Goan Batata Vada Pav

1. 1
   boil · ~20 min

   Boil and mash the potatoes.

   Boil the potatoes in a pressure cooker for 3-4 whistles until tender. Once cool enough to handle, peel and mash them roughly in a large bowl. Set aside.

   TIPDon't over-mash — a few small lumps add pleasant texture to the vada.
2. 2
   temper · ~3 min

   Make the Goan masala tempering.

   1.Heat 2 tsp oil in a pan over medium heat until shimmering.

   2.Add 0.5 tsp mustard seeds and let them splutter (30 seconds).

   3.Add 0.5 tsp cumin seeds and 8 curry leaves, and sauté until fragrant (20 seconds).

   4.Add 2 finely chopped green chilis, 1 inch grated ginger, and 4 minced garlic cloves. Sauté for 1 minute until raw aroma fades.
3. 3
   saute · ~5 min

   Season the potato filling.

   1.Lower the heat and add a pinch each of turmeric powder, red chili powder, and salt to the pan. Stir for 30 seconds to bloom the spices.

   2.Add the mashed potatoes and mix well until the spice mixture coats everything evenly.

   3.Turn off the heat, stir in 2 tbsp chopped coriander leaves and 1 tsp lime juice. Let the filling cool completely.

   TIPMake sure the filling is cool before shaping, otherwise the vadas will break apart in the oil.
4. 4
   prep · ~8 min

   Shape the potato vadas and make the batter.

   1.Divide the cooled potato mixture into 4 equal portions and shape each into a smooth, tight ball. Flatten slightly into patties.

   2.In a mixing bowl, whisk together 1 cup besan, 2 tbsp rice flour, a pinch of red chili powder, and a pinch of salt.

   3.Gradually add about 0.5 cup of water, whisking constantly to form a smooth, lump-free batter that coats the back of a spoon.

   TIPThe rice flour is the secret to a crispy, shatteringly crunchy crust.
5. 5
   fry · ~10 min

   Deep-fry the potato vadas until golden.

   1.Heat 2 cups of oil in a kadai to 350°F (175°C). A drop of batter should sizzle and rise immediately.

   2.Dip each potato patty into the batter, let excess drip off, and carefully slide into the hot oil.

   3.Fry in batches, turning occasionally, for 3-4 minutes until deep golden and crisp all over. Drain on paper towels.

   TIPDon't overcrowd the kadai — fry 2 at a time to keep the oil temperature from dropping.
6. 6
   mix · ~3 min

   Blitz the fiery coconut-garlic chutney.

   In a small grinder jar, combine 0.5 cup grated fresh coconut, 4 garlic cloves, 3 deseeded Kashmiri dried red chilis, 1 tsp tamarind paste, a pinch of salt, and a splash of water. Grind to a coarse paste, adding water only as needed to help the blades move.

   TIPThis chutney adds a bold, fiery heat and garlicky punch that sets Goan vada pav apart.
7. 7
   saute · ~2 min

   Warm and toast the pav.

   Slice the pavs horizontally without separating the halves completely. Heat a tawa over medium-low heat, smear a tiny bit of butter, and toast the pavs on both cut sides until light golden. Steam them for 1 minute if you prefer an extra-soft texture.

8. 8
   assemble · ~1 min

   Assemble the Goan Batata Vada Pav.

   1.Spread a generous spoonful of the coconut-garlic chutney on the bottom half of each pav.

   2.Place a hot, crispy batata vada on top of the chutney.

   3.Press the top of the pav down gently. Serve immediately with a fried green chili on the side.

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