Tag Archives: Potatoes

Cutlets Meet Vada Pav Sliders (Indian Potato Burgers)

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There is a delicious Indian treat called “Vada Pav” that is a round deep-fried potato ball served on a bun with garlic chutney. It is so good to eat with the crispy chickpea flour coating outside and the soft flavorful potatoes inside. I decided to try a  healthy twist on this dish, though I would never turn down the original! I’m not trying to improve it but rather make it a bit more healthy for everyday eating. Not that I’m suggesting that this be eaten everyday! With the addition of cooked mung beans, it’s more of a cross between the Vada Pav and a cutlet.

This is a recipe that calls for a few Indian ingredients. If you don’t have them, then come up with your own spice mix. I think a southwest version would be very good. Hmm… that’s definitely a future experiment! The traditional version of Vada Pav features garlic chutney. It gives it a delicious, spicy flavor. However, you don’t need the garlic chutney to complete this dish – sub in some spicy ketchup or other chutney or just dress it up as you would  a burger. You won’t be disappointed!

Healthy Twist on Vada Pav (Indian Potato Burgers) (Makes approx. 9 patties)

1 cup mung beans, cooked
1 potato, boiled or steamed, mashed and cooled (about 1 cup of potato)
2 tsp oil
1 tsp mustard seeds
pinch of hing
a few curry leaves, chopped
1/2 cup of onions, finely chopped
1 tsp garlic paste
2 tsp ginger paste
1 tsp of cayenne pepper
salt to taste
1/4 cup chickpea flour (besan) plus additional flour for coating
1/8 – 1/4 cup oil for pan frying
small round hamburger buns
1/2 cup dry garlic chutney (or to taste)

In a large bowl, mix together the mung beans and potato. In a small pan, heat the oil over medium heat. Add the mustard seeds, hing and curry leaves. When the mustard seeds start to pop, add the onion and allow to cook for a few minutes, stirring. Then add the garlic and ginger paste and cayenne. Allow to cook for a minute or until the garlic is cooked to your liking. Remove from heat and pour this in the mung bean mixture. Add the salt and 1/4 cup of chickpea flour and mash everything together until well combined. Taste for salt and adjust if necessary.When the mixture is ready,  roll it into large rounds approx. 2″ in diameter. Set aside until all are rolled out. Place the additional chickpea flour on a plate and roll each ball in the chickpea flour, dusting the outside with the flour.

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Heat a skillet over medium heat and add a tbsp or 2 of oil. When the oil is heated, place a few of the balls in the oil, pressing down slightly on the top to flatten a little.

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Once the bottom is nicely browned, flip over each ball and cook on the other side, flattening a bit more.

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Once browned on the 2nd side, remove from the oil to a plate or paper. Repeat frying until all of the balls are cooked.

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If using the garlic chutney, spread a nice layer on the bottom bun, place the patty on the bun, top with sliced onion. Or skip the chutney and use condiments of your choice. Enjoy!

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Samosa-dillas

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Samosa-dillas

Hello! Today’s post is a fusion of Indian and Mexican – samosas meet quesadillas. Definitely not for the low-carb diet, this easy and yummy recipe can be served as a meal or an appetizer. Serve with a chutney or salsa of your choice.

Today also debuts my new macro camera lens. My sweet hubby bought it for me so that I can (hopefully) take better pictures for this blog. Enjoy!

Samosa-dillas

Serves 2 – 4

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 cup onion, chopped
  • 1 tbsp garlic, finely chopped
  • 1 green chili, chopped (or to taste, optional)
  • 1/2 tsp turmeric powder
  • 1 tsp salt (or to taste)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp amchoor powder (or 1 tbsp lemon juice)
  • 3 potatoes (approx. 3 cups), boiled, peeled and cut into chunks
  • 1/4 water (or more if needed)
  • 1/2 cup green peas, cooked
  • 1/2 cup cilantro, finely chopped
  • 1/2 tsp garam masala
  • 4 large flour tortillas (or 8 chapatis)
  • 2 tbsp oil or margarine for cooking the tortillas

Heat a frying pan over medium heat. Add cumin seeds and allow to turn dark brown. Add the onions and, stirring occasionally, cook until they start to brown on the edges. Add the garlic and green chili and allow to cook for 1 minute. Add turmeric, salt, coriander powder, cumin powder and amchoor / lemon and allow to cook for 1 more minute. Add the potatoes to the pan with about 1/4 cup of water (or more if the mixture is very dry). Mash the potatoes slightly so that some break down and some remain in small chunks. Stir around until the water mostly evaporates. Add the green peas, cilantro and garam masala and stir well. Taste for salt and spiciness level. Set aside.

Heat a flat pan or skillet over medium heat. Oil the pan with approximately 1 tsp oil. Place one tortilla (or chapati) on the oiled surface. Spread about 1/2 – 1 cup of the potato mixture (depending on the size of your tortilla) over the tortilla and cover with another tortilla, pressing down a bit. Spread a little oil over the top of the 2nd tortilla. When the bottom starts to get crispy, flip the whole unit and allow to cook until the 2nd side is crispy. (OR for very large tortillas, use only one tortilla, oil the bottom and spread the mixture over one half of the tortilla. Fold the other half over and press down. Flip when it becomes crispy and cook the 2nd side.) Remove and keep warm until you are ready to serve.