Vada pav, popular roadside snacks in India, are potato
fritters served burger-style in a white roll; we've wrapped ours in
roti. Don't be shy with the condiments; add a dollop of thick
natural yoghurt if you'd like to tone down the heat.
4sebago potatoes (about 800gm), peeled, cut into 4cm pieces100 gm frozen peas6garlic cloves, plus 1 finely chopped1-2 long green chillies, coarsely chopped, plus ½, thinly sliced2 tbsp finely grated ginger2 tbsp vegetable oil, plus extra for deep-frying10 curry leaves, torn1 tsp brown mustard seeds1 tsp ground turmeric1½ cups(loosely packed) coriander, coarsely chopped1spring onion, finely choppedJuice of 1½ limes, plus extra wedges to serve ½ cup (loosely packed) mint12rotiTamarind chutney6 medjool dates, stone removed, chopped80 ml tamarind concentrate (see note)80 gm light palm sugar, crushed1 tsp cumin seeds, dry-roasted, crushed1 tbsp finely chopped ginger½ tsp ground chilli1 tsplime juiceChickpea batter150 gm (1 cup) chickpea flour (also called besan flour)¼ tsp bicarbonate of soda
For chutney, soak dates in 200ml boiling water in a small bowl until soft (10-15 minutes).
Drain, reserving liquid, and process with remaining ingredients except lime juice in a food processor until smooth, adding a little reserved liquid until smooth. Transfer to a saucepan and simmer over low heat, stirring occasionally, until thick and darker in colour (10-12 minutes). Set aside to cool, then add lime juice and season to taste. Chutney will keep refrigerated for 2 weeks.
Cook potatoes in a saucepan of boiling salted water until tender (25-30 minutes). Drain, set aside to steam for 5 minutes, then transfer to a large bowl and mash until smooth. Set aside to cool. Blanch peas in boiling salted water until bright green (30 seconds), then refresh in iced water, drain, crush with a fork and add to potato.
Process garlic cloves, chopped chilli and 1½ tbsp ginger in a small food processor or pound with a mortar and pestle to a paste. Mix with mashed potato and peas.
Heat oil in a small frying pan over medium heat. Add curry leaves and mustard seeds and fry until seeds pop (30 seconds to 1 minute). Remove from heat, add turmeric, stir to combine and add to potato mixture. Season to taste, add 1 cup coriander, spring onion and juice of 1 lime, and stir to combine. Divide into 12 patties and set aside on a tray lined with baking paper.
Preheat oil to 180C in a deep-fryer or deep saucepan. For batter, combine chickpea flour and bicarbonate of soda in a bowl, add 225ml water and whisk until smooth. Dip patties in batter, shake off excess, and deep-fry in batches (be careful, hot oil will spit) until golden and crisp (6-7 minutes).
Keep warm while repeating with remaining fritters. Combine mint and finely chopped garlic, thinly sliced green chilli and remaining ginger, coriander and lime juice in a bowl. Scatter herb mixture over fritters and serve with roti, lime wedges and tamarind chutney.