Vada Pav with Dry Coconut-Garlic Chutney

bonappetit.com

Tristan Pike

subheading: COCONUT-GARLIC CHUTNEY:

½ cup unsweetened shredded coconut

4 garlic cloves, unpeeled, smashed

2 tsp. Kashmiri chile powder or paprika

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. cayenne pepper

subheading: VADA AND ASSEMBLY:

1 cup chickpea flour

2 Tbsp. rice flour

3½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided, plus more

1 tsp. ground turmeric, divided

⅛ tsp. cayenne pepper

2 lb. medium russet potatoes, peeled

1 Tbsp. plus 1½ tsp. vegetable oil, plus more for frying (about 8 cups)

10 fresh curry leaves

1 2" piece ginger, peeled, finely chopped

12 green Thai chiles, 2 thinly sliced, 10 whole

⅛ tsp. asafetida

1 tsp. black mustard seeds

½ bunch cilantro, leaves chopped

2 Tbsp. fresh lime juice

6 kaiser rolls, split

Homemade or store-bought cilantro chutney and tamarind chutney (for serving; optional)

subheading: SPECIAL EQUIPMENT:

A deep-fry thermometer

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