Vada Pav

Peel and dice potatoes into about six pieces and place in cold salted water.

Bring to a boil and cook the potatoes until fork tender.

Prepare the herb chutney: Toast cumin seeds lightly, then blend with coriander, mint, garlic cloves, green chili, lemon juice, and a pinch of salt.

Prepare the tamarind chutney: Mix tamarind paste with finely grated ginger, microplaned garlic, brown sugar, salt, and a little water; heat gently until sugar dissolves.

Make the chickpea flour batter: Combine basin flour, salt, and water until thick cream consistency is reached, adjusting water as needed.

Drain cooked potatoes and let them steam dry in the pot to evaporate moisture.

Coat potatoes with batter ensuring lots of little crispy bits form when fried.

Heat vegetable oil to 180°C (350°F) and fry the battered potatoes until golden brown; drain on paper towels.

Make the dry spicy chutney: Blitz fried crispy bits with garlic cloves, chili powder, and salt, leaving some texture.

Dice garlic and green chili to season potatoes along with curry leaves, coriander, mustard seeds, and turmeric.

Temper mustard seeds in oil until they pop, add chili, garlic, and curry leaves; then add potatoes and mash lightly.

Combine potatoes with turmeric and salt for uniform color, then stir in coriander.

Roll mashed potatoes into golf ball-sized portions and dip into batter before frying in batches at 180°C until golden.

Drain fried potato balls on paper towels and repeat until all are cooked.

Fry green chilies carefully for serving alongside.

Assemble the vada pav: Slice soft white rolls, spread tamarind chutney on the bottom, add potato balls, chutneys, and crunchy bits as desired.

Serve immediately and enjoy the popular Mumbai street food snack.