Vada Pav (Mumbai Potato Fritter Buns)

• 350 g Idaho potato
• 1 ½ tsp Fine sea salt
• 3 cloves Garlic
• 15 g Ginger root
• 3 pieces Green chili pepper
• ½ tsp Ground turmeric
• 20 g Fresh coriander
• 2 tbsp Tamarind paste
• 120 g Chickpea flour
• 140 ml Water
• 700 ml Sunflower oil
• 2 pieces Burger bun
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 1 piece Lemon, juicy

1. Peel the potatoes and cut into even chunks. Boil in a large pot of salted water until very tender, 12 to 15 minutes, then drain well and let the steam evaporate for 2 minutes.
2. Meanwhile, make the coriander chutney: put most of the fresh coriander (reserve a small handful for finishing), 1 garlic clove, about a third of the ginger, 1 green chilli, 0.5 tsp salt, and 60 ml water in a blender and blend to a smooth, spoonable chutney. Scrape into a small bowl.
3. Make the tamarind chutney: in a small saucepan, whisk the tamarind paste with 80 ml water and warm over low heat for 2 to 3 minutes until loosened and glossy. Taste and add a squeeze of lemon if you want it sharper, then set aside.
4. Finely chop the remaining garlic, ginger, and 1 green chilli. Heat 1 tbsp sunflower oil in a small pan over medium heat, add the mustard seeds and cumin seeds, and cook until they crackle and smell toasted, about 30 to 60 seconds.
5. Add the chopped garlic, ginger, and chilli to the spiced oil and cook for 30 seconds, then stir in the ground turmeric. Tip in the drained potatoes, mash until mostly smooth, and season with the remaining salt; fold in the reserved coriander and, if using, a squeeze of lemon.
6. Shape the potato mixture into 2 large balls, then flatten slightly into thick patties. Set on a plate while you make the batter.
7. In a mixing bowl, whisk the chickpea flour with 0.5 tsp salt and 140 ml water to make a thick, smooth batter that coats the back of a spoon. If it feels too thick to dip, whisk in a splash more water from the tap.
8. Heat the sunflower oil in a deep pot to 175°C (350°F). Dip each potato patty in the batter, letting the excess drip back into the bowl, then carefully lower into the hot oil and fry for 4 to 6 minutes, turning once, until deep golden and crisp.
9. Lift the vada out with a slotted spoon and drain briefly. Fry the remaining 1 green chilli for 30 to 45 seconds until blistered, then drain.
10. Split the burger buns and spoon coriander chutney on one side and tamarind chutney on the other. Add a hot vada to each bun, tuck in a piece of the fried green chilli, and serve straight away.

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