Vada Pav

INSTRUCTIONS

• 1 For the Crunchy Garlic Chutney, heat oil in large skillet on medium-high heat until shimmering. Add garlic; fry 1 to 2 minutes or until lightly browned. Remove from pan to paper towel-lined plate; set aside. Add coconut flakes to skillet; cook until toasted. Remove from pan; set aside. Add crushed red pepper and sesame seed; cook 30 seconds or just until toasted. Remove from pan. Place garlic, coconut, crushed red pepper, sesame seed, Kashmiri red chili powder and salt in food processor. Cover. Pulse until coarsely ground. Set aside until ready to serve.
• 2 For the Vada, place potatoes in medium saucepan with enough water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until fork tender. Drain well. Transfer to large bowl. Mash with fork or potato masher. Set asid
• 3 Meanwhile, place garlic, serrano chilies and ginger in clean food processor. Cover. Process until mixture resembles a paste. Set aside. Heat oil in large skillet on medium-high heat until shimmering. Add mustard seeds; fry just until seeds begin to pop. Add garlic mixture from food processor, curry leaves and asafetida. Cook and stir until fragrant and mixture begins to brown. Remove from heat.
• 4 Add mixture from skillet to bowl with potatoes. Add cilantro, lime juice, 1 teaspoon of the salt and 1/4 teaspoon of the turmeric; mix until well blended. Divide mixture and shape into 12 even balls. Refrigerate until ready to batter and cook.
• 5 Fill large deep skillet about 1/3-full with oil. Heat to 350°F. Whisk chickpea flour, baking soda, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon turmeric in medium bowl until well blended. Add club soda, stirring until completely smooth. If batter is too thick, add additional club soda, 1 tablespoon at a time.
• 6 Working in batches, coat vada balls in batter. Carefully place in hot oil. Fry just until golden brown. Drain on paper towel-lined plate; keep warm.
• 7 To serve, brush slider rolls with butter. Place Crunchy Garlic Chutney on bottom half of rolls. Place 1 hot vada on each roll. Top with about 1 teaspoon each tamarind and green chutneys and serve with additional chutney on the side.
  
  Test Kitchen Tips:
  · Kashmiri chilis are mild dried chilies that are deep red in color. They do not impart much heat but are a staple in Indian cooking for their vibrant color and rich, slightly smoky flavor, used often in curries, lentil dishes and soups. Find Kashmiri chili powder in Indian Markets and online retailers like Amazon. If you don’t have Kashmiri chili powder for this recipe, swap in about 1/2 teaspoon McCormick® Ground Cayenne in its place.
  
  · Curry Leaves are an herb native to India and often used in South Indian cooking. Curry leaf plants have aromatic glossy, pointed green leaves with a slightly bitter-sweet, pungent citrusy flavor, said to be reminiscent of lemongrass or anise. Curry leaves are often added to oil at the beginning of the cooking process to create a flavorful base. Though some dishes are best prepared using whole leaves which are then removed, the leaves are completely edible and other dishes, like this Vada recipe, do not require you to remove the leaves once cooked. It’s important to note that curry leaves are not at all related to curry powder. You can find curry leaves in Indian and Asian markets as well as through online retailers like Amazon.
  
  · Asafetida or Asafoetida is the resin or gum from the roots of ferula, a plant in the celery family. Referred to as ‘hing’ in Hindi, the resin is ground into a coarse yellow powder and used as a potent flavor enhancer, much like MSG in Chinese cooking—Asafetida a staple in Indian cuisine. The aroma is often compared to boiled eggs, and can be off-putting, but when added to Indian dishes, it imparts a savory umami flavor boost, similar to pungent garlic and onion. Look for asafetida in Indian markets or through online retailers like Amazon. When storing asafetida, make sure to keep it in an airtight container—we suggest placing the container inside a resealable plastic bag to help lock in the aroma and avoid spills.