Mumbai's greatest street food, given the Holy Cow treatment. A crispy spiced potato vada in a toasted bun, drizzled with Delhi Tikka Masala sauce, green chutney and crispy fried onions. India's answer to the burger - and frankly better.
Prep: 5 mins | Cook: 25 mins | Total: 25 mins
Serves 2-4
1 pouch Holy Cow! Delhi Tikka Masala,
2 chicken breasts, diced,
160g basmati rice (dry weight),
2 large handfuls baby spinach,
1/2 cucumber, sliced,
1/2 red onion, finely sliced,
4 tbsp natural yoghurt,
2 tbsp mango chutney,
Small bunch fresh coriander,
1 lime, cut into wedges
From Your Pantry / Store Cupboard
1 tsp mustard seeds,
1 tsp turmeric,
Water to make batter,
Oil for frying
1. Make the vada filling: Heat a little oil in a pan. Add mustard seeds and let them pop. Add garlic, ginger and turmeric. Stir through the mashed potato and season well. Shape into 4 round patties.
2. Make the batter: Mix the chickpea flour with enough water to make a thick batter (like double cream). Season with salt and a pinch of turmeric.
3. Fry the vadas: Dip each potato patty in the batter and deep fry or shallow fry in hot oil for 3-4 minutes until golden and crispy all over. Drain on kitchen paper.
4. Warm the sauce: Gently warm the Holy Cow! Delhi Tikka Masala in a small pan. Loosen with a splash of water to a drizzling consistency.
5. Build the vada pav: Toast the buns. Spread green chutney on the base. Add the vada. Drizzle generously with the tikka masala sauce. Top with crispy fried onions.
Tip: Shop-bought ready-made vadas are available from Asian grocery stores if you want to skip the frying step.
