According to my gastric guardian, I had nothing to fear from the vada (pronounced "wahda") a mixture of chunky mashed potatoes, curry leaves, cilantro, mustard seeds and other spices, dipped in a turmeric- and chili-powder-laced chickpea flour batter, then deep fried.

WSJ: Indian Snacks That Pack a Punch

The nutty, vaguely familiar taste of mustard seed and the earthy smell of curry leaves waft from the fritter, but vada pav approaches perfection because it mingles potent flavors with so many comforting textures: squooshy bread, creamy and slightly lumpy mashed potato and a hint of crunch from the batter.

WSJ: Indian Snacks That Pack a Punch

If the leaves are not in good shape, swap in mustard greens or spinach.

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