I am so cool...

Or at least I'd like to be. I found this recipe for vada pav on the Wall Street Journal website, and I really want to try it. It would be so cool to recreate street food at home (recreate being used loosely, since I've never eaten this before). I'm a little scared to deep fry, but maybe my mom will make this for me when she visits. Little sister, be very jealous.

http://online.wsj.com/article/SB10001424052970204879004577111220920814462.html?mod=WeekendHeader_Rotator

Recipe pasted below from WSJ website.

Vada Pav

Serves: 4-8

Hands-On Time: 1 hour

Total Time:1½ hours

For the green chutney:

2¼ cups cilantro leaves, tightly packed
1/2 cup mint leaves, tightly packed
2 serrano chilis
Pinch of salt
1 teaspoon lemon juice

Combine all ingredients in a food processor with ¼ cup water. Process until a thin sauce forms. Add more water if necessary to achieve a slightly watery consistency.

For the red chutney:

1 cup dried unsweetened coconut
10 cloves garlic
2 tablespoons red chili powder
2 teaspoons vegetable oil
Pinch of salt

Combine all ingredients in a food processor. Process until a sticky powder forms with the consistency of wet sand. Add more oil if necessary.

For the batter:

1 cup gram (chickpea) flour
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
Pinch of salt

Whisk together ingredients in a large bowl. Continue to whisk while adding ¾ cup water until a thick, smooth batter forms. Let rest at least 15 minutes.

For the potato mixture:

2 pounds Yukon gold potatoes (approximately 5)
1 quart plus 2 teaspoons vegetable oil
1½ teaspoons black mustard seeds
6 curry leaves, torn
2 teaspoons puréed garlic (finely minced is acceptable)
1 teaspoon puréed ginger
1 serrano chili (or more to taste), seeded and finely chopped
1 teaspoon salt (or more to taste)
1 tablespoon finely chopped cilantro
8 seedless hamburger buns

1. Peel and halve the potatoes. Cook in boiling water until fork tender, approximately 20 minutes. Drain. Mash using a potato masher until smooth with a few lumps.

2. Heat 2 teaspoons oil in a skillet over medium heat. Add mustard seeds and curry leaves and cook until the seeds start to pop. Add garlic, ginger and chilis and cook briefly. Stir in potatoes and salt. Remove from heat and stir in cilantro.

3. Divide potato mixture into eight equal portions and roll into balls. (Both chutneys, the batter and the potato balls can be stored overnight, covered tightly with plastic wrap, at this point. The green chutney will oxidize slightly.)

4. Heat 1 quart oil over medium-high heat in a wok or Dutch oven until it reaches 325 degrees.

5. Roll the potato balls in the batter and add to the hot oil one by one. Cook, turning occasionally, until they are golden brown, 3 minutes.

6. Spread red chutney on one half of a hamburger bun, and green chutney on the other half. Place hot potato vada between bun. Press down to flatten slightly.