Around the World in 80 Days - Bombay!

Our friends Phineas Fogg and Passepartout are back. They landed in Suez, Egypt on schedule, but their voyage to India has potential to slow things down. What will happen? Will they be on time, or will they be weeks late? 

From steamer and train to elephant, Phineas and Passepartout realize their adventure is really only beginning as Fogg is mistaken for a criminal to saving an Indian woman from being burned alive, do you think you can keep up with the adventure?

Todays 80 Days Around the World Recipe hails from the exotic Bombay, India. While India can burn your tongue, today’s recipe will take advantage of potatoes and a variety of spices and herbs. This recipe is vegetarian and will awaken your sense. Enjoy!

Bombay Potatoes and Chilies Toastilla

This recipe is great in or out of a Toastilla, but of course, we prefer in. This is one of those recipes you can double or triple in size and refrigerate or freeze for later use. We like to freeze the recipe, so we can enjoy it as a Toastilla after school or after work snack for weeks. 

Ingredients:

• Spinach puree tortilla
• Plain Greek Yogurt
• 3 tbsp. flour
• 1/2 tsp. salt
• 2 potatoes (chopped into about 1-inch chunks)
• Oil for frying
• green chilies (minced)

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• 3 cloves garlic (minced)
• 2 tsp. soy sauce
• 1 tbsp. chili sauce (or hot sauce)
• 3 tbsp. tomato paste
• 1/2 tsp. sugar
• Dash of salt and pepper to taste
• 2 tbsp. fresh cilantro (chopped)
• 3 green onions (chopped)

Directions:

• Combine the flour, 1/2 tsp salt and a bit of water in a bowl, adding just enough water to make a pancake-like batter. Whisk together until smooth.

• Coat each potato piece with the batter and deep-fry in oil until golden brown on all sides.

• In a separate skillet, heat the minced green chilies, minced garlic, soy sauce, chili sauce or hot sauce and tomato paste in a bit of oil, stirring well. Add the sugar, salt and pepper and the potatoes, and stir well to coat the potatoes with spices.

• Let rest off heat for about ten minutes.
• We prefer to add the food to the tortilla after it’s been refrigerated, so this is a great left-over type food. But you can add it after letting it cool about ten minutes.
• Dollop plain Greek yogurt onto the tortilla and add the food mixture. Sprinkle with cilantro.
• Fold, toast and serve. 

What we like about this dish is has the flavorful variety known in Indian food, with a little creaminess from the yogurt. It’s kind of an eye-popping event to eat one of these Toastillas. But, if you are exhausted on your trip to Bombay from Suez like Phineas and Passepartout you will need a kick to keep you moving forward. 

​But, be careful how many of these you eat, while Phineas and Passepartout are leaving Bombay, they still have a stop in Calcutta and who knows what’s going to happen then!