconut sprinkle!) or whatever you have to hand for a mindblowing sandwich!