Stamppot Bombay Burger

I have lived in Holland for some ten years and have never quite warmed up to the food. Might have to do with me being mostly vegetarian. If two cultures could be as different as could be in food, it would be Holland and India. Dutch food is all about heartiness and simplicity and Indian all about layers and layers of complex flavors put together.

Now I was always taught never to turn my nose on food, but those that know me well know how finicky I am. Oh yes, I’m not fun to take out to dinner. I do try and respect every kind of eater though.

Having said that…

I have never quite understood why the Dutch Stamppot is so bland. Now it doesn’t get much heartier than this. It is potatoes, mashed, with vegetables that are also mashed with a big chunk of meat. Now this is a poor mans meal in Holland compared to dal (lentils) and roti (Indian bread) in India. But that’s where the comparison ends. Even as they are the simplest and cheapest meals in both countries, the Dutch stamppot is about convenience and the Indian one is about convenience AND flavor. I’m trying not to be judgmental but I guess I can’t help myself. Why wouldn’t you add some spices to this simple dish? Well, I’m going to try just that today and merge with one of the most popular street foods in Bombay called Vada (burger/patty) Pav (bread) or Bombay Burger. It is food on the go. Stamppot is not, but it is simple. It is after all mashed veggies. So, I’m going to be very Indian and add layers… Now I made the buns myself too and they came out delicious! I will be uploading the recipe another time. I think this one is quite extensive by itself… So let’s begin!

tamarind chutney
100 grams tamarind
40 grams jaggery
1 tsp roasted cumin powder
1/2 black salt
1 tsp dried ginger powder
1 tsp garam masala
1 tsp chilli powder
1 1/4 cups of water

to prepare
In a pan, add the water and tamarind and bring to a boil. Lower heat and stir so both ingredients are well combined. Around 5 minutes. Strain through a sieve and put back in the pan and add the rest of the ingredients. Bring back to the flame and cook on low heat for around 10 minutes or until the jaggery (a kind of sugar) has completely melted. Let the chutney be a little thin as it will thicken on cooling. You can add a tablespoon of water at a time if not thin enough. Set aside to cool.

coconut garlic chutney
2 tbsp crushed garlic
1/2 cup dessicated coconut
2 tsp red chili powder
salt to taste

to prepare
Combine all the ingredients in a mixer and blend to a coarse powder.

cilantro mint chutney
2 cups cilantro
2 tbsps mint leaves
2-3 cloves garlic
1 tbsp lime juice
3 fresh green chilies (or to taste)
1 tbsp water
1 tsp sugar
salt to taste

to prepare
Combine all the ingredients in a mixer and blend to a coarse powder.

stamppot bombay burger
500 grams potatoes, boiled and mashed
4 cups packed chopped kale leaves
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp mustard seeds
1 tsp coriander powder
1 tsp chili powder
1 tsp turmeric
1/4 tsp asafoetida
6-7 curry leaves (I used dried)
1 tbsp lemon juice
3-4 fresh green chilies, chopped
1/4 tsp garam masala
handful cilantro, chopped
salt to taste
6 soft brioche buns

to prepare
Pound the green chilies, ginger and garlic using a mortar and pestle. Heat the oil and add the mustard seeds. When they start to crackle, add the asafoetida and curry leaves and saute for a few seconds. Add the ginger garlic mixture and saute again for 2-3 minutes. Add first the kale and cook till the kale reduces in volume, around 3-4 minutes. Add the potatoes and all dry spices, except garam masala and mix well. Fry for 10 minutes till the potato mixture starts turning a lovely golden brown. Add the garam masala, lemon juice and the chopped cilantro. Mix and take off fire. Let cool.

After it has cooled, divide in to 6 portions and form into balls.

gram flour batter
3/4 cup gram flour
1 tsp cumin powder
1 tsp turmeric
1 tsp red chili powder
pinch of baking soda
1 tsp oil
1/2 tsp salt
1/2 cup water

to prepare
Mix all ingredients in a bowl well. Be careful there are no lumps. Batter should be the consistency of pancake batter.

to put burger together
oil for deep frying
red onion slices

Heat oil in a wok.

Drop each potato kale ball into the batter and coat well on all sides. Place in the hot oil and fry each side around a minute or till they are nicely browned. Set aside on a paper towel to soak any excess oil.
Slit each bun in half and smear tamarind chutney on one side and the cilantro mint chutney and coconut garlic chutney on the other side.

Flatten the burger on to the bun and place slices of red onion. Cover with second half of bun.

Enjoy with a glass of nimbu pani (lemonade) or hot cup of chai.