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Vada Pav Ingredients 5 potatoes 1 red chilli 1 green chilli 4 cloves garlic 1 lemon 4 sprigs coriander 1 tbsp vegetable oil 1 tsp mustard seeds 1 tsp urad dal 1 tsp ground turmeric 6 cloves garlic 5 tbsp chilli powder 2 tsp salt 10 dates pitted 2 tbsp chilli powder 3 tbsp ground cumin 1 tsp salt 1 lemon 125 g roasted gram or raw peanuts 4 green chillies 5 g ginger 1⁄2 bunch coriander 2 tsp salt 1 lime 1 tsp cumin seeds 1⁄2 tsp ground turmeric 50 ml water 240 g gram flour 1 tsp salt 1 1⁄2 tsp chilli powder 1 tsp asafoetida 1 l veg oil to fry 10 white bread rolls | Method- Peel the potatoes and chop them into quarters, keeping them equal sizes. Fill a medium pan with water and add the potatoes. Put the pan over a high heat and bring to a boil. Boil for 15-20 minutes then drain and steam dry for 5 minutes. Mash the potatoes in the pan and set aside.
- Finely mince the chillies. Peel and mince the garlic. Add both to the potato mix with the juice of 1⁄2 of the lemon. Chop the coriander and add that with a generous pinch of salt.
- Put a small frying pan over a medium heat and add the 1 tbsp of vegetable oil. Add the mustard seeds and the urad dal and toast for a few minutes until the seeds start popping. Add the turmeric and immediately add everything to the mashed potato mix. Combine well and form the mixture into round flat balls. Set aside until needed.
- Peel the garlic cloves and add them to a spice grinder with the chilli powder and salt and blitz to a powder (or mince the garlic and combine).
- Add the dates to a small saucepan. Pour in just enough water to cover the dates and put the saucepan over a high heat. Boil for 5 minutes then add the chilli powder, cumin powder, salt and the juice of the lemon. Use a small food processor to blend to a paste.
- Blend the gram (or peanuts) in a spice grinder or food processor. Remove the stalks from the chillies and peel the ginger. Add them to the ground gram with the coriander, salt, juice of the lime, cumin seeds, turmeric and water. Blend to a chutney consistency, adding more water if necessary.
- Preheat a fryer or a large, deep saucepan filled 2⁄3 of the way up with oil to 190°C. Never leave it unattended. Add the gram flour to a mixing bowl with the salt, chilli powder and asafoetida. Add enough water to make a batter thick enough to coat the balls but thin enough to drip off slightly.
- Dip the potato balls into the batter and lower gently into the hot oil until golden brown on the outside.
- Cut the buns in half, add the green chutney to one half and date chutney to the other half. Put the potato balls onto the bottom half of the buns and top with some of the chilli garlic powder. Squish on the lid and serve.
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