722. Fusion Vada Pita
Whenever I’m asked if I prepare a lot of fusion dishes..the answer is never a clear yes or no. Sometimes unknowingly I’ve prepared fusion as I replace ingredients of an original recipe with ingredients that I get here. So like hung curds replaces cream cheese, mayo gets replaced by yogurt, fresh herbs get replaced by coriander or mint, tortilla gets replaced with roti etc etc.
However there are certain things I’m still a bit vary of trying say like a sweet and sour veg in a dosa (don’t find that appealing) or say using the bhaji of pav bhaji to replace a pasta sauce. There are certain original tastes I like just the way they are. However, I’m still open to trying out fusion foods of which now many restaurants serve. As long its edible and tasty. I nearly got put off by my favorite palak paneer. A few years ago I’d gone to an Indian restaurant in Versailles with my daughter in law’s parents. We went to try out the food and also place an order if they were willing to cater for a wedding party. One taste of the palak paneer and I didn’t place the order. Instead of paneer they had added dollops of some soft cheese and it tasted awful.
This Monday for FoodieMonday/Bloghop Group, Mallika who blogs at A Foodie Housewife suggested Fusion Fiesta as our #116th theme. Fusion of an Indian dish with any other cuisine. Mallika knew most of us would think Italian, Chinese or Mexican so told us no, no no, and to think out of the box. I set my brains into gear and every time I thought of a dish, it would be combined with an Italian, Chinese or Mexican dish. Then I realized that to get somewhere I’ll have to think the other way round… how to ‘Indianize’ a particular cuisine dish.
For days I’d wanted to try sourdough pita bread so I baked those. Then the idea came why not combine it with an Indian dish. So that’s how the idea of Fusion Vada Pita instead of Vada Pav was born. The name doesn’t sound melodious or doesn’t rhyme but hey who cares. The end dish was an absolute joy.
So check out how I made Vada Pita. Its so easy.
FUSION VADA PITA
6 Pita breads (ready made or home made)
For the Bateta Vadas:
500g (5 medium) potatoes, boiled
2-3 tbsp fresh chopped coriander
¼ cup finely chopped onion
1-1¼ tsp salt
1 tsp sugar
1 tbsp oil
1 tsp mustard seeds (rai)
½ tsp cumin seeds (jeera)
¼ tsp ajmo (ajwain, carom seeds)
2 tbsp chopped cashew nuts
2 tbsp raisins
1 tsp green chili paste
1 tsp ginger paste
½ tsp cinnamon powder
¼ tsp clove powder
½ – 1 tsp red chilli powder
¼ tsp turmeric powder (haldi)
1 tbsp lemon juice
¾ cup chickpea flour (besan)
2 tbsp rice flour
½ tsp salt
¼ tsp turmeric powder (haldi)
½ cup water
½ cup green chutney
¼ cup garlic red chili chutney ( I added garlic paste to this chutney)
6 fried green chilis
Oil for deep frying
Preparation of the vadas:
- Mix all the ingredients for the batter and leave it on the side till required. It should not be thin.
- Peel and mash the boiled potatoes.
- Heat oil in a small frying pan over medium heat.
- Add mustard, cumin and carom seeds. When they begin to sizzle, add the chopped onions.
- Saute till the onions become soft.
- Add this to the mashed potatoes.
- Add all the remaining ingredients for the vada filling. Mix well.
- Make small lemon size balls with the filling. You should have 12 balls.
- Heat oil for deep frying in a wok or karai over medium heat.
- To checkoff the oil is hot drop a small drop of the batter into the oil. It should sizzle and come up immediately.
- Dip the ball in the batter, coat the ball with the batter and drop it gently into the hot oil.
- Depending on the size of the wok or karai, you will be able to fry 4-6 at a time.
- Once the coating becomes golden brown remove the vada from the oil into a kitchen towel lined colander. Remember to flip the vadas over gently to brown evenly.
- Repeat steps 11-13 with remaining balls and batter.
- Slit the chili a bit length wise and fry them in the hot oil. Remove.
- Warm the pita bread on a griddle.
