photo by riebschlager

A few weeks back we made it to a local food event - the Fiery Foods Festival.  The festival was small, with a decidedly Asian theme.  A half dozen local restaurants set up tents and served simple menus.  A Thai café had the longest lines and the most extensive menu.  There were kababs, green Thai curry, samosas, bento boxes.  Other than the green Thai curry, nothing I had could be considered "fiery", but the food was good and it was a great way to spend an afternoon.

Somewhere along the way my son ended up with a Chinese food takeaway box of Serrano peppers.   Each one had a ribbon tied to it, so my guess is that they were meant as some sort of gift.  In the paws of a four-year-old they became little more than projectiles and a potential fit if he bit into one.  Still, we carted them home, and I needed a way to use them.

I was looking for something off one of the menus, and samosas fit the bill.  Samosas are a great snack, and these really use up the peppers.  I have served these at parties in a large bowl with a cloth covering, and the bowl always ends up empty.  These were too spicy for the kid, but wonderful for everyone else.  I served them with the same thai garlic chili I use with Vada Pavs.

photo by lavannya

Mumbai is definitely one of the best cities in India for street food.  Its no surprise that the Indian version of McDonald's is growing out of Mumbai, serving Vada Pav.  In many ways, this is India's version of the greasy hamburger.  In fact, I call these sliders, since they are approximately the size of their White Castle counterparts, but with much more of a kick.  Jumbo King sells these things very cheap - in the neighborhood of $0.15.  The buns are very much like McD's, but the sauces and condiments make it.  Eventually I'll try these with Chole, since that's one of the Jumbo King flavors...

The Vada Pav is essentially a potato patty dipped in a spicy batter and fried.  That's the Vada.  The Pav is the bun.  What really makes the Vada Pav is the condiments.  Ultimately, the sauces are what make these sliders worth making.  If you're in India you can save some coin eating these things, but if you're in Texas you load up on the great pickles and sauces you can pick up on your travels.  My usual combo is:

• A spicy garlic pickle


• A tamarind based chutney


• A Thai garlic/chili pickle

These turn out pretty small - remember, sliders.  The Jumbo King version is closer to a burger off the dollar menu, but that is far too large...

Vada Pav

Patty:

2 Tbsp  olive oil

1/2 tsp cumin

1/2 tsp black mustard seed

1/2 tsp curry

About 1 inch ginger, grated

1 clove garlic, minced

2 Serrano chilies, seeded and minced

1/2 onion, minced

1 large potato, boiled and mashed (should be about 1.5 cups)

1 sweet potato, boiled and mashed (should be about 1.5 cups)

1/4 tsp turmeric

Coarse salt

1/4 cup cilantro

Batter:

1/2 cup chickpea flour

2 Tbsp rice flour

1/4 tsp cumin

1/2 tsp red chili pepper

1/2 cup water

Salt

Directions

1. Mix all the batter ingredients and blend until smooth.  Set aside.


2. To make the patties, heat the oil in a skillet and add the cumin and mustard. 


3. When the spices start to heat and pop, add the curry, ginger, garlic, chilies, onion and cook until the onion is done but not burned.


4. Add the potatoes and turmeric and  mix well.  Mash any large piece of potato and mix until heated through.


5. Mix in the cilantro, remove from heat and let cool.


6. Roll enough potato to form a ball about the size of a golf ball.  It's easier if you make all the balls at once.


7. Dip in the batter and fry in oil.  I fry them in about 3/4 inch of Canola oil.


8. When you turn them, smash the ball down a bit to form more of a patty.