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
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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