Mumbai Potato Fritter Buns with Garlic Chutney

What you need

• 500 g (1 lb 2 oz) floury potatoes
• 14 cloves garlic, 6 for the filling, 8 for the dry topping
• 4 green chillies, 2 for the filling, 2 for the green sauce
• 2.5 cm (1 in) fresh ginger, peeled
• 1 tbsp neutral oil, plus about 1 l for deep-frying
• 1/2 tsp mustard seeds
• 10 curry leaves
• 2 pinch asafoetida, divided
• 1/2 tsp ground turmeric, divided
• 40 g (1 large bunch) coriander leaves, divided
• 1 1/2 tsp salt, divided, plus more for the potato water
• 120 g (1 cup) gram flour, besan
• 2 tsp red chilli powder, divided
• 1 pinch baking soda
• 150 ml (2/3 cup) water, about, for the batter
• 40 g (1/2 cup) desiccated coconut
• 2 tbsp roasted peanuts
• 1 tsp lemon juice
• 8 pav, soft white bread rolls
• 8 long green chillies, to fry and serve, optional

Method

Restated from the original video

1. 1

   Boil the potatoes in their skins in well-salted water until a knife slides in easily, 20-25 min. Drain, peel and mash roughly while still warm.

2. 2

   Pound 6 of the garlic cloves with 2 of the green chillies and the ginger into a coarse paste in a mortar.

3. 3

   Heat 1 tbsp oil in a small pan over medium heat. Add the mustard seeds and let them crackle, then add the curry leaves and a pinch of asafoetida.

4. 4

   Add the garlic paste and 1/4 tsp of the turmeric and stir for 30-40 seconds, until the raw smell fades. Do not let the garlic brown.

5. 5

   Pour this tempering over the potatoes, add 2 tbsp of chopped coriander and 1 tsp of the salt and mix well.

6. 6

   Divide into 8 equal balls and press each one slightly flat.

7. 7

   For the dry topping, toast the remaining 8 garlic cloves in a dry pan over medium-low heat until spotted gold, 2-3 min. Add the coconut and stir until light golden, about 1 min.

8. 8

   Grind the toasted garlic and coconut with the peanuts, 1 1/2 tsp of the chilli powder and a pinch of salt into a coarse, dry crumb.

9. 9

   Blend the rest of the coriander with the remaining 2 green chillies, the lemon juice, a pinch of salt and 1-2 tbsp water into a thick green coriander sauce.

10. 10

    Whisk the gram flour, the last 1/2 tsp of chilli powder, the remaining turmeric and asafoetida, the baking soda and 1/2 tsp of salt with about 150 ml water. The batter should be smooth and coat a spoon thickly.

11. 11

    Heat the oil for deep-frying in a deep pan or kadai to 175 °C (350 °F).

12. 12

    Dip each potato ball into the batter until fully coated and lower it into the oil. Fry 3-4 at a time, turning, until crisp and deep golden, 3-4 min. Drain on paper towels.

13. 13

    Slit the long green chillies, fry them in the same oil until blistered, about 30 seconds, and sprinkle with salt.

14. 14

    Cut each pav through horizontally, leaving one side joined. Coat the inside of the top half with the green sauce and sprinkle the garlic-coconut topping over the bottom half.

15. 15

    Tuck a hot vada into each pav, press down gently and serve at once with the fried chillies.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.