Ainsley Harriott served up tasty vada pav (Mumbai potato patty in a bun) with coriander, mint, garlic and coconut chutneys on Ainsley’s Fantastic Flavours.

The ingredients for the Batada Vada are: 600g floury potatoes (eg Maris Piper, King Edward), peeled and chopped, 1 tbsp sunflower or vegetable oil, plus extra for deep frying, 1 tsp black mustard seeds, 8-10 fresh curry leaves, roughly chopped or torn, 2 garlic cloves, minced, 4 cm piece of ginger, peeled and grated, 1-2 long green chillies, deseeded, finely chopped, ½ tsp turmeric, ½ tsp ground coriander, ½ tsp sea salt, or to taste, 2 tbsp finely chopped coriander leaves, For the Batter, 100g gram (chickpea) flour, ½ tsp turmeric, ½ tsp baking powder, ½ tsp sea salt and ¼ tsp of Kashmiri or deggi mirch chilli powder.
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For the Coriander and Mint Chutney: bunch of fresh coriander, leaves picked (approx. 25g), handful of fresh mint leaves, 1-3 green chillies, deseeded (optional) and chopped, adjust to taste, 2 cm root ginger, peeled and grated, ¼ tsp ground cumin, ¼ tsp of salt, pinch of sugar and juice of ½ lime.

For the Dry Coconut and Garlic Chutney: 2 tsp groundnut or neutral oil, 4 cloves of garlic, peeled, left whole, 60g of grated fresh coconut or unsweetened desiccated coconut and ¾ tsp Kashmiri or deggi mirch chilli powder, or to taste.

To Serve: small soft white bread rolls, split open and Indian tamarind sauce.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food available from Amazon now.