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125g white cabbage, shredded

1 medium red onion, finely sliced

2 tomatoes, finely diced

100g cucumber, finely diced

3 tbsp chopped coriander

1 tbsp chopped mint

1 tsp cumin seeds, dry roasted until fragrant and coarsely ground

½ tsp Kashmiri chilli powder

⅓ tsp salt

1 tsp sugar

Juice of ½ lime

1 tbsp extra-virgin olive oil

5 medium-sized flour potatoes, such as Maris Piper or King Edward (approximately 1kg)

1 large onion, very finely chopped (approximately 125g)

2 thin Indian finger chillies, finely chopped

1 tbsp grated ginger

2 tsp salt

1 tbsp sugar

Zest of 1 lime

1 tbsp lime juice

½ tsp ground cinnamon

1 ½ tsp Kashmiri chilli powder

2 tbsp pomegranate seeds

1 tbsp golden sultanas

2 tbsp chopped coriander

2 tbsp mashed potato flakes (dehydrated mashed potato, not potato starch)

270g gram flour (besan)

¾ tsp salt

¼ tsp turmeric

1 tsp lime juice

300ml warm water

Small buns or dinner rolls (one per sandwich depending on how many sandwiches you're making)

Tamarind chutney (see recipe Notes) or use shop bought

Fried green chillies (see recipe Notes)

1L oil for deep frying (I use rapeseed or sunflower oil)

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1. Mix together all the ingredients for the Kachumbari. This is very much like a slaw which you can make ahead of time and allow to chill in the fridge.

2. Boil, bake, steam or microwave the potatoes. I choose to microwave them, since this ensures the potatoes do not become waterlogged and hold their shape well. It’s also the quickest option. To microwave, wash the potatoes and dock them all over with a fork. Place the potatoes on a microwave-safe plate and cook on high-power for 10 minutes or until completely soft. Allow to cool for 20 minutes and then peel off the skins.

3. While the potatoes cool, make the batter. Whisk together the ingredients for the batter. Add the warm water gradually, whisking all the time to ensure it isn’t lumpy. It should look a little like custard. Remember the flour will hydrate and thicken as it stands. Cover and set aside for 30 minutes.

4. In a large bowl, roughly mash the potatoes. Add in the remaining ingredients for the Batata Vada. Mix thoroughly, but don’t over mash the mixture. It should still be a little coarse, so some lumps of potato are fine.

5. Roll the mixture into balls, about 50g each. Note: If your mixture doesn’t come together as a ball, it’s likely due to the potatoes being too watery (this is why microwaving is the best option). To rectify, add additional mashed potato flakes or powder and mix again.

6. Heat enough oil in a large, deep pot suitable for deep frying. Once the temperature comes to 175ºC/350ºF, dunk one of the mashed potato balls into the batter and coat well. Pick the potato up and very carefully place it into the hot oil (do not do this from a height or it will splash hot oil everywhere).

7. Repeat for a few more vada, taking care not to overcrowd the pan as this will cause the temperature of the oil to drop. Once the batter has firmed up a little (about 20 seconds), turn and fry them in the oil continuously for around 3-4 minutes.

8. Once they’re golden brown, lift them from the oil and drain in a colander or plate lined with absorbent kitchen towel.

9. Repeat this frying process for the remaining mashed potato balls.

10. Any remaining batter at the end can be drizzled into the oil and fried to make the crispy ‘scraps’ for topping the Vada Pav.

11. To build the Vada Pav, split the buns in half, spread with tamarind chutney, add a mound of cold Kachumbari, one of the Batata Vada, fried batter ‘scraps’ and a fried chilli (if desired).

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