potato-bonda-recipe
 

Potato Bonda Burgers Recipe


Chef Vivek Singh is a London-based restaurateur, and media personality. He is well-known for his innovative take on Indian cuisine that's taking London by storm. Here's his take on South Indian bondas masked under the veil of a burger.
Cook Time: 25 minutes

Difficulty: Easy
Serves: 4 people

INGREDIENTS


<li>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. Saute for 3-4 minutes, then add the turmeric and mix well for 1 minute.</li><li>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.</li><li>When cool, divide into four balls and shape as patties.</li><li>Slice the burger buns in half and spread with butter. Heat a pan and sear the cut sides of the buns.</li><li>To make the batter, simply whisk all the ingredients together. Heat the oil in the wok or in a deep fat fryer to 170 degrees C. 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.</li><li>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.</li>

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. Saute 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.
  3. When cool, divide into four balls and shape as patties.
  4. Slice the burger buns in half and spread with butter. Heat a pan and sear the cut sides of the buns.
  5. To make the batter, simply whisk all the ingredients together. Heat the oil in the wok or in a deep fat fryer to 170 degrees C. 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.

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