- Cut it into half and open up the pockets.
- Smear green chutney on one inner side.
- Smear red chutney on the other inner side.
- Slightly flatten the vadas and put one each into each pocket.
- Add the fried chili and serve.
- Use chutneys of your choice.
- If you have any left over batter, just drop little bits into the oil and fry them. These crunchy mumris are the best to eat on its own or with chutney.
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PIYALI SEKHAR MUTHA /My Tryst With Food And Travel
October 30, 2017 at 11:45 am
Nice. We here are crazy about Pita pockets and fill them with anything and everything we can lay our hands on. I have even filled Bhaji of the Pav Bhaji duo and ragda, misel, you just name it. Love your idea of Vada. Looks so good. Scrummy.
October 30, 2017 at 11:45 am
Given that I tend to discard the Vada of Vada-Pav because I find that it overwhelms the taste of the Vada, this is a great alternate for me. 😀
October 30, 2017 at 11:51 am
Such an innovative idea of pairing our favourite batata Vadas with pita bread di !loved it .. beautiful clicks too !
October 30, 2017 at 12:26 pm
So innovative. Superb share Mayuri. Would love to try. Bookmarking it.
October 30, 2017 at 1:46 pm
Drooling! Such an innovative fusion recipe. I'm surely going to try this out soon.
October 30, 2017 at 4:46 pm
Love this fusion recipe
October 30, 2017 at 5:38 pm
Wow, you think simply out of the box, ultimate fusion vada pita, am loving it.
October 31, 2017 at 10:26 am
That's a brilliant fusion recipe! I love Vada Pav and also a nice pita bread sandwich!
October 31, 2017 at 2:30 pm
Mayuri, right now I am drooling..fusion vada pita looks irresistible! Thanks for sharing this wonderful recipe with us.
THE FOOD SAMARITAN.
October 31, 2017 at 3:16 pm
My hubby fell in love with this,I loved this and this is one of the recipes to make very soon!Awesome innovation dear Mayuri..
November 1, 2017 at 10:35 am
Lovely fusion here. Pita bread sandwich is one of the favourites at home.
November 1, 2017 at 10:54 am
Love to have pita with falafal. Vada sounds interesting. A must try dish
November 1, 2017 at 12:25 pm
Wow this is amazing. Bookmarking.
November 1, 2017 at 12:42 pm
Wow, what an idea Mayuri. Vada in Pita is a great fusion dish — very innovative indeed.
November 1, 2017 at 12:56 pm
Beautiful clicks… lovely idea to fill pita bread with vada. Superb
November 1, 2017 at 7:33 pm
Fusion vada in pita bread sounds super yummy. I too love experimenting with falafels and so far have made it with split pea, chickpeas, fava beans and rajma.
November 2, 2017 at 5:10 am
Wow Mayuri!!!This is so so good. How did you come up with such a exotic dish. This theme has definitely brought in the best in us
November 5, 2017 at 8:08 am
What a crazy and delicious share di.. Yeah fusion sounds little no to me too as I love original flavors but moving things a bit never cause any harm 🙂 rather it converted into a delicious innovation 🙂 Loved your version of Vada pao..
November 5, 2017 at 11:34 am
OMG !!! its a wow share di , lovely innovation 🙂
November 5, 2017 at 12:20 pm
Amazing fusion !! I am sure it would have tasted delicious!!
November 5, 2017 at 3:47 pm
You come up with such lovely recipes Mayuri and I am drooling here!!!
November 6, 2017 at 2:35 am
Wow what a fusion dee…Pita with batata vada …A Lebanese Maharashtrian fusion.
February 8, 2018 at 11:33 am
So very yummy!
Renu Agrawal Dongre
August 23, 2019 at 4:43 pm
Sometimes for me the fusion comes out of necessity with the ingredients available at home. The fusion you created here is I would say a wonderful idea. As we do not get the typical pav here, but pita’s are a common thing. I love the idea of making this fusion, it would be good for parties as well as travel.
August 25, 2019 at 10:25 am
Thanks Renu, hope you get a chance to try out this recipe.