Mumbai Style Vada Pav: Spiced Potato Patty

Heat a large frying pan on medium-high heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Once golden and toasted, add the oil (see pantry for amount), garlic and smoked paprika. Cook until fragrant, 2 mins. 

Season with salt and pepper and remove to a bowl. Wipe out the pan to use later.

Once your potatoes have cooled slightly, carefully remove the clingfilm and discard any water from the bowl. Mash the potatoes and mix through the korma stlye paste and salt for the potatoes (see pantry for amount).

Shape the potato mixture into two pattys.

Remove your batter from the fridge.

Put the now-empty frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, dip the potato pattys into the batter and then carefully into the hot oil. Reduce the heat to medium-high and fry until golden-brown in each side. HOW LONG?

In the meantime, halve the burger buns and toast the burger buns in your toaster until golden. 

Once toasted, butter the cut sides or use oil.

Just before you are ready to serve, toss the Greek yogurt, olive oil for the dressing (see pantry for amount), baby plums, cucumber and torn baby gem leaves in a bowl.