Vada Pav from Yatra: A culinary journey across India by Rohit Ghai

Ingredients

• pinch of bicarbonate of soda/baking soda (optional)
• pinch of asafoetida
• 2 tbsp granulated sugar
• ¼ tsp red chilli powder
• 1 tbsp ground coriander
• pinch of salt or black salt
• 350 g/12 oz potatoes
• 5 tbsp powdered jaggery, or to taste
• 3 tbsp rapeseed/canola oil
• 6–7 garlic cloves, peeled
• 1–2 green chillies
• ⅛ tsp ground turmeric
• 2 tbsp chopped fresh coriander/cilantro
• ½ tsp mustard seeds
• 7–8 curry leaves
• 8 pav or soft dinner rolls
• rapeseed/canola oil, for deep-frying
• 3–4 fried green chillies sprinkled with salt (optional)
• 30 g/1 oz/1 cup chopped fresh coriander/cilantro
• 1–2 garlic cloves, chopped
• 2–3 green chillies, chopped
• squeeze of lemon juice
• 100 g/3½ oz seedless tamarind pulp
• pinch of salt
• 1 tsp vegetable oil
• 250 ml/9 fl oz/1 cup hot water, or as needed
• ½ tsp ground ginger
• ½ tsp cumin seeds
• 150 g/5 oz/generous 1⅓ cups gram flour/besan
• ½ tsp ground turmeric