Potato Bonda Burgers

Spice At Home

https://www.cutoutandkeep.net/projects/potato-bonda-burgers • Posted by Bloomsbury

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.

You will need

2 tbsp Vegetable Oil or corn oil 1 tsp Mustard Seeds ½ tsp White urad Lentils 4 Green Chillies , chopped 2 ½ cm Piece of Ginger , peeled and chopped 10 Curry Leaves 2 Red Onions , sliced ½ tsp Ground Turmeric 3 Medium Potatoes , boiled, peeled and grated (approximately 400–500g grated weight) Juice of ½ Lemon 1 tbsp Chopped Coriander Leaves 1 tsp Salt Vegetable Oil , for deep frying
For the batter
100 g Gram Flour ¼ tsp Ground Turmeric ¼ tsp Red Chilli Powder ½ tsp Salt A pinch of Carom Seeds 150 ml Water ¼ tsp Ginger Garlic Paste
To serve
4 Burger Buns 50 g Salted Butter 6 tbsp Green Coriander Chutney ½ Cucumber , sliced 2 Tomatoes , sliced ¼ Iceberg Lettuce 4 tbsp Tomato Ketchup

Project Budget

Time

Difficulty

Description

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.

Instructions

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.