Ingredients
• 5 cups or 500 g potatoes, cubed
• 5 cloves garlic, crushed
• 5 green chillies (adjust to taste)
• 2 tbsp coconut oil
• ½ tsp black mustard seeds
• 1 cup sliced onion
• 1 tsp grated ginger
• 1 strand of curry leaves, torn into pieces
• ¼ tsp turmeric powder
• Salt to taste
• 5 g, gram flour
• 1 g, baking soda
• 2 g, cumin seeds
• 1 tbsp, mint chutney
• 1 tbsp, sweet chutney
• Focaccia bread
• Few sprigs of basil leaves
Method
• Peel the potatoes and wash thoroughly to remove any dirt and sand.
• Cut into rough cubes by driving the knife in and splitting it off at the centre.
• Cook the potato in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
• Crush or coarsely grind 5 cloves of garlic, ginger and 5 green chillies together in a pestle and mortar.
• Heat 2 tbsp coconut oil and add ½ tsp mustard seeds.
• When they pop, add garlic-chilli paste along with ¼ tsp turmeric powder and fry for 10 seconds or until fragrant.
• Add the cooked potatoes, salt, and the curry leaves.
• Mix well and continue to stir until the spices coat the potatoes.
• Taste to ensure all spices are to your taste and remove from heat.
• Make a batter with gram flour, cooking soda, salt and cumin seeds. Use water to make batter.
• Make ball shapes of potato-mix and pour into the batter and fry in oil until golden colour.
• Take out on kitchen paper-towel to drain the excess oil.
• Mix the wada with raw slice onion, tomatoes, green chutney and sweet chutney.
• Toss the above mixture in cube of toasted focaccia along with basil leaves and crushed black pepper. Serve immediately.
(Recipe Courtesy: Chef Prasad Parab, Chef Architect, Dishkiyaoon Restaurant)
