‘Slum dog’ that tastes like a million bucks is a potato pattie burger

JOSE MADAPILLAY
VANCOUVER DESI

A wada paav, one of Mumbai’kars favourites. Submitted photo

Wada Paav is one of the old-time, all-time favourite all-day snack of the great nation
Maharashtra. It’s simple, affordable and available everywhere on Mumbai streets. It’s nostalgic.

What it is exactly is another version of a burger, with a bun rubbed with mint chutney, and a watata (potato) wada pattie glazed with lazuni (garlic) chutney. Its addictive taste is hard to explain, freshness and flavours are the key.

Watata wada (Potato pattie)

Medium potatoes (peeled, boiled and crushed)  2
Canola oil  50 ml
Ginger 20 gms
Garlic 20 gms
Chopped green chillies 20 gms
Chopped onion 20 gms
Curry leaves 1 sprig
Hing 1 tsp
Turmeric powder 1 tsp
Salt to taste

Heat the oil in a frying pan on low heat. Pound the ginger, garlic, chillies and onion to fine paste and add to the oil and stir. When the mixture turns golden add curry leaves and hing followed by turmeric and stir for 2 minutes. Add the potatoes, a tsp of salt and mix well. Check the seasoning and set aside to cool. When at room temp, make small 2” size balls, flatten to thick pattie and keep aside.

Batter for the potatoes

Chickpea flour 100 gms
Water
Salt to taste
Baking powder a pinch
Turmeric powder a pinch

Mix chickpea flour, baking powder, salt and turmeric powder in a bowl and add water enough to form a thick but runny paste.

Fry the patties

Oil   500 ml to fry

Dip the pattie in the paste to give a nice coating and fry in hot oil for 2 minutes, turning ocassionally till golden.

Serving instructions

Toast the bun, spread some mint chutney, place the hot wada [potato pattie], put some lasuni chutney, and serve with chillie and onion on the side for those spicy hearts.

Jose Madappilly is the owner of Salam Bombay restaurant in Vancouver. He can be emailed at madappilly@gmail.com