Loaded Vada Pav Smashed Potatoes
Inspired by the Indian street food, Vada Pav, these smashed potatoes with 3 different chutneys are a winner.
Done in 1 hour
Serves 3
Ingredients
Roasted garlic chutney
2 tspneutral oil
5 garlic cloves, smashed
1 tbspsesame seeds
10cashews
1 tbspdesiccated coconut
1-2 tspchilli powder
1/4 tspturmeric
1/2 tspcoriander seeds
to tastesalt
Date and tamarind chutney
1.5 tbsptamarind paste
70gdates, pitted
2 tbspbrown sugar
1/2 tspsalt
1/2 tspred chilli powder
1/2 tspcumin powder
1/2 tspginger powder
1/4 tsp fennel seeds
Green chutney
25gfresh coriander
1/2 green chilli
1garlic clove
1/2 tspcumin powder
1/2 lime, juice
1/2 tspsugar
1/2 tsp salt
4 tbspwater
Smashed potatoes
750gbaby potatoes
75mlneutral oil
1 inchginger, peeled and sliced
5-6garlic cloves, smashed
3/4 tbspmustard seeds
10-12curry leaves
1/4 tspturmeric
to tastesalt
To serve
2 tbspfresh coriander, chopped
1 tspdesiccated coconut
3 chutneys drizzled over crispy potatoes roasted in a fragrant oil - these are unlike any smashed potatoes you've had before. Perfect to serve as part of an Indian feast. Serves 3-4 as a side.
Method
Preheat the oven to 200 degrees or 180 degrees fan. Place a large saucepan of water onto boil with the potatoes and a big pinch of salt. Boil until softened, around 25-30 minutes then drain and leave to steam dry.
For the roasted garlic chutney - heat the oil in a frying pan, add the crushed garlic. Once golden and softened (around 3 minutes) add the cashews, sesame seeds and coriander seeds and toast until they turn golden brown.
Add the desiccated coconut and toast till lightly golden, remove the pan from the heat. Add the mixture to a blender with the rest of the ingredients.
For the date and tamarind chutney - soak the dates in 100ml boiling water and add the sugar. Blend all the ingredients for the date and tamarind chutney, reserving the sugary water and adding until it reaches a dizzleable consistency. Set to one side and blend the ingredients for the green chutney.
Take the cooked, cooled potatoes and squash with the bottom of a glass until flattened and leave to steam dry.
While they do, heat the oil for the potatoes and add the garlic, ginger and mustard seeds. Cook gently over a low heat for about 5 minutes then add the curry leaves, turmeric and salt and heat for another few minutes.
Carefully strain the oil and drizzle generously over the potatoes whilst still warm. Place in the oven to roast for 25-30 minutes, or until crisp, basting with more oil as needed. Flip half way through cooking.
Top the crispy roasted potatoes with all the different chutneys, some of the curry leaves from the oil, some fresh coriander and desiccated coconut. Enjoy!
