Potato bonda burgers

Potato bonda burgers

By
From
Spice At Home
Serves
4
Photographer
Lara Holmes

Have you been to Mumbai, but never had a vada pao? If so, you haven’t lived. The local trains in Mumbai are the lifeline of the city and this ever-popular street snack is the fuel of its people. Spicy vegetable or potato bombs served inside soft rolls, spiked with fresh green and tangy tomato ketchup, this makes a great change from the meaty burgers we’re so used to.

Ingredients

Quantity Ingredient
2 tablespoons vegetable or corn oil
1 teaspoon mustard seeds
1/2 teaspoon white urad lentils
4 green chillies, chopped
2.5cm piece of ginger, peeled and chopped
10 curry leaves
2 red onions, sliced
1/2 teaspoon ground turmeric
3 medium potatoes, boiled, peeled and grated, (400-500g grated weight)
1/2 lemon, juiced
1 tablespoon chopped coriander leaves
1 teaspoon salt
vegetable oil, for deep-frying

For the batter

Quantity Ingredient
100g gram flour
1/4 teaspoon ground turmeric
1/4 teaspoon red chilli powder
1/2 teaspoon salt
A pinch carom seeds
150ml water
1/4 teaspoon Ginger and garlic paste

To serve

Quantity Ingredient
4 burger buns
50g salted butter
6 tablespoons Green coriander chutney
1/2 cucumber, sliced
2 tomatoes, sliced
1/4 iceberg lettuce
4 tablespoons tomato ketchup, (optional)

Method

  1. To make the bonda mix, heat the oil in a heavy-based pan over a high heat. When it is hot, add the mustard seeds, urad dal, green chillies, ginger, curry leaves and onions. Sauté for 3–4 minutes, then add the turmeric and mix well for 1 minute.
  2. Add the grated potatoes, reduce the heat to low and stir well for 5 minutes, then add the lemon juice and coriander leaves. Add the salt, mix well and set aside to cool. When cold, divide into four balls and shape as patties.
  3. Slice the burger buns in half and spread with butter. Heat a pan and sear the cut sides of the buns.
  4. To make the batter, simply whisk all the ingredients together.
  5. Heat the oil in a wok or in a deep-fat fryer to 170ºC. Dip the shaped potato patties in the chickpea batter and deep fry for 3–5 minutes until golden in colour. Remove and drain on kitchen paper.
  6. Spread the chutney on the bottom half of the bun, arrange the cucumber, tomato and lettuce on top and then add the potato patties. Cover with the top of the bun and serve with more green coriander chutney and tomato ketchup on the side.
Tags:
Curry
Indian
Spice
Vivek Singh
Cinnamon Club
Cinnamon Kitchen
Cinnamon Soho
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