Mumbai’s iconic street-food sandwich, vada pav is made by coating spiced potato balls in chickpea-flour batter and frying them, then tucking them into soft buns. Finished with green chutney and garlic powder, this slider is practical enough to pack in a light bag.
Mix the mashed potato with the garlic, ginger, and turmeric, then shape it into small balls.
Mix the chickpea flour with water to make a pourable batter.
Coat the potato balls in the batter and fry them in hot oil for about 8 minutes, until golden brown.
Split the hamburger buns and place the fried potato balls inside. Sprinkle with fresh cilantro and serve.
Before dropping the potato balls into hot oil, test the batter consistency with a drop of water; if the batter does not rise to the surface, the oil is not hot enough. Allergen: wheat (the bun).
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