Vada Pav

Mumbai's beloved street burger of spiced mashed potato fritter tucked into a soft pav bun with chutneys.

Ingredients

• 500g large prawns
• 1 cup flattened rice (poha)
• 1 tbsp crushed green cardamom pods
• 1/2 tsp red chili powder
• 2 tbsp ghee
• 1 cup cauliflower florets, sliced
• a handful of fresh mint, chopped
• a drizzle of tamarind paste

Instructions

1. 1

   Prepare the basmati rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, cauliflower florets, crushed green cardamom pods, and ground cumin, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the basmati rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the basmati rice with the filling, a spoonful of tamarind paste, and a scattering of cilantro.

7. 7

   Add a final touch of ghee for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra tamarind paste on the side for dipping or drizzling.

